Savory Pot Pie Recipe. Vegan, but can be adapted for others!
 Savory Pot Pie 4 cubes vegetable boullion (or use faux chicken bouillion) 2 1/2 cups boiling water 1/2 cup Nutritional yeast flakes (avail at health food stores. Does Double Duty: adds a great flavor while boosts nutrition value) 1/2 cup Flour 1/2 cup Oil 1 tsp Garlic powder or garlic salt 1/2 tsp Pepper 1 can potatoes, diced 1 1/2 cups frozen or canned mixed vegees (corn,carrot,peas) 1/2 pound faux chicken cut into tiny cubes (I used Quorn brand 'chik' tenders- still frozen right out of bag) 1 box puff pastry Preheat oven to 400. Mix the vegetable boullion and water to make stock. set aside Combine flour and yeast flakes in large pot. Stirring constantly over low heat till lightly browned. Add the oil, stirring to make a roux. Slowly whisk in the stock, garlic, and the pepper. Add the vegees and 'chicken'. Cook for 10 mins on low. Roll out one sheet puff pastry and place in 9" pie dish, tim to fit. Pour in the filling and cover with the other sheet, crimping the edges and making several 1-inch slices on top. Bake 20 minutes or till pasty is golden and puffed. |
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Looks delish!  |
| I'm trying this next week! I have ot make a trip to the grocery store, but this sounds awesome so I'll be picking up the ingredients. |
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