Chicken Pot Pie - No Cholesterol & Extremely Low In

Name: Chicken Pot Pie - No Cholesterol & Extremely Low In Fat &
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup carrot, chopped however small you like them; 1 cup frozen peas; 1 1/4 cups textured vegetable protein, aka TVP- unflavored chunks; 1 1/4 cups chicken broth (or vegetable broth to rehydrate the TVP); 1/2 tablespoon safflower oil (or other vegetable oil- safflower & sunflower oils are best for cholesterol lowering, supposedly); 1/2 cup onion, chopped; 1/2 cup celery, thinly sliced; 1/3 cup all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon celery seed; 1 3/4 cups chicken broth (or vegetable broth); 2/3 cup milk (of your choice); 2 teaspoons Egg Beaters egg substitute (used on top of each crust); 2 -9 inches pie crusts, double World's Easiest Pie Crust - Vegan but with only 1/2 of the sugar. Do not forget the OJ

Servings: persons

1 cup carrot, chopped however small you like them
1 cup frozen peas
1 1/4 cups textured vegetable protein, aka TVP- unflavored chunks
1 1/4 cups chicken broth (or vegetable broth to rehydrate the TVP)
1/2 tablespoon safflower oil (or other vegetable oil- safflower & sunflower oils are best for cholesterol lowering, supposedly)
1/2 cup onion, chopped
1/2 cup celery, thinly sliced
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth (or vegetable broth)
2/3 cup milk (of your choice)
2 teaspoons Egg Beaters egg substitute (used on top of each crust)
2 -9 inches pie crusts, double World's Easiest Pie Crust - Vegan but with only 1/2 of the sugar. Do not forget the OJ

1
Preheat oven to 425 degrees F (220 degrees C.).
2
In a saucepan, combine 1-1/4 C broth, carrots & peas. Bring to boil & simmer for 5 minutes. Remove from heat & drain the broth onto the TVP. Push the TVP down to be sure to hydrate all. Allow to hydrate for 15 minutes.
3
In a skillet or saucepan over medium heat, cook onions & celery in oil until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat, stirring regularly until thick. Remove from heat and set aside.
4
While your onions are cooking, make a double recipe of pie crust #171844, but reduce sugar to 1/2 and substitute 1/2 of the oil with unsweetened applesauce. Do NOT omit the OJ. Use lightly floured plastic wrap on your counter and roll out 1/2 the pie crust. Invert it into your pie pan, being sure you mend holes by using your fingers.
5
Brush 1 teaspoon eggbeater (opt.) onto bottom crust.
6
Combine TVP, peas & carrots. Pour into bottom pie crust. Pour hot liquid mixture over.
7
Roll out the 2nd pie crust, again on floured plastic wrap. Flip it onto your pie, seal edges & cut away excess dough.
8
Brush 1 teaspoon eggbeaters (opt.) on top crust. Make several small slits in the crust to allow for steam to escape.
9
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

662

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup carrot, chopped however small you like them, 1 cup frozen peas, 1 1/4 cups textured vegetable protein, aka TVP- unflavored chunks, 1 1/4 cups chicken broth (or vegetable broth to rehydrate the TVP), and more.

Yes, Chicken Pot Pie - No Cholesterol & Extremely Low In Fat & falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Pot Pie - No Cholesterol & Extremely Low In Fat &

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions