To Die For Chicken Pot Pie That'S 100% Vegan And 99

Name: To Die For Chicken Pot Pie That'S 100% Vegan And 99% Fat Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) packages vegetarian chicken strips, lightlife smart strips chick 'n style seasoned veggie strips meat free (has 0 grams of fat and 14 grams of protein); 2 cups peas and carrots; 1/2 cup chopped celery; 1/4 cup chopped red bell pepper (optional, for added vitamins and a sweeter taste); 1/4 cup sauted mixed mushrooms (I like crimini, which are tiny portobello mushroom, but whatever mushrooms you like, please use less); 1/3 cup chopped leek (or scallion or shallot); 1 1/3 cups vegetable stock (which has 0 grams of Fat); 1/4 cup white wine (totally optional); 1 teaspoon garlic salt; 1 teaspoon fresh tarragon (optional as well); 1 teaspoon sage; 1 teaspoon thyme; 1 teaspoon white pepper (or black if you prefer); 2/3 cup soy flour (for a THICK gravy, if you like yours thinner, don't use all of this, just use enough until its the c); 2 teaspoons Worcestershire sauce

Servings: persons

2 (6 ounce) packages vegetarian chicken strips, lightlife smart strips chick 'n style seasoned veggie strips meat free (has 0 grams of fat and 14 grams of protein)
2 cups peas and carrots
1/2 cup chopped celery
1/4 cup chopped red bell pepper (optional, for added vitamins and a sweeter taste)
1/4 cup sauted mixed mushrooms (I like crimini, which are tiny portobello mushroom, but whatever mushrooms you like, please use less)
1/3 cup chopped leek (or scallion or shallot)
1 1/3 cups vegetable stock (which has 0 grams of Fat)
1/4 cup white wine (totally optional)
1 teaspoon garlic salt
1 teaspoon fresh tarragon (optional as well)
1 teaspoon sage
1 teaspoon thyme
1 teaspoon white pepper (or black if you prefer)
2/3 cup soy flour (for a THICK gravy, if you like yours thinner, don't use all of this, just use enough until its the c)
2 teaspoons Worcestershire sauce

1
Mix vegan chicken, all the spice and veggies with 1 cup of veggie stock (and wine if you chose to use it) into a pan and cook on high heat for 5-10 minutes, until frozen veggies are soft.
2
Mix together soy flour, worcester sauce and the rest of veggie stock together until it looks like peanut butter. Then add to the cooked veggie mix.
3
Mix everything together, adding a little more soy flour if you'd like it thicker.
4
Line a pie dish with the low carb tortilla and pour the the entire contents into the pie dish.
5
Cover with a 2nd tortilla if desired to create a double crust pie shell effect.
6
Put into over at 400 degrees for about 25-30 minutes.
7
Set for 5 minutes.
8
Enjoy with no guilt!

228

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

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: 2 (6 ounce) packages vegetarian chicken strips, lightlife smart strips chick 'n style seasoned veggie strips meat free (has 0 grams of fat and 14 grams of protein), 2 cups peas and carrots, 1/2 cup chopped celery, 1/4 cup chopped red bell pepper (optional, for added vitamins and a sweeter taste), and more.

Yes, To Die For Chicken Pot Pie That'S 100% Vegan And 99% Fat Free 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!

To Die For Chicken Pot Pie That'S 100% Vegan And 99% Fat Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions