Veggie Chick’n Pot Pie

1  9 inch deep dish pie crust

1 tbsp + 1 tsp olive oil

1 medium yellow onion, quarter and thinly sliced

2 small yulon gold potatoes, cut into small cubes

1 1/2 cups brocolli, chopped fine

1 1/2 cups mixed frozen veggies (green beans, corn, carrot, peas)

2 gardein scallopini breast, chopped into small pieces

1/8 cup flour

1/8-1/4 cup nutritional yeast

1/2-3/4 cup rice milk

salt, pepper & 3 tsps Italian seasoning  to taste

1/4 cup bread crumbs

Preheat oven to 350. Boil potatoes on stovetop or microwave (about 10-15mins) until cooked. Sautee the onions over medium heat in 1 tbsp olive oil with a bit of salt & pepper. Once they are golden brown (about 10 mins), add in the frozen veggies,  brocolli & 1-2 tsps Italian seasoning. Add in a bit of water, stir & cover. Once veggies are tender (about 5-10 mins), add in the flour, 1/8 cup nutritional yeast & 1/2 cup rice milk, stir until thick. Add in the potatoes & chick’n, stir and season with salt & pepper to taste. Add the rest of the rice milk & nutritional yeast if you like your pie extra creamy. In a small mixing bowl, mix the bread crumbs with 1 tsp olive oil, a sprinkle of garlic salt & 1 tsp Italian seasoning. Spread the veggie/chick’n mixture into the pie crust and pat down so it will all fit. Spread the bread crumbs evenly over the top of the pie. Bake for 35 minutes or until crust/breadcrumbs are golden brown. Let sit for 10-15 mins before serving. Enjoy!

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4 thoughts on “Veggie Chick’n Pot Pie

  1. My dad loves pot pies so I might have to make this soon.
    Thanks for stopping by my blog and I hope you have a fantastic MoFo!

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