Chick'n Pot Pie

I love Gardein products, they are delicious, filling and really help me fix dishes that call for meat. However, they are not easy to find in my area and I think my store is going to discontinue carring them (insert sad face!). I pretty much followed their recipe to the letter except - no sage in the house, I used homemade vegetable stock, no puff pastry but I did have phyllo dough. Let's continue to the yummy!

• 1 package Gardein™ Chick'n scallopini, cut into 1/4 cubes
• 6 cups vegetable stock
• 1 medium yellow onion, diced
• 1 cup carrots, peeled and diced
• 1 cup frozen peas, thawed or not
• 3/4 teaspoon thyme, minced
• 3/4 teaspoon sea salt
• 3/4 teaspoon fresh ground pepper
• 1 tablespoon nutritional yeast flakes
• 1 tablespoon Braggs
• 3-4 tablespoons canola oil

Roux:

• 3/4 cup flour
• 3/4 cup Earth Balance butter

Crust:

• 1 sleeve (there are two in the box) phyllo

Pre-heat oven to 375°F.  Brown gardein scallopini in a sauté pan with 1 tablespoon canola oil. Season with salt and pepper. Remove from pan and set aside.

Make Roux: melt Earth Balance in a sauté pan, add flour and whisk constantly until light brown in color. Cool and set aside.

In a 5 quart stock pot cook onions in canola oil for 3 minutes then add carrots, thyme, salt and pepper. Continue to cook for 5 minutes.

Add boiling stock and simmer for 5 minutes, whisk in yeast flakes.

Add the roux a bit at a time and continue to cook as sauce begins to thicken. Stir in gardein scallopini, tamari and peas.

Pour mixture into a large casserole dish.

Cover mixture with phyllo and tuck in the edges. Cut small slits to vent. Bake for 35 min or until internal temperature reaches 165°F.

 
Serve with a side salad and your favorite wine. Enjoy!