FINALLY!! A new camera and "Chicken" Pot Pie

I received a pre-christmas gift that was on sale. The Canon "Rebel" T1i. All the camera I need right now. I realized that a blog without pictures just doesn't cut it.

I was craving a good ol' chicken pot pie. So this is what I did.

"Chicken" Pot Pie

1 medium onion chopped

1 carrot chopped

4 celery stalks chopped

1 potatoe chopped

6 cups vegetable stock

1 tsp Montreal Steak Spice

1 tsp salt

1 cup frozen peas

2 TBSP flour

1 pkg of "President's Choice meatless chicken strips-or any meat substitute you like- about 2 cups cut into small pieces

2 frozen vegan pie crusts or vegan phyllo sheets

DIRECTIONS

1) Put stock in a large pot, add all vegetables (EXCEPT PEAS) and faux

2)Bring to a simmer and cook until vegetables are softened, but not not mushy.

3)Mix flour with 4 TBSP water in a small bowl or jar until lump free. Add to vegetable mixture that is gently bubbling. Cook for 5 minutes stirring gently through mixture.

4) Add frozen peas, cook for another 5 minutes. Let mixture cool.

To Prepare Pie Crusts:

1. Cook bottom pie crust as per instructions. This keeps it crisp and not soggy when filled.
2. Fill with cooled vegetable mixture. Add top pie dough as per instructions, cut steam vents.
3. Bake at 375 degrees for 30-35 minutes until upper crust is slightly browned.
4. Let cool for 15-20 miutes before cutting.

For Phyllo:

1. Prepare as instructed. Fill like a strudel, or fill sections by folding over into triangles.

   2. Bake at 375 degrees 20-25 minutes until golden, keep checking.

"Chicken" Pot Pie with green and white asparagus, Brussel Sprouts, Roasted Carrots with Onion and Roasted Sweet Potatoe.

"Chicken" Phyllo Triangles with baby greens and Tomatoe Salad 

Easy to do and very flavourful. The recipe can make 2 pot pies or up to 3 dozen phyllo triangles that are 3 inches wide.