Vegetable Fri-Chik Pot Pie - Recipe Repost

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This is a wonderful recipe that we enjoy. It is found in our Vegetable and

Fri-chik Pot Pie

2 c.potatoes, diced small

1 1/2 c. carrots, diced small

1/2 small onion, chopped

1 16 oz Green Peas, frozen

1 c. Worthington Fri-Chik, chopped small

 

Cream Sauce

2 T. Unbleached All Purpose Flour

2 T. Oil

2 c. Soy Milk, unflavored

1 vegetable bullion cube or 3 T. vegetable stock

 

Steam potatoes, carrots, onion until tender in a small amount of water.

Drain. Add gluten or Fri-Chik and peas. Mix lightly and put into a Pam

sprayed Casserole Dish.

 

Combine Cream Sauce ingredients. Cook together on low to med. heat,

stirring constantly until thickened. Pour over the vegetables in the

casserole dish.

 

Pie Crust

2 c. pastry flour or unbleached white flour

1/4 c. wheat germ

1 t. salt

1/2 c. vegetable oil

1/2 c. boiling water

 

Mix salt and flour. Pour water and oil in all at once. Stir with a fork.

Roll between two pieces of wax paper. Remove top paper. Lay crust side

across the casserole dish with the Vegetable and cream sauce. Remove top

wax paper. Flute edges. Moisten fluted edges so crust will not shrink in

oven. Prick pastry to prevent puffing while baking.

 

Bake in hot oven, 425-450 degrees F. for 20 minutes or until nicely browned.