Vegetable and Fri-Chik Pot Pie - Recipe Repost

[Guest guest]

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. gluten/seitan or Worthington Fri-Chik(I use this), 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

 

Boil 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 9 X 13 inch.

 

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.

 

 

[Guest guest]

And I can vouch for Fri Chik, it's awesome. Your recipe looks gopod Judy.

Donna

Sent from my Verizon Wireless BlackBerry

[Guest guest]

[Default] On Sat, 31 Oct 2009 12:22:56 -0500, " wwjd "

<jtwigg wrote:

 

>Fri-Chik

 

I'd love to know what the ingredients are in Fri-Chik. Is it made of

soy?

[Guest guest]

For you cooks who change recipes: Could the vegetables be put in the cream sauce

and heated on the stove? The pie crust adds to many calories to this already

overstuffed old lady :>) Recipe sounds easy which is great.

Diana

 

--- On Sat, 10/31/09, wwjd <jtwigg wrote:

 

 

wwjd <jtwigg

[veg_grp] Vegetable and Fri-Chik Pot Pie - Recipe Repost

Undisclosed-Recipient

Saturday, October 31, 2009, 1:22 PM

 

 

 

 

 

 

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. gluten/seitan or Worthington Fri-Chik(I use this), 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

 

Boil 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 9 X 13 inch.

 

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.

 

 

[Guest guest]

I think I change EVERY recipe I try lol! I think this would be good in a

lighter sauce or gravy over brown rice, skip the crust (which I love too, but

should avoid!). I've never tried FriChik (I haven't seen it in stores) but I'm

going to order some from amazon.

Jann

 

diana scott <dianascot_33 wrote:

> For you cooks who change recipes: Could the vegetables be put in the cream

sauce and heated on the stove? The pie crust adds to many calories to this

already overstuffed old lady :>) Recipe sounds easy which is great.

> Diana

>

wwjd <jtwigg wrote:

>> 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. gluten/seitan or Worthington Fri-Chik(I use this), 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

>

> Boil 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 9 X 13 inch.

>

> 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.

[Guest guest]

I've been bravely trying some experimentation. Thank you for encouraging me. I 

was afraid that it might be too dry without the crust. I'm glad to be able to do

it on the stove which is gas as the oven is electric which is very costly.

Worthington products are sold in Seventh Day Adventist stores.

Diana

 

--- On Sun, 11/1/09, Janet < wrote:

 

 

Janet <

Re: [veg_grp] Vegetable and Fri-Chik Pot Pie - Recipe Repost

 

Sunday, November 1, 2009, 12:56 PM

[Guest guest]

This sounds really good.

 

You can also buy Fri-chik at FoodsCo stores if you have one nearby.

 

Pam