Chick’n Pot Pie

1 small onion, diced

2 carrots, diced

1 ½ cups all-purpose flour, divided

3 tbsp all-purpose flour, divided

2 cups vegetable broth

1 cup frozen peas

1 package Tofurky® Lightly Seasoned Chick’n

2 tsp baking powder

½ tsp sea salt

½ tsp ground black pepper

6 tbsp vegan butter

½ cup non-dairy milk

Preheat oven to 400˚F.

In a large skillet sauté onion and carrots until soft, using water or veggie broth. Add 3 tablespoons flour and stir to coat vegetables.

Stir in broth and peas. Bring to a simmer and cook until thickened, about 5 minutes. Remove from heat and stir in chick’n. Season with salt and pepper to taste. Set aside.

In a medium bowl, whisk together 1 ½ cups flour, baking powder, salt, and pepper. Use your fingers to rub butter into flour until the mixture is crumbly. Stir in milk.

Drop dough in big spoonfuls on top of chick’n mixture in skillet, and bake until biscuits are browned and sauce is bubbling, about 25 minutes.

...

Notes

• Water or veggie broth for cooking
• Can use frozen peas & carrots
• Add additional broth/flour (gravy) for creamier version
• Can sub mushrooms for Tofurky® Lightly Seasoned Chick’n
• Cut vegan butter into cubes and chilled

Nutrition Facts

Serving Size 4

Servings 0

Amount Per Serving
Calories 100Calories from Fat 100

% Daily Value *
Total Fat 100g154%

Saturated Fat 100g500%

Trans Fat 100g
Cholesterol 100mg34%
Sodium 100mg5%
Potassium 100mg3%
Total Carbohydrate 100g34%

Dietary Fiber 100g400%

Sugars 100g
Protein 100g200%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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