Foodie Friday…on Sunday

A day late and a dollar short? I think not. I prefer to be two days late…but offer an awesome recipe that is worth far more than a buck!

Winter is the perfect time for good old homestyle comfort food. One of my favorites is Chicken Pot Pie. Since I went vegetarian, I don’t use real chicken. I use the MorningStar fake chicken strips…or nothing at all. It’s really better with just veggies! I won’t say it’s the healthiest recipe in the world because it uses the “Cream of” something soups which can be high in fat and sodium, but it is sure a tasty treat. Here’s the recipe. If you’re a meat eater, just substitute a can of Cream of Chicken soup for one or both of the other Cream of somethings, and use real cooked chicken breast instead of fake meat!

Vegetarian  (or not) Chicken Pot Pie

1 can cream of mushroom soup
1 can cream of something else soup (celery? Potatoe? Whatever you like)
1 can (or frozen equivalent) mixed vegetables (drained)
1 small can peas (drained)
Pearl onions, quartered (or regular white onion, chopped)
Minced Garlic or garlic powder
Black pepper
sliced mushrooms (optional) or other fresh veggies you happen to have in fridge
½ package of Morningstar chikn strips or equivalent cooked chicken breasts meat
1 pkg Pillsbury refrigerated pie crust

Mix everything except the pie crust together in small crockpot. Cook 4-6 hours on low (or shorter on hi). Heat oven according to pie crust instructions. Cut pie crust to make a bottom and a top (if you want both). Top crust should be slightly bigger (1/4 inch) than bowl. Place bottom piece in oven-safe ramekins and push to bottom. Spoon mix on top of crust. Top each bowl with the top crust piece. Pinch crust around edges of ramekins to seal. Bake according to pie crust directions until crust is golden brown.

Makes 2 large servings using 1.5-2 qt. Crockpot. Double for more servings.


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