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Vegan ‘Chicken’ Pot Pie

soyVegan ‘Chicken’ Pot Pie is a healthy warm dish to serve during the cold winter months. There are no animal products in the pot pie.

One package of Butler Soy Curls
1 Cup Mixed Vegetables
1 Cup Kale
1 Cup Diced Potatoes
4 Cups Water
4 Teaspoons of McKay’s Chicken Style Seasoning

Cook in an oven safe pot for 20 minutes at 350 degrees

Take some Pastry Dough and form a pie that will cover the dish. Also make a slurry out of corn starch and water and mix until starts to thicken. Let the slurry settle. Mix again until desired consistency and then stir into your pot after pot has been in the oven for 20 minutes.

Put the pastry dough over the dish and bake in the oven for 25-30 minutes at 350 degrees.

I do not have an oven safe pot so I just used my regular large cooking pot to get the vegetables tender and then put the mixture in a 6 x 9 glass pyrex dish. Cover the pyrex dish with the pastry dough and return to the oven.

I forgot to make the slurry the first time I made the dish but the pot pie did not end up being too runny or moist. It was probably because I put in a large diced potato and a generous amount of kale.

Recipe is from Chef Mark Anthony who has a You Tube channel with many great healthy recipes!

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