Vegan Chicken Pot Pie Recipe




1 Potato (Diced into small pieces)
1 Onion Chopped
2 Cups Frozen Mixed Vegetables (Thawed)
2 Veggie Chicken Breasts (Cut into bite sized pieces)
1/2 Cups Vegetable Broth
3/4 Cup Soy Milk
2 Tbsp Nutritional Yeast
1 1/2 Tsp Braggs
2 Tbsp Corn Starch
1/4 Cup Water


2 Cups Bisquick
1 Cup Soy Milk
Equivalent of 2 Eggs Using Egg Replacer


Put diced potato in a small pot with cold water. Boil potato until fork tender. Remove from heat and set aside.
Put some olive oil into a large skillet and saute onions till soft. Add the veggie chicken and cook for about 2-3 mins. Add the thawed veggies. Cook for an additional 5 mins. Remove from heat and set aside.
While the onions are cooking, put vegetable broth, nutritional yeast, braggs and soy milk in a medium saucepan. Bring to a boil, reduce heat to low. Mix the cornstarch and water together and whisk into sauce. Keep stirring until sauce thickens up. Remove from heat and set aside.
Mix the sauce in with the veggies and chicken mixture and add the potato. Stir well and put everything into a lightly greased casserole dish.
Preheat oven to 350°F. In a medium sized bowl, mix the bisquick, soy milk and egg replacer together until there are no lumps. Pour the mixture over the everything in the casserole dish. Bake for 30 mins or until top is brown and a knife comes out clean when inserted in the centre.

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