Savory Pot Pie
- 4 cubes or 4 Tbsp. vegetable or faux chicken bouillon
- 2 1/2 cups hot or boiling water
- 1/2 cup nutritional yeast flakes (available at health food stores)
- 1/2 cup flour
- 1/2 cup oil
- 1 tsp. garlic salt
- 1/2 tsp. pepper
- 1 15.5-oz. can potatoes, diced
- 1 1/2 cups frozen or canned/drained mixed corn kernels, peas, and diced carrots
- 1/2 lb. faux chicken, cut into tiny cubes (try Worthington Food’s Chic-ketts)
- 1 box puff pastry sheets
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Preheat the oven to 400 F. Mix the vegetable or faux chicken bouillon with the hot water to make a stock. Set aside. Combine the yeast and flour in a large pot and stir constantly over low heat, until lightly toasted. Add the oil, stirring to make a roux. Slowly whisk in the stock, the garlic salt, and the pepper. Add the vegetables and faux chicken. Cook for 10 mi Roll out one sheet of puff pastry and place in a 9” pie dish; trim to fit. Pour in the filling and cover with the other sheet, cutting and crimping the edges and making several 1-inch slices on top. Bake for 20 minutes or until the pastry is golden and |
