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Recipe submitted by nonsenses, 02/12/07

Chique Pot Pie

Ingredients (use vegan versions):

    2 large carrots
    2 medium sized potatoes
    1 packet Smart Menu chicken style strips (or other chicken substitute)
    1/2 cup peas
    2 cups vegetable broth
    1 large onion
    5 cloves garlic
    1 tablespoon flour
    Spices: 1/2 teaspoon marjoram, 1/2 teaspoon cumin, 1 teaspoon basil, 1/4 teaspoon black
    pepper, 1/2 teaspoon salt (all spices to taste)
    Crust:
    3 cups flour
    2/3 cup cold water
    1 1/3 cup olive oil (or mix olive and canola)

Directions:

Bring vegetable broth to a boil in a medium sized sauce pan.

Chop carrots into tiny cubes and add to vegetable broth; meanwhile, peel and chop potatoes into tiny cubes, and add to the broth.  Add a little flour (about 1 tablespoon) to the broth and stir until dissolved.

Sauté the chopped onion and garlic in olive oil and spices until transparent.  Add onion mix to the potato/carrot broth, add in the peas, and let simmer for a long while (15 minute or so), till the vegetables are very soft and the broth is thickened.

Meanwhile, mix together the crust ingredients, and separate the dough in half (half for the bottom, half for the top).  Roll it out (between plastic wrap) or press with fingers into a circular casserole dish.

When the filling is finished thickening, stir in the Smart Menu chicken strips and pour the filling onto the crust-lined dish.  Add the rest of the pie crust on top.

Bake in the oven at 400*Fahrenheit for 30-40 minutes or until the crust is toasted golden.

Serves: 6

Preparation time: 1 hour