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Pot Pie….Veggie Style!

One of my favorite comfort meals used to be chicken pot pie. I ordered it at Cracker Barrel and Bob Evans, and I would even get the microwave kind sometimes. Chicken Pot Pie is traditionally very, very unhealthy–high in calories, fat, and sodium. This deconstructed version from the recent “Everyday Happy Herbivore” cookbook uses whole-wheat drop biscuits that you cover with veggies in a healthy gravy. It is a warm and comforting alternative and is ready in a flash. Thank you, Lindsay Nixon!

Whole-Wheat Drop Biscuits

1 cup whole-wheat flour
1 tsp baking powder
1/4 cup unsweetened applesauce
1/4 cup nondairy milk

Mix it together until wet, thick, doughy batter forms. Bake at 350 degrees on parchment-paper-lined cookie sheet for 7-10 minutes.

 

Pot Pie....Veggie Style!
 
Recipe type: Quick One-Pot Dinner
Ingredients
  • 1 cup vegetable broth
  • 2 tbsp cornstarch
  • 1 cup nondairy milk
  • 2 tsp poultry seasoning
  • 1 bag of frozen mixed veggies
  • 2 tbsp nutritional yeast
  • ½ tsp onion powder
  • ½ tsp garlic powder
Instructions
  1. While biscuits (recipe above) are baking, whisk cornstarch and broth together in a saucepan.
  2. Add the rest of the ingredients and bring to a boil over medium heat. Allow sauce to thicken.
  3. Pour veggie and gravy over biscuits to serve.

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