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Chicken-Less Pot Pie

Chicken_Pot_Pie_shutterstock_304535738Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
This chicken-free version of an American classic is chock-full of tender vegetables in a light, creamy gravy.  Better yet, it includes a nice flaky crust made with phyllo dough that’s sheer tenderness.

I recommend using all organic non GMO ingredients.

Preparation time: 10 minutes


4             Cups broccoli florets

1/2          Pound carrots, sliced

24           Ounces frozen edamame beans, thawed

4             8.5-ounce packages frozen Veat Chick’n Free Nuggets, thawed

3             Tablespoons safflower oil

1/4          Cup unbleached white flour

4             Cups vegetable broth

8             Sheets frozen phyllo dough, thawed

1             Egg


Cook time: 45 minutes

Preheat the oven 350 degrees.  Blanche the broccoli and carrots in boiling water until they are just tender.  Transfer the vegetables to a 3 or 4 quart ovenproof casserole, add the edamame and nuggets to the vegetable mixture, and set aside.

To make the gravy, heat the oil in a medium saucepan over medium heat.  When the oil is shimmering, add the flour, stirring constantly until the flour turns light brown in color.  Whisk the broth into the flour mixture, stirring constantly until it thickens.  Pour the gravy into the ovenproof casserole, stirring gently to ensure the nuggets and vegetables are well coated.

Combine the egg with 2 tablespoons water to make an egg wash.  Spread a sheet of phyllo dough over the casserole, brush with the egg wash, and then add another sheet of phyllo.  Continue adding phyllo and brushing each sheet with egg wash until all the phyllo is used up.  Brush the top sheet with the egg wash and bake the casserole 25 to 30 minutes, until golden brown on top.


Makes 8 servings.

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.

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