Quick Quorn Chick'n Pot Pie
Fake Vegetarian Chicken Pot Pie Casserole
Fake Vegetarian Chicken Pot Pie Casserole
- salt & pepper to taste
- 3/4 teaspoon salt
- 1 1/2 cups flour
- 1 stick butter melted
- crust
- filling
- 3/4 package quorn chick'n tenders freezer aisle
- 1 box cream of mushroom soup pacific brand, organic
- 1 box cream of celery soup pacific brand, organic
- 1 package frozen mixed veggies organic
- 1/2 tablespoon italian seasoning i use braggs herbs/season
- 2 1/4 teaspoons baking powder
- 1/2 - 3/4 cups water
- Carbohydrate 43.0318827564102 g
- Cholesterol 5.08833333333333 mg
- Fat 2.47089717948718 g
- Fiber 1.53523784721084 g
- Protein 5.81670384615385 g
- Saturated Fat 1.30316266666667 g
- Serving Size 1 1 Serving (92g)
- Sodium 132.3525 mg
- Sugar 41.4966449091994 g
- Trans Fat 0.316793179487179 g
- Calories 222 calories
Step-by-step
- Line a 9x13 pan with frozen Quorn Chick'n Tenders (spray pan with non-stick cooking spray first).
- Mix remaining FILLING ingredients in a bowl and spread over Chick'n Tenders (use soups undiluted).
- For the CRUST: Mix all ingredients except water. Stir and add enough water to make a spreadable topping for the FILLING. Spread over the FILLING to the edges.
- Bake @ 350 degrees for about 1 1/2 hours.
- This recipe freezes well; cook first then freeze.
My Unexpectedly Delicious Vegetarian Pot Pie Adventure
As a busy working mom, finding time to cook healthy and delicious meals is always a challenge. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question of "what's for dinner?". I’m always on the lookout for quick, easy, and satisfying recipes that the whole family will enjoy, and this Quorn Chick'n Pot Pie has become a real lifesaver. Honestly, I never thought I'd find a vegetarian pot pie that could genuinely satisfy my craving for the classic comfort food, but this one does just that.
The original recipe was fairly simple, using readily available ingredients. The frozen Quorn Chick'n Tenders were a revelation – they provided that satisfying texture I craved without any compromise on the vegetarian aspect. I was skeptical at first, but the combination of the creamy mushroom and celery soups formed a rich and flavorful filling that perfectly complemented the Quorn. Adding in some frozen mixed vegetables added a pop of color and extra nutrients, making it feel like a well-rounded meal. The crust, though simple, was perfect – buttery and flaky, just the way I like it.
What surprised me most was how versatile this recipe is. One night, it’s a weeknight wonder, ready in under two hours (including baking time). Other times, it’s a freezer-friendly lifesaver for those busy days when I simply don’t have the energy to cook from scratch. The ability to make a large batch and freeze portions has been a game changer. It's perfect for those days when I just need a comforting and delicious meal without any fuss. I’ve even taken it on family trips, easily reheating it in a hotel room to satisfy everyone's appetites.
Beyond the convenience, the flavor profile is truly exceptional. The subtle hint of Italian seasoning adds a depth of flavor, while the salt and pepper provide the perfect seasoning balance. The cream of mushroom and celery soups deliver the quintessential pot pie creaminess without being overly heavy. The Quorn maintains a nice texture even after baking, adding a satisfying chewiness to the dish.
Tips and Tricks for Pot Pie Perfection:
- Don't overbake the crust. You want it golden brown and flaky, not overly hard.
- Feel free to experiment with different vegetables. Broccoli, peas, or carrots would all be delicious additions.
- If you want a richer flavor, use homemade vegetable broth instead of water in the crust.
- This recipe is easily adaptable to different dietary needs. Gluten-free flour can be used for the crust, and the filling can be easily modified to accommodate various allergies or preferences.
This vegetarian pot pie recipe has become a staple in my household. It's a quick, easy, delicious, and adaptable recipe that perfectly balances convenience and flavor. It's more than just a meal; it's a testament to how easy it is to create something both satisfying and nutritious without spending hours in the kitchen. Give it a try – you won't regret it!
