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 fronzen 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 FILLIING. Spread over the FILLING to the edges.
- Bake @ 350 degrees for about 1 1/2 hours
- This recipe freezes well; cook first then freeze.
Where does a standard baking dish meet its limit when handling an hour and a half of sustained oven heat? Achieving a golden crust over a dense vegetable and mycoprotein filling requires managing heat transfer correctly through the base of the pan. Standard glass bakeware retains heat differently than heavy-gauge aluminum, affecting how the bottom layers cook while the top browns at 350 degrees.
Equipment and Thermal Control
Preparing this casserole relies heavily on proper pan selection and moisture management. Coating the 9x13 inch pan thoroughly with non-stick spray prevents the mycoprotein tenders from sticking during the extended baking time. When mixing the pastry topping, incorporate the water gradually until the batter reaches a spreadable consistency rather than a pourable liquid. This ensures the crust stays buoyant atop the undiluted mushroom and celery soups instead of sinking into the filling.
- Bake uncovered for the full duration to allow excess moisture from the frozen mixed vegetables to evaporate.
- Allow the assembled casserole to cool completely before transferring portions to airtight containers for freezer storage.
- Substitute equal parts vegetable broth for water in the crust mixture if a richer flavor profile is desired.
