Pot Pie Filling over Baked Potatoes

The other day while walking through the freezer section of Yokes, our local market, my daughter mentioned that one of the foods she misses (now that we don't eat meat) is Chicken Pot Pie.  I agreed and mentally filed it away as a recipe to someday turn into a vegan dish.

Nearly Chicken Pot Pie Filling over a baked potato

Pot Pie Filling Recipe, plant-based with no added fat

(First bake 2 or more large potatoes for an hour at 375, or until fork tender.  Let rest for a few minutes wrapped in foil)

Ingredients:

2 cups sliced mushrooms

2 teaspoons fresh minced garlic 

1 cup vegetable broth

1 1/2 cups water

2 tablespoons cornstarch

1 cup frozen corn

1 cup frozen peas

2 fresh carrots, sliced thin

2 stalks celery, diced

1/2 teaspoon Not Chicken Bouillon 

pinch each of sage, Bragg 24 herb seasoning, dried parsley 

dash black pepper

Brown mushrooms in large skillet, then add the carrots and cook for a couple of minutes.  Combine water with cornstarch and bouillon in a small measuring cup, whip to remove lumps.  Place all remaining ingredients including cornstarch and water mixture into skillet and simmer for 3 or 4 minutes or until thick and bubbly.  (In my opinion frozen veggies don't need to be "cooked" for long, just "heated" so they keep their nice color and texture, so please don't overcook).

Spoon filling mixture over the prepared baked potatoes. Take a picture.

Optional:  If you really want something in this to taste like "chicken meat", I recommend using soy curls chopped into bite size nuggets.  Just add 1 cup soy curls and 3/4 cup more liquid, broth or water.

Optional toppings:  nutritional yeast flakes and flaxseed meal