Chicken Pot Pie - No Cholesterol & Extremely Low in Fat &

Name: Chicken Pot Pie - No Cholesterol & Extremely Low in Fat &amp
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 pie, 8 serving(s)
Ingredients: 236.59 ml carrot, chopped however small you like them; 236.59 ml frozen peas; 295.73 ml textured vegetable protein, aka TVP- unflavored chunks; 295.73 ml chicken broth (or vegetable broth to rehydrate the TVP); 7.39 ml safflower oil (or other vegetable oil- safflower & sunflower oils are best for cholesterol lowering, supposedly); 118.29 ml onion, chopped; 118.29 ml celery, thinly sliced; 78.78 ml all-purpose flour; 2.46 ml salt; 1.23 ml black pepper; 1.23 ml celery seed; 414.03 ml chicken broth (or vegetable broth); 157.80 ml milk (of your choice); 9.85 ml Egg Beaters egg substitute (used on top of each crust); 2-9 inch pie crusts, double World's Easiest Pie Crust - Vegan but with only 1/2 of the sugar. Do not forget the OJ

Submitted by Cindy S.

"Using TVP chunks you can find at any health food store, skim or non-dairy milk, no crisco / shortening, you can make a really healthy chicken pot pie. And it's definitely a quick meal from start to finish, including making the pie crusts. Hope you enjoy"

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photo by Cindy S.

Ready In:: 1hr
Ingredients:: 15
Yields:: 1 pie
Serves:: 8

ingredients

236.59 ml carrot, chopped however small you like them
236.59 ml frozen peas
295.73 ml textured vegetable protein, aka TVP- unflavored chunks
295.73 ml chicken broth (or vegetable broth to rehydrate the TVP)
7.39 ml safflower oil (or other vegetable oil- safflower & sunflower oils are best for cholesterol lowering, supposedly)
118.29 ml onion, chopped
118.29 ml celery, thinly sliced
78.78 ml all-purpose flour
2.46 ml salt
1.23 ml black pepper
1.23 ml celery seed
414.03 ml chicken broth (or vegetable broth)
157.80 ml milk (of your choice)
9.85 ml Egg Beaters egg substitute (used on top of each crust)
2-9 inch pie crusts, double World's Easiest Pie Crust - Vegan but with only 1/2 of the sugar. Do not forget the OJ

directions

Preheat oven to 425 degrees F (220 degrees C.).
In a saucepan, combine 1-1/4 C broth, carrots & peas. Bring to boil & simmer for 5 minutes. Remove from heat & drain the broth onto the TVP. Push the TVP down to be sure to hydrate all. Allow to hydrate for 15 minutes.
In a skillet or saucepan over medium heat, cook onions & celery in oil until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat, stirring regularly until thick. Remove from heat and set aside.
While your onions are cooking, make a double recipe of pie crust #171844, but reduce sugar to 1/2 and substitute 1/2 of the oil with unsweetened applesauce. Do NOT omit the OJ. Use lightly floured plastic wrap on your counter and roll out 1/2 the pie crust. Invert it into your pie pan, being sure you mend holes by using your fingers.
Brush 1 teaspoon eggbeater (opt.) onto bottom crust.
Combine TVP, peas & carrots. Pour into bottom pie crust. Pour hot liquid mixture over.
Roll out the 2nd pie crust, again on floured plastic wrap. Flip it onto your pie, seal edges & cut away excess dough.
Brush 1 teaspoon eggbeaters (opt.) on top crust. Make several small slits in the crust to allow for steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.