3 Reviews

When starting to prepare this recipe, I noticed that this is not 100% vegan, so I used my own vegan additions, and they are as follows: I made my own vegan tortillas Tortillas -and added vegan Worcestershire sauce (listed below). The bottom crust was a bit soggy, so I would suggest baking the bottom tortilla in the oven for about 5-6 minutes first, then putting the ingredients on top of this. This also bubbled over in the oven - so I made some slits in the tortillas, as I would in a regular pot-pie. I cannot in good conscious give this recipe anymore then one star - as it is not 100% vegan at all. When the recipe author changes the Lea&Perrins Worcestershire sauce to a vegan substitute, such as: "Annie's Natural's Worcestershire Sauce" or "Edward's & Son's" when writing the recipe, and takes out the La Toritilla Factory Tortillas (which include l-cysteine in their tortillas), and also include a vegan tortilla in the recipe I would love to re-rate. (Tortilla's are also MISSING in the ingredient list part of the recipe)

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Andi of Longmeadow Farm November 22, 2010

I never thought to use tortilla shells. We've been struggling with trying to make this healthier for a long time now. We're doing pretty much the same thing, but making dumplings instead of pie crust (not vegan, but still a little healthier). Thanks so much for this!

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redjenmt October 28, 2010

Just remember to use a vegan Worcestershire sauce (not Lea and Perrins).

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catpanclub2 October 28, 2010
To Die for Chicken Pot Pie That's 100% Vegan and 99% Fat Free