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

YIELD: 1 pie


  • 1
    cup carrot, chopped however small you like them
  • 1
    cup frozen peas
  • 1 14
    cups textured vegetable protein, aka TVP- unflavored chunks
  • 1 14
    cups chicken broth (or vegetable broth to rehydrate the TVP)
  • 12
    tablespoon safflower oil (or other vegetable oil- safflower & sunflower oils are best for cholesterol lowering, supposedly)
  • 12
    cup onion, chopped
  • 12
    cup celery, thinly sliced
  • 12
    teaspoon salt
  • 14
    teaspoon black pepper
  • 14
    teaspoon celery seed
  • 1 34
    cups chicken broth (or vegetable broth)
  • 23
    cup milk (of your choice)
  • 2
    teaspoons Egg Beaters egg substitute (used on top of each crust)
  • 2 -9
    inches pie crusts, double World's Easiest Pie Crust - Vegan but with only 1/2 of the sugar. Do not forget the OJ


  • 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.