To Die for Chicken Pot Pie That's 100% Vegan and 99% Fat Free

Recipe by SugarHATER
READY IN: 25mins


  • 2
    (6 ounce) packages vegetarian chicken strips, lightlife smart strips chick 'n style seasoned veggie strips meat free (has 0 grams of fat and 14 grams of protein)
  • 2
    cups peas and carrots
  • 12
    cup chopped celery
  • 14
    cup chopped red bell pepper (optional, for added vitamins and a sweeter taste)
  • 14
    cup sauted mixed mushrooms (I like crimini, which are tiny portobello mushroom, but whatever mushrooms you like, please use less)
  • 13
    cup chopped leek (or scallion or shallot)
  • 1 13
    cups vegetable stock (which has 0 grams of Fat)
  • 14
    cup white wine (totally optional)
  • 1
    teaspoon garlic salt
  • 1
    teaspoon fresh tarragon (optional as well)
  • 1
    teaspoon sage
  • 1
    teaspoon thyme
  • 1
    teaspoon white pepper (or black if you prefer)
  • 23
    cup soy flour (for a THICK gravy, if you like yours thinner, don't use all of this, just use enough until its the c)


  • Mix vegan chicken, all the spice and veggies with 1 cup of veggie stock (and wine if you chose to use it) into a pan and cook on high heat for 5-10 minutes, until frozen veggies are soft.
  • Mix together soy flour, worcester sauce and the rest of veggie stock together until it looks like peanut butter. Then add to the cooked veggie mix.
  • Mix everything together, adding a little more soy flour if you'd like it thicker.
  • Line a pie dish with the low carb tortilla and pour the the entire contents into the pie dish.
  • Cover with a 2nd tortilla if desired to create a double crust pie shell effect.
  • Put into over at 400 degrees for about 25-30 minutes.
  • Set for 5 minutes.
  • Enjoy with no guilt!