1 box favorite vegi broth
5 tbl flour
4 tbl Earth Balance butter
1 no-chicken boullion cube
1tbl mushroom powder
2 tbl Nutritional yeast
Poultry seasoning to taste
Black pepper to taste
2 stalks of celery
1 pkg chikin substitute - I use Gardein chikin strips. They come with a teriyaki flavoring pkt not used in this recipe.
1 box Krusteaz pie crust mix, or make your own.
1cup mixed frozen vegi’s
1 box fresh sliced mushrooms, optional
Chop carrots, celery and onions. Set aside.
Thaw Gardein chikin strips. Sauté/brown in saucepan with EarthBalance butter. Set aside.
Sauté/brown fresh mushrooms in Earth Balance. Set aside
Sauté carrots, celery, onions and potato’s in Eathbalance butter. Add some of the vegi broth, and simmer until vegis are almost done.
In separate pan, melt 5 tbl EarthBalance. Add boullion cube, dissolve. Add about 5 tbl flour to create a roux. Add remaining vegi broth, mix . . . And add into the pan with sautéed vegis. This will create a gravy. Add bay leaf, mushroom powder, poultry seasoning to taste, nutritional yeast and black pepper.
Optional: add Kitchen Bouquet if gravy color needs to be adjusted . . Leave out if not needed.
Fold in frozen vegis, browned chikin and mushrooms. Pour into casserole dish.
Make the top crust following directions on Krusteaz pie crust mix box.
Bake at 375-400. Top with foil for first part of baking time, so pie crust won’t get to dark. Let set few minutes before serving.