This classic Chickenless Pot Pie is an all-time favourite turned vegan: nostalgic, hearty and hands-down wonderful. You’ll get a made-from-scratch olive oil crust surrounding a medley of peas, celery, carrots and soy curls in a creamy, flavourful sauce. It’s everything you could want in a chickenless pot pie – and so, so much more. You’re an hour away from digging into the deliciousness of this classic vegan meal. 4-5 servings per pie. Olive Oil Pie Crust. Soy Curl Chick’n. Creamy Veggie Medley.
Cooking Instructions: Cook from Frozen. Preheat the oven to 425F. Remove sleeve and top film. Place the tray on a baking sheet and bake 55-65 minutes. Let it stand for 5 minutes before serving.
Chickenless Pot Pie Filling [Water, peas, yukon gold potato, carrots, celery, soy curls (non-GMO soy flour), red onion, tapioca flour, extra virgin olive oil, garlic, chickpea flour, sea salt, yeast extract, garlic powder, turmeric, celery salt, thyme, sage, marjoram, rosemary, black pepper, nutmeg], Olive Oil Pie Crust [Flour, water, extra virgin olive oil, tapioca flour, baking powder, apple cider vinegar, sea salt].
Serving Size: 225g
Amount per Serving: 420 Calories, 9g Protein, 21g Total Fat, 51g Carbs, 2g Sugars, 550mg Sodium, 3g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 3g Dietary Fiber