So last night I fired up the stove, cut my potatoes in thin slices, fried them until they were golden and used them as the crust for one of my favorite entrees.
Inadvertently I made my pot pie vegan, because I was out of cream; and quite honestly, I didn’t miss the cream AT ALL. The pot pie still had great flavor for the gravy.
Usually I use flour as a thickener, but this can easily be converted to gluten-free by using corn starch.
To cut down on fat, I saute my onions, celery and garlic in water instead of oil or butter.
The great thing about a chicken pot pie is that you can use what ever you have on-hand in the refrigerator or freezer. Peas, pearl onions, mushrooms, carrots, green beans, corn — whatever little bit you need to use up — just throw in your stew.
Crustless Chicken Pot Pie
2 medium Round Potatoes, thinly sliced
1 bag, Morningstar Chicken Strips, Meal Starters
1/4 cup, Water
1 medium Onion, chopped
3 ribs Celery, diced
2 cloves Garlic, crushed
3 carrots, chopped
4 tablespoons, Cornstarch
1 cup Dry White Wine
2 cups, Broth
Salt, to taste
Freshly Ground Pepper, to taste
1 teaspoon, Thyme
1 cup, frozen Peas
2 cups, Mushrooms, sliced
Heat oven to 350 degrees. Grease 9×13 baking dish.
Slice potatoes into thin slices and lightly fry in a skillet until golden. Line the bottom of casserole dish with a layer of potatoes. Set the rest aside.
Fry chicken strips until golden. Set aside.
Saute onion, celery, garlic and carrots in 1/4 cup of water until soft. Add water add needed during sauteing. Stir occasionally.
Add wine and vegetable broth and season with salt and pepper. Mix corn starch in a little bit of cold water, until it’s disolved. Add to mixture on the stove and bring to boil for 2 minutes. Stir to prevent lumps from forming.
Bring to a boil. Add thyme, peas, mushrooms. Reduce heat. Simmer, stirring frequently, 5-9 minutes. Add chicken and remove from heat. Pour mixture in baking dish and layer the top with remaining potatoes.
Bake until bubbly; approximately 20-25 minutes.