Crust-free Chicken Pot Pie (v) (gf)

Crust-Free Chicken Pot Pie (gluten free & vegan) | The Hip Vegetarian | @hipvegetarianThe other day I was looking at my round white potatoes and thought hmmm, they might work well as a crust replacement for a chicken pot pie.

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.

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Mushroom & “Chicken” Stroganoff

Mushroom & “Chicken” Stroganoff

Last year I was on the search for the perfect stroganoff — like the kind I’ve had at friend’s houses over the years.  Finally I broke down and asked my friend Andrea for her parents’ recipe and I was not dissappointed. This recipe is exactly as I remembered.

This recipe is so simple that it’s my go-to recipe for a quick meal — or a post church lunch.  I’ve modified the recipe to accommodate the Game On Diet by substituting the sour cream for Greek yogurt.  I can’t tell the difference.

I also used Worthington Loma Linda FriChik for the protein. Actually you can substitute this for anything you like — beef, chicken, etc.

Give the recipe a try, and then please let me know what you think. I’m interested in knowing if you love this stroganoff recipe just as my as I do.

Mushroom & “Chicken” Stroganoff

1 can of vegecuts or gluten
4 oz. Mushrooms
1 cup Greek Yogurt
3 tablespoons Oil
1 pkt dry Onion Soup
Hot cooked Rice or Noodles

Cut vegecuts in 1/4 inch strips and brown lightly in oil. Add liquid from vegecuts, mushrooms and onion soup. Simmer gently. Add sour cream just before serving.

Stovetop Chicken Pie

Stovetop Chicken Pie

I’m a sucker for good comfort food. So when Southern Living chose to feature chicken pot pie on the cover of its February 2011 issue, it wasn’t a hard sell. What I didn’t expect to find was one of the easiest stove top recipes that is easily one of the best pot pie variations — hands down.  Of course I’ve substituted  Morningstar Farms’ Chick’n Strips for the real thing.  And I love the super duper secret ingredients: cream cheese and Italian dressing mix.

Stovetop Chicken Pie

Makes: 6-8 servings
Hands-On Time: 35 Min.

8 Buttermilk Biscuits, frozen
1 Sweet Onion, small, diced
1 Tbsp. Canola Oil
1 (8 oz.)  package sliced fresh Mushrooms
1 bag Morning Star Farms Chick’n Strips
1 (10 1/4oz.) can reduced-fat Cream of Mushroom Soup
1 cup low-sodium Vegetable Broth
1/2 cup dry white wine
1/2 (8 oz) package 1/3 less-fat Cream Cheese, cubed
1/2 (0.7 oz) envelope Italian Dressing Mix (about 2 tsp)
1 cup frozen baby Peas, thawed

1. Bake biscuits according to package directions.
2. Brown chicken strips in skillet until lightly golden.
3. Meanwhile, saute onion in in hot oil in a large skillet over medium-high heat 5 minutes or until golden. Add mushrooms, and saute 5 minutes or until tender. Stir in chicken and next 5 ingredients; cook, stirring freguently, 5 minuts or until cheese is melted and mixture is thoroughly heated. Stir in peas, and cook 2 minutes. Spool chicken mixture over hot split biscuits.

Still Searching…

I’ve been craving Mushroom Stroganoff.  You know the kind that has that perfect gravy texture, slightly salty, slightly sweet, yet tart — a perfect balance.  Here are a couple of Stroganoff recipes that I’ve tried recently, though these are good, they still don’t quite hit the sweet spot that I’m looking for in my Stroganoff.  So I’m still searching…

However if you want a nice heartly meal, I do suggest one of the following recipes.

First off, the Beef Stroganoff recipe is adapted from the San Antonio Express-News Taste section.  For beef I tried Gardein Homestyle Beefless Tips.  This was the first time I’ve used them, and they weren’t bad. My husband thought they had a Boga Burger taste to them. I really liked the appearance of these veggie beef tips once they sizzled in the pan.

I couldn’t find cornichons in my grocery store so I substituted dill pickles.  My family is odd, we liked this

addition.  The thought of adding pickles to stroganoff would have never occurred to me.

If you haven’t picked up this recurring them yet in my blogs, you should start to notice that I substitute a lot when I don’t have the ingredients in-house.  For this occasion I didn’t have pasta noodles, however I did have rice noodles in my cupboard.  This is a good substitute for anyone who is gluten intolerant.

Beef Stroganoff

  • 16 oz. Beef Substitute
  • 1 Tbl Sweet or Hot Paprika
  • 1/4 Teaspoon Salt
  • Freshly Ground Pepper to Taste
  • 2 Tbl Butter
  • 1 Onion, chopped
  • 1/2 Cup Dry White Wine
  • 1 Cup Sour Cream
  • 1/2 Cup Cornichons (small tart pickles), cut into small strips

Sprinkle meat with paprika, slat and pepper; blend well.

Heat butter in a skillet over high heat; add meat. Cook as directed by meat packaging, stirring occastionally; remove meat with slotted spoon.

Add onion to skillet; cook, stirring about 1 minute.

Pour in wine and reduce by half, cooking about 5 minutes.

Lower the heat; stir in sour cream.

Warm the sauce, but do not let it boil.

Return the meat to the skillet; stir to blend.

Stir in cornichons.

The next recipe I tried included yogurt. I recently had a friend tell me that yogurt is the success to a nice tart stroganoff.  My husband also declared this recipe good and went back for seconds — twice.  I found this recipe at Bake Space.

 

 

Mushroom Stroganoff

  • 3 tablespoons butter
  • 1 large Onion, chopped
  • 2 cloves of Garlic, minced
  • 3/4 pound Mushrooms, sliced
  • 1 1/2 cups Vegetable Stock
  • 3/4 cup low-fat Sour Cream
  • 3/4 cup non-fat Yogurt (Note: You can use a combination of low or non-fat Greek yogurt (such as Fage) and light sour cream, or use one exclusively)
  • 3 tablespoons all-purpose Flour
  • 1 teaspoon low sodium Soy Sauce
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup chopped fresh Parsley and a lttle extra for garnish
  • 8 ounces Farfalle Pasta (Note: Feel free to use whatever pasta you prefer, or even brown or white rice)
  • Salt and Pepper to taste

Bring a large pot of salted water to a boil.

Add noodles, and cook according to your desired level of doneness.

Remove from heat, drain, and set aside.

While the pasta is cooking, melt the butter in a large heavy skillet over medium heat.

Add onions and garlic, and cook, stirring until softened.

Add the sliced mushrooms, cooking until they are softened and lightly browned.

Next add the stock, soy and Worcestershire sauces.

Bring the sauce to a boil, and cook until the mixture has reduced by 1/3.

In a small bowl combine the sour cream and flour and parsley.

Add this mixture to the pan and stir.

Continue cooking over low heat, just until the sauce thickens.

Pour the pasta into the sauce and cook until the dish is evenly heated through.

Serve, seasoning with salt and pepper and garnish with additional parsley and a dollop of sour cream.