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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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.