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.

Advertisements

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.

Pesto Zucchini Wrap

Pesto Zucchini Wrap

This summer I’ve been fixing lighter, yet great tasting meals…or at least I’m on the hunt for such things.  Here is the recipe for a Pesto Zucchini Wrap that is just absolutely declicious — it’s one of my favorite go-to recipes.  The great thing about this wrap recipe is that you can add or subtract what ever you like.

Your husband not of fan of olives? Presto! Don’t even add them to his wrap, but double them up on your’s. As simple as that.

This is also a great recipe for vegans, and you can also use gluten free wraps for those who are glucose intolerant.

Pesto Zucchini Wrap

Whole Grain Tortilla Wraps
Pesto
4 Zucchinis, grated
2 Sweet Onions, caramelized
16 oz package Mushrooms, sliced
20 Cherry Tomatoes, halved
1 cup Kalamata Olives, sliced
1/2 cup Pine Nuts
Olive Oil
Salt

Place onions in skillet with 2 tablespoons of sugar, 2 tbl spoons of butter and saute on low for about 1/2 hour or light brown.

Shred zucchini and place in a bowl and drizzle with salt and olive oil. Mix and let sit to marinate.

 

Once onions are caramelized, mix in mushrooms to saute. Cook long enough to cook of the moisture from the mushrooms.

 

With each individual wrap, spread about 2 tablespoons of pesto on the wrap. Then layer the rest of the wrap with onions, mushrooms, olives, tomatoes and pine nuts.

Fold wrap in half or roll, serve and savor the flavors.

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.

Creamy Thyme Mushroom Soup with Parmesan & Herb Croutons

photo taken by thehipvegetarian

My friend Heather sent me this recipe. She and all her friends were swooning over how delicious this soup is.

I must admit when I was assembling it, I had my doubts.  Mushrooms and leeks simmering in a stock base looks pretty much like I was brewing a witches brew brought in from the garden. WARNING: This soup does not look visually appealing while being assembled on the stove.

But what this soup lacks in color makes up for in the deepest and richest of flavors.

This Creamy Thyme Mushroom Soup has cast a spell on me — it’s now my all time favorite soup.

Creamy Thyme Mushroom Soup

4 tablespoons unsalted butter
2 Leeks, white and light green parts only, halved lengthwise and thinly sliced
1 large yellow onion
(I added 2 garlic cloves)
3-4 large Portobello mushrooms or 1 lb , brushed clean and chopped
3 tablespoons all-purpose flour
6 cups chicken or veggie stock (I used Better than Bouillon Organic Mushroom Base)
1.5 tablespoons fresh thyme leaves
1 bay leave
1 teaspoon kosher or sea salt
1 teaspoon sugar
1/2 teaspoon freshly group pepper
1 cup heavy whipping cream

In stockpot, melt butter over medium heat. Swirl to coat bottom of pot and add leaks and onions. Cook, stirring constantly, for 2 mins until slightly softened and well coated with butter. Reduce heat to very low, cover and cook, stirring occasionally for about 30 mins. until leaks and onions are melting soft but not browned. Add the mushrooms and stir to combine. Cover and cook x 10 mins. Raise the heat to medium, stir in the flour, and cook 3 mins. Add the stock, thyme, bay leave, salt, sugar, and pepper. Bring to a simmer, cover partially, and cook for 10 mins longer.

Let soup cool x 10 mins. Discard bay leave. Working in batches, put in food process until a smooth puree. Return puree to pot and add cream. Cook over low heat until heated through, but don’t let boil. Taste and adjust the seasoning. Serves 8

Croutons

5 cups fresh bread cubes about 3/4 inch, from artisan loaf with crust removed
1/4 cup extra virgin olive oil
1/2 cup freshly grated parmesan cheese
1/4 teaspoon ground pepper
1 tablespoon minced fresh thyme
1/2 tablespoon fresh oregano

Preheat oven to 375. In large bowl, Combine cubes, olive oil, cheese, and pepper and toss to coat evenly. Sprinkle the herbs over the bread cubes, toss to combine, and continue to bake until the cubes are crisp and golden.

Ladle soup into warmed bowls, and garnish with croutons.

 

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAidRed Star Yeast and Le Creuset.