Chicken Pot Pie

1 pkg vegan breaded (meatless) chicken nuggets

2 pkg of 2 pie shells

1 pkg frozen English peas

1 pkg frozen seasoned vegetables(carrots, asparagus, mushrooms)

1/2 pkg frozen chopped onions with bell pepper

2 Tbsp wheat flour

 

1/2 cup vegetable broth

2-3 Tbsp olive oil

 

Place chicken nuggets in 350 oven for 20 minutes. Meanwhile, saute onion with bell pepper in olive oil in large skillet over high heat. Pour in broth and add flour to make gravy. Add peas and vegetables to cook 5-7 minutes. Place one pie shell in pie pan and fill with 1/2 of cooked vegetables with gravy. Take oven baked nuggets out of oven and cut into 1/2″ pieces. Place 1/2 of package of cut up nuggets over vegetables and gravy. Top pot pie with 2nd pie shell and crimp edges with a fork. Repeat process for a 2nd pot pie! Bake 2 pot pies at 350 for 1 hour or until brown around edges. Let cool slightly before serving!

 

Try this Chicken Pot Pie and it will become your favorite meal! Economical and delicious!!

 

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