1 pkg meatless grilled chicken strips
Mock -Chicken Pot Pies
2 tsp minced garlic
1 Tbsp olive oil
1 onion, diced to 1/4″
1 pkg cherry tomatoes, quartered
2 cups fresh broccoli crowns, cut into 1″ pieces
1 cup vegetable broth
3 pkg ready-made pie shells
sea salt and ground black pepper to taste
9 tsp non-dairy butter
Preheat oven to 350. In a large skillet over high heat saute chicken strips in olive oil and minced garlic until heated through. Remove from pan
and set aside. Add cut up cherry tomatoes, broccoli, and onion to heated pan. Add broth and cover until vegetables are tender. Meanwhile,
cut up grilled chicken strips into 1/2″ pieces and add to skillet of cooked vegetables, and season with sea salt and ground black pepper.
Cover and turn off heat until put into pie shells. Next, separate pie shells into 3 bottom and 3 top layers. Spoon chicken and vegetables into
each bottom crust dividing evenly between pie crust shells. Cover each pot pie with remaining crusts. Crimp edges with fork or fingers.
Scoop 3 tsp butter over each pie crust top. Place on cookie sheet and bake for 30 minutes until crusts are lightly golden brown. Cut and serve!
Mock Chicken Pot Pies were fresh and easy to prepare. You can choose your favorite vegetables or use these recommended for this recipe.