Chicken Pot Pie

  • 1 Tbsp olive oil

  • 2 sticks celery, chopped

  • 1 onion, diced

  • 2 carrots, sliced

  • 1 red bell pepper, chopped

  • 1 bay leaf

  • 1 tsp salt

  • 1/4 tsp white pepper

  • ½ tsp sage

  • 2 cooked chicken breasts, chopped (from Day 2)

  • 2 Tbsp veggie broth powder

  • 2 cups hot water

  • ½ tsp tofu seasoning

  • ½# mushrooms, sliced

  • 2 leeks, diced

  • ½ cup white wine

  • ½ cup butter

  • ½ cup flour

  • 2 prepared pie crusts

Instructions

Preheat oven to 375°F. Place one pie crust into pie pan, leaving ½” of dough beyond edge of pan. Heat olive oil and sauté celery, onion, carrot and bell pepper for 2-3 minutes. Add bay leaf, salt, pepper, sage and chicken. Stir and set aside. Mix veggie broth powder with hot water; stir until powder has dissolved. Cook mushrooms and leeks in ½ cup veggie broth and wine until leeks are tender-crisp. Add to chicken mixture. Melt butter, stir in flour and cook 2-3 minutes over low heat, stirring frequently. Add remaining veggie broth to butter mixture ¼ cup at a time, stirring constantly, until desired sauce consistency is reached. Simmer 5 minutes. Add sauce to chicken mixture and stir. Pour into prepared pie pan. Cover with remaining pie crust, seal edges, prick top with a fork and bake 15-20 minutes or until crust is golden brown.