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I hope you all don't mind me posting my favorite recipe.
2 frozen pie crusts (or homemade crust)
1 10 oz. pkg. frozen green peas
1 large potato, peeled, boiled, and chopped
1 large carrot, boiled and sliced
1/3 cup margarine
1/3 cup all-purpose flour
1/3 cup chopped onion
2 cloves of garlic, minced
salt, to taste
black pepper, to taste
1/4 teaspoon thyme
1 and 3/4 cup vegetable broth
2/3 cup soy milk or rice milk
Vegetarian Chicken (*see note)
Rinse peas in collander, and combine with potatoes, carrots, and
"chicken." Set aside.
In a medium-sized pot, melt margarine over medium heat. Add onions and
garlic and saute for 30 seconds, then add flour, salt, pepper, and
thyme. Stir constantly until well-mixed, and then remove pot from
Preheat oven to 425 degrees. Make sure your pie crust will be ready to
be filled (unbaked) within 15 minutes. (This is when I take mine out
of the freezer, gently removing one crust from the pie pan and setting
on wax paper, as it will ultimately become the pie's top crust.)
Add vegetable broth and soy/rice milk to mixture in pot. Stir
constantly and bring to a boil. Let boil for one minute while stirring
the whole time -- it will become quite thick. Add peas, potatoes,
carrots and "chicken" to the pot, stirring well, and remove from heat.
I use a deep dish bottom crust because there is so much filling, but
you could probably make two non-deep-dish pies from the same amount of
ingredients. Fill the bottom crust and cover with top crust. Bake for
*You can use Morningstar Farms chick'n strips. I have used a type of soy chicken I get at a Korean grocery store, in the tofu section.