No-Chicken Pot Pie

By: Jared High

• 3 tsp Better than Bouillon No Chicken base
• 2 bags Quorn Meatless Pieces https://www.quorn.us/products/quorn-meatless-chicken-pieces
• 2 Tbsp of soy sauce
• 1 tsp of poultry seasoning
• 1 tsp onion powder
• 1 tsp seasoned salt
• 1 tsp of black pepper
• 2 tsp of garlic powder
• 1 tsp of dried thyme

• 2 russet potatoes
• 1/2 cup butter

• ½ cup all purpose flour
• 1 cup non-dairy milk

• ½ cup frozen peas
• ½ cup frozen corn
• ½ cup frozen carrots
• 2 Premade pie crusts (or make your own)
• Large pot
• Large spoon
• Large bowl
• Microwave safe bowl
• Knife
• Cutting board
• 9×9 baking dish

In a large pot over medium heat combine better than bullion with 3 cups of water. Heat and stir until a consistent broth.

In a large bowl combine Meatless Pieces, the broth you just made, soy sauce, poultry seasoning, onion powder, seasoned salt, black pepper, and thyme. Mix well and set aside.

Peel and chop the potatoes and place them in a microwave-safe bowl. Cook on high for 5 min.

In the large pot over medium heat, melt ½ cup of butter and add ½ cup of flour until it forms a roux, a paste similar to playdough.

Slowly add in the liquid from the bowl of the meatless piece while constantly stirring, so as to not break the roux. Add in the cup of milk in the same manner. Once they are combined, dump in meatless pieces, corn, peas, and carrots.

Spray and line a 9×9 baking dish with one pie crust. Fill with filling you just made. Put on top pie crust, crimp the edges, and make 4 small slits in the top crust.

Bake according to pie crust directions. Remove and serve.