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Ingredients
Scale
- 1 recipe for Pie Crust
- 3 tbsp Butter
- 1 Onion, Chopped
- 2 stalks Celery, Chopped
- 2 Carrots, Chopped
- 1/2 cup Frozen Peas
- 1 medium Potato, Peeled & Cubed
- 4 Garlic Cloves, Minced
- 2 (13 oz) cans Loma Linda Fri-Chik, Diced (Save Juice)
- 1/4 cup Flour
- 1 1/2 cups Fri-Chik Juice
- 1/2 tsp Dried Thyme
- 2 tsp Dried Parsley
- 1 tsp Seasoned Salt
- 1/2 tsp Poultry Seasoning
- 1/2 tsp Garlic Powder
- 3/4 cup Heavy Cream
- 1 Egg, Beaten
Instructions
- Chill the pie crust in the refrigerator.
- Preheat oven to 425°F and sauté butter, onion, celery, and carrots.
- Add peas and potatoes, cover to steam vegetables.
- Mix in garlic and diced Fri-Chik with juice.
- Sprinkle flour, stir, and add Fri-Chik juice to thicken.
- Season with thyme, parsley, seasoned salt, poultry seasoning, and garlic powder.
- Incorporate heavy cream and simmer.
- Roll out the bottom crust and fit it into a pie dish.
- Fill the crust with the prepared mixture and cover with top crust.
- Cut slits in the top crust for steam and brush with egg.
- Bake for 30-35 minutes until golden.
Notes
Chop vegetables evenly for uniform cooking.
Store leftovers in an airtight container for up to three days.
Can mix in mushrooms or peppers for variations.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 110mg