Vegetarian Chick'n Pot Pie

(Handmade bowl by my Uncle Len)

There are some meat-based comfort foods that I miss. A lot. One is chicken pot pie. Using Morningstar Farms Chick'n Strips (and a recipe from Martha as a basis), I recreated a great vegetarian version that my husband and I love!

Here's a basic recipe:

1 packet Morningstar Farms Chick'n Strips
1 tbsp olive oil
4 carrots, sliced 1/4 inch thick
1-2 stalks celery, sliced
1 onion, chopped
1 large potato, cut into small cubes
1/4 tsp dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups lowfat milk (or soy milk)
1 10 oz package frozen peas
2 tbsp fresh lemon juice
1 Trader Joe's phyllo crust (or 6 phyllo pastry sheets), thawed.

You can also add mushrooms, green beans, or other veggies you have on hand.

Preheat oven to 400 degrees F. Microwave Chik'n strips according to package directions and cut into chunks. Set aside.

Heat oil in large skillet. Add onions and potato and cook until onions are translucent, about 5 minutes. Add carrots, celery, and thyme. Cook 2-3 minutes more. Add flour and stir to coat. Cook one minute. Add milk and stir until smooth. Cook, stirring occasionally, until mixture thickens, about 8 minutes.

Remove from heat and add peas and lemon juice. Spoon mixture into oven-proof dish. Cover with thawed phyllo crust. Bake until golden and bubbling, 20-25 minutes. Let cool 15 minutes before serving.