- 2 frozen pie crusts
- frozen mixed veggies
- Quorn veggie "chick'n" patties
- 1/2 an onion
- mushroom gravy
- salt n peppa
- Goya season salt
I got this recipe from my Quick Fix Vegetarian cookbook which is chock full of healthy vegetarian meals that can be ready in under 30 minutes. In the book this recipe is made in a casserole dish with a pie crust over the top. The crust is my favorite part of a pot pie so the crust-to-filler ratio isn't high enough for me that way so I decided to make my pot pie in one pie crust and cover it with a second crust to make a full pie.
Either way is fine. (My way just happens to be better is all.)
To begin, cook your frozen veggies and add them to one of your frozen pie shells. Leave the 2nd pie crust out to allow it to thaw.
I shared this pot pie with my non-vegetarian husband and meat eating friend Stephen and were given rave reviews by both! It's so hearty and tasty that unless you tell people it's they probably won't even know it's a vegetarian dish.
So go on, why don't you make me?Pin It