Vegetarian Chik’n Pot Pie

Quorn At Kroger Store: http://www.quorn.us/products/28/chikn-tenders

Ingredients:

2 cups vegetable or chicken broth
1 bouillon cube
1/3 cup butter
1 onion, finely chopped
1 cup carrots
1 cup celery,
1 Tbs garlic paste
1/2 tsp ground black pepper
1/2 cup all-purpose flour or Besan flour (chick pea)
1/4 cup heavy cream or coconut milk
1 bag 12 oz CHIK’N Tenders or your chicken
1/2 cup frozen peas

Bisquick: Topping

2-1/2 cup bisquick
2/3 cup milk

Preheat your oven to 450 degrees 10-15 minutes

Directions:

In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.

Melt butter over medium heat. Add onions, carrots, celery, and garlic, and saute until tender. Season with black pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, veggie chicken and peas. Bring to a boil then reduce to a simmer.

Sprinkle flour on counter top. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with butter make 4 small slits on the top. Bake for 10 at 450 degrees for minutes. Remove from the oven and serve.