When the winters are just kicking in, all you need is some comforting pies to dig in and blankets to keep you warm. Start this holiday season with these hot from the oven vegetarian mini FriChik Pot Pies. We bet these pies will transport you to your childhood days.
1 can Loma Linda FriChik, cut into bite-sized chunks
2 cups mixed frozen vegetables
1 medium onion, finely chopped
2 cloves of garlic
2 tbsp vegan butter
2 tbsp All purpose flour
1 cup vegetable broth
1 cup vegan milk (almond/soy)
Salt to taste
Black pepper to taste
1/2 cup vegan cheese (We used Daiya’s shredded cheese mix)
1/2 cup fresh parsley. Finely chopped
1 pack vegan pie crust
Preheat the oven at 375F and grease baking dishes.
In a pan, heat the vegan butter and add in garlic and onions. Saute for a couple of minutes till the onions turn translucent.
Add in the flour and mix well. Add in the broth slowly and whisk till smooth and well combined. The flour will thicken the sauce.
Add in the milk, salt and pepper. Mix well and cook for another few minutes.
Add in the FriChik, frozen vegetables and combine. Cook for another 10 minutes till everything is cooked well. Finish with some fresh parsley on top.
Now, pour the FriChik filling in the baking dishes. Top it up with a pie crust and seal the edges. Cut slits in several places in the crust.
Bake 20 to 30 minutes or until crust is golden brown. Let stand 5 minutes before serving.