I really love a good pot pie. Someone once replied to my Chicken Pot Pie "I cold make this vegan so easyily". So, my daughter (who shares all the Vegan recipes) set out to do just that. Only she steped it up one notch and made these personal pot pies in a muffin pan. Look at how wonderful they are. Perfectly complimented with steamed broccoli and cauliflower. How delicious! This recipe will make eight, plenty for a workday lunch too.
2 8 oz Original Crescent Rolls
2 TBS Vegan Butter
1 Cup No Chicken Broth
1 Cup plus 2 Tbs Soy Milk
3 TBS Corn Starch
2 TBS Poultry Seasoning
Salt & Pepper to taste
3 Cups Trader Joes Vegan Chicken Strips diced
2 Cups Frozen Mixed Vegetables
1 8oz Package Daiya Cheese
Cream of Chicken
Melt butter in saucepan slowly stiring in Broth and all but 2 tablespoon of milk while whisking. Add seasonings to taste. Once boiled remove from heat. In seperate bowl mix whip remaining milk with cornstarch. Return broth to stove and quickly stir in corn starch without stopping to avoid lumps. Stir in Chicken and Frozen Vegetables and set aside and simmer on a low heat until ready for pies.
Spray a muffin pan with Canola cooking spray. Layer each cup with one crescent and bake in oven at 350 approximately five to ten minutes or until slightly brown. Fill cups with chicken and vegetables placing one cresscent on top. Pinch the bottom and top crescents together until completely sealed. Return to oven baking an additional 10 minutes or until top is also golden brown. Sprinkle top with a generous portion of shredded cheese. Place back in oven until melted.
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