Easy Vegetarian Chicken Pot Pie

I was in the mood for some chicken pot pie but I didn’t have enough butter to make a crust. So I came up with this simple way to get chicken pot pie without the “pie.”


4    TBSP butter

1/4   all-purpose-flour

2    cups milk

1    TBSP chicken seasoning mix

1    TBSP salt free season mix

pinch of nutmeg

1    cup vegetable broth

2     12oz packs chicken substitute (I used Quron Chk’n tenders)

80z    frozen mixed vegetables


2    cups all-purpose baking mix

2    eggs

1    cup milk


Melt butter in a large and deep heavy bottom skillet or dutch over medium high heat.  Once butter begins to melt, add flour and whisk quickly.  Pour 2 cups milk, a little at a time, and continue to whisk until thickened.  Once sauce thickens, reduce heat to medium-low and add spices.  Remember to which constantly.

Next, add vegetable broth and whisk.  Add chicken substitute and frozen vegetables.  Turn heat to low and cover.  Let simmer for about 2o minutes, stirring to be sure sauce doesn’t stick to pot.

While chicken is simmering, make the topping.  Mix 2 cups all-purpose baking mix, eggs and milk in large mixing bowl.  Whisk ingredients together until lumps disappear.

Remove chicken from heat.  Pour baking mix over top of chicken mix evenly.  Place skillet in a 350 degree oven and let bake until topping is done, about 20 minutes or until topping is golden brown.

Eat while hot and enjoy!


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