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Here's another great vegetarian main for the holidays. It's warm, hearty and full of fall vegetables. And who couldn't get sucked in by a rosemary, cheddar biscuit crust?! I've started using goat's milk cheddar recently and am hooked. It melts beautifully and has a more earthy, tangy taste. Matched with rosemary, it's a hit for the crusty, soft biscuit topping. This dish is also packed with protein, low in fat and high in fiber, but watch out for the sodium content. The high sodium comes from the faux chicken. Mock meats are great substitutes, but they are pretty much all high in sodium so watch your intake.
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“Chicken” Pot Pie with Rosemary, Cheddar Biscuit Crust

December 5, 2009

30 min or less active, fall, main, winter

Here's another great vegetarian main for the holidays. It's warm, hearty and full of fall vegetables. And who couldn't get sucked in by a rosemary, cheddar biscuit crust?! I've started using goat's milk cheddar recently and am hooked. It melts beautifully and has a more earthy, tangy taste. Matched with rosemary, it's a hit for the crusty, soft biscuit topping. This dish is also packed with protein, low in fat and high in fiber, but watch out for the sodium content. The high sodium comes from the faux chicken. Mock meats are great substitutes, but they are pretty much all high in sodium so watch your intake.
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Information

Servings: 8
Time: 30 minutes active; 90 minutes total
Price: ~$22.14 total ;~2.77 per serving
Nutrition (per serving):
Calories: 367.6
Protein: 26.3g
Fat: 4.1g
Saturated fat: 4.1g
Carbohydrates: 46.9g
Fiber: 10.4g
Sodium: 1330mg
Cholesterol: 14.2mg
High In:
Good Source:
Low In:

Ingredients

  • 1 Tbsp butter (I used soy butter)
  • 1/4 tsp SnP, each
  • 1 medium onion, chopped
  • 2 large carrots, cut into 1/4" pieces
  • 3 celery ribs, cut into 1/4" pieces
  • 1 large parsnip, cut ing 1/4" pieces
  • 1 tsp fresh thyme, chopped
  • 1/2 lb mushrooms, quartered
  • 1/4 cup white flour
  • 3 1/2 cups vegetable stock</li>
  • 4 6oz pack of faux chicken (I used Lightlife Chicken Strips)
  • 10 oz frozen peas
  • 1 cup white flour
  • 1 cup wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp SnP, each
  • 1 cup sharp cheddar cheese, grated (preferably goat's milk)
  • 1/4 cup Parmesan cheese, grated
  • 1 tsp dried rosemary, chopped
  • 2 Tbsp butter (I used soy butter)
  • 1 1/8 cup soy milk plus¬†2 Tbsp white vinegar (mix and let sit for 10 minutes before using or use 1 1/4 cup buttermilk)

Preparation

  1. To make the filling, heat butter in a large, shallow pan or pot over medium heat. Add onions, carrots, celery, parsnip, thyme and SnP. Cover and cook 10 minutes, stirring occasionally.
  2. Add mushrooms and cook, uncovered, stirring occasionally, about 5 minutes more.
  3. Sprinkle with flour and cook, stirring constantly, for 2 minutes. Add stock, bring to a boil, and then turn down heat to simmer for 3 minutes, until thickened.
  4. Stir in "chicken" and peas. Turn heat to low and leave to warm.
  5. To make the biscuit crust, first preheat oven to 400 degrees. Then stir together flours, baking powder, baking soda, SnP,  cheeses, and rosemary.Goat's milk cheddar is my new favorite sharp cheddar cheese to use.
  6. Blend in butter with your fingers until mixture becomes coarse crumbs. Add soy milk/vinegar mixture and stir until dough forms.
  7. Spray a large casserole dish with cooking spray or alternatively 8 10-12oz gratin dishes, if you have them. Put chicken/vegetable mixture in casserole dish or divide among gratin dishes and top with 1/8 biscuit mixture.
  8. Bake until biscuit are puffed up and golden and filling is bubbling, about 35-40 minutes. Let stand 10 minutes before serving.

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