Welcome to the 36th installment of Meatless Monday with Mindy!
The holiday's are behind us and the new year has me thinking about how I can do it better this year. Some of the things I'm thinking is; I am determined to add more greens to our meals and I want to try buying more organic when I can.
I made tonight's meal with those concepts in mind. This No-Chicken Pot Pie was made easier by using Wildtree Pot Pie Skillet Meal . The comfort-food style seasonings are all organic and include onion, cornstarch sea salt, carrots, Umami, garlic, pepper, basil, rosemary, marjoram, thyme and sage. And the nice thing here is, this little box has enough to make this recipe 3 times!
I have a friend who I turned onto Wildtree when the company she was working for went out of business. She was so impressed that she started selling Wildtree product. So I have easy access to all the news and new products! Check out the links if you would like to order this product, or other organic products. Just this past year Wildtree went 100% organic which makes me very happy. I already loved their products, and this just made it even better!
It is c-c-c-cold outside today! As I write this post it is currently -11° F (yes, that's a negative number) but with the wind chill it feels like -39° F! Can I just say …. Brrrrrrr! So this Pot Pie comes in the form of good old-fashioned comfort food!
I obviously made this traditional chicken pot pie without meat, but wanted to add more vegetables than the boxed mix called for and of course more greens!
Here are the ingredients needed for the way I made it:
1 cup chopped onion
1 cup chopped potatoes
1/2 sliced carrot
2 cups frozen mixed vegetables, your choice
1/2 cup chopped mushrooms
1 1/2 cup garbanzo beans (or 1 can rinsed and drained)
2 cups packed, chopped kale
1 package Wildtree Pot Pie Skillet Meal
1-2 tsp cornstarch
1 1/2 cup water
1 refrigerated pie dough or recipe for one crust
Start by pre-heating your oven to 400°F.
In a large skillet sauté the onion, carrot and potato until the vegetables begin to soften.
Add the frozen vegetables and the mushrooms to the pan. Continue to cook until the frozen vegetables are warmed through and the mushrooms begin to lose their moisture.
Add the garbanzo beans (aka chickpeas). Stir them in and let them warm through.
While this mixture is heating through, add the Wildtree Pot Pie seasoning mix and cornstarch to 1 1/2 cups water.
Pour this over the vegetables and bring all the ingredients in the pan to a boil to activate the cornstarch.
Once the sauce begins to thicken, stir in the chopped kale.
Transfer this mixture to a 9 inch deep dish pie plate, and cover with the pie dough. Cut a V in the top crust (or whatever letter or design makes you happy) to vent the crust.
Bake for 35- 40 minutes and the crust is a nice brown.
This pie hit the spot! If you want it sauce'ier, add less frozen vegetables, but we like it nice and thick with vegetables. Either way, I think you'll enjoy this hearty comfort food for Meatless Monday.