Filo sheets
Earth Balance (or other vegan margarine) - melted

3-4 med-small waxy potatoes (red, yellow) cut into small bite-sized pieces
1 1lb package of frozen mixed veggies (broccoli, cauliflower, etc)
1/2 1 lb package frozen peas/carrots
1 package of morningstar farms 'chickn' meal strips, thawed and cut into bitesized pieces (scissors work well)

1 quart-sized box of potato-leek soup
4 Tbps cornstarch
3/4 cup water
1 cube veggie bullion or equi 'chikn' flavored vegetarian soup base

Preheat oven to 350*F.

In a 9x13x2 baking dish, spread in even layers the potatoes, veggies, and diced chikn strips.

Whisk together cornstarch, water, (and boullion if using)... mix with soup. Pour evenly over pot-pie contents.

Cover baking dish with aluminum foil and place in pre-heated oven. Bake for approx. 45 minutes, until knife inserted in potatoes shows they are tender and mostly cooked.

Meanwhile, on a large cutting board or baking sheet, 'butter' (using pastry brush - i like the silicone ones that clean well) and stack layers of filo dough - use about 1/2-3/4 of one "roll" of filo dough (most packages come in the freezer section and have 2 rolls per box).

Once the potatoes are mostly done, remove from oven, remove aluminum foil, and cover with stack of filo... tuck edges under if it is slightly too big. Return to oven and bake another 25-40 minutes, until top is rich golden brown. Remove from oven and let rest for 3-5 minutes... cut into pieces with a sharp knife. Serve. Nice with a salad.



May 2017

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