Vege Chicken Pot Pie

Traditional pot pie takes on a new look and taste with vegetarian soy chicken and served as a soup.

Yield: 5 servings
Community Recipe from


  • 2 1/2 cup(s) Cream of chicken soup
  • 1/2 bulb(s) Fennel chopped in small pieces
  • 1 pound(s) Vege Chicken crumbled
  • 2 stalk(s) celery chopped in small pieces
  • 1 cup(s) Your favorite vegetables chopped in small pieces
  • 1/2 Onion chopped in small pieces
  • 2 1/2 tablespoon(s) unsalted butter
  • 2 1/2 tablespoon(s) flour
  • 1 1/4 cup(s) cream or buttermilk
  • 1 tablespoon(s) lemon Juice
  • 1 can(s) refrigerated biscuit rolled with a rolling pin
  • 8 ounce(s) mushrooms sliced


  1. Saute the fennel, celery, onion, and mushrooms in olive oil. When the onion is golden brown, add the vege-chicken and vegetables. Stir together for about five minutes or until the vege-chicken is browned or the vegetables still sightly crisp. While it is cooking, pour the can of soup into a sauce pan. Gradually stir in the milk and the lemon juice. Add the vegetable mixture to the soup mixture and pour into a baking pan.

  2. Preheat the oven to 375. Lay the biscuits on top of the soup mixture and bake for ten minutes or until the biscuits are lightly browned. Serve.
October 2011

This recipe is a personal recipe added by heir16 and has not been tested or endorsed by MyRecipes.

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