Ingredients:
2 frozen pie shells, preferably deep dish
3-4 small potatoes, cut into bite size chunks
1/2 bag frozen veggies of your choice (I used peas and carrots)
4 oz. MorningStar Steak Strips
Cheese Sauce (For the cheese sauce, I used the "Alfredo" recipe from the
Vegan Chicken Alfredo entry, but replaced the vegan cheese with cheddar flavored vegan cheese.)
Steps:
1. Preheat oven to 400°F.
2. Let your pie shells thaw during preparation of the filling.
3. Cut potatoes into bite-size pieces, and boil for approx. 10-15 minutes, or until tender.
4. Cook veggies and steak strips either in microwave or stove, so that they're partially done, but not completely.
5. Prepare
Cheese Sauce while the veggies and steak strips are cooking
6. Combine veggies, steak strips and cheese sauce and fill one pie crust with the mixture.
7. Remove the second pie crust from the tin and place it on top of the filled pot pie.
8. Use a fork to press the crusts together around the edges and seal it, then to punch a few holes on the top of the crust.
9. Bake in oven for about 30-40 minutes, until crust is golden brown.
Serves 4-5