'Trisha\'s Chickless Pot Pie | Trisha\'s Southern Kitchen | Food Network'

04:00 Jun 13 0 0

'Chickless Pot Pie is Trisha\'s vegan-friendly version of a comfort classic.  Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/38jD61c  Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it\'s for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.  Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!  Chickless Pot Pie Recipe courtesy of Trisha Yearwood Total: 1 hr 25 min Prep: 25 min Inactive: 10 min Cook: 50 min Yield: 8 servings Level: Easy  Ingredients  1 cup thinly sliced carrots 1 cup frozen green peas 1 cup small diced potatoes 1/2 cup thinly sliced celery 1/3 cup finely chopped onion 1/2 cup butter substitute, such as Earth Balance 1/3 cup unbleached, all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon celery seed 1/4 teaspoon garlic powder 1 3/4 cups vegetable broth 2/3 cup almond or soy milk  Two 9-inch deep dish, unbaked pie crusts, lard free  Directions  Preheat the oven to 425 degrees F.   In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.   In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust.   Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.   Cook\'s Note   Line a jelly-roll pan or baking sheet with foil and place the pie on that before cooking. It will keep any filling from dripping into the oven and burning.  Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.  ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp  ► WEBSITE: https://www.foodnetwork.com   ► FULL EPISODES: https://watch.foodnetwork.com  ► FACEBOOK: https://www.facebook.com/FoodNetwork  ► INSTAGRAM: https://www.instagram.com/FoodNetwork  ► TWITTER: https://twitter.com/FoodNetwork   #TrishasSouthernKitchen #TrishaYearwood #FoodNetwork #ChicklessPotPie  Trisha\'s Chickless Pot Pie | Trisha\'s Southern Kitchen | Food Network https://youtu.be/EOhas9IwcZ0' 

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