To Die For Chicken Pot Pie That'S 100% Vegan And 99% Fat Free - cooking recipe

Ingredients

2 (6 ounce) packages vegetarian chicken strips, lightlife smart strips chick 'n style seasoned veggie strips meat free (has 0 grams of fat and 14 grams of protein)
2 cups peas and carrots
1/2 cup chopped celery
1/4 cup chopped red bell pepper (optional, for added vitamins and a sweeter taste)
1/4 cup sauted mixed mushrooms (I like crimini, which are tiny portobello mushroom, but whatever mushrooms you like, please use less)
1/3 cup chopped leek (or scallion or shallot)
1 1/3 cups vegetable stock (which has 0 grams of Fat)
1/4 cup white wine (totally optional)
1 teaspoon garlic salt
1 teaspoon fresh tarragon (optional as well)
1 teaspoon sage
1 teaspoon thyme
1 teaspoon white pepper (or black if you prefer)
2/3 cup soy flour (for a THICK gravy, if you like yours thinner, don't use all of this, just use enough until its the c)
2 teaspoons Worcestershire sauce

Preparation

Mix vegan chicken, all the spice and veggies with 1 cup of veggie stock (and wine if you chose to use it) into a pan and cook on high heat for 5-10 minutes, until frozen veggies are soft.
Mix together soy flour, worcester sauce and the rest of veggie stock together until it looks like peanut butter. Then add to the cooked veggie mix.
Mix everything together, adding a little more soy flour if you'd like it thicker.
Line a pie dish with the low carb tortilla and pour the the entire contents into the pie dish.
Cover with a 2nd tortilla if desired to create a double crust pie shell effect.
Put into over at 400 degrees for about 25-30 minutes.
Set for 5 minutes.
Enjoy with no guilt!