A quick and easy vegetarian recipe using our Diced Chik, a delicious and healthy chicken alternative.
Create a batch of medium-sized pot pies for your next family dinner, each of which combines Diced Chik, vegetables like peas and carrots, in addition to mushroom soup cream for a delicious vegetarian baked meal. Enjoy this comforting pot pie dish while remaining healthy with a packed selection of vegetables and warm, plant-based Chik with the entire family.
Serving Size: 8 Pot Pies
- 1 cup (8 oz) Loma Linda Diced Chik
- 10 1/2 oz cream of mushroom soup
- 1/4 cup almond milk
- 12 oz package frozen carrots and peas, steamed
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 crescent dinner rolls
Preheat oven 375F. Lightly spray muffin tins with cooking spray.
Unroll can dough into rectangle of 8 equal squares. Line each muffin tin by pressing dough square in bottom and up sides of muffin tin.
In large bowl stir together carrots and peas, cream of mushroom soup, onion powder, garlic powder and almond milk. Add Diced Chik and mix well.
Bake 25-30 minutes or until crescent dough is golden brown. Cool in pans 5 minutes; remove from tin and serve hot.
Using golden wheat biscuit dough in place of crescent dinner rolls can also make this recipe.
Click here to shop Loma Linda Diced Chik on Amazon.