Easy Mexican Pot PieThere is no need to get out the rolling pin for this pot pie, as we have used whole wheat tortillas for the crust. The flavors are excellent, particularly if you use Cedar Lake Chik'n Dinner, though any chicken-flavored meat substitute would do nicely.
- 1 medium potato, peeled and cut in small dice
- 1 Tbsp margarine, butter, or oil
- 1 stalk celery, chopped
- 1/2 medium red or orange pepper, chopped
- 1/2 medium green pepper, chopped
- 1/2 c onion, chopped
- 1 tsp fajita seasoning or taco seasoning mix
- 1 medium tomato, chopped
- 1/4 c cilantro, chopped
- 1/4 c frozen peas
- 1/4 c frozen corn
- 1/3 c chicken-style vegetarian broth (or use broth from Chik'n Dinner)
- 3 pieces Cedar Lake Chik'n Dinner or other similar product, diced
- 1 tsp cornstarch dissolved in 2 Tbsp water
- 1-2 whole wheat tortillas
- 1-2 tsp olive oil
- Place the potato in a small saucepan and barely cover with lightly salted water. Bring to boil over medium heat, reduce flame, and simmer 8 minutes. Remove from heat, drain and set aside.
- Preheat the oven to 350 degrees F. In a large skillet over medium low, melt the margarine. Saute the celery, red pepper, green pepper, and onion for about 3 minutes. Add the fajita seasoning, tomato, cilantro, peas, corn, cooked potato, broth and Chik'n Dinner. Simmer another 3 minutes.
- Add the cornstarch solution and stir until thickened. Pour this mixture evenly into an 8 inch cake dish or 8 x 8 x 2 inch square pan. Coat the tortilla(s) on both sides with olive oil and lay on top of filling. Bake 10 minutes. (For a neat presentation, the tortillas may be removed and cut evenly with a kitchen sheers, and after spooning out the filling into bowls, the tortilla may be laid on top.) Serve hot.