Day 340 Potato Topped Unchicken Pie

Potato Topped Unchicken Pie

3 Carrots, thinly sliced
2 Stalks Celery, chopped
1 Onion, minced
1 Green Pepper, minced
1 Cup Mushrooms, sliced
3 Tablespoons Earth Balance
1 Cup Frozen English Peas
3 Unchicken Breasts, chopped (Day 337)
1 Teaspoon Thyme
1 Teaspoon Dried Basil
1 Sprig Sage, chopped
1/4 Earth Balance
1/4 Cup Whole Wheat Flour
2 Cups Veggie Stock
1/2 Cup Almond Milk
1/4 Teaspoon Nutmeg
Pinch of Red Pepper
3 Russet Potatoes, peeled and chopped
1/2 Cup Almond Milk
1/4 Cup Nutritional Yeast
1 1/2 Teaspoons Salt
2 Tablespoons Earth Balance

1.  Saute carrots, celery, onion, pepper and mushrooms in 3 tablespoons Earth Balance in a large Dutch Oven until tender.  Add peas, unchicken, and herbs.  Mix well. Set aside.

2.  Melt 1/4 cup Earth Balance in a saucepan over low heat.  Add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add broth and milk, stirring constantly, until thickened and bubbly.  Stir in nutmeg and red pepper.  Add sauce to vegetable mixture and pour into a 13 x 9 x 2 inch casserole.

3.  Cook potatoes in water until tender.  Drain well and mash with 1/2 cup milk, nutritional yeast, salt and 2 tablespoons Earth Balance.  Spread over the vegetable mixture in the pan.  Bake at 350 for 1 hour.

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