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Mock "Chicken" Pot Pie

This comforting dish is perfect for blustery winter evenings.

Preheat oven to 400 degrees.

1 cup Quorn vegetarian chicken tenders (or your choice veg chicken)
½ medium onion, chopped
1 celery rib, sliced
3/4 cup organic mushroom soup
1 large carrot, sliced
½ cup frozen or canned peas
6 - 8 fresh mushrooms, sliced
2 small potatoes
1/2 cup Bisquick baking mix
1/3 cup Flax seed meal
1/2 cup skim milk
1 organic free range egg or 3 tbsp. egg whites

1. Saute the onion in olive oil until translucent (about 4-5 minutes). Add carrots and celery and continue to sauté until the vegetables are tender. Add mushrooms and sauté an additional minute or two.

2. Soften potatoes by cooking them in the microwave two minutes. Then peel (if desired, leave peal on) and cut into cubes.

3. In a large bowl, add the all ingredients except Bisquick, flax seed meal, milk and egg. Stir the ingredients together and pour into a medium casserole dish sprayed with non stick spray.

4. In a medium size bowl, blend together Bisquick, flax seed meal, milk and egg. Pour this mixture onto the top of the casserole.

Bake for 20-25 minutes or until top is golden brown.

Serves 2-4, depending on your appetite.

Tip: Substitute or add your favorite vegetables or leftover vegetables!

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