Dinner Party

Jessica's Faux Chicken Pot Pie

1 medium onion
2 stalks celery
2 cloves garlic (or more if you love it)
6 sprigs fresh thyme (or more to taste)
8 oz mushrooms
1 ½ cups dry white wine
3 tablespoons olive oil
1 package of pre-made pie crust top and bottom crust (or use this crust recipe)
1 -10 oz package of frozen veggies Corn, Carrots, Peas and Green beans 1 can of condensed reduced fat cream of mushroom soup
1- 12 oz package of Quorn Tenders
Salt and pepper to taste

Prepare your pie crusts.

Mix the condensed mushroom soup with about ½-¾ of its volume of wine. Set aside.

Chop the onion, celery, thyme and slice the mushrooms. Mince the garlic. Sauté the onion and celery together until the onion is soft almost transparent.

Add the mushrooms and garlic and thyme, when the mushrooms are mostly cooked, add the Quorn Tenders and left over wine.

When the mixture is heated through, add the frozen vegetables and cook until they are warmed through.

Remove from heat and add the condensed soup/wine mixture. Pour into prepared pie crust and put the top crust on, remembering to cut heat vents in the top crust.

Put into oven preheated to 400 degrees cook until the top is golden brown (approx 30-40 minutes).