Vegetarian Chicken Pot Pie

Enjoy this creamy savory dish with baked crust that adds to the taste and texture with every spoon

3/4 lb Morningstar chik patties If you cannot find this, try another vegetarian chicken meat or cauliflower can also be substituted
8 tablespoons 1 stick unsalted butter
2 cups yellow onions chopped
½ cup all-purpose flour
6 cups of stock 3 Knorr veggie bullion cubes dissolved in 6 cups of hot water
¼ cup heavy cream
½ cup minced fresh parsley leaves
2 frozen pie crusts round
1 egg for brushing the crust

Bake the chick'n pieces for 15 minutes at 400°F. Let cool and then dice.
Prepare the Ingredients as described in the ingredients list above.
In a large pot, melt the butter and saute the chopped onions over medium-low heat for 10 to 15 minutes.
Add the flour, mix until thoroughly combined, and cook over low heat, stirring constantly, for 2 minutes.
Add the hot chicken stock to the roux, a little at a time while constantly stirring to mix evenly.
Add the diced Veggies and Seasoning, bring to a slow boil, and simmer over low heat for 3 minutes.
Add the heavy cream, diced vegchicken and minced parsley. Mix well.
Fill the 6 ramekins with the filling.

Preheat the oven to 350ºF.
Let the pie crusts thaw so the are easy to work with.
Separate and bunch the pie crusts into 6 even balls. Use a roller pin to shape it into flat rounds just slightly larger than the ramekin tops.
Place on top of the filled ramekins. Firm in place and press a fork across the edges for aesthetics.
Brush the tops with the beaten egg. Poke some holes with the fork (stab each ramekin crust with a fork for 4 times).
Put the ramekins on a baking pan, making sure they are not touching each other.
Bake for 45 minutes on the middle rack, or until golden brown.