Swiss Chard and Potato Pot Pie
Combine and then split between 4 oven safe bowls the following:
2 Swiss Chard stems cut very finely
1 baking potato, julienned
½ small onion, julienned
2 t chopped preserved meyer lemon
Mix the following until a slurry is formed
2 T flour
¼ cup of soy milk
Pour ¼ of the floury milk into each bowl and then add enough vegetable stock to hit the level of the vegetables. Bake at 375 degrees for 15 minutes uncovered.
Then top with the vegan pie crust and bake at 375 until golden brown.