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Chikn Potato Scallop

Chikn Potato Scallop This scalloped dish uses a low fat base of creamy, flavorful chickpea gravy. The vegetarian chicken patties are non-genetically modified by Caroline’s Natural.

Serves 4. Preparation time: 10 minutes. Cooking time: 35 minutes. Total time: 45 minutes.


  • 1 (13 oz) can Caroline’s Chik’n Patty
  • 1 1/2 c hot vegetable broth
  • 1/4 c chickpea flour (besan)
  • 1 Tbsp olive oil
  • 1/2 tsp dry savory
  • 1/2 tsp sea salt
  • 1/8 tsp pepper
  • 4 medium potatoes
  • 1 large red or orange bell pepper
  • 1 Tbsp butter or margarine
  • 1 c frozen peas


  1. Preheat oven to 375 degrees F.
  2. Drain the broth from the Chik’n Patties into a large bowl and set patties aside. Add the hot vegetable broth to the bowl, chickpea flour, olive oil, savory, salt and pepper. Whisk until well blended and free of lumps.
  3. Place about a half-cup of the broth mixture in the bottom of a 13 x 9 x 2 inch baking dish.
  4. Peel potatoes; slice them 1/8-inch thick. Remove stems, seeds, and membranes from bell pepper, and cut it in 1/2-inch dice.
  5. Place the potato slices in the bottom of the baking dish. Arrange the four Caroline’s Chik’n patties on top, evenly spaced.
  6. Scatter the bell pepper around the patties and pour the remaining broth mixture over everything. Dot with butter. Allow peas to stand at room temperature while proceeding with recipe.
  7. Bake scalloped dish uncovered 30 minutes, or until the potatoes are just fork tender.
  8. Remove from oven and scatter peas around patties, partially submerging them in gravy. Allow to stand 5 minutes.
  9. If desired, garnish with chives or parsley. Serve hot.

* Recently, I received samples of the newest Caroline’s Natural products from Atlantic Natural Foods, and in the interest of full disclosure, I have used them in this recipe.

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