Before becoming a vegetarian I don't think I ever had chicken pot pie. Now I make vegan chicken pot pie. I assume it tastes like the meat version...doesn't matter anyway...it's not that I necessarily want to eat non-meat versions of old meat recipes anyway!
This one takes some time. About an hour to prep and an hour in the oven. It takes less time if you cook with a friend! Also, you need to make pie crust, unless you are able to buy a suitable vegan one at your grocer.
I'll start with the contents of the inside of the pie first, then the recipe for the pie crust.
This recipe basically has the filling go directly into the casserole dish with a pie crust only on the top.
THE INSIDES
ingredients
sauce
1/2 cup olive oil
1 cup flour
1/4 tsp sea salt
4 cups vegetable stock
1/2 cup Silk soy creamer
vegetables etc.
4 cups peeled, diced potatoes
1/2 to 1 cup diced or sliced carrots
1 cup frozen peas
1 large diced onion
2 cups sliced button mushrooms
1 pkg Yves Veggie ground chicken (+ 1 pkg veggie chicken strips cut into chunks-optional)
method
1. Boil the potatoes until al dente, drain, set aside.
2. Steam the carrots (if sliced), until almost done, set aside. If using diced (small bits), no need to precook.
3. Saute onions and mushrooms in a little bit of olive oil, set aside.
4. Create the sauce - over medium heat in a large pot stir the following until it bubbles:
1/2 cup olive oil, 1 cup flour and 1/4 tsp sea salt.
5. Add the vegetable stock to the sauce slowly and whisk vigourously to eliminate any lumps. Whisk in the Silk creamer. Turn off the heat.
6. Add to the pot of sauce: potatoes, carrots, peas, onions/mushrooms and veggie ground chicken. Mix well.
7. Spray a casserole dish (I use an 8"x12" lasagna type glass dish) with a non-stick spray.
8. Put the mixture created above in the casserole dish evenly.
PIE CRUST
ingredients
2 cups flour
1 tsp salt
2/3 cup vegetable shortening
5 to 7 tbsp ice water
**it works best if your shortening has been in the fridge for a bit (like for the time it takes to make the 'insides')
method
1. In a medium bowl combine flour and salt. Mix well.
2. With a knife/fork blend in the shortening until mixture resembles coarse crumbs.
3. Sprinkle with ice water 1 tbsp at a time. Add water until dough is just moist enough to form a ball when lightly pressed together.
4. Shape dough into a ball. Flatten on a floured surface - roll to about a 1/4" thickness - to size of casserole dish.
5. Preheat oven to 375 degrees.
PUTTING THE PIE CRUST ON THE CASSEROLE DISH
1. Put pie crust on top of the mixture in the casserole dish.
2. Trim the edges of the pie crust to even them up so that they are the size of the casserole (like when making pie).
3. Poke holes in the crust to allow steam to escape.
4. COOK one hour until crust is golden brown and the contents are bubbling. This has a tendancy to boil over so prepare your oven accordingly (tin foil or something to catch the drips).
5. After cooking one hour...eat it up! Yum!
This one takes some time. About an hour to prep and an hour in the oven. It takes less time if you cook with a friend! Also, you need to make pie crust, unless you are able to buy a suitable vegan one at your grocer.
I'll start with the contents of the inside of the pie first, then the recipe for the pie crust.
This recipe basically has the filling go directly into the casserole dish with a pie crust only on the top.
THE INSIDES
ingredients
sauce
1/2 cup olive oil
1 cup flour
1/4 tsp sea salt
4 cups vegetable stock
1/2 cup Silk soy creamer
vegetables etc.
4 cups peeled, diced potatoes
1/2 to 1 cup diced or sliced carrots
1 cup frozen peas
1 large diced onion
2 cups sliced button mushrooms
1 pkg Yves Veggie ground chicken (+ 1 pkg veggie chicken strips cut into chunks-optional)
method
1. Boil the potatoes until al dente, drain, set aside.
2. Steam the carrots (if sliced), until almost done, set aside. If using diced (small bits), no need to precook.
3. Saute onions and mushrooms in a little bit of olive oil, set aside.
4. Create the sauce - over medium heat in a large pot stir the following until it bubbles:
1/2 cup olive oil, 1 cup flour and 1/4 tsp sea salt.
5. Add the vegetable stock to the sauce slowly and whisk vigourously to eliminate any lumps. Whisk in the Silk creamer. Turn off the heat.
6. Add to the pot of sauce: potatoes, carrots, peas, onions/mushrooms and veggie ground chicken. Mix well.
7. Spray a casserole dish (I use an 8"x12" lasagna type glass dish) with a non-stick spray.
8. Put the mixture created above in the casserole dish evenly.
PIE CRUST
ingredients
2 cups flour
1 tsp salt
2/3 cup vegetable shortening
5 to 7 tbsp ice water
**it works best if your shortening has been in the fridge for a bit (like for the time it takes to make the 'insides')
method
1. In a medium bowl combine flour and salt. Mix well.
2. With a knife/fork blend in the shortening until mixture resembles coarse crumbs.
3. Sprinkle with ice water 1 tbsp at a time. Add water until dough is just moist enough to form a ball when lightly pressed together.
4. Shape dough into a ball. Flatten on a floured surface - roll to about a 1/4" thickness - to size of casserole dish.
5. Preheat oven to 375 degrees.
PUTTING THE PIE CRUST ON THE CASSEROLE DISH
1. Put pie crust on top of the mixture in the casserole dish.
2. Trim the edges of the pie crust to even them up so that they are the size of the casserole (like when making pie).
3. Poke holes in the crust to allow steam to escape.
4. COOK one hour until crust is golden brown and the contents are bubbling. This has a tendancy to boil over so prepare your oven accordingly (tin foil or something to catch the drips).
5. After cooking one hour...eat it up! Yum!
No comments:
Post a Comment