Chick’n Pot Pie…on the Fly!

You like pot pie, just admit it! You enjoyed them in your meat eating days and you enjoy vegans ones today, just the same if not more. The Rodney Dangerfield of classic eats is one of the more easy and versatile vegan meals you can make.  There’s a better than average chance that you already have more than half the ingredients required to make one of America’s most beloved comfort foods. Go on, take a peek in your fridge and pantry and see what you have. See, you have a lot of things you’ll need so there’s no excuse to not try our little pie.
 

Because I’ve been craving one of my favorite childhood treats of late, I decided to confer with Mac on how we could make a hearty and savory vegan version of the pot pie. Ironically Mac has never eaten pot pie before, but due to her innate baking prowess and proven track record, I had faith in her judgment.  Once we decided on what was to go into the pie, we stopped at the store and picked up a few things including an excellent frozen vegan pie crust made by Wholly Wholesome. If you have the time to make one from scratch by all means do so; we opted for frozen due to time constraints. The combination of ingredients for your filling is entirely up to you.  You can pick and choose what you wish and don’t be afraid to experiment. As far as the veggies go, our rule is simple:  fresh is best, frozen is fine, canned is not recommended.

Well, our pie ended up surpassing our expectations. My concern that the filling could end up dry was quelled the minute I bit into and tasted the aromatic mishmash. The crust was flaky and the pie was rich and very satisfying. The veggie stock and spices brought the vegetables to life – especially the fresh corn- and the Gardein Chick’n Scaloppini leant the pie some authenticity.

So, gather up the ingredients and start baking. Show your family and friends that vegan pot pies are even better than the ones made with meat. And finally, we want to repeat the mantra, “I like pot pie, I like pot pie, I like pot pie.” See, that wasn’t so bad! 

Our Chick’n Pot Pie
Source: Macaroon with Too Much Pumpkin Puree
Serves 6-8

Ingredients:

  • 1 9-in double crust recipe 
  • 1 Tbsp olive oil
  • 1-2 cloves of roasted garlic 
  • 1 medium onion, chopped 
  • 2 c. diced carrots 
  • 1 pkg Gardein Chik’n Scallopini, prepared according to package instructions and diced
  • 3/4 c. corn 
  • 3/4 c. green peas 
  • 1 1/2 c. diced potato (2 small potatoes, peeled and diced)  
  • 3 c. vegetable broth 
  • 1/4 c. flour 
  • 1 Tbsp miso 
  • 2 Tbsp soy creamer 
  • 2 Tbsp fresh parsley 
  • 1/2 Tbsp dried thyme 
  • 1/2 Tbsp dried sage 
  • 1/2 tsp dried oregano 
  • Black pepper

Directions:

  1. Preheat oven to 350 degrees. Prepare the bottom crust in a 9.in pie dish, and prick dough with a fork across the crust
  2. Par-bake for 10-15 minutes. (If you have pie weights, we recommend using them). Remove from oven and set aside to cool slightly
  3. In a saucepan, heat olive oil. When hot, add roasted garlic and chopped onions. Sautee until onions become translucent
  4. Add diced carrots, chick’n, corn and peas. Cook for approximately 5 minutes until carrots become slightly tender
  5. Pour in vegetable broth, stirring the mixture. Stir in flour, miso and creamer. 
  6. Bring mixture to a boil. Add spices. Lower heat and simmer for 30-40 minutes
  7. Remove from heat. The mixture should be thickened. Allow to cool slightly.
  8. Pour mixture into pie dish. Cover with the top crust. Prick top with a fork before brushing it lightly with olive oil
  9. Bake pie for approximately 40-45 minutes


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