Chique Pot Pie
Filling:
2 cups vegetable broth
2 large carrots, cubed finely
2 medium potatoes, peeled and cubed finely
1 tablespoon flour
olive oil, as needed
1 large onion, chopped
5 cloves garlic, minced
1/2 teaspoon marjoram
1/2 teaspoon cumin
1 teaspoon basil
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup peas
1 (6 ounce) packet vegan chicken strips (I use Smart Menu chicken style strips) Crust:
3 cups flour
2/3 cup cold water
1 1/3 cups olive oil (or mix olive and canola)
1. Preheat oven to 400 degrees F. For filling, bring vegetable broth to a boil in a medium sized sauce pan. Add carrots to broth, then add potatoes. Add flour to the broth and stir until dissolved.
2. Sauté onion and garlic in olive oil and spices until transparent. Add onion mix to the potato/carrot broth, then add in the peas, and let simmer for 15 minute or so, until the vegetables are very soft and the broth is thickened.
3. Meanwhile, mix together the crust ingredients, and separate the dough in 1/2. (one for top, and one bottom) Roll out both halves in between plastic wrap, or press with fingers into a circular casserole dish. Lay out bottom crust into dish.
4. When the filling is finished thickening, stir in the vegan chicken strips and pour the filling onto the crust-lined dish. Add the top pie crust on. Bake for 30-40 minutes, or until the crust is toasted golden.
SO HOW'D IT GO?
I made two personal pot pies in my Pier 1 personal cobbler dishes (just uploaded those photos). They turned out excellent, although I did bake them at 350 degrees (vs 400) for 30 minutes. I used 5/8 cup of oil for the crust. I added 1 stalk of celery, chopped, also. This is a good recipe. I had 8 recipes open while I was working on putting my first ever pot pies together, but I would say I stuck most closely to this one, so I'm posting my pictures here :).
By the way, I forgot to mention that I made a cup more gravy and I'm happy I did. I think it would have just been a veggy pie not a pot pie if I hadn't. I also did my own thing with the seasonings.
Over all fantastic recipe, very very easy to do.
You don't even need a rolling pin!
TERRIFIC.
Crust is terrific as is with the whole amount of oil the recipe suggests.
Definetly making this again!
I didn't think I could make pot pie but I'm very very satisfied with it!
I basically just used the crust in the receipe. Bag of frozen mixed veggies, potatoes, onion, garlic, ginger, assorted spices, and instead of the fake chicken i used tofu. Very fun recipe to make and did not take long. I used some corn starch to thicken the sauce.
I made the crust EXACTLY as it is stated, and it was uncharacteristically mushy and very strange. Then it came out of the oven, and I was blown away. So flaky, and so melt-in-your-mouth good. Anyone making this need NOT be afraid of the crust!
I changed my fillings up a bit, adding more liquid, some broccoli, some green beans, and thyme. Will definitely be making again, and again, and again, etc. :)>>>
;)b This is a close second to the "This will be your favourite veggie pot pie". It is faster and I make it all year round. Yummy with mushroom gravy.
hmm yummy, just made it first time today. The pastry was crumbly so I used it as a top crust only. I'll use less oil next time. Will definitely add more broth as it all dried up, soaked into the pastry. I used the recipe from Alabastersmile called "just like chicken strip" http://vegweb.com/index.php?topic=7643.0 cause I had frozen a tofu in the freezer anyway.
I'm currently in the process of preparing this recipe. I'm a little concerned about the 1 1/3 cups oil. Is it 1/3 or 1 1/3? I'm incredibly nervous.
Is the 1 and 1/3 cup of oil really right? I mixed it up and it was so greasy I just composted it and made a normal biscuit dough with about 2tblspoons of oil....
Great recipe! I subbed chick peas for the fake chicken and used what ever herbs I have growing in the planter. I think they are oregano, rosemary and thyme. I baked it in a large cast iron put which I also used to sautee the onions- so less pots and pans to wash later. ;)
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