Chick’n Pot Pie

This pot pie is from my cookbook Vegan Cooking for Carnivores by Roberto Martin, I have made many recipes in this book but this is one I had been putting off, due to the fact that it had Gardein patties in it, making it a little less healthy.

This recipe took a few times to get right. Practice makes perfect. The pie crust was a bit challenging because I’ve never worked with pie crust before, another challenge was that I never had pot pie ever so I didn’t know what it tastes like or if I would like it. I usually shy away from any frozen veggie and prefer fresh but this recipe has frozen peas and carrots and tasted perfect. There could be a few modifications to make this recipe a bit healthier but all and all it was pretty tasty and I got no complaints. Roberto’s recipes never disappoint.

Chick’n Pot Pie

I hope you enjoy this vegan comfort food as much as I did.

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Course: Main Course

Cuisine: American

Keyword: comfort food, family meals, holiday, plant-based, plantbased, raw vegan

Servings: 6 Pies

Calories:

Author: Roberto Martin

Equipment

• Rolling Pin
• Ramekins
• Stock Pot
• Knives
• Spatula

Ingredients

• 2 tbsp high-heat oil such as safflower or grape seed oil
• 1 large white onion diced
• 5 6 inch celery stocks diced
• 2 cloves garlic minced
• 6 tbsp organic, unbleached, all-purpose flour plus more for dusting
• 3 cups 3 cups broth made from Better Than Bouillon No Chicken Base or Better Than Bouillon Vegetable Base use your own stock if you can
• 1 package 10- to 12-ounce frozen organic peas and chopped carrots
• 1 package 10-ounce package frozen Gardein Chick’n Scallopini, defrosted and cut into cubes
• 1 package vegan pie crust 2 crusts per pack
• 1 sprig Rosemary optional but adds good taste
• Melted vegan butter as needed
• sea salt to taste
• freshly groud pepper to taste

Instructions

• Preheat the oven to 420ºF.
• Heat a large soup pot or small stock pot over high heat, add the oil, and wait until it begins to shimmer..
• Add the onion and celery and cook until translucent. Add the garlic and cook 1 minute more. Add the flour and stir it in with a wooden spoon until well incorporated, about 2 minutes. Add the broth a little at a time and stir, scraping down the sides and bottom of the pot to release any bits of flour.
• Simmer until the filling has thickened.
• Stir in the peas and carrots and the cubed Chick’n Scallopini. Season the filling to taste with salt and pepper.
• Set the filling aside to cool slightly.
• Set out six entrée-size ceramic ramekins or potpie dishes.
• On a lightly floured surface, roll out the pie dough and cut it about ½ inch larger than the ramekins you are using.
• Rub the top of the dough with a little melted vegan butter.
• Spoon the filling into the ramekins to within ¼ inch from the top.
• Cover the ramekins with the pie dough, butter side up, and crimp the edges with your fingers.
• Place the ramekins on a baking sheet and bake them for about 20 minutes, or until the crust is golden brown and crisp.
• Remove from the oven, allow to cool slightly, and serve.

Tried this recipe?Let us know how it was!