One of my kids' favourite dishes before veganism was chicken pot pie, or as my youngest refers to it "chicken-chicken pie-pie". Naturally, the term has been adopted by the rest of us, and henceforth will always be referred to as such. Forever.
I surprised my kids with a vegan version of the dish that turned out even more delicious than I could have ever hoped for.
I made 1 pie, thinking that it would be enough for dinner and the kids lunches the next day. I was wrong, the pie was gone within the hour! I'll be making two pies next time I make this dish. Seriously. Delicious.
Here's what you'll need:
2 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup vegetable shortening
1/2 cup vegan butter
6 Tbsp cold water
1/3 cup vegan butter
1/2 white onion, diced
3 cloves garlic, crushed
2 large carrots, chopped
1 large potato, chopped
1 Tbsp. corn starch or flour
2 cups unsweetened milk alternative (I used soy)
1 Tbsp. sage
1 Tbsp. thyme
1 cup each corn and peas (I used frozen)
1 package meat free chicken or tofu
Salt & pepper to taste
To make the crust:
1. Combine flour and salt in a large bowl or mixer bowl.
2. Cut in shortening and butter
3. Slowly add water one Tbsp. at a time until you dough is able to be rolled into a ball.
4. Divide into two balls and roll out each ball into two 10" circles using a rolling pin.
5. place one pie crust into the bottom of a well greased pie plate.
To make the filling:
1. Melt butter in a medium sized sauce pan over medium heat.
2. Add onion and garlic, stir until onions are transparent.
3. Stir in carrots and potatoes
4. Lower heat to a simmer and sprinkle in corn starch, stirring continuously.
5. Stir in milk substitute one cup at a time until thick and creamy, add sage and thyme.
6. Add frozen veggies, meat substitute and salt & pepper.
1. Preheat oven to 400 degrees.
2. Pour filling into bottom pie crust and cover with second crust.
3. Cut a few holes in the top crust to allow steam to escape when baking.
4. Bake for 45 minutes.
5. Let cool and enjoy!