Vegan "Chicken-Chicken Pie-Pie"

June 25, 2019

 

 

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:

 

CRUST
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

 

 

FILLING

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.

 

 

To assemble:

 

 

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! 

 

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