VEGAN Chicken Pot Pie- Easter Dinner Idea!
Easter is just around the corner and we want to share with you a great recipe to make for you and your guests. "Chicken" Pot Pie! This is a sure crowd pleaser.
You have a medley of delicious vegetables, faux chicken that would please any meat eater, a flavourful gravy and a tender, flaky crust. Who wouldn't love that?! Honestly, don't be surprised, if you or guests go back for seconds. We sure did when testing this recipe..... it's DELICIOUS!!!
There is a good amount of prep work to this recipe, so if you are short for time, you can use frozen vegetables. If you do, make sure you are adding them at the end, so you don't get mushy vegetables. What you would want to do is, saute the onion and garlic with the herbs, add the potatoes and flour, add the stock and cook the potatoes in the gravy; just like the original recipe, and after adding the faux chicken and nutch, add the frozen veggies. They will "cook" from the heat of the gravy and once placed in the oven.
Puff Pastry can be easy to find, just double check the ingredients, to make sure there are no milk/ butter ingredients. If for some reason, you can't find it, you can make a pie crust for the top, or a biscuit top or even use phyllo pastry.
We really hope you make this, it won't disappoint!
To watch Lo make it, click here!
You will need:
Serves 6
1 1/2 cups Yukon Gold Potatoes, peeled and md. cubed
1 cup Carrots, sml. cubed
1/2 cup White Onion, sml. diced
1 cup Green Beans, 1" size
1/2 cup Red Pepper, sml. diced
1/2 cup Celery, sml. diced
1 cup Frozen Peas
2 Cloves Garlic, finely chopped
3 cups, Faux Chicken, sml. cubed *If you can't find faux chicken, you can omit it or used cubed tofu.
1 tbsp. Fresh Thyme, finely chopped
1 tbsp. Fresh Sage, finely chopped
2 Bay Leafs
1/4 cup Vegan Butter
1/4 cup + 2 tbsp. Flour
3 cups Vegetable Broth
1 tsp. Nutritional Yeast
Black Pepper and Salt to taste
1 Pkg Vegan Puff Pastry
2 tbsp. Coconut milk or any plant based milk
*Before starting, if you have frozen puff pastry, take it out and let thaw on counter while you begin your prep. You are wanting it to warm up so it is easy to roll out, but not too warm that it will be sticky to roll. Let it have a slight chill before rolling. If you sense that it's thawing too fast, throw it into the fridge.
Turn oven on to 375 F.
Heat stock pot to medium, melt vegan butter.
Saute onion, celery, carrot and red pepper till al dente- 8 minutes.
Add the garlic and cook 2 minutes.
Add the potatoes, green beans, sage, thyme, bay leafs and black pepper. Stir and cook for 5 minutes.
Add the flour and cook for 1 minute. Make sure to continually stir so the flour doesn't burn.
Pour in the veggie stock and bring to a low boil (simmer). Cook the potatoes till tender. Cook for 20 minutes. Make sure to stir throughout, so the gravy doesn't burn.
Once the potatoes are cooked, taste it and see if it needs more black pepper or salt. *Since I used regular vegetable stock, I wanted to be mind full of adding more salt. It is easy to over salt, so just keep that in mind.
Add the faux chicken and nutritional yeast. Give it a few stirs and turn heat off.
Stir in frozen peas and place in your fridge to cool for 45 minutes. You want the filling to be cooled by the time you add the pastry. If your pastry is placed on hot filling, the pastry won't puff and crisp up. So this is very important to let cool!
Roll your puff pastry on a floured surface to a 1/4 inch thick.
If you are using individual ramekins, cut circles the size of the ramekins; we used 4" ramekins, or roll to a rectangle to fit a 33x23x5cm baking dish.
Fill ramekins or baking dish with the filling and place the pastry on top.
Cut little slivers in the middle to let the steam out on top.
Brush with coconut milk or any plant based milk to help with the caramelization of the pastry.
Place into oven. If you are using ramekins, place them on a baking dish so you don't get your oven dirty when the pies bubble over.... which you want!
Bake for 40-50 Minutes. You are looking for your pastry to have fully puffed, golden brown and filling bubbling.
Let cool for 15 minutes before serving... these buggers can get MIGHTY hot!... You don't need 3 degree burns on Easter.
And there you have! Serve it with salad and other fun vegetables or eat it on it's own.