Chik'n-Like Veggie Pot Pie - Heather Leno Recipes

Chik’n-Like Veggie Pot Pie

Pot Pie is a favorite with most people and this vegan version won’t let you down. I often trade out vegetables depending on what I have in my fridge, but peas and carrots are usually dependably available in the freezer.

Creamy and rich textured, it is definitely a great comfort food!

The crust works great with either the Tender Whole-Wheat Pie Crust, or for gluten-free and no oil, Tender Oil-Free Pie Crust.

Everyone loves it and the soy curls give it that meaty chicken texture.

Counting cooking time I can have this on the table in less than an hour, but it requires a little planning and multitasking. (I must confess we don’t let it stand 10 minutes out of the oven to to thicken up at those times.)

Make your crust until it is rolled out and between the plastic wrap (this is when it is a treat to have some leftover dough in the freezer), then prep and start the potatoes and onions cooking, measure the blender ingredients into the blender and set aside.

Then it’s time to add the peas and carrots. While they simmer you can blend up the sauce so it is ready. It is very important not to overcook any of the vegetables as they will be cooking in the oven also. Then when you have it all combined and thickened, pour it into your casserole dish, lay on the pie crust and seal it to the edges. Pick a dish where the filling won’t come clear to the top as you don’t want it to bubble over in your oven.

This is a great recipe for using the Vidalia dicer if you have one; it makes the potatoes, onions and carrots (if using fresh) nice even pieces.

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Chik’n-Like Veggie Pot Pie

Servings – 6-8
Prep Time – 30 minutes
Cook Time – 30 minutes

Ingredients:

1 single pie crust.

1 cup rehydrated soy curls broken into 1/2″ pieces*-–this is the best option, but you are not limited to it, see NOTE below.

For Kettle:

1/2 cup water

2 medium-sized new potatoes, cubed in 1/2″ cubes –approximately 2 cups

1/2 medium-sized onion, chopped

2 cups frozen peas and carrots –or vegetables of your choice

additional water if needed

For Blender:

1 cup warm water

1/2 cup raw cashews

3 tbsp flour

1 tbsp McKay’s Vegan Chicken-Style Seas –to make your own, see Chick-Like Seasoning.

1 tbsp nutritional yeast flakes

1/2 tsp salt

1/2 tsp celery salt

1/2 tsp onion powder

1/8 tsp garlic powder

1 cup hot water to add after blending

Instructions:

Preheat oven to 350 degrees.
Make pie crust according to directions (rolled between two pieces of saran wrap or waxed paper). Leave between saran and set aside.
Rehydrate the soy curls in very hot water with a tablespoon of chicken-like seasoning and set aside while you prepare the other ingredients.
Combine onion, potato and water in kettle and bring to a boil. COVER and turn to low. Simmer for 5 minutes.
Add peas and carrots to the potatoes and onion. Return to a boil, COVER AGAIN, reduce heat and cook an additional 5 minutes. Add a very small amount of water if the kettle is going dry. The water needs to be evaporated when you are ready to add the sauce or else it will end up too runny.
Combine all the blender ingredients except for the final cup of water, and blend until very smooth.
Add the last cup of water and blend just to mix. Pour over the cooked vegetables, cooking and stirring over medium heat until thickened.
Add well-drained soy curls, gluten or legume of your choice and pour into a baking dish large enough that it doesn’t come all the way to the top.
Place on the pastry crust, sealing it to the edge of the dish and cutting slits in the top to vent the steam.
Bake for 30 minutes at 350°. If everything is really hot when you put it in the oven, it may cook in 25 minutes–if it starts to bubble over, go ahead and take it out. Let it stand for 10 minutes before serving.

Notes:

You can use diced soy chicken, seitan or gluten chunks, cubed tofu that has been seasoned and cooked until firm, drained garbanzo beans or large white beans, etc., but for best flavor and texture I recommend the soy curls.