Chicken-Less Pot Pie - Goodness Me!

Chicken-Less Pot Pie

June 01, 2019 4 min read 0 Comments

Chicken-Less Pot Pie

This delicious recipe was made by Jack Middleton (The Empowered Vegan) for our Fall 2019 edition of Nourish - If you want more of Jack's recipes pick up one of our copies of Nourish at one of our 10 locations or view the online version on our website!

You won't even miss the chicken in this comfort classic! Enjoy this plant-based pot pie for dinner or bring it to your next event - We promise it will be a fan favourite. 

Ingredients:

Crust:

  • 2 3/4 cup all-purpose flour or gluten-free flour
  • 1 tsp salt
  • 1/2 cup vegan butter
  • 1/2 cup soy milk

Filling:

  • 2 medium onions, diced
  • 1 tsp salt (or to taste)
  • 1/4 cup vegan butter
  • 1 cup carrot, peeled
  • and chopped
  • 3/4 cup celery, chopped
  • 2 cups potato, medium dice
  • 1/4 tsp pepper
  • 1 tsp dry thyme
  • 1 tsp poultry seasoning
  • 1 tsp garlic powder
  • 2 tsp miso paste
  • 1/4 cup rice flour
  • 1 cup frozen peas
  • 1/2 cup stock
  • 1/2 cup soy milk
  • (you can use water for
  • your liquid as well)

Method:

Crust:

  1. Preheat oven to 400F. Sift flour into a large bowl and mix in the salt.
  2. Cut in vegan butter with a pastry cutter or a fork until it’s in pea sized chunks.
  3. Make a well and pour the milk into the centre. Mix with a wooden spoon until a shaggy dough is formed.
  4. Split dough into 2 flat balls and refrigerate for 40 minutes.
  5. Place dough on a well floured surface and begin to roll out into a large circle (1" wider than the pie dish. If it cracks don't worry, you can fill those in later).
  6. Using your rolling pin, wrap the dough around it and use the pin to lift it easily over the pie dish. Unroll it and shift it until it fits evenly in the dish. At this point you can fix any cracks that may have occurred during rolling.
  7. Place in fridge until filling is made.

 

Filling:

  1. Chop up all your veggies for the pie filling and start by sautéing your onions in vegan butter and salt on med-high until they become translucent.
  2. Next, add in your carrots, celery and potato and continue to cook until they start to soften (stirring occasionally).
  3. You can then stir in your pepper, thyme, poultry seasoning, garlic powder, miso, flour and peas and cook for a minute (this step must be done quickly because the pan will get dry).
  4. Finally, add in your stock and milk and continue to heat it while stirring. Once it has become nice and thick, remove it from the heat and set aside.
  5. Spoon filling evenly into crust.
  6. Take the remaining ball of dough and roll it out until it is large enough to cover the pie dish.
  7. Place on top of pie and lightly pinch down the edges to seal the pie.
  8. Cut a few leaf sized holes in the top and one in the middle to allow steam to release.
  9. Brush the exposed crust with a little bit of water or soy milk.
  10. Bake on 400F for 45-50 minutes. Once ready let cool for half an hour before serving.

Ingredients:

Crust:

  • 2 3/4 cup all-purpose flour or gluten-free flour
  • 1 tsp salt
  • 1/2 cup vegan butter
  • 1/2 cup soy milk

Filling:

  • 2 medium onions, diced
  • 1 tsp salt (or to taste)
  • 1/4 cup vegan butter
  • 1 cup carrot, peeled
  • and chopped
  • 3/4 cup celery, chopped
  • 2 cups potato, medium dice
  • 1/4 tsp pepper
  • 1 tsp dry thyme
  • 1 tsp poultry seasoning
  • 1 tsp garlic powder
  • 2 tsp miso paste
  • 1/4 cup rice flour
  • 1 cup frozen peas
  • 1/2 cup stock
  • 1/2 cup soy milk
  • (you can use water for
  • your liquid as well)

Method:

Crust:

  1. Preheat oven to 400F. Sift flour into a large bowl and mix in the salt.
  2. Cut in vegan butter with a pastry cutter or a fork until it’s in pea sized chunks.
  3. Make a well and pour the milk into the centre. Mix with a wooden spoon until a shaggy dough is formed.
  4. Split dough into 2 flat balls and refrigerate for 40 minutes.
  5. Place dough on a well floured surface and begin to roll out into a large circle (1" wider than the pie dish. If it cracks don't worry, you can fill those in later).
  6. Using your rolling pin, wrap the dough around it and use the pin to lift it easily over the pie dish. Unroll it and shift it until it fits evenly in the dish. At this point you can fix any cracks that may have occurred during rolling.
  7. Place in fridge until filling is made.

Filling:

  1. Chop up all your veggies for the pie filling and start by sautéing your onions in vegan butter and salt on med-high until they become translucent.
  2. Next, add in your carrots, celery and potato and continue to cook until they start to soften (stirring occasionally).
  3. You can then stir in your pepper, thyme, poultry seasoning, garlic powder, miso, flour and peas and cook for a minute (this step must be done quickly because the pan will get dry).
  4. Finally, add in your stock and milk and continue to heat it while stirring. Once it has become nice and thick, remove it from the heat and set aside.
  5. Spoon filling evenly into crust.
  6. Take the remaining ball of dough and roll it out until it is large enough to cover the pie dish.
  7. Place on top of pie and lightly pinch down the edges to seal the pie.
  8. Cut a few leaf sized holes in the top and one in the middle to allow steam to release.
  9. Brush the exposed crust with a little bit of water or soy milk.
  10. Bake on 400F for 45-50 minutes. Once ready let cool for half an hour before serving.

Recipe Made by Jack Middleton (The Empowered Vegan)

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