Monday, September 10, 2007

"Chicken" Pot Pie

As you might have guessed, it was another seitan meal tonight as we work through the batch I made on the weekend. But, chickpeas are also very good in this pot pie.

FOR THE CRUST:
- 2 cups all purpose flour
- 3/4 tsp salt
- 1 cup non-hydrogenated vegetable shortening
- 5-6 tbsp ice cold water

1. Mix together flour and salt in a large bowl.
2. Cut in shortening with two knives, or pastry cutter.
3. Stir in enough water with a fork for the pastry to come together in a ball.
4. Roll out on a floured surface in a shape that fits your baking dish.

FOR THE FILLING:
- 1 tbsp oil
- one onion, diced
- 1 stalk celery, chopped
- 2 carrots, sliced
- 4 potatoes, peeled and cubed
- 2 cups of cubed seitan (or one can of chickpeas, rinsed)
- water
- 1 cup frozen corn
- 1 cup frozen peas
- 1-2 tbsp flour or cornstarch
- 2+ tbsp vegan "chicken" broth powder

METHOD:
1. Saute onion and celery in a saucepan. Preheat oven to 350.
2. Add carrots and potatoes, and cover with water. Bring to a boil and simmer until veggies are soft (15-20 mins).
3. Add seitan (or chickpeas), corn, and peas.
4. Mix flour or cornstarch in a few tbsp of water and add to veggie mix. Cook until mixture thickens. Add more if still too thin. Add broth powder, salt, and pepper to taste.
5. Pour into glass or Corningware dish (9x13 or so). Roll out crust while mixture cools. Put crust on top of veggie mixture, and cut a few slits in the crust to allow steam to escape. Bake for 40-60 minutes, until crust browns.

VERDICT:
The kids loved and asked for seconds. Mmmmm . . . comfort food.

15 comments:

Jasmine said...

This was so so so sooooooooo good. I made it for my family one night recently and we were amazed at how real it tasted in comparison to the real chicken pot pit we used to eat many many years ago before going vegan. I loved it thanks so much for posting the recipe :)

Vegan Dad said...

Glad you liked it! And I am glad people are sifting back through old recipes.

Memory Keeper said...

This recipe was recommended to me by my Vegan daughter. I am choosing to follow her example...and drag the other 2 (meat-eaters) that live in the house with me along! I am excited to try this with the chickpeas. No attempt to sugar-coat or hide what I'm doing would be successful with hubby and dd#5!

Sabrina said...

mmm...this was so good! I made this tonight for my meat-eating boyfriend and he loved it too! I used a veggie gravy packet instead of the broth powder and added vegetable broth instead of water while cooking the veggies. I also used the Quorn "chicken" (the one from the bag). It came out really, really well! Thanks!

Warm_Veganette said...

I made this tonight and it was super good! I'm terrible with crusts like this (tonight was no exception...sticky mess but tasted great) but it all worked in the end! I used carrots, potatoes, corn, asparagus, onion, mushrooms and peas.

Thanks for another great one!

Memory Keeper said...

Just a report back that I did, indeed, make this--for company, no less! Everyone loved it, and since it was presented as a 'meatless meal' and at the price of meat, all guests thought I was brilliant! LOL

Megan said...

I made this a few months back and my 4 boys absolutely loved it. My oldest (7) has been requesting it again lately so I'm making it for dinner tonight. Thanks for a great recipe!

I use chickpeas rather than seitan and it's amazing.

Miranda said...

thank you for this recipe.

it's one of our favorites!

Single Mom, Big Family said...

According to my 7 year old, this is a staple dish. He's been requesting it again, for a week, so I made it tonight. For about the fifth time. It's still a winner with my 4 boys.

I've messed with the ingredients each time - sometimes making the sauce richer, sometimes adding another vegetable I have in the fridge (mushrooms were good in it) - and I'm fairly certain there are a billion variations on this and they'd all taste great.

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Megan said...

I made this for dinner with chickpeas for my husband and his vegan cousin tonight. I halved the recipe (because I didn't want any leftovers since my fridge will be full tomorrow with Thanksgiving food) and they ate every bite. (They did go on a 40 mile bike ride today, so they weren't just gluttonous.) But it was delicious! Thanks for the recipe. This is a definite keeper!

Amanda said...

I made this tonite for dinner. I love when I cook something for the first time and it turns out *perfect*. It was so easy, and the ingredients were normal. Thanks Vegan Dad!

Marsha said...

I made this for myself (and anyone else who wanted to try it) for Thanksgiving back in November to take to a non vegan (I'm the only vegan/vegetarian, although my mom made a couple dishes vegan for me.) dinner. I'm still thinking about it. It was that good. I think I might try to make it again tonight.

Your recipes are delicious! Thank you for sharing!

Rachel said...

Amazing! I made individual pot pies in ramekins, covered in the crust. A girlfriend actually did it first and then linked me here for the recipe. My two teens absolutely loved them.
This is hands-down the best pot pie I have ever had.
Thank you!!

Gina Burgess said...

I just made this dish for my Halloween/Anniversary and it really was just fantastic!