All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
To be honest – I prepped this thing a few months ago & it has been sitting in the freezer – uncooked – ever since. I did this because this recipe makes enough for TWO full-sized pot pies. So – cut everything in half – if you only want to make one. Or – do what I did. Make two pies & freeze one for later.
Vegan Chicken & Mixed Vegetable Pot Pie
Makes TWO pot pies
4 pre-made vegan pie crusts – for the top & bottom of two pies
9 oz vegan chicken – cubed (I always use Beyond Meat)
5 TBS vegan butter
1 onion – diced
1/2 lb mushrooms – chopped
4 carrots – diced
3 small potatoes – cubed
4 celery stalks – chopped
1 cup peas
2 1/2 cups vegetable stock
3 bay leaves
1/4 cup flour
1 1/2 cups almond/soy/or other vegan milk
2 TBS fresh thyme – chopped (or 1 1/2 tsp dry thyme)
1 tsp oregano
1 tsp dry rosemary – chopped
Heat the oven to 400 degrees.
Heat 1 TBS butter & saute the onion, mushrooms, carrots, celery & potatoes over medium heat – stirring often. After about 5 minutes – add the thyme, oregano & rosemary, bay leaves & the stock. Bring to a boil & reduce to a simmer & cook it down util the vegetables are soft & most of the stock boils away.
Meanwhile – melt the remaining 5 TBS butter over medium heat in a stock pot & whisk in the flour. Once that is combined & thick – SLOWLY add the milk – in small increments – stirring the entire time. Whisk continuously – until the roux is thick.
Stir the roux into the vegetables & add the peas & cubed chicken. Simmer until it is thickened & then remove the bay leaves. Season with S&P.
Press the crusts into two pie pans & divide the filling between them. Top the pies with remaining crusts & pinch the edges closed. Perforate the top with a knife of fork so steam can vent.
Bake for 25-35 minutes or until the crust is the color you desire. Mine wasn’t browning so I rubbed vegan butter on top & it helped a bit.
If you are freezing one (or both) of the pies – try to prep the edges tucked into the pan – like mine above. That way there is no fragile rim to get crushed in the freezer. Wrap tightly in foil & freeze. You might want to write the date on the foil – so you can keep track of when you froze it. To cook it – let it thaw & then just bake at 400 for about 30 minutes. If you do not have time to thaw it – heat oven to 425 degrees, place the pie on a baking sheet, cover edges loosely with foil and bake 30 minutes. Reduce oven temperature to 350 and bake 70-80 minutes longer or until crust is golden brown
When your pie is cooked – let it rest at least ten minutes before cutting into it.