Chickenless Pot Pie Recipes

CHICKENLESS POT PIE

Steps:

• Start the filling by sauteeing the carrot, onion, garlic & pepper in the olive oil until the onion is translucent
• Add the herbs & marigold stock powder, the (vegan) worcestershire sauce , the sesame oil and the white wine.
• Add the beans and soy chunks and all the water. Simmer for a few minutes to re-hydrate the soy chunks.
• Now, add flour & stir until you have a nice thick sauce. Add extra water if you need a thinner sauce, or a sprinkle of extra flour if you need a thicker sauce.
• Season with salt & pepper and ladle it out into the waiting individual pie containers
• Add the salt to the flour & mix
• Using a pastry cutter or in a food processor mix the solid coconut oil into the flour
• Bit by bit add the ice water and use a spoon to mix it in gently until you have a ball of soft pastry.
• Preheat the oven to Gas Mark 6/200c
• Divide the pastry into 4. Roll each piece out and drape over each of the pie containers.
• Using kitchen scissors trim the pastry so its a little bit bigger than the pie.
• Use a fork to press the edges of the pastry down onto the container and use a knife to cut slits into the top to let the steam escape.
• Brush a little vegan mylk over the top of the pies
• Put the pies into the oven for around 15-20mins, until the pastry is crisp and browned on top.

VEGAN CHICKEN-LESS POT PIE

Steps:

• Saute onions in earth balance until translucent. Add garlic & saute for 1 minute Add all remaining ingredients (except peas), mix well and heat over medium heat until bubbly.
• Stir in peas. Pour into a 2 qt casserole dish and top with crust.
• Bake at 375 F for 30-45 minutes.
• Pot Pie Crust: 1 cup flour, 1 tsp salt, 1/3 cup Crisco & 2-3 tbsp cold water.
• Mix flour and salt together, cut in shortening, add the water, then shape into a ball and chill. Once it's chilled roll out the dough to fit the casserole dish.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

VEGETARIAN "NO CHICKEN" POT PIE

Steps:

• Preheat oven to 400°F.
• Saute onion, celery, carrots and potatoes in butter for 10 minutes.
• Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
• Combine broth and half and half.
• Gradually stir into vegetable mixture.
• Cook over medium heat stirring constantly until thickened and bubbly.
• Stir in salt and pepper and tyme; add tofu and stir well.
• Pour into shallow 2 quart casserole dish and top with pie shells.
• Cut slits to allow steam to escape.
• Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

EASY CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.