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Chicken-less Pot Pie

I confess. I am a sucker for pot pie. I love the flaky crusts, the succulent fillings, the steam that rises when you slice into the top. This vegan pot pie is savory, richly flavored with a super flaky crust...all you want in a pot pie. 

Ingredients

2 recipes Pastry Dough

Pastry Dough:

1 1/2 cups whole wheat pastry flour
1/4 teaspoon sea salt
1/4 cup extra virgin olive oil (scant)
1/4 cup cold unsweetened almond milk or cold water

Filling:

Extra virgin olive oil
2 cloves fresh garlic, thinly sliced
1 small red onion, thin half moon slices
Sea salt
1/4 cup whole wheat pastry flour
2 vegetable bouillon cubes
3 cups unsweetened almond milk
1 tablespoon white miso
2 stalks celery, diced
1 carrot, diced
1 small yellow squash, diced
1 small zucchini, diced
1 cup fresh/frozen peas
2 cups shredded seitan
1/2 teaspoon ground sage

Directions 
Prepare the pastry dough. Mix flour, salt and oil thoroughly, using a fork to blend ingredients. Slowly add almond milk or water and stir to form a stiff but flexible dough. Gather into a ball and knead 1-2 minutes. Roll out between waxed or parchment paper to create 2 round crusts that are one inch larger than your pie plate (9-inch).

Prepare the filling. Place about 3 tablespoons oil, garlic and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and saute for 2-3 minutes. Stir in flour and cook, stirring to create a thick paste. Whisk in bouillon cubes and soymilk and cook, whisking constantly, until the mixture thickens, about 3 minutes. Stir in diced vegetables, seitan, sage and salt to taste until all ingredients are well-incorporated. Cover and set aside.

Preheat oven to 375 degrees. Lay one of the pie shells over the pie plate and, using your knuckles, press the pastry to conform to the pan, trying not to stretch it too much. Allow excess pastry to hang over the sides of the pan. Using a fork, pierce in several places. Spoon the filling evenly into the pie shell. Lay second pie shell over the filling. Trim excess of both crusts even with the rim of the pan. Press the edges of the pie crusts together to seal. Using your thumb and forefinger, crimp the edge of the crust. With a sharp knife, make 4 slits in the top of the pie to allow steam to escape.

Bake for 35-40 minutes, until the crust is golden and firm and the filling is bubbling. Remove from oven and allow to stand at least 10 minutes before serving.

Makes 6-8 servings. 

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