Today is day two of sharing the recipes from our pot pie competition. Today I share the veganaut’s recipe. I mentioned our cook-off became a little collaborative, and this is an example of why. I actually looked up a “best chicken pot pie recipe” on google and took a completely non-vegan recipe to use, then read it off to the veganaut helping him veganize it as he cooked, so we really kind of worked on this together.
- pre-made pie crust (the recipe makes enough for two of these)
- one package of chickenless strips from TJs
- 1 cup sliced carrots
- 2 peeled and diced russet potatoes
- 1 cup frozen peas
- 1/2 cup chopped onion
- 4 cups veggie broth
- 1/2 tsp celery seed
- 1/2 tsp salt
- 1/2 cup margarine
- 1/2 cup flour
- 2/3 cup almond milk
- 1/4 tsp pepper
Mix the chick’n, carrots, peas, potatoes, and onions in a large soup pot. Add 2 cups of veggie broth and enough extra water to submerge the veggies. Cover and boil for 15 minutes.
Remove from heat, drain, and set aside.
In a saucepan on medium heat melt your margarine. Stir in the flour, pepper, salt, and celery seed. Then add the almond milk and remaining broth. Simmer until thick.
Fill your pie crusts with the veggie and chick’n mixture. Then top with the liquid mixture and it will soak in.
Make a pie crust to cover and cook at 425 for 30 minutes.
For the pie crust I will share that we made two types, and since we had two pies of each type (curry and regular) we used one of each for the two pot pies. So I will share the two recipes on both today’s recipe and tomorrow’s curry pot pie recipe.
Pie crust #1: mix 3 cups of flour with 1.5 cups of crisco and enough water to make doughy. Spread over pie.
Pie crust #2: mix 2.5 cups of flour with 1 cup Margarine and enough water to make doughy. Spread over pie.
Tune in tomorrow for the third and last recipe of our cook off: curry pot pie!