Today is the third and final day of recipe sharing from our pot pie cook-off. This is the recipe that I created, a curry pot pie. At the end of the post I will share whose won!
- two premade vegan pie crusts
- crust toppings (recipe below)
- olive oil
- 3 TBsp curry powder
- 2 cups peeled and diced sweet potatoes
- 1/2 chopped yellow onion
- 4 peeled and diced carrots
- 4 TBsp garlic
- 1 package chopped Beyond Meat chicken strips
- 2 peeled and diced apples
- 2 cups veggie broth
- 1 package mushrooms
- 1/2 bag frozen peas
- 1 tsp salt
- 8 TBsp cornstarch
- almond milk as needed (I used about a cup)
- 2 containers tofutti cream cheese
In a large soup pan add the potatoes, onion, carrots, garlic, and chick’n with some olive oil and coat with the curry powder. Cook on medium heat for about 5 minutes. Then add the veggie broth, mushrooms, peas, apples, and salt. Heat to boil then turn to medium heat. Add the cream cheese and stir in. Add corn starch and almond milk and cornstarch in small amounts to make the whole mixture creamy.
Once this is nice and creamy stir in to your pot pie crust. Top with the crust you’ve made. Here are the recipes for the pie crust tops I shared yesterday:
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.
And then bake this whole thing at 400 for 30 minutes. (Makes 2-3 pies).
So you have to be wondering who won, right? I had said it was a collaborative effort, so I don’t feel bad saying at all that The Veganaut won with the recipe for a traditional pot pie (shared yesterday on the blog). But this curry pie came in a close second for creativity. They were all a hit!