Chik’n Pot Pie – vegetarian pot pie
So it is “test vegetarian” week here at StC. I decided to try a whole week of eating vegetarian (not vegan!) Last night’s creation was a chik’n pot pie. The original recipe is courtesy of The Chubby Vegetarian but I made several adjustments, including a bit of recipe rewrite so it makes more sense (sorry Chubs!)
My family is not vegetarian. They are meatatarians, in fact. When I told them I was going veg for a week they all rolled their eyes and wished my luck. They know it’s not permanent – I have a BIG JUICY BURGER waiting for me on Monday. I can already taste it.
So last night when I made the pot pie I didn’t know if they’d try it. You already know where this is going. We all loved LOVED it – and raved about it. My mom bragged about it. It was a hit! If you never mentioned it was vegetarian, nobody would know!
The photos for this are a bit weak. Sorry about that – I wanted to test the recipe first (since it was hard to follow) and I wanted to see what it looked like. The photos on Chubby Vegetarian’s site didn’t look anything like I had at any point in the process so I can only assume that’s a setup. The photos are a few quick ones to get the job done. I’ll upload more to this post when I reshoot the pot pie. HUGE raves for this – highly recommended this fall/winter.
Photos, then recipe on “Read more” as always!
- 1.5 cups flour
- 1/4 cup canola oil
- pinch of salt
- pinch of pepper
- 1/2 tsp baking powder
- 2/3 cup of cold water (you won’t use it all)
- 2 medium carrots, peeled & chopped
- 2 stalks of celery, chopped
- 1 can of peas or 1 bag of frozen peas
- 2 cloves garlic, minced
- 1 medium onion, diced or minced
- 2 chik’n cutlets (or 6-8 oz of chicken substitute), chopped into bites
- 1 chicken-taste bouillon cube
- 2 potatos, cut into bites
- 4 tbsp butter
- 4 tbsp flour
- 1 cup of milk
- 1 egg
- Put all crust ingredients except the water into your mixer and add water slowly until the dough comes together – it will not be sticky and not be ‘too wet’ so go slow. Remove from the mixer and refrigerate in clingwrap for 20 minutes.
- While that refrigerates preheat your oven to 375º and put a large pot on the stovetop.
- Add the carrots, celery, garlic, onion, potato, chik’n and a large pinch of pepper into the pot and heat over medium for 5 minutes.
- Create a well in the middle of your mix and melt the butter in the well. When it is melted, add the 4 tbsps of flour and stir thoroughly. Once the flour and butter are mixed, add the milk and peas and mix well. The filling will thicken very quickly.
- Remove the pot from the heat and remove the crust dough from the refrigerator. Split the dough in half and line the bottom of a pie pan with half the crust.
- Fill the bottom half of the crust and then flatten the other half of the dough and place it over the top of the mix. Tuck the edges down so the crust meets.
- Bake for 15 minutes.
- While baking, scramble one egg. Add a splash of water and mix well. When the pot pie comes out at 15 mins, lightly coat the top of the pot pie in the egg wash. (The easiest way to do this is to dab a clean papertowel in the egg mix and “wipe” it on the pot pie – be gentle!) If you have a brush for this, even better!
- Bake another 15 minutes.
It’s not as complicated as it sounds. It’s actually *very* easy. I have only made this once and was unsure about it but now I’m 100% sure I can rock it next time for the real photos. I’ll add more veggies next time – another carrot, another stalk of celery…it’s delicious! Enjoy!