|Vegan Chicken Pot Pie|
Heat vegan chicken breasts up in microwave until defrosted. Place the vegan chicken breasts aside until cool enough to handle, then cut the chicken into large dice.You will have 4 to 6 cups of cubed vegan chicken.
In a Large pot or Dutch oven, put in the oil and saute the onions over medium heat for 10 minutes, until translucent. Add the carrots to cook, and also add 1/2 teaspoons salt and 1/2 teaspoon pepper at this point. Stirring constantly, for 2 minutes. Then Add the vegan chicken stock to the veggie mixture. Simmer for 10 or more minutes, stirring until carrots are tender. Once tender add the cubed chicken, peas, and parsley, and mix well.
For thickening: Mix the flour and vegan butter in separate bowl, working with fork until the butter is mixed with flour completely or is the size of peas. Turn your heat up to high and add to the chicken and broth mixture and slowly blend into the pot until the butter pieces melt. You will see it thicken up rapidly. Once completely thickened, turn off heat and set aside.
Pour mixture into a baking safe casserole dish. Place your phyllo sheets on top of pot pie mixture and brush phyllo with the a little oil or soy milk. *If using pastry brush the dough with soy milk and make 3 slits in the top. Sprinkle the top with salt, cracked pepper, and parsley flakes. Place on a baking sheet and bake for 15 to 20 minutes, or until the top is golden brown and the filling is bubbling hot.
Remove from oven and set to cool for as long as you can possibly stand NOT digging into it. Serve by itself or with a nice salad to make you feel better about yourself...and try not to lick the plate. Enjoy!