Friday, January 11, 2013

Vegan Chicken Pot Pie

Vegan Chicken Pot Pie
On a cold day your mind will usually wonder to something that will warm you up and give you that warm fuzzy feeling...I think most of those dishes have gravy and our casseroles! This vegan chicken pot pie will not only warm up your belly but also that comfort place in your heart. Just like grandma used to make...but now grandma has gone vegan!
Vegan Chicken Pot Pie

-4 vegan frozen chicken breasts or patties, dice
-3 tablespoons olive oil
-1/2 teaspoon salt
-1/2 teaspoon ground black pepper
-5 cups vegan chicken stock, preferably Better Than Chicken  
-3 Tablespoons vegan butter
-2 cups yellow onions, chopped (2 onions)
-1/4 cup all-purpose flour
-1/4 cup soy milk
-2 cups medium carrots, diced
-2 cups package frozen peas
-1/2 cup minced fresh parsley leaves
-4 to 5 sheets of phyllo dough for topping, (you could also use vegan puff pastry as well)  


Preheat the oven to 350 Degrees

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!



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