Vegan Chicken Pot Pie
There is nothing more warming than a homemade Vegan Chicken Pot Pie. This is one of the all time favorite comfort foods after Vegan Macaroni & Cheese.
3 yellow onions, diced
6 garlic cloves, minced
1 teaspoon poultry seasoning
1/3 cup extra virgin olive oil
1/2 cup Bob's Red Mill Organic Pastry Wheat Flour
2 cups Imagine Vegetable Broth
2 cups Imagine No-Chicken Broth
1/4 teaspoon Hawaiian Sea Salt
1 teaspoon black pepper, crushed
1/2 cup organic non-GMO Soy Milk, Plain
2 cups cooked sliced mushrooms, white or crimini
1 package frozen pearl onions
1 package frozen petite peas
4 cups organic potatoes, Yukon or New, medium dice, semi-cooked
2 cups organic carrots, medium dice, semi-cooked
3/4 cup fresh Italian Parsley, chopped,
reserve 1/4 for garnish when plating
1/2 cup fresh fennel root, medium dice
1 package, 12 ounces - Beyond Meat Grilled Chicken, hand shredded
1 package VEGAN Aussie Bakery Puff Pastry
heavy bottomed sauté pan
insulated cookie sheet
rolling pin for crust top
steamer sauté pan with lid
one large Pyrex dish or one large and two small (individual oven proof dishes will work well too)
Preheat oven to 400 degrees F if using the vegan puff pastry by Aussie Bakery... if using tradition pie crust, preheat the oven to 375 degrees F. Puff pastry needs a HOTTER OVEN.
Pre-Cut and Measure Ingredients
Pre-cut and measure all the vegetables and ingredients required for this recipe.
Pre-cook the Potatoes
Yukon Gold or New potatoes do not need to be peeled. Simply wash their exteriors and give them a medium dice.
Boil or pan saute the diced potatoes until al dente done, softened but firm, drain and set aside.
Remember, these vegetables will be cooked in the oven to cook the pastry topper, so the heat will complete the softening of the potatoes and carrots.
Steam or pan fry the carrots until al dente done, softened, but firm, drain and set aside.
Sauté the Onions and Garlic
Sauté the diced onions in one or two tablespoons of extra virgin olive oil over medium-high heat until golden brown.
Once the onions are golden brown, add the minced garlic and saute for one minute remove all from the pan and place in a side dish.
Sauté the Mushrooms
Sauté the quartered or sliced mushrooms in one tablespoon of extra virgin olive oil over medium-high heat until golden brown.
Once the mushrooms have released their liquids and turned a golden brown, remove them from the pan and set aside.
Beyond Meat Grilled Chicken Shredded
Shred the Beyond Meat Grilled Chicken
Use your fingernails to pull shreds of the Beyond Meat Grilled Chicken apart. The pieces should look like a shreds pulled from a roasted chicken breast. Do this for the entire package and then set aside.
The frozen organic peas do not need to be cooked, just measured. Set aside.
Create the Chicken Pot Pie White Sauce Base
In the same pan the onions were sautéed, add the olive oil, flour, sea salt, poultry seasoning, and pepper.
Over medium heat, stir the contents until it bubbles and turns golden brown.
Add the Imagine No-Chicken and Vegetable Broths slowly while whisking vigorously to eliminate any lumps.
Whisk in the PLAIN soy milk and turn off the heat.
Add the Vegetables and Beyond Meat Grilled Chicken
In a larger pan or bowl, add the white sauce base, all the vegetables, Italian parsley, and flaked Beyond Meat Grilled Chicken.
Fold the ingredients together and taste for seasoning. Add more salt and pepper if desired.
Baking Dish and Puff Pastry Topper
Create individual Vegan Chicken Pot Pies or larger sizes, this depends on what you have on hand in the way of baking dishes and how you intend to serve the finished pies.
Aussie Bakery Vegan Puff Pastry
Roll out the Aussie Bakery Puff Pastry on a lightly floured surface. If you like a thick crust, roll it very little. If you prefer a thinner crust topper, roll out double the size of the sheet and cut out the sizes needed to top each Vegan Chicken Pot Pie.
Press the Aussie Bakery Puff Pastry onto the Edges of the Containers
NO SLITS are REQUIRED for PUFF PASTRY!
Use a Pastry Brush and Coat the Tops of Aussie Bakery Puff Pastry with Soy Milk for a Finished Golden Color.
Perfectly Baked Aussie Bakery Puff Pastry Topped Beyond Meat Chicken Pot Pies.
Aussie Bakery Puff Pastry Topped Beyond Meat Grilled Chicken Pot Pies
Place the assembled pot pies onto insulated cookie sheets covered with parchment paper to make clean up easier.
The Vegan Chicken Pot Pies may bubble over slightly, so be prepared with a parchment liner or silicone liner on the cookie sheet.
Bake the Aussie Bakery Puff Pastry topped Beyond Meat Grilled Chicken Pot Pies for approximately 20-30 minutes in the pre-heated 400 F. degree oven. When the crust is golden brown and the contents are bubbling, it is DONE!
Scoop out a portion for each person and add a dusting of freshly minced Italian flat leaf parsley. This is a crowd pleaser and nothing will be left. If you don't want to deal with the crust, this recipe tastes great just like a stew! Add a whole wheat roll or a piece of barley bread and dinner is ready!!!
Aussie Bakery Vegan Puff Pastry
Amy's Vegetable Pot Pie
For those who just want something quick and store bought, then Amy's Vegetable Pot Pie may be a great choice for you. Amy's is well seasoned and the crust is flaky and light. For those without kitchens, entertaining visiting relatives, or traveling, simply follow the heating directions and in no time you'll have a great tasting meal with minimal effort. The downside to this is the expense for the convenience!
INGREDIENTS : (VEGAN) ORGANIC WHOLE WHEAT AND WHEAT FLOUR, FILTERED WATER, ORGANIC POTATOES, ORGANIC CARROTS, ORGANIC TOFU (FILTERED WATER, ORGANIC SOYBEANS, NIGARI[MAGNESIUM CHLORIDE, A NATURAL FIRMING AGENT]), RICE FLOUR, ORGANIC ONIONS, ORGANIC PEAS, EXPELLER PRESSED HIGH OLEIC SAFFLOWER OIL, SOY FLOUR, ORGANIC TAMARI, EXTRA VIRGIN OLIVE OIL, SOY LECITHIN, BAKING POWDER(CALCIUM PHOSPHATE, BAKING SODA, CORNSTARCH), SEA SALT, ORGANIC AGAVE NECTAR, SPICES, YEAST EXTRACT, TURMERIC.
Serving Size: 1 Pie, Calories: 360, Calories from Fat:120