May 11, 2013

Vegan Chicken Pot Pie

It's been so long since I've had Chicken Pot Pie. I think I may have tried the Amy's brand of vegan pot pie, but it's just not the same as homemade. Luckily the people from Beyond Meat sent me some samples of their chicken-free strips to try and I knew exactly what I wanted to make. I was so excited when they contacted me. I've heard so much about Beyond Meat in the press and have heard so many good things about it (Like Bill Gates' endorsement and a food writer at the New York Times being fooled by it's taste and texture.) They come in three flavors: Lightly Seasoned, Southwest, and Lemon Rosemary - and I get to sample all three! I couldn't wait to try I went to work right away in the kitchen!

The filling for this recipe is pretty much a basic chicken pot pie recipe, but the recipe for the crust has been in my family for generations. I normally am AWFUL at making pie crusts (they never come out flaky enough, or there's never enough for a whole pie), but this one turned out fantastic! Delicious, buttery, and flaky. Everything you want a pie crust to be. This vegan chicken pot pie is definitely going into my repertoire of dishes to serve for entertaining. I know vegans and meat-eaters alike will love this one - and I hope you do too!

Pie Crust Ingredients:

  • 3 cups all purpose flour
  • 1 cup vegetable shortening
  • 1/4 cup applesauce
  • 1/2 tsp salt
  • 1/2 tablespoon apple cider vinegar
  • 5 tablespoons cold water

Preheat oven to 400 degrees F.

The key to a flaky pie crust is to use cold ingredients. Therefore - always keep all of the ingredients refrigerated before hand. 

Blend the flour and cold vegetable shortening in your food processor or with a pastry cutter until the mixture is mealy and the shortening is pea sized. Mix in the applesauce, salt, and vinegar and pulse your food processor a few times.

Add in the cold water 1 tablespoon at a time - pulsing after each tablespoon. Once the dough forms into a ball and when you pinch the dough and it sticks together - it's done. Pour out onto your counter and separate into two balls. Cover each ball of dough with plastic wrap and refrigerate for at least 1 hour.

Filling Ingredients:
  • 2 tbsp light oil (I used coconut)
  • 1/2 cup finely chopped celery
  • 1/2 cup diced onion
  • 1 garlic clove - minced
  • 1 12 oz package of Beyond Meat
  • 2 cups frozen mixed vegetables (mine was peas, corn, carrots, and green beans)
  • 1/3 cup all purpose flour
  • 1 3/4 cup vegetable broth
  • 1/2 cup non-dairy milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper

In a large skillet, heat the 2 tbsp oil over medium high heat. Add in celery, onion, and garlic. Cook until celery has softened and the onions are semi-translucent. Stir in the Beyond Meat and frozen mixed vegetables. Allow to heat through for 2 minutes.

Add in the flour, broth, and milk to create the sauce. Mix together well and stir in the salt and black pepper. Continue to stir until the sauce is bubbly and has thickened. Remove from heat.

After the dough has refrigerated for a bit and you're done cooking the filling, roll out your pie crust on a floured surface. Press the bottom crust into your pie pan and cut off any excess crust off the edges. Pour your filling over the pie crust. Roll out the other half of the pie crust and place on top of the filling. Trim away any excess crust. Seal the edges by pinching together the bottom and top pie crusts and crimping them with a fork. Cut 4 holes in the middle of the top pie crust to allow ventilation.

Bake at 400 degrees F for 25-30 minutes until the crust is golden brown. If the edges of the pie crust are browning quicker than the middle - cover them with tinfoil for the last 10-15 minutes.