This pot pie, however, changed my life. Now, I'm a controlling parent who loves leggings, and I effin' LOVE this pot pie. The crust is very biscuit-like, which is perfect with the rich gravy and the big hunks of veggies and vegan chicken. Rebel against frozen pot pies! Make this now!
- 1/2 cup vegetable oil
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 1 carrot, sliced into 1/4" circles
- 1 medium-large yellow potato, cubed
- 12 oz. chick'n strips, cubed (You can omit and replace with more vegetables if you'd prefer)
- 1/2 tsp rosemary
- 1/4 tsp sage
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- 1/2 cup flour
- 2 boullion cubes No Chicken broth dissolved in
- 3-4 cups hot water
- Salt to taste
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup vegan butter
- 2/3 cup almond milk
For the filling, heat the oil up in a large saute pan on medium-high heat. Add in the onion, celery, carrot and potato and cook for about 7 minutes. Add in the chicken and cook for another 3 or 4 minutes. The onions should be clear and the potatoes and celery should be firm but al dente. Add in the herbs and stir until combined.
Sprinkle the flour evenly over the top of the filling. Stir in to coat the contents of the pan. Add the broth created by dissolving the no chicken cubes into the water, or use a vegetable broth if you prefer.
Bring this back up to a boil. Sauce should thicken. Cook for 4 minutes. Salt to taste.
Preheat oven to 350.
Cut the dough for the crust in half, then roll out to about 1/6" thickness. Press into a round cake pan, or press into 5 or 6 small pie pans.
Fill the crust with the filling to the top. Roll out the other half of the dough to 1/6" thickness then place over the top of the filling. Cut to size. Cut slits into the top to vent.
This should make 1 large pie plus 2 small pies, or 6-8 small pies.
Bake small pies for 25 minutes. Bake large pie for 40 minutes.
Allow to rest for about 15 minutes before cutting to serve.