Vegan Pot Pie
- prep time 1 min
- total time 50 min
- serves 4-6
2 cup all-purpose flour
½ tsp baking powder
½ tsp salt
¼ cup canola oil
½ cup ice water (approx.)Filling
3 Tbsp canola oil
1 onion, diced
2 small Yukon Gold potatoes (about 320 g), peeled and diced
2 carrots, diced
2 clove garlic, minced
2 Tbsp chopped fresh sage
2 tsp chopped fresh thyme
¾ tsp salt
½ tsp freshly ground black pepper
3 Tbsp all-purpose flour
2 cup plain soy beverage
4 meatless chicken breast portions (about 450 g), chopped
1 cup frozen peas
1. Place flour, baking powder and salt in food processor; process until combined. Add oil; pulse on and off until combined. Pulsing on and off, gradually add ice water through feed tube until soft dough forms. Form into a ball. Flatten into disc. Wrap in plastic wrap. Chill at least 30 minutes.Filling
1. Preheat oven to 375F (190C).
2. In saucepan, heat oil over medium heat; cook onion until softened, stirring occasionally, about 5 minutes. Stir in potatoes, carrots, garlic, sage, thyme, salt and pepper; cook for 2 minutes longer. Stir in flour; cook, stirring, for 1 minute. Gradually stir in soy beverage and ½ cup (125 mL) water, stirring constantly. Add meatless chicken breasts and peas; bring to a boil. Reduce heat to simmer; cook for 2 minutes. Transfer mixture to 11 x 7-inch (2 L) glass baking dish. Cool slightly.
3. Meanwhile, on lightly floured surface, roll out pie dough to scant 13 x 8 inch (33 x 20 cm) rectangle. Place over filling, pinching to form decorative border around edge. Cut out 1 inch (2.5 cm) circular vent in centre. Bake in centre of oven until golden brown on top, about 40 minutes. Cool 10 minutes before serving.
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