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Directions for: Vegan Pot Pie

Ingredients

Pie Dough

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

Directions

Pie Dough

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.

See more: Vegan, Dinner, Main, Healthy, Vegetables, Vegetarian