Hi Fam!
One of our favorite weeknight meals…my easy Vegan Chicken Pot Pie!
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No-Chicken Pot Pie Recipe:
Makes 6-8 servings.
Crust: (optional store-bought crust, check ingredients for vegetable shortening not lard- yuck!)
• 1/2 cup Crisco chilled (all vegetable blend)
• 2 cups all purpose flour + more for rolling
• 1/2 cup coconut oil (solid state)
• 2 tsp salt
• 3-5 Tbsp ice water
Filling
• 1 8-oz package of Tofurky Plant-Based Chick’n
• 2 cups frozen veggie blend (carrots, corn, green beans and peas)
• 1 15-oz can chickpeas with liquid (aquafaba)
• 2 Tbsp Tofutti sour cream
• ½ tsp salt
• ¼ tsp garlic powder
• Black pepper to taste
1. Chill 1/2 cup Crisco in fridge 30 minutes prior to baking.
2. Preheat oven to 400 degrees.
3. In a bowl add flour, Crisco, coconut oil and salt. Using two knives cut the fat until all crumb pieces are pea sized or smaller.
4. Add 1 Tbsp of ice water at a time and gently fold to incorporate. (4 Tbsp usually does it for me). Add just enough water until dough holds together to form a ball. (Careful not to add too much water or overmix the dough. The less you work with it the better!)
5. Divide dough into 2 balls, one slightly bigger than the other.
6. Wrap dough balls in plastic wrap and refrigerate 15-30 minutes before rolling out.
7. While dough chills, prepare the filing.
8. In a large non-stick skillet over medium-high heat add Tofurky Plant-Based Chick’n and cook 3-4 minutes to lightly brown.
9. Add frozen veggies to the pan and cook until thawed. Remove from heat and set aside.
10. In a high-speed blender, add the entire can of chickpeas with aquafaba liquid, Tofutti sour cream, salt and garlic powder. Blend on high until silky smooth.
11. Transfer blender contents to the pan with the “chick’n” and vegetables. Stir together to combine and season with black pepper to taste. Set aside while you prepare the crust.
12. Lightly flour a flat work surface.
13. Take the larger of the two balls and using a floured rolling pin, roll out into a circle about 2 inches larger than your pie pan.
14. Using the rolling pin, roll dough over pin and gently wrap around the pin to transfer pie crust dough to the pie pan. Unroll over the pie pan. (This method prevents the crust from tearing as you relocate it from your work surface to the pie pan.)
15. Lightly press the dough to the bottom and sides of the pie pan and trim edges if needed.
16. Bake at 400 degrees for 10 minutes.
17. While bottom crust bakes roll out the second dough ball. Layout a piece of parchment paper and roll out dough into a circle the same shape and size as your pie pan.
18. Once the bottom crust has par-baked 10 minutes, remove from oven and fill pie with the “chick’n” filling. Smooth filling with a rubber spatula.
19. Move the top pie crust to the filled pie by picking up the edges of the parchment paper to get underneath the pie crust. Flip over top of the pie crust centering the crust over top of the filling. Gently peel away parchment paper.
20. Using your fingers crimp the edges of the crusts together.
21. Bake pie for 30-35 minutes on 400 degrees until golden brown and beautiful.
22. Allow 10 minutes to cool before serving.
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Original of the video here
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