Cozy Pot Pie
This one is a crowd pleaser!
This recipe is so easy and so satisfying and can be made in under an hour. If you don’t have puff pastry or don’t feel like making a pie crust, the base can be used for a dumpling stew.
The shredded trumpet mushrooms make a fabulous chicken substitute. I love chickpeas in this, but you could also sub with your favorite white bean. This is a recipe to make your own!
There are several store-bought puff pastry brands that are accidentally vegan. But they do contain oil. I make an exception for these around the holidays since I only enjoy a slice or two once a year! Also, the omnivores go nuts for it.
But when I have time, I find an easy crust recipe to make (I usually use a recipe by Isa Moskowitz and sub the oil with vegan yogurt).
Cozy Pot Pie
recipe from Lisa Rice's Kitchen Plantastic
1 package of dairy-free/egg-free puff pastry dough (I like the Aussie Bakery brand, but Pepperidge Farms is accidentally vegan. There is also Dufour that has a dairy-free option, but it is very pricey compared with the others!)
1 onion, diced
2 celery sticks, diced
1 carrot, diced
3 garlic cloves, minced
12 – 16 oz shredded trumpet mushrooms (shred with a fork to resemble shredded chicken meat)
1.5 T Herbs De Provence (or use a mix of 1 tsp each of rosemary, thyme, marjoram, and sage)
1/4 cup whole wheat pastry (or other flour)
2.5 cups vegetable broth (I like Edward & Sons No Chicken cubes or Better Than Boullion) plus more as needed
1 potato, diced
1 cup chick peas (or one can drained)
1 cup frozen peas
1/2 cup raw cashews blended with 1/2 cup water, broth or plant milk to make a cream
*optional: can used leftover chopped”Ode To Corno roast,” cubed tofu or seitan, rehydrated Butler soy curls or any mock chicken substitute of your choice.
Thaw your puff pastry if using.
Preheat oven to 400
Heat a cast iron skillet on medium to medium high. Sauté the onion, celery and carrot several minutes until the onion is translucent, about 7 minutes. Add the garlic, mushrooms and herbs, cook another 3-5 minutes until the mushrooms wilt and the garlic is fragrant. Add the flour and stir to coat, cook another 3 -5 minutes until the flour begins to get toasty. Pour in the vegetable stock and stir well to combine. Add the potatoes, and cook several minutes until they begin to soften. The mixture will thicken as it simmers.
Make the cream: combine cashews and liquid and blend until smooth (if you don’t have a high speed blender soak them in boiling water for 15 minutes first).
Add the chickpeas, peas and cream, cook another minute or two. If necessary add another 1/2 to 1 cup broth (it should be saucy enough to bake without getting dry).
Remove from heat. Roll out dough into a circle large enough to cover the contents of the pan. Lay it over top and press the sides of the dough in to the inside perimeter of the pan. Poke holes or make slits with a knife across the top to vent while it bakes.
Bake 35 to 40 minutes or until the top is golden and bubbly. Remove from heat and allow to sit for 5-10 minutes before slicing.