Best Chickenless Pot Pie Recipes

Chickenless Pot Pie image

Provided by Louise-Claire Cayzer

Time 45m

Number Of Ingredients 23

1 medium carrot (finely chopped)
½ capsicum (finely chopped)
1 onion (finely chopped)
3 cloves garlic (finely chopped)
1 tsp olive oil
1 (400g) tin fava beans or similar ((you could use chickpeas too!) )
1/3 cup soya chunks ((Or use soya mince or other vegan 'chicken' replacement)
½ cup white wine
2 tsp thyme
1 Tbs rosemary
2 bay leaves
1 Tbs marigold stock powder (the vegan one!)
1 Tbs Mushroom or worcestshire sauce
1 Tbs Sesame oil
1/3 cup white wine (or extra water)
1/2 cup Water (or more if necessary)
3 Tbs flour
Salt
Pepper
135g organic white flour
80g solid coconut oil
pinch salt
4-5 tsp ice cold water

Steps:

Start the filling by sauteeing the carrot, onion, garlic & pepper in the olive oil until the onion is translucent
Add the herbs & marigold stock powder, the (vegan) worcestershire sauce , the sesame oil and the white wine.
Add the beans and soy chunks and all the water. Simmer for a few minutes to re-hydrate the soy chunks.
Now, add flour & stir until you have a nice thick sauce. Add extra water if you need a thinner sauce, or a sprinkle of extra flour if you need a thicker sauce.
Season with salt & pepper and ladle it out into the waiting individual pie containers
Add the salt to the flour & mix
Using a pastry cutter or in a food processor mix the solid coconut oil into the flour
Bit by bit add the ice water and use a spoon to mix it in gently until you have a ball of soft pastry.
Preheat the oven to Gas Mark 6/200c
Divide the pastry into 4. Roll each piece out and drape over each of the pie containers.
Using kitchen scissors trim the pastry so its a little bit bigger than the pie.
Use a fork to press the edges of the pastry down onto the container and use a knife to cut slits into the top to let the steam escape.
Brush a little vegan mylk over the top of the pies
Put the pies into the oven for around 15-20mins, until the pastry is crisp and browned on top.

Vegetarian

Provided by blonder

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 teaspoon ground thyme
1 cup potato, diced
1/2 cup chopped onion
1 cup celery, diced
1 cup chopped carrot
1/3 cup melted margarine or 1/3 cup butter
1/2 cup all-purpose flour
1 1/2 cups onion broth
1 1/2 cups half-and-half
1 teaspoon salt
1/2 teaspoon pepper
2 cups chopped vegetarian chicken strips or 2 cups firm tofu, cut in tiny cubes
2 pie crusts (either store bought or your own recipe)

Steps:

Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in butter for 10 minutes.
Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
Combine broth and half and half.
Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly.
Stir in salt and pepper and tyme; add tofu and stir well.
Pour into shallow 2 quart casserole dish and top with pie shells.
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

Nutrition Facts : Calories 685.7, Fat 40.8, SaturatedFat 14.1, Cholesterol 33.7, Sodium 1358, Carbohydrate 69.1, Fiber 6.1, Sugar 3.5, Protein 11.5

Vegan Chicken-Less Pot Pie image

Provided by taskette81

Time 45m

Yield 1 pie, 4-8 serving(s)

Number Of Ingredients 12

3 tablespoons vegan margarine
1 small onion, chopped
2 garlic cloves, minced
3 stalks celery, chopped
3 carrots, chopped
2/3 cup yukon gold potato, cubed
2/3 cup frozen peas
2 cups vegan chicken broth
1/2 cup flour
1 cup almond milk, plain, unsweetened
1 teaspoon sea salt
1 teaspoon lemon pepper seasoning

Steps:

Saute onions in earth balance until translucent. Add garlic & saute for 1 minute Add all remaining ingredients (except peas), mix well and heat over medium heat until bubbly.
Stir in peas. Pour into a 2 qt casserole dish and top with crust.
Bake at 375 F for 30-45 minutes.
Pot Pie Crust: 1 cup flour, 1 tsp salt, 1/3 cup Crisco & 2-3 tbsp cold water.
Mix flour and salt together, cut in shortening, add the water, then shape into a ball and chill. Once it's chilled roll out the dough to fit the casserole dish.