Chicken pot pie is one of those wonderful comfort foods that I started missing when I became vegetarian. Hearty, warm, and filling, it's perfect for making you feel better when the weather outside is downright miserable. There's a certain pleasure in the first crack you make into the top of the crust as a plume of steam billows out and you catch a whiff of the delectable goodness inside. From the hot, savory vegetables to the crispy, flaky crust, this pot pie is sure to satisfy even the most dedicated of meat lovers.
Individual Vegan Chicken Pot Pies
for the crust
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 tablespoons cold water
2 tablespoons apple cider vinegar
for the filling
1 onion, chopped
2 stalks celery, diced
2 small carrots, diced
1 small russet potato, chopped
1 small sweet potato, chopped
3 1/2 cups vegetable broth
1/2 cup + 2 tablespoons all purpose flour
2 teaspoons sage
1/3 cup frozen peas
1 lb. chicken-style seitan (or other chicken substitute)
To make the crust:
Sift flour and salt into a medium bowl. Cut 1/4 cup of shortening into the flour mixture with a pastry cutter until it is fine and sandy. Cut other half of shortening into mixture until pieces are about the size of a pea. Sprinkle 1 tablespoon of water over mixture and mix lightly with fork. Repeat with apple cider vinegar and then water, alternating between the two until mixture is moist. Press mixture into a ball in the bottom of the bowl with your hands. Cover bowl with plastic wrap and refrigerate.
Make the filling:
Add onion, celery, carrots, potatoes and sweet potatoes to a large saucepan or dutch oven with 2 tablespoons of olive oil over medium heat. Saute for 8-10 minutes, stirring occasionally. Add vegetable broth and flour and stir until smooth. Add sage and salt and pepper to taste. Cook for 10-15 minutes, stirring occasionally, until mixture thickens slightly. While mixture is cooking, preheat oven to 350º. Remove dough from fridge and roll out on a floured surfaced until 1/8 inch thick. Stir seitan and frozen peas into filling mixture and remove from heat. Spoon mixture evenly into individual oven safe bowls. Cut pieces of dough to cover bowls, leaving an extra 1/2 inch around the edges. Cover bowls with dough and cut vents in the top with a sharp knife. Bake for 30-40 minutes or until crust is golden brown.
Recipe, text, and photos by Tamsen Anderson