Chickenless Pot Pie Food

VEGETARIAN "NO CHICKEN" POT PIE

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.

CHICKENLESS POT PIE

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.

CRISTINA'S CHICKEN POT PIE

Steps:

• Preheat the oven to 400°.
• Spray a 2-quart casserole with cooking spray or coat evenly with butter. In a large saucepan, heat the oil and butter and sauté the onion until tender but not brown. Stir in the flour until blended. Slowly stir in the stock, whisking well. Cook the mixture over medium heat until the chicken, peas, potatoes, carrots, salt, pepper and hot sauce is heated through. Turn into the prepared dish, spreading evenly.
• To prepare the crust, stir together the cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg and oil in a bowl. Do not overmix. Spoon the batter evenly over the filling. Bake until the top is golden brown, or for about 22 to 25 minutes. Cut into wedges to serve.
• cristina ferrare.

VEGAN CHICKEN-LESS POT PIE

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.