vegan leek and thyme "chicken" pot pie
A creamy and delicious vegan version of the comfort food classic with a creamy veggie based filling of leeks, potatoes, celery, carrots and vegan "chicken" pieces all finished with a crisp and flakey American biscuit inspired pie crust.
Ingredients
Crust
- 50 ml non-dairy milk
- 8 ml apple cider vinegar
- 150 grams flour
- 3 grams baking powder
- 50 grams vegan butter cold and diced
Filling
- 15 ml extra virgin olive oil
- 250 grams leek sliced
- 5 grams garlic
- 250 grams potato diced
- 300 grams carrots peeled and sliced
- 250 grams celery trimmed and sliced
- 50 grams peas or green beans optional
- 200 grams seitan or vegan chicken pieces
- 1 tsp dried thyme or more to taste
- 15 grams vegan butter
- 30 grams flour
- 5 grams nutritional yeast
- 300 ml vegetable broth
- 100 ml non dairy milk
- salt and pepper to taste
Instructions
Pie Crust
- In a measuring cup, combine the plant-based milk and vinegar and let stand for five minutes to create vegan buttermilk.
- In a food processor, add in flour, baking powder and salt and pulse until combined.
- Add the cold butter and pluse slowly until the mixture resembles wet sand. Slowly pour in the milk and pulse until just combined.
- Turn the dough onto a floured surface and shape into a ball. Refrigerate for atleast thirty minutes.
Filling
- Preheat the oven to 200 °C (392 °F) and grease a 9-inch casserole dish or pie pan.
- Coat the bottom of a large pot with olive oil over medium heat. Add in the onions, leeks and garlic until slightly translucent- about five to seven minutes. Add in the rest of the vegetables and continue to cook for an additional ten minutes.
- Add in additional butter until melted and then sprinkle in the flour a bit at a time, stirring frequently to form a thick paste that coats the veggies.
- Stir in the broth, milk, nutritional yeast and seasoning and raise the heat and bring the mixture to a simmer. Add in the seitan or vegan chicken and stir occassionall for five minutes or soy until the veggies are tender and the sauce as thickened up a bit.
Assembly
- Take out prepared pie dough and roll into a ¼ inch layer. Using a rolling pin, roll the pie crust out over the top of the dish. Trim or fold inany low hanging edges and cut a few slits in top of the dough.
- Bake until crust is golden brown and the filling is bubbly, about 20-30 minutes depending on your oven.
Nutrition
Calories: 510kcalCarbohydrates: 70gProtein: 21gFat: 17gSaturated Fat: 3gSodium: 847mgPotassium: 927mgFiber: 8gSugar: 10gVitamin A: 14875IUVitamin C: 34mgCalcium: 199mgIron: 5mg
Tried this recipe?Mention @plantbased_petite or tag #plantbasedpetite!