OK, I’ve cracked it! I’ve finally made a kick ass vegetarian chicken pot pie. Like, seriously good. Like, don’t miss the meat kinda good. Though I’m sure you could adapt this recipe into a real chicken pot pie very easily. Also, fair warning, this is not a cheap recipe. So I think this perfectly appropriate for a festive occasion or even a cruelty free holiday dinner. OK, here’s the deal:
What I used:
1 really big carrot, peeled, diced small
2 small parsnips, peeled, diced small
1 potato, peeled and chopped
3 small shallots, chopped
1 tsp diced garlic
1 box Mepkin Abbey oyster mushrooms, chopped (you could substitute any mushrooms here. Think about 1 cup chopped)
1 cup frozen peas
1/2 roasted, chopped Quorn meatless turkey roast
2 heaping tsps flour
12 oz broth made from “No Chicken” Bouillon Base
splash white wine
half and half
Whole Foods frozen pie crust (top and bottom)
What I did:
- Make Quorn roast according to directions on box. When cool slice and chop half for the pot pie. Save the rest for another day. Or for sandwiches. Or whatever. Its probably the best fake turkey/chicken roast I’ve tried so there will be a good use for it.
- In big saute pan heat 3-5 tbsps olive oil on medium heat and add celery flakes, garlic, shallot, carrot and parsnip. sweat until carrot gets some color, maybe 5 minutes.
- Add potato, rosemary, sage and poultry seasoning. sweat another few minutes until everything has some nice color. Lid on for another few minutes. Carrots should have lost their crunch, but still be undercooked.
- Add mushrooms and stir. Lid on another 5 minutes.
- Add frozen peas and salt. Lid on another 5 until peas are thawed.
- Add 2-3 tbsps of butter or margarine.
- Add chopped Quorn roast. Add flour and stir in to mixture.
- Add splash of wine and broth and stir until broth thickens.
- Take off heat and add a splash of half and half and gently stir to combine. If you like more “sauce” add more broth and stir over heat to thicken. Add s&p to taste.
- Pour mixture into 9″ deep dish pie crust lined pie pan. Put 2nd crust on top and seal very, very well. Poke a couple of holes for ventilation and put pot pie onto a foil lined cookie sheet (trust me).
- Bake at 350 for a hour or until crust is fully cooked.
BABOOM! Try not to eat the whole bloody thing at once. Also, its best to give it a few minutes to cool and let the sauce thicken up, so….good luck with that. B/c I can never wait. And its still good.