Saturday, November 11, 2006

Country Chicken (Or VEGETABLE) Pot Pie (makes 2)

Here you go, Kelly. I thought I'd shared this already, but hadn't. LOL
The Vegan Version 
Original recipe
1 C chopped onions
1 C chopped celery
1 C chopped carrots
1/3 C melted butter
1/2 C flour (soft or hard will work)
2 C chicken broth
1 C half and half or cream
4 C cooked/chopped chicken
1 C frozen peas (or favorite veggie)
1 1/2 tsp sea salt
1/4 tsp pepper
4 pie crusts

1 C chopped onion

omit all other veggies and use a bag of mixed veggies
continue as above...LOL

Of course you can simplify even more but it begins to suffer in taste and health - you CAN use canned chicken, mixed veggies, evaporated milk and prepared pie crusts. {vbg}

Instructions: Preheat oven to 375*. Saute first 3 ingredients in butter over medium heat until tender. Add flour; stir until smooth. Cook 1 minute stirring constantly. Add chicken broth and cream; cook, stirring constantly until thick and bubbly. Stir in chicken, veggies, salt and pepper.
Vegan Version 

While filling is cooling, assemble bottom crusts. Divide filling in 1/2 and put in crusts. Assemble top crusts. Pinch the edges of the two crusts together and then flute or crimp. Make slits in top crusts.

Bake uncovered for 30 minutes, then bake covered with foil 30 more minutes. Let rest 10 minutes before serving.

Note - if you don't need two pies you can freeze the filling in a Ziploc bag. Defrost and assemble on the day you want it. I also sometimes get creative with this in a 9 x 13 pan and make ahead mash potatoes (also in freezer) on top with cheese....heat and serve.

I usually make 3 - 4 x this recipe and freeze the filling. Our family needs two pies when Mike and the girls are home.

Vegan Option - Omit the chicken, use Almond Milk instead of cream, make your crust with coconut oil instead of butter or lard.... pump up the veggies....whatever you have in the bin or freezer....chick peas or lentils are optional if you'd like more heft.


Anonymous said...

That looks awesome. Thanks for posting it for me. I knew you would have a recipe that had fresh ingredients. I'm making it this week. I think I'll use fat free 1/2 and 1/2. Doug is still doing WW and it gets tricky to cook for me, cook for him LOL. Of course, I don't really eat much cooked now a days so it's not too hard I guess. I'll try all butter in the crust.

I was sitting here thinking, "I'll only need half of that." And then I saw your note. Yep, I'll free it. Awesome!


Kristine said...

Sounds delicious and pretty easy, with a forgivable crust. I'm bookmarking!