Chickless Pot Pie
Trisha Yearwood, award-winning country music superstar, best-selling cookbook author and star of the Food Network series Trisha’s Southern Kitchen, said that during her mom’s cancer battle, “she ate plant-based foods. So we developed this pot pie that has everything except the chicken. Even though it’s vegan, my family loves it and I make it all the time.” You can prepare the pie in a 9-inch (23-cm) pie dish or make individual ones in ramekins if you like.
Ingredients:
- 1 cup (4 oz./125 g) thinly sliced carrots
- 1 cup (5 oz./155 g) frozen green peas
- 1 cup (5 oz./155 g) small diced potatoes
- 1/2 cup (2 oz./60 g) thinly sliced celery
- 1/2 cup (4 oz./125 g) butter substitute, such as Earth Balance
- 1/3 cup (1 3/4 oz./50 g) finely chopped onion
- 1/3 cup (2 oz./60 g) unbleached all-purpose flour
- 1/4 tsp. celery seed
- 1/4 tsp. garlic powder
- Salt and freshly ground pepper
- 1 3/4 cups (14 fl. oz./430 ml) vegetable stock
- 2/3 cup (5 fl. oz./160 ml) almond or soy milk
- Two 9-inch (23-cm) unbaked piecrust rounds, lard free (if making pies in ramekins, use four crusts)
Directions:
Preheat an oven to 425°F (220°C).
In a saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil over medium-high heat and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large fry pan over medium heat, melt the butter substitute. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the flour, celery seed, garlic powder, 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally, for 2 minutes to get the flour taste out. Slowly stir in the stock and then add the milk. Reduce the heat to medium-low and simmer, stirring occasionally, until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
For a 9-inch (23-cm) pie: Roll out one of the unbaked piecrusts and place in a 9-inch (23-cm) deep-dish pie dish. Pour the vegetable mixture into the bottom crust.
Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes.
For 4-oz. (125-ml) ramekins: Place six 4-oz. (125-ml) ramekins on a large baking sheet. Roll out the piecrusts and cut out 12 rounds, each about 1 inch (2.5 cm) larger than the diameter of the ramekins. Press 6 of the dough rounds into the bottom and up the sides of the ramekins, leaving about 1/2 inch (12 mm) of overhanging dough. Divide the filling evenly among the ramekins, then place one of the remaining dough rounds on top of each ramekin, pinching slightly at the seams to seal. Using the thumb and forefinger of one hand and the forefinger of the other, flute the dough. Cut 2 slits, each about 1 inch (2.5 cm) long, on top. Bake until the pastry is golden brown and the filling is bubbling, about 20 minutes, covering the edges with aluminum foil if they start to burn.
For 6-oz. (180-ml) ramekins: Place four 6-oz. (180-ml) ramekins on a large baking sheet. Roll out the piecrusts and cut out 8 rounds, each about 1 inch (2.5 cm) larger than the diameter of the ramekins. Press 4 of the dough rounds into the bottom and up the sides of the ramekins, leaving about 1/2 inch (12 mm) of overhanging dough. Divide the filling evenly among the ramekins, then place one of the remaining dough rounds on top of each ramekin, pinching slightly at the seams to seal. Using the thumb and forefinger of one hand and the forefinger of the other, flute the dough. Cut 2 slits, each about 1 inch (2.5 cm) long, on top. Bake until the pastry is golden brown and the filling is bubbling, about 20 minutes, covering the edges with aluminum foil if they start to burn.
Let the pot pie(s) cool for 10 minutes before serving. 9-inch (23-cm) pie serves 6; ramekins serve 4 to 6.
Recipe courtesy of Trisha Yearwood
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