I searched the internet for the best Pot Pie recipe and couldn't find one that appealed to me so I used what I like out of a few variations and came up with this. These went over really well and took very little effort as I made them over the course of a few days. One night with dinner we had Green Beans & Mushrooms, the next night we had Broccoli, Cauliflower, Carrots and Potatoes. I made a bit extra each night so that on the third day all I had to do was make the sauce, cook the Vegan Chick'n, roll the dough and bake. This is a completely made up, not measured to scale, roughly estimated recipe. I added as I went and they turned out amazing! My apologies in advance for the way this recipe is laid out! It really would take a lot to mess it up. The flavour is all in the sauce which can easily be altered if it doesn't seem right at first. Just be sure to adjust before pouring on the veggies. These freeze really well at the stage where you add the sauce. Save adding the crust for the day you're having them for dinner. I found that one package of pie crusts (2 pies) covered eight single serve pie plates even though I had veggies and sauce portioned into twelve. I froze the remaining four for another time, leaving them crustless for now. Puff pastry is another way to top these pies if you prefer.
5 cups cooked mixed vegetables
1 clove garlic
1 pkg Gardein Vegan Chick'n Strips, cubed
1/4 cup White Wine
1/4 cup + 2tbsp butter
1 cup heavy cream
2 cups milk
Approx 3 cups Vegetable stock
1 Vegetable Chicken-Style bouillon cube
1/2 cup flour + more for dusting and to adjust thickening if necessary
1 pinch nutmeg
1/2 tsp salt
1/2 tsp black pepper
1 pkg ready made frozen vegetarian pie crusts, thawed
Saute the onion and garlic in 2 tbsp butter. Stir in the Vegan Chick'n, wine and 1/2 cup of stock. Cook on medium heat 3-5 minutes until the liquid is absorbed.
Melt the remaining butter in a medium sized sauce pan, mix in some of the flour, a little at a time stirring constantly. Slowly add in some of the stock and whisk. Continue to alternate flour and stock until it begins to thicken. Add in heavy cream slowly, continuing to stir. Add in the milk, continue to stir. Add in nutmeg and black pepper. Crumble the vegetable bouillon in, still whisking. Taste. If it's too salty do not add the salt. Depending on the consistency, add more stock to thin or more flour to thicken. The pot should be simmering slowly and should be at least 3/4 full by this point. If you need to top it up, continue alternating stock or cream with flour until you reach the desired amount. You'll need to gauge having enough sauce to cover the cooked veggies. The sauce is the most important part of this recipe. Taste and season with additional salt and pepper if necessary.
Portion the mixed veggies into single serving pie plates. I had enough filling for twelve. Top with cubed Vegan Chick'n and pour sauce over. Mix to coat veggies evenly.
Roll pre-made pie crusts out onto a cutting board, sprinkle with a little splash of water if necessary and dust with flour. Roll flat and thin. Cut circles out big enough to cover the pie plates. Prick with a fork to allow the steam to vent. Bake at 375 degrees for 35 minutes or until crusts are a nice golden colour.