Today was British Columbia’s very first Family Day! Since I had the day off and some time I decided to tackle something that’s been on my vegan bucket list for a while now: a vegan version of chicken pot pie.
I used to love chicken pot pie! But good lord, have you ever loved something growing up and then made it on your own and realized how unhealthy it is? Wow, there’s a lot of cream and butter in this dish!
Luckily the vegan version is a bit healthier(not much). I just found a chicken pot pie recipe and modified it to make it vegan which was pretty easy. But I should warn you, this whole thing probably took me 2 hours (cooking included)
- I stir fried some tofu until it was nice and crispy in some olive oil
- At the same time I boiled a chopped potato so it would soft when added to the veggies
- Then I added some onions & garlic to the tofu
- Finally I added some veggies I had (I cut up enough to fit in my pie pan):
- orange pepper
- When everything was nice and warm and the onions were soft I added the potatoes, some fresh dill, and chives
To make the ‘cream’, I heated up 3/4 cup of soy milk with 1 cup of veggie broth. I added 1 tbsp butter, some chopped up chives, and a dash of salt.
When it was boiling (which I did to melt the butter), I reduced it to a simmer and stirred in 1/2 cup of flour (I would add it a tbsp at a time until you get the thickness you want).
I ended up having extra sauce which will be perfect for dipping bread in.
Finally I put everything into a pie crust (which I made from this recipe, although I think I might find something a little lighter for next time) and added some parsley before cooking at 350 until the crust was nice and golden.
The final result was good but it was missing something and Rich nailed it by saying corn! So if you’re planning on making it yourself make sure to add some corn– it will make the taste medley complete! Also don’t be afraid to go nuts on the herbs because I found the the taste of the herbs was much more subtle after baking.