Ok, so this recipe is so easily made vegan, I tucked it under my vegan recipes. I typically have made it as a chicken pot pie, using leftover roast chicken and the stock I make from the roast (this is by far the cheapest way to do stock and chicken breast), but I encourage you all to use mushrooms and a savory vegetable broth, or whatever savory vegetable or meat substitute of your choice. I would be doing mushrooms, but alas The Husband is allergic.
As I have recently discovered that my diet will henceforth be vegan (See more at my previous blog post: The Run Beet is not actually dying of death but she is going vegan), I will be looking for different substitutions for the “meat” part. Keep your eyes peeled for updates to the recipe.
So, this is a simple make-ahead weekday or weekend meal. You can freeze it. You can make it separately and cook it for guests. You can cook it ahead and reheat it for family. You can split it into individual servings. You can just eat it out of the bowl and cook the biscuits separately. The possibilities are endless. And it’s low in fat, has no added sugar, and is full of yummy proteins and veggies and whole grains.
You won’t miss anything Chicken Pot Pie
Pot pie, whether chicken or mushroom, is actually two recipes put together, which is why the instructions below might seem a little long. Really, it’s very easy. I’ve included instructions for making it even easier by making it a “one pot” meal.
The “Pot” Part (topping)
This is courtesy of the Minimalist Baker, but tweaked for my tastes and to add whole grains:
- 2 cups unbleached white whole wheat flour
- 1 Tbsp wheat gluten (optional, but your biscuits will be happier)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp sea salt
- 4 Tbsp non-dairy, unsalted butter (I use Earth Balance soy free)
- 1 cup unsweetened PLAIN rice milk + 2 Tbsp fresh lemon juice
Note: This is just a standard biscuit making recipe. Nothing exciting. If you know how to make biscuits, this will be boring.
- Mix dry ingredients together in a large bowl.
- Add cold butter and use fingers, fork, or a pastry cutter to combine the two until only small pieces remain. This should take you about a minute. Make sure the butter does not warm. If it starts to, refrigerate and start again when it is cooled down.
- Gradually add in the rice milk 1/4 cup at a time, until it just comes together. When combined, it will be firm and sticky, but not goopey or crumbly.
- Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times.
- There, that is the “Pot” part. Cover it carefully in plastic and set aside in the fridge.
The “Pie” Part
- 2 cups cooked mushrooms or cooked and shredded/cubed chicken breast (or whatever protein of your choice)
- 3-4 cups unsalted broth (chicken or vegetable)
- 2 cups diced and sautéed mirepioux (onions, carrots, and celery)
- 2 cups cooked potatoes, diced
- Added optional veggies are peas, turnips, garlic, leeks, or beans. This is totally up to you and your tastebuds. If you get excited about the veggies, just add a little more flour and broth.
- 4-5 Tbsp white whole wheat flour
- 1-2 tsp of herbs such as sage, marjoram, herbs de provence, and white pepper
- Salt and pepper to taste
- 1 Tbsp Olive oil
- In a separate bowl, combine the protein, vegetables, and seasonings.
- Place your french oven/dutch oven on the stove with about a tablespoon of oil on medium heat until the oil begins to shimmer. Once the pan is hot, add in the veggie and protein mixture and let cook for about a minute. Add in the flour to coat it and any additional salt and pepper you may feel it needs. (Salt is a personal decision. I love lots of it, my children hate it, so I end up not adding a lot when I cook).
- Add the broth slowly to the mixture, until it is just covered. Bring the entire mixture to a low simmer until the mixture has thickened (about ten minutes) then turn off the stove and let it cool to room temperature.*
*This is not 100% necessary but will make your life easier if the pan is cooler in the next step.
Combining it all
- Grab the dough from the fridge and roll it to the size of your Dutch/French oven.
- Carefully add the dough to the top of the pan, covering the Pot Pie mixture and scalloping the edges (smooshing the edges flush with the pan)
- Optional: Brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers.
- Bake in a 375 degree oven until fluffy and slightly golden brown on top. Depending on the warmth of your pie mixture, this will take 20-45 minutes.
Here is a picture of when I made it in two pots: I had other uses for my French Oven that day. SO, I used a casserole pot instead. But, this is the color you are going for. Notice the creamy yummy-ness coming out of the sides there.