Tuesday, February 11, 2014

Good Ole' Fashioned....Vegan "Chik'n" Pot Pie

It's that time of year again....my lovely, handsome husband's birthday time!  I asked him this morning what he would like for his birthday dinner.  After much thought, his answer was "chick'n" pot pie and, sigh, vegan german chocolate cake (not a fan of baking).  Neither one of these choices were surprising...the man is a lover of comfort food.

 I was pretty excited to make the pot pie because I have fallen deeply in love with Edward & Son's Not-Chick'n Bouillon cubes.  If you read my recipes, I am sure you are well aware of this.  I also adore Soy Salud's Carne de Soya, which is tvp that you rehydrate.  Combining both of these two products is simply the best fake chicken taste I have had!  Because the tvp is so porous once rehydrated with the "chick'n" broth, it certainly does emulate that chicken taste and texture!

As far as the dough goes, keep it simple on yourself!  Of course you can always make your own dough, but I opted to use the refrigerator crescent rolls.  The are perfectly flaky and crisp.  Just pinch together the periferated cuts to form a nice square and place over the pot pie.  Delicious!

Vegan "Chik'n" Pot Pie

1 c soy dehydrated chicken (or your preferred vegan chicken product)
1 not-chick'n bouillon cube plus 1.5 c water (or 1.5 c preferred broth)
1 garlic clove minced
1 c chopped yellow onion
1 c chopped carrots
1 c chopped broccoli
1 c frozen peas thawed
1 tbsp fresh thyme minced
1.5 c original/unsweetened almond milk
1/4 c nutritional yeast
1/4 c flour
1 tbsp evoo
1 tsp cayanne
Pillsbury Crescent rolls

Preheat oven 375.
Bring water with bouillon cube to a boil and add in tvp chicken.  Turn off heat and let rehydrate for about 10-14 minutes. 
In meantime,  heat evoo in saute pan on medium-high heat and saute garlic, onion and broccoli for about 7 minutes or until vegetable are soft.  Add in peas, and almond milk and bring to boil.  Reduce heat and stir in flour and nutritional yeast until fully combined.  Add in seasonings and the rehydrated chicken AND the liquid.  Season to taste.
With an oven safe bowl, ladle in enough of the pot pie mixture just to the top of the bowl.  Cover each bowl with the crescent roll doughs, pinching the edges to the bowl.
Bake in oven for 16-19 minutes or until golden brown.
Now that is some good ole lovin' comfort food!

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