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Thursday, March 10, 2011

"Chicken" Pot Pie

I have been meaning to share this with you.... it is, quite possibly, the closest to a "chicken" pot pie I have ever made. Yes, it is pretty healthy. No, it is not vegan (but it is close!). Yes, IT IS FREAKING DELICIOUS! To start, I took ideas from both the healthiest cookbook in my house, and probably the one voted "most likely to give you cardiac arrest". Observe:

Healthy

And not so much. But, it totally worked! So much so, that when I went to take a picture for y'all... it was already gone. (see below)

It was that good.
What you need:
Filling: (adapted from cookbook #1 up there)
1 tsp. olive oil
1 Tbsp. butter
1 onion, diced
1/2 pound crimini mushrooms, chopped
3 cloves garlic, minced
1 1/2 tsp. dry sage
3 carrots, chopped
3 ribs celery, chopped
4 c. veggie broth
1 tsp. thyme
2 c. water, mixed with 3 Tbsp. flour
3/4 c. frozen peas
1 package "quorn" chicken pieces (this is my new favorite veggie "meat")
In a large stockpot, cook the onions and garlic in the oil until the onions become translucent. Add the butter, mushrooms, celery, and carrots. Add the veggie broth and spices, and bring to a boil. Cook for about 10 minutes, until the carrots start to soften. (While this is cooking, throw together the crust below, and put in the freezer.) Add the flour/water mixture, and stir. Allow to thicken for 5-10 minutes, then add the quorn and the peas. Remove from heat.
Crust: (adapted from Pioneer Woman)
1 1/2 c. all-purpose flour
1/2 tsp. salt
3/4 c. vegetable shortening (or margarine, I think I did a mixture)
1/2 an egg (this is only slightly tricky... because I halved the recipe. Just crack and beat up an egg in a small bowl, and throw away half of it)
2 1/2 Tbsp (or 2 Tbsp + 1 1/2 tsp.) cold water
1 1/2 tsp. distilled white vinegar
Combine the flour and salt in a large bowl. Add the shortening and cut in with a pastry cutter (or two butter knives) until it looks like small pebbles. PW says that this should take 3 or 4 minutes. Add the 1/2 an egg, the water, and the vinegar. Stir it together until it's just combined, then put it into a large plastic ziploc bag. Get most of the dough down into a bottom corner. Then, slowly, roll it with a rolling pin, until it fills most of the bag. When it is about the same thickness, put it into the freezer for 10 minutes or so.
After the crust has firmed up a bit, take it out of the freezer. Take your baking pan, spray it with cooking spray, then fill it with the um... filling. Open the bag and carefully cut down the side of it. Peel off the bag, and drape the crust over the baking pan. If it doesn't fit, just do your best. Bake at 400* for 30 minutes, or until the crust is golden and the filling is bubbly! Enjoy!

3 comments:

  1. We're definitely not vegetarian, but quorn is AWESOME and I even got my hardcore meat eating dad to eat it and LIKE it. YUM. I wish I could make crust...it's the one thing I royally suck at, but I might be enticed to try again because chicken pot pie is one of my faves.

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  2. Seriously! I only recently discovered it; usually I prefer Morningstar Farms- but this stuff is so good! I was kind of scared of it because of the mushroom/fungus aspect, but I got over it! :)

    The crust is pretty easy since you roll it out inside the ziploc bag- no mess on the counter, no picking it up, just drape it over the top of your pan. It was very tasty!

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  3. I discovered quorn about 8 or 9 years ago when I was on a big fitness kick (I have spurts of those, lol) and ended up really liking it despite me being a massive mushroom hater (love the look of shrooms, hate the taste/texture). The ground quorn is awesome for tacos and even their chicken nugget thingies are great. So weird...but so good! We also love the Morningstar veggie sausage patties....yum.

    I have a pie crust rolly-outie thing (that's the scientific name, ha!) so maybe I'll give it another try.

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