Chicken. Pot. Pie.
A North American CLASSIC!!!
This pie is creamy, comforting, and I swear, once you try this, you will be addicted for life.
Below I've included the classic carnivorous recipe, and how to make it vegan too, and I'll tell you from experience, it's JUST as delicious.
1 pound skinless, boneless chicken breast - cubed OR 3-4 Portobello Mushrooms
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter OR Nuttelex
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth OR Stock from Massal Stock Cubes (which are vegan)
⅔ cup milk OR Soy Milk
3 frozen Puff Pastry Sheets (Pampas Pastry is inherently Vegan)
Step 1- Preheat oven to 220 degrees C
Step 2- In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. If making a vegan pie, just boil the Peas, Carrots and Celery- the mushrooms will go into the pie raw.
Step 3- In the saucepan over medium heat, cook onions in butter/Nuttelex until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Step 4- Place the boiled mixture in bottom pie crust (top with mushrooms at this step if using). Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Consider making extra cuts in the top if doing a vegan pie. The Mushrooms will release a lot of liquid, and we don't want a soggy pie!
Step 5- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving, and then die and go to heaven.