Serve Up Not-Chicken Pot Pie this Meatless Monday!! This is a perfect recipe for vegetarians new and old or anyone just wanting to try out a meat-free meal.
Usually I am not a fan of not-meats; I find it kind of strange and off putting especially when the product is designed to look and taste like meat! However, I really wanted to re-create a creamy vegetarian chicken pot-pie and although I have done this before with potato and/or butter beans, I wanted to try it out with some other form of protein to see how it scrubbed up as a meatless alternative to this family favourite dish.
And the result was pretty awesome! This recipe makes a really hearty, rich and creamy pie with lots of flavour and texture. I used a wheat/soy product made by Sanitarium called ‘Tender Fillets’ (horrible name!!) but any kind of mock meat or even shredded or diced tofu would work well in this recipe.
A vegan version could be achieved by omitting the cream and using non-dairy butter in the pastry.
Preparation time: 60mins
- 150g (5 oz) stone-ground wholemeal flour
- 75g (3 oz) dairy or non-dairy butter
- 50ml (2 fl oz) water
- 250g (9 oz) mock meat, cooked and roughly diced or shredded
- 2 large leeks, diced
- 3 young carrots, diced
- 1 vegetable stock cube (I used a no-animal-content ‘chicken’ stock)
- 200g (7 oz) button mushrooms, diced
- 1 tbs plain flour
- 1 cup vegetable stock
- 1 tbs Dijon mustard
- 1 cup peas
- 1/3 cup cream (optional)
Sift the flour into a large bowl; add the cubed butter and rub until mixture resembles breadcrumbs. Make a well in the centre and add a little water at a time (you may not need it all) to form a smooth dough. Roll into a ball and refrigerate for 15-30 minutes.
Pre heat the oven to 200°C (390°F).
Heat a small amount of oil in a large heavy based fry pan. Cook the leek and carrots over a medium heat for 3-4 minutes until the leeks are soft; add the stock cubes and crush to combine with the vegetables.
Add the mushrooms and continue to cook for another 3-4 minutes until mushrooms start to soften.
Add the flour and cook for 2-3 minutes until combined; gradually add the stock stirring to combine; add the mustard and cook for a further 3-4 minutes.
Remove from the heat and add the shredded mock-meat, peas and cream, combining well.
Place the ingredients into a 20cm/8inch pie dish.
Roll the pastry out thinly on a floured surface and place over the top of the pie dish. Prick the surface with a folk a couple of times and cut a small cross in the centre. Brush with dairy or non-dairy milk.
Place the pie in the preheated oven for 45-50 minutes until the pastry is golden and crisp and the pie bubbling.
Serve on warm plate accompanied by steamed vegetables and/or mashed potato if desired.
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