I’m a comfort food gal. Food that warms my body and soul is always at the top of my list.  Not that I don’t love salads (and goodness knows I NEED to eat more salad!) but, when I think about family and friends and breaking bread, I think of comforting dishes that are easy to share.  Especially in winter, and man has it been a long winter. January felt like it was 734 days long and February has been one of the coldest and snowiest on record here in Toronto.  And while I’m kinda done with all this icy white stuff, I am loving the excuse to keep making all kinds of warm, comforting dishes.

Chicken Pot Pie is probably at the top of most peoples’ comfort food list.  I mean, what’s not to love? Flaky crust, rich and creamy sauce, potatoes…its like a bowl full of hugs.  

Vegan chick’n pot pie is all of the above times 10.  In the almost 8 years we’ve been vegan, I’ve tested more pot pie variations than I can count, and used just about all the possible vegan proteins.  While chickpeas and tempeh are the cleanest and healthiest options, I didn’t feel like I was eating a “chicken” pot pie.  Tofu hit that mark but tofu is kind of bland.  And we eat so many other tofu dishes, I wanted something different.  So I opted for vegan “chick’n” strips. Both Gardein and Beyond Meat make excellent versions that work really well in this dish. 
I recommend the Gardein brand mostly because it’s so readily available.

Whatever your preference for protein, the filling for this dish is absolutely luscious.  We add mushrooms to ours because I have one child who is a mushroom fanatic (the only way we could get her to try new dishes was by putting mushrooms in them), and because I’m a sucker for tradition, peas and carrots and corn.  But you could easily switch up the veggies to include your favorites.  

What truly makes the difference in this pie is the scratch-made crust.  Don’t get me wrong here, I love a good pre-made crust, and it saves SO. MUCH. TIME.  But if you have the time and desire, there’s nothing like a flaky, buttery homemade crust.  My no-fail vegan pie crust is super simple and comes together in the time it takes to make the filling.

So, while it’s still cold out, and while carbs and sweat pants are socially acceptable, I’ll be tucked away in my warm kitchen, eating pot pie.  Maybe I’ll serve a salad on the side, because – supposedly – summer is coming!

Homestyle Chick’n Pot Pie
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Ingredients:
Single Crust:
(For a double crust – top and bottom, double this recipe)
1 ½ cups all purpose flour
½ tsp salt
½ cup cold butter 
4-t tsp cold waterFilling:
2-3 medium yukon gold potatoes, cut in small cubes
2 tbsp olive oil
1 medium onion, diced
4 cremini mushrooms, stems removed, tops sliced
1 large carrot, peeled and diced
1 celery stalk, diced
1 garlic clove, minced
1 225 gram package vegan chicken strips, defrosted and largely diced
2 tbsp vegetarian chicken soup base or 1 vegan chicken bouillon cube
2 tbsp all purpose flour
1 ½ cups vegetable broth
½ cup canned or frozen peas (optional)
½ cup canned or frozen corn (optional)
1 tbsp melted vegan butter

Directions:
Make a single crust (top crust only):

In a large bowl, combine flour and salt.  Using a pastry cutter (or two knives), cut butter into flour until the mix resembles coarse cornmeal.  

Add cold water, 2 tsp at a time; using your hands, mix until dough comes together. If dough is too dry, add more water, 1 tsp at a time, until dough is set.  

Form dough into a ball and turn out onto plastic wrap.  Flatten slightly to form a disc; cover in plastic wrap and chill for minimum 30 minutes.

OR

Make a double crust (top and bottom crust):
In a large bowl, combine flour and salt.  Using a pastry cutter (or two knives), cut butter into flour until the mix resembles coarse cornmeal.  

Add cold water, 4 tsp at a time; using your hands, mix until dough comes together. If dough is too dry, add more water, 2 tsp at a time, until dough is set.  

Form dough into a ball and cut in half. Turn out each half onto its own sheet of plastic wrap.  Flatten each slightly to form discs; cover in plastic wrap and chill for minimum 30 minutes.

Make the filling:
In a large pot, bring 4L of water to a boil and par-boil potatoes until just barely fork tender.  Drain and set aside.

In a deep skillet, heat olive oil on medium high heat.  Add onions and saute until just translucent, about 5 minutes. Add mushrooms, carrot and celery and saute until soft and golden, about 8-10 minutes.  Add garlic and cook for 30 seconds.

Add chicken strips and vegetarian chicken soup base (or bouillon cube).  Cook until warmed through and soup base/bouillon is dissolved and mixed through.  Add flour and cook for 2 minutes, stirring constantly, until all flour is cooked out.

Stir in vegetable broth.  Cook, stirring constantly, until a thick sauce forms. Add peas and/or corn (if using). Remove from heat and set aside.

Bake the Bottom Crust:
Preheat oven to 375F.

On a well-floured surface, roll out one disc of pie dough to approx ¼ inch thick.  Roll the dough back onto the rolling pin and use it to transfer dough to pie dish. Press dough down gently into dish and up along the sides.  Trim any excess edges. Use a fork to poke holes in the bottom and sides of dough (or use dry bean weights) and bake for 10 minutes. Remove from oven.

Assemble the Pie:
Scoop filling into pie dish with baked bottom crust and spread evenly.  Repeat step above with remaining disc of pie dough to create top crust. Gently place crust on top of pie; trim off excess dough and using your fingers or a fork, crimp edges all around the pie.  Cut an “x” in the middle of the crust; brush top crust with melted butter. Bake at 375F for 20 minutes or until crust is golden. Let rest for 10 minutes before serving.

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[sp_recipe]
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