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Not-Chicken Pot Pie

March 1, 2010

Not-Chicken Pot Pie

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 mock 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. A vegan version could be achieved by omitting the cream and using non-dairy butter in the pastry.

Not-Chicken Pot Pie

Preparation time: 60mins // Serves 4-6

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Pastry

  • 150g (5 oz) stone-ground wholemeal flour
  • 75g (3 oz) dairy or non-dairy butter
  • 50ml (2 fl oz) water

Pie Filling

  • 250g (9 oz) mock meat or tempeh, grilled and roughly diced or shredded
  • 2 large leeks, diced
  • 3 young carrots, diced
  • 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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1 Comment

  • Reply Veggie num num : A Veggie Big Breakfast May 23, 2011 at 12:02 pm

    […] Friday night I whipped up the current favourite recipe in our household, the veggie num num (not)chicken pot pie, with fresh beans on the side. We enjoyed a lovely homemade and deliciously warm meal while it […]

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