Down Home Vegan has published this amazing Vegan Chicken Pot Pie recipe featuring our Edward & Sons Not-Chick’n Natural Bouillon Cubes:
“When I was a little girl, my mom made Swanson pot pies in the oven all the time. She would always turn mine over onto a plate, and I often protested, “I want to eat it out of the little pan!” I guess she worried I’d burn myself or make a mess, but it wasn’t until I was a grownup that I baked one up in my own oven and ate it out of the aluminum pan that I realized that I liked it all over the plate. It reminded me of my mom.”
Vegan Chicken Pot Pie
makes one standard pie or four mini-pies
- 1/2 package puff pastry, thawed
- 1/2 onion, chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- 2 tbsp margarine
- 1 cup not-chicken broth (I use Edward & Sons Not Chicken cubes. 1 cube in a cup of boiling water)
- 1 1/2 tbsp cornstarch
- 1/2 cup cashew cream or soy creamer
- 1/4 cup dry white wine
- 1 tbsp minced fresh parsley
- 1 tsp dried tarragon
- 1 tsp poultry seasoning
- salt & pepper to taste
- 1 cup chicken flavored seitan (I used some Gardein Chick’n Scallopini, thawed and cubed)
- 1 cup frozen mixed vegetables
Preheat oven to 350°
In a saucepan, heat the margarine until melted. Add onion, celery, and garlic and stir, lowering the heat. Cook until soft. Stir in broth, and increase heat. Whisk in the cornstarch. Stir over a low boil until thickened. Add seasonings, cream, and wine. Stir in chicken seitan and vegetables. Heat for about two minutes, and then pour into a pie pan that’s been sprayed lightly with cooking spray.
Roll out the piece of puff pastry to fit the pie pan. Brush lightly with some melted margarine. With scissors or a pizza cutter, cut into a circle. Lay the pastry over the pie, buttered side down, and crimp the edges. Brush the top with non-dairy milk. Bake 30 minutes or until golden. Let rest five minutes and serve.
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Republished by EdwardandSons.com