Vegetarian Chicken Pot Pie

Vegetarian chicken pot pie


Vegetable Stew Filling

2 (g) leek
1 bunch (g) celery, without leaves
4 (g) carrot
3 tsps (g) black pepper, freshly cracked
3 bunches (g) thyme
2 (g) onion, yellow or white
1 pinch (g) clove, ground
2 cups (g) white wine, Sauvignon Blanc
8 ozs (g) mushroom, white button
3 (g) potato, large
2 ½ cups (g) vegetarian chicken meat, bite-size chunks
cup (g) peas, frozen

Cream Sauce

6 tbsps (g) butter
6 tbsps (g) all-purpose flour
cup (g) cream
2 tsps (g) salt
1 ½ cups (g) vegetable stock, from vegetable stew filling

Crust Dough

2 cups (g) all-purpose flour
13 ¼ tbsps (g) butter
tsp (g) sugar
tsp (g) salt
¼ cup (g) water


  1. Using a chef's knife, peel and dice the onions.
  2. After washing, place all the vegetables and meat, except the potatoes, mushrooms, and frozen peas, into a large pot. Cut vegetables in half or thirds, as necessary, to make it fit inside the pot.
  3. Wrap the thyme and spices inside two stalks of leek. Use cotton twine to tie together.
  4. Add white wine and fill the large pot with enough water to cover the vegetables.
  5. Bring to a boil and simmer for 30 minutes.
  6. Add the mushrooms and potatoes.
  7. Simmer for another 30 minutes.
  8. Once the potatoes are fully cooked, turn off the heat and allow the stew to cool.
  9. Once the stew is cool enough to touch, strain through a colander, saving the liquid stock for the sauce.
  10. Discard the leeks and herbs.
  11. Chop the vegetables into bite-sized chunks. Pre-heat the oven at 375F.
  12. To make the dough, combine the crust dough ingredients in a food processor and pulse until the dough comes together.
  13. Place the dough in the refrigerator until you're ready to use.
  14. To make the sauce, brown the butter on high heat in a saucepan.
  15. Add the flour and use medium high heat. Stir until you smell the fragance of toasted flour.
  16. Add 1.5 cup of the reserved stock and stir until you have a smooth, creamy gravy.
  17. Turn off heat and mix in the cream and salt.
  18. This recipes makes 2 pot pies, so split the chopped vegetables and meat into 2 glass baking dish.
  19. Top each glass baking dish with 1/3 cup of frozen peas.
  20. Pour the sauce over each glass baking dish. Divide the sauce evenly.
  21. Divide the crust dough into two pieces.
  22. Using a rolling pin, roll out each piece of dough large enough to cover each pie.
  23. Lay the rolled out dough over each pie and pinch the edges to the glass baking dish.
  24. Using a chef's knife, slit venting holes on the crust.
  25. Bake each pie for 45-60 minutes at 375F.
  26. Best served hot.
Vegetarian chicken pot pie ndata