Vegan Chicken Pot Pie
Ingredients
Filling
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can artichoke
- 300g king oyster mushrooms or oyster, chanterelles
- 2 large carrots, chopped
- 3 celery ribs, chopped
- 2 Bay leaves
- 3 juniper berries
- 1/3 cup / 85 ml white wine (or 2 tbsp white balsamic)
- 2 cups frozen peas
Sauce for the pot pie
- 1/3 cup / 50 g whole wheat flour
- 1/2 cup nutritional yeast
- 3 cups / 750 ml plant-based unsweetened milk
- 1 cup / 240 ml veggie broth
- 1 tbsp of turkey seitan seasoning mixture (optional)
- 1 tsp dried thyme
- 1/8 tsp nutmeg
- 1 tsp sage dried
- 1 tsp marjoram dried
- Salt and pepper to taste
Extra
- 2 sheets puff pastry (enough to cover pots, with drape)
- Aquafaba or almond milk for brushing the puff pastry
Preparation
In a large pot, sauté the chopped onion and minced garlic until translucent.
Add in the chopped carrots, celery, and mushrooms. Sauté until the vegetables are slightly softened.
Stir in the artichoke, bay leaves, juniper berries, and white wine. Cook for a few minutes until the wine reduces.
Add the frozen peas and stir well. Remove the bay leaves and juniper berries. Set aside.
In a separate saucepan, whisk together the whole wheat flour and nutritional yeast over medium heat to create a roux.
Gradually add the plant-based milk and veggie broth, whisking constantly to avoid lumps.
Add the turkey seitan seasoning mixture (if using), dried thyme, nutmeg, sage, and marjoram. Season with salt and pepper. Cook until the sauce thickens.
Pour the sauce over the vegetable mixture and stir to combine. Remove from heat.
Preheat the oven according to the puff pastry package instructions.
If using store-bought puff pastry, roll out the sheets to fit your pot pie dishes. Divide the vegetable filling into the dishes and cover with the puff pastry, leaving a slight overhang. Brush with aquafaba or almond milk.
If making homemade crust, mix the flour, almond flour, sea salt, baking powder, and dried sage in a bowl. Add in the cashew butter and almond milk, and knead until a dough forms. Roll out the dough and use it to cover the pot pie dishes.
Bake the pot pies in the preheated oven until the pastry is golden brown and crispy.