Vegan Pot Pie Recipe | Mini Vegan Chicken Pot Pie

Ingredients

• Coconut oil

  3 tbsp or 41g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Carrots

  Raw

  1 cup chopped or 128g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Potato

  Flesh and skin, raw

  1 Potato small or 170g

• Wheat flour

  White, all-purpose, unenriched

  ⅜ cup or 47g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Bay leaf

  Dried

  0.7g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Puff pastry

  Frozen, ready-to-bake

  100g

• Slow Roasted Chick'n

  Tofurky

  3 ³⁄₁₆ oz or 91g

Directions

1. Preheat oven to 375F.
2. Heat coconut oil in a large saucepan over medium heat.
3. Add garlic, onion and a pinch of salt and cook, stirring constantly for 3 mins.
4. Add carrots, celery, and potato and saute until tender, about 5-7 mins
5. Add flour and mix well.
6. Slowly whisk in the broth, then add soy milk and bay leaves and mix well.
7. Bring the stew to a simmer and cook until thick, about 5 mins.
8. Add peas and veggie chicken, and cook until heated through, roughly 5 mins.
9. Taste and adjust salt and pepper to taste.
10. Divide the stew evenly between 4 lightly greased, oven-safe, soup bowls or ramekins.
11. Roll out the dough and cut into 4 equal pieces. Place the dough over your bowl or ramekin and trim off the excess.
12. Press the edges slightly.
13. Brush the tops of the dough with melted vegan butter or aquafaba, and cut 1-3 slits in the top for venting.
14. Place the bowls onto a baking sheet and bake until the pastry dough is golden brown, roughly 50 mins, check often to avoid burning.
15. Allow to cool for a few minutes, then serve immediately.
16. Recipe by: The Edgy Veg (source: http://www.theedgyveg.com/2018/01/29/vegan-pot-pie-recipe-vegan-chicken-pot-pie/)