I have a confession. I have not tried this recipe yet. Or I should say I haven’t tried this form of it yet. Ya’ll are witnessing an experiment of sorts.
When I was an omnivore, one of my family’s favorite dishes was my chicken pot pie. I started thinking about how easily this could be made vegan and will try it this weekend. Here’s the recipe with my anticipated changes.
1 ready-made vegan pie crust (you can find these at Wegmans)
1/3 C. Earth Balance
1/3 C. chopped onion
1 C. sliced mushrooms
1/3 C. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 C. vegetable broth
2/3 C. non-dairy milk
3 C. frozen vegetables, thawed
1. Heat oven to 425 degrees. Prepare pie crusts as directed on package for two-crust pie using a 9″ pie plate.
2. Melt Earth Balance over medium heat in a medium saucepan. Add onions and mushrooms and cook until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Add mixed vegetables; mix well. Remove from heat. Spoon mixture into crust lined pan. Top with second crust; seal edges and flute. Cut slits in several places on top crust.
4. Bake for 30-45 minutes or until golden brown. Let stand 5 minutes before serving.