Mmmmmm, on cold and rainy days or even for a comfy summer dinner, a pot pie feels like a warm hug from grandma. And did you know that it’s super easy to make at home? Fool omnivores and delight your veggie friends with this simple recipe that tastes better than their restaurant counterparts!
- 1 box vegan puff pastry, thawed
- 1/3 cup vegan butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- Salt and black pepper, to taste
- Dried Thyme, to taste
- Dried Savory, to taste
- 1 3/4 cups vegan chicken broth (made from vegan chicken bullion)
- 1/2 cup plain soy milk
- 2 1/2 cups shredded vegan chicken (Gardein works best)
- 2 cups frozen mixed vegetables, thawed
- 1/4 cup vegan butter, melted
Heat oven to 425°F. Once puff pastry dough is thawed, cut 1 sheet to fit inside 2 greased 6-inch souffle dishes. Cut the other sheet into circles to fit over the 2 souffle dishes with about an inch overhang all around. Set aside.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, herbs, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into dough-lined souffle dishes. Cover each dish with the one of the puff pastry circles and seal. Cut slits in several places in top crust. Brush the tops with melted butter, coating well.
Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Serve in souffle dish or remove and serve.
Enjoy on Meatless Monday