Veggie Chicken Pot Pie........

I have wanted to make veggie chicken pot pies for awhile because a fun part about being vegetarian is trying to re-make my favorite comfort food from when I was a kid.  I was home alone a lot as a kid and I would fix myself chicken pot pies because they were easy, you just popped them out of the box and into the oven.  I stay away from any box food now, so I had to come up with a homemade version, but I just wasn't sure how to make the sauce inside.Then for Thanksgiving I made Baked Bree's, No Drippings Gravy and I knew what I would be using for the sauce in a veggie chicken pot pie.  I just used a little more broth and I used poultry seasoning instead of the thyme.  I'm not a big pie crust fan, so I used puff pastry on top.

Veggie Chicken Pot Pie

3 medium potatoes, diced

1 cup frozen peas and carrots, diced
1 small onion, diced
8 ounces mushrooms, diced
1 bag of Quorn veggie chicken, diced or your favorite chicken substitute
1/3 cup butter
1/3 cup flour
3 ½-4 cups Better Than Bouillon no chicken broth (depending on how thick you want it)
salt to taste
1 teaspoon ground white pepper
1 tablespoon poultry seasoning
1 17.3 ounce package of puff pastry sheets, thawed

Preheat the oven to 400 degrees.

Wash and peel the potatoes and cut into ½-inch cubes. In a small sauce pan bring 2 cups of water to a boil and add the potatoes cook for 10 to 12 minutes until softened. When done drain them in a strainer. Dice up onion and mushrooms, set aside.

Melt the butter in a medium saucepan then add the flour.Whisk together the butter and flour and cook for a minute over medium heat until it is smooth.

Whisk in 3 cups of the veggie chicken broth.  Let the mixture come to a bubble to thicken up.  Cook for another minute or so after it bubbles.

Add the poultry seasoning then season well with salt and pepper.  Add the onions, mushrooms, peas, carrots, potatoes and veggie chicken. Depending on how thick you want the sauce you can add ½ cup to 1 cup of veggie broth now. If you want it to be on the thicker side don’t add anymore broth.Lay your two sheets of puff pastry out and cut them into fourths, you will have extra pastry.  Ladle mixture into 6 ramekins and stretch pastry over top of ramekins and press edges down firmly around the edge of the dish, make a slit in the middle of puff pastry. Optional: Put an egg wash over the top of pastry and sprinkle garlic salt on top. Place ramekins on cookie sheets and bake for 30 to 35 minutes until the puff pastry is golden brown. Let cool for 5 to 10 minutes then serve.

Makes 6 five-inch ramekins

Note: I used frozen peas and carrots. If using fresh carrots use 2, peeled and cut into ¼-inch cubes and put them in the water with potatoes to soften.

These were really good and even if you are a vegetarian you can have comfort food.

Have a wonderful day!

Denise

xoxo

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