Okay… this is a winner. This is from the incredible, amazing, wonderful Vegan Dad. I bought his cookbook, and can’t wait to try everything in it. Read his blog. Try his stuff. Buy his cookbook. You’ll be glad you did.

So… I’ve started cooking using his great stuff.

First up – this winner of a family pleaser he calls “Chick’n (or Chickpea) Pot Pie. It is wonderful… even pleased my meat eating sister as a great Saturday night meal. I changed it up a TINY bit… changed the type of veggie broth and when it’s added. But he’s a master… and you’ll love every bite.

NOTE: This takes a while. Give yourself about 2 hours for complete prep to serving. BUT – you can make salad, dessert, watch a tv show, or do your nails while it’s in the final stage. You can also do your dog’s nails. Maybe your neighbor’s, too.

Okay… so here goes.

From: Vegan Dad
Chick’n (or ChickPea) Pot Pie

Servings/Yield
1 pie (about 5 to 6 servings, less if you’re really hungry).

2 cups All-purpose flour
¾ tsp salt
1 cup non-hydrogenated vegetable shortening
5-6 teaspoons ice cold water
1 tablespoon oil
1 onion, diced
1 stalks celery , diced or chopped
2 carrots sliced
4 potatoes , peeled and cubed
2 cups cubed seitan (or 1 can chickpeas, rinced, or fake Chick’n)
water, to cover (see recipe)
1 cup frozen corn
1 cup frozen peas
1-2 tablespoon cornstarch
1-2 tablespoon veggie broth paste
Method

FOR THE CRUST
1. Mix together flour and salt in a large bowl
2. Cut in shortening with two knives or a pastry cutter
3. stir in enough water (5-6 tblsp ice cold) and mix with a fork for the pastry to come together in a ball.
4. roll out on a floured surface in a shape that fits your baking dish.

FILLING AND PIE
1. Preheat oven to 350 degrees.
2. Saute onion and celery in a saucepan.
3. Add carrots and potatoes and cover with water. Bring to a boil and simmer until veggies are soft (15-20 minutes).
PVO NOTE: I added the veggie broth paste toward the end of step 3… wanted it to cook in.
4. Add (either Seitan, Chickpeas, or “Fake Chick’n), corn, and peas.
PVO NOTE: Stir it up nicely… bring it together for just a few minutes, keeping it simmering.
5. Mix cornstarch in a few tbsp of cold water … and add to the veggie mix. Continue to cook until mixture thickens, add more if still too thin (PVO Note: I used about 2 tbsp corn starch and 6 tbsp cold water… worked great). Add salt and pepper to taste.
6. Pour into glass or corningware dish (9×13 or so). Put crust on top of veggie mixture. Cut a few slits in the crust to allow steam to escape. Bake for 40-60 minutes, until crust browns. PVO NOTE: Don’t forget the slits… and lean toward the 60 minutes in the range).

Then… SERVE!

Oh, and don’t expect to have any leftovers unless you’re making this for yourself. People WILL go back for seconds.

WANT TO BUY HIS COOKBOOK? I highly recommend it!!

Want to buy it? Here’s a link: