I used to think that bakery should be always separate from savory food (well, except bread of course). Whenever I saw a chicken pot pie in the frozen section, I was asking myself “why?”. After I tried one, I found the answer.
When we baked this Vegetarian Chicken Pot Pie at home for the first time, my hopes weren’t too high. After all, it was vegetarian with no real chicken. Fortunately I was wrong again. It turned out to be a fantastic pot pie, minus the chicken blood on our hands.
We baked this pot pie in ramekins, which provides a good serving size if you are very hungry. Delphine and I usually just share one. Also, you can be flexible with the filling. e.g. you can put your favorite vegetable if you like. But we suggest you use the other listed ingredients for a closest chicken-like taste (if you have a better tasting formula, please share in the comments!). I’d also like to mention Ina Garten here since we modified her recipe on Food Network here.
Vegetarian Chicken Pot Pie
- 6 ramekins
- 3/4 lb Morningstar chik patties If you cannot find this, try another vegetarian chicken meat or cauliflower can also be substituted
- 8 tablespoons 1 stick unsalted butter
- 2 cups yellow onions chopped
- ½ cup all-purpose flour
- 6 cups of stock 3 Knorr veggie bullion cubes dissolved in 6 cups of hot water
- ¼ cup heavy cream
- ½ cup minced fresh parsley leaves
- 2 frozen pie crusts round
- 1 egg for brushing the crust
Veggies and Seasoning:
- 1½ cups carrots diced
- 1 small potato diced
- 1½ c frozen peas
- 1/2 teaspoon pepper
- 2 teaspoon salt
- Bake the chick'n pieces for 15 minutes at 400°F. Let cool and then dice.
- Prepare the Ingredients as described in the ingredients list above.
- In a large pot, melt the butter and saute the chopped onions over medium-low heat for 10 to 15 minutes.
- Add the flour, mix until thoroughly combined, and cook over low heat, stirring constantly, for 2 minutes.
- Add the hot chicken stock to the roux, a little at a time while constantly stirring to mix evenly.
- Add the diced Veggies and Seasoning, bring to a slow boil, and simmer over low heat for 3 minutes.
- Add the heavy cream, diced vegchicken and minced parsley. Mix well.
- Fill the 6 ramekins with the filling.
The Pie Crust and Baking
- Preheat the oven to 350ºF.
- Let the pie crusts thaw so the are easy to work with.
- Separate and bunch the pie crusts into 6 even balls. Use a roller pin to shape it into flat rounds just slightly larger than the ramekin tops.
- Place on top of the filled ramekins. Firm in place and press a fork across the edges for aesthetics.
- Brush the tops with the beaten egg. Poke some holes with the fork (stab each ramekin crust with a fork for 4 times).
- Put the ramekins on a baking pan, making sure they are not touching each other.
- Bake for 45 minutes on the middle rack, or until golden brown.