May Recipe: Mom’s Chick’n Pot Pie
Contributed by Molly Jo Molloy, Planted Society Lead Organizer for Digital Media 💚
Ingredients
Pie Crust
2 ½ cups flour
20 tbsp plant-based butter, frozen
2 tsp apple cider vinegar
1 tsp salt
½ cup ice cold water
A note from the Planted Society team: Alternatively, you can use a store-bought pie crust!
Pot Pie Filling
One large white onion
¾ cup plant-based cream cheese (Molly Jo prefers Tofutti, or Philadelphia Plant-Based for this recipe)
1 cup frozen green peas or 1 can green peas
3-4 carrots
1 1/2 cup plain oat milk
4 tbsp plant-based butter
1-2 tsp of red chili flakes to taste
½ tsp black pepper
2 tsp dried sage
2 tsp dried thyme
3 tsp better than bouillon vegetarian chicken bouillon, separated
1 tbsp nutritional yeast
1 cup dried Soy Curls
Directions
Dice the onion.
Simmer the onion in the butter for the filling in a deep skillet/pot.
While the onion is turning translucent, chop the carrot into thick ~1cm coins. I prefer bigger pieces so the flavor and texture stays distinct, but do your thing!
Add the cut carrots to the pot.
While the carrots are cooking, boil 2 cups of water and add the hot water, 1 tsp of the bouillon and soy curls to a bowl to hydrate.
Add the oat milk, cream cheese, remaining bouillon, and nutritional yeast to the pot and bring to a simmer.
While this is simmering, we can pre-bake the pie crusts! Preheat your oven to 400 degrees Fahrenheit/205 degrees Celsius.
Chop the butter for the crusts into 1cm cubes.
Add to flour and salt, working together with hands.
Add vinegar and water slowly until the dough sticks together; don’t overwork it! (you want chunks of butter throughout the dough --- that’s what makes it flakey).
Press the dough together into two equal sized balls.
Roll the dough balls into two thin ~1/8in, round sheets onto parchment paper and add another sheet on top --- add the dough sheets to the freezer.
Add the soy curls and any remaining hot water in the bowl to the pot.
Stir the peas, sage, thyme, black pepper, and red chili flakes to the pot.
If you like a saucier pot pie, add in more oat milk; if you prefer a thicker filling, continue to simmer off liquid.
Add salt (and more of any of the other seasonings as you like) to taste.
Line your pie pan with one of the chilled pie crusts, patching any cracks with your fingers.
Pierce the bottom of the crust with a fork a few times.
Add the filling from the pot into the bottom pie crust. It can be a heaping pile.
Add the other chilled pie crust to the top, pinching the crust all the way around the edge. Slice an “x” into the top crust to allow the pie to vent steam. This will help avoid a soggy crust.
Bake the pie until the crust is golden brown ~40-50 minutes. The bottom may need more time to cook through, so add aluminum foil to the top to prevent it from browning.
Modifications
Gluten Free: You could sub gf flour for this recipe 1:1, or just use your favorite gf pie crust recipe instead.
Diced mushrooms are also good in this.
For a more luxurious pie crust, mix in ½ cup of your favorite plant-based shredded cheese and 1 tsp black pepper.
A ½ cup of dry white wine can be a nice substitute for some of the oat milk for a more acidic filling.
