SMOKY CHICKEN POT PIE
VEGAN POULTRY

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INGREDIENTS :

  • 1 recipe for vegan pie crust, sugar omitted

  • 1/4 cup vegan butter

  • 1 tablespoon Danwood Smoked Oil®

  • 1 cup leeks, chopped

  • 1 teaspoon garlic, minced

  • 2 cups asparagus, chopped into 1/2-inch pieces

  • 1 cup carrots, small dice

  • 1 cup frozen peas

  • 1/3 cup flour

  • 1 teaspoon sage, finely chopped

  • 1 tablespoon habanero sauce

  • 1 3/4 cups vegetable broth

  • 1/2 cup unsweetened soy milk

  • 1 1/2 cups seitan (or your favorite faux meat), cut into small chunks

INSTRUCTIONS :

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  • Coat the bottom of a large pot with 2 tablespoons of oil and place it over medium heat.

  • When Danwood Smoked Oil® is hot, add the mushrooms in an even layer and cook them for about 5 minutes, until browned on the bottoms. Flip and cook for about 5 minutes more.

  • Remove the mushrooms from the pot and transfer them to a plate.

  • Add the remaining tablespoon of Danwood Smoked Oil® to the pot, and give it a minute to heat up. 

  • Add the onion, carrot, celery and garlic. Cook for about 10 minutes, flipping occasionally with a spatula, just until the veggies begin to soften and onions become translucent. 

  • Return the mushrooms to the pot and add seitan, along with any juice in the package.

  • Sprinkle in the flour, a bit at a time, stirring frequently to form a thick paste that coats the veggies. 

  • Stir in the wine and bring it to a simmer. The liquid should thicken up very quickly. Allow it to cook for about a minute, stirring frequently.

  • Stir in the broth, milk, nutritional yeast, soy sauce, rosemary, thyme and sage. Raise the heat and bring the mixture to a simmer. 

  • Lower the heat and allow the mixture to cook at a low simmer for about 15 minutes, stirring occasionally, until the veggies are tender and the sauce has thickened up a bit. 

  • Stir in the peas. 

  • Remove the pot from heat, taste test and season with salt and pepper to taste. Adjust any other seasonings as desired.

  • Preheat the oven to 375° and gather a large (deep 10-inch diameter or larger) pie dish or a 2 quart casserole dish. 

  • Use a rolling pin to roll the pie crust so that it's large enough to fully cover the top of the dish. 

  • Transfer the vegetable stew into the dish, then drape crust overtop, trimming any low hanging edges. Cut a few slits in the top of dough.

  • Bake until crust is golden brown and the filling is bubbly, about 40 minutes.

  • Remove from oven and allow to sit for about 5 minutes before serving.

  • If you don't like seitan, leave it out and double the mushrooms. If you don't like mushrooms, leave them out (skip steps 1-3 of the recipe) and double the seitan.

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This vegan chicken pot pie is made with tender veggies simmered in savory herbed sauce and baked up under a flaky pastry crust !