Monday, August 2, 2010

Vegetable Pot Pie

One of our family's favorite meals is vegetarian chicken pot pie. I remember when I was a child, we could buy individual frozen vegetarian pot pies at the health food store: chicken or beef flavor. Once in a while we'd have them for a treat and it seemed like the longest 45 minutes in the world as that delicious pot pie cooked in the oven. I'd sneak a peek at the ever-goldening crust and hope that it was ready to eat soon. Then...the moment arrived. I'd slip my fork through the flaky crust and try to take a bite and immediately burn my tongue! It was worth it. All too soon the pot pie was finished and the craving was satisfied for a while.

Unfortunately, the company stopped making those little delectable morsels of vegetable goodness. The only frozen precooked pot pies you can find now are the Amy's brand. I've tried them, and while very good, they just don't measure up to the original vegetarian pot pies of my memories.

The solution? Make my own. Here is my rendition of pot pie. I'm sure there are many wonderful recipes out there, but this is what I've created. I hope you enjoy this recipe. If you make it, please send me your feedback. I'd like to hear what additional ingredients you added or subtracted.

1 T. olive oil
3 small Yukon Gold potatoes, washed and diced (red potatoes would work fine, too)
1/2 onion, diced
2 celery ribs, diced
1 carrot, peeled and sliced into bite sized pieces
2 vegetarian chicken patties, cooked and cubed
1 T. vegetarian chicken seasoning
1 tsp. granulated onion
1/2 tsp. granulated garlic
salt, pepper to taste

1/2 cup raw cashews
2 cups water
4 T. vegetarian chicken seasoning
1 T. cornstarch

In a medium pot, saute vegetables in olive oil. Add seasonings as vegetables soften.

In a blender, blend 1/2 cup cashews with 1 cup of water until very smooth. Add additional 1 cup of water, chicken seasoning and cornstarch. Continue blending until well combined.

Pour cashew milk mixture into vegetables and cook over medium heat until combination begins to thicken. Stir often to make sure vegetables do not stick. Take off of heat and immediately pour into 8 x 8 casserole dish. Cover with your choice of uncooked pie crust. Poke 4-5 holes in top of pie crust to vent. Bake pot pie at 350 degrees for 45 - 60 minutes, or until golden brown. Remove and allow to cool for a few minutes before cutting through.

Complete the meal with a fresh green salad. Serves: 4 (depending on the size of pieces you cut!)

1 comment:

  1. Yummy! I will have to try this. I love Pot Pie in the fall. And the fall is slowly creeping up on us.

    Blessings and enjoy your week, my friend!