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Sunday, September 25, 2011

Vegetarian Mock Chicken Pot Pie

I love pie, in particular savory pie.  I love to make pie and quiche and as some of you know aside from chicken fried rice, left over steak pie is one of my favorite breakfast meals.....I know I'm disgusting.

Anyway, I woke up this morning craving pie.  Steak pie is out of the question with DH's vegetable love right now and I bought some sietan this week so mock chicken pie it is.  I loosely followed the recipe from 30 Day Gourmet except I omitted the peas and used green beans instead and added 1/2 a small swede (rutabaga) and a potato to the veggie mix.

I made my own pastry - I absolutely cannot stand shop bought short crust pastry, it's sweet and, well, a sorry excuse for a crust in my opinion....not to mention expensive and a complete waste of money, it takes almost a minute to make pastry in the cuisinart, is a fraction of the cost and tastes so much better.  End of story, getting off my pastry pedestal.

I've never used seitan before, right out of the box and chopped a bit it looks like this:
It's not very offensive and looks like dark meat chicken.  I used almost 1 package saving about 1/2  cup for a stir fry in the week.

Here are the vegetables I am using, I sauteed them for about 10 minutes in 1/3 cup butter then added 1/3 cup flour:
After a minute, I added a couple of cups of vegetable broth and about a cup of milk, bringing it to a thick and bubbly stage before adding the sietan:
So far so good I think!
Here it is ready to go in the oven.  I like my pastry crust with an egg wash and black pepper on the top.
I'm serving it with mashed potatoes, cauliflower, Yorkshire puddings and red onion gravy.
Here's the 'after' version:

It was delicious, the Yorkies rose perfectly look:

Tomorrow's lunch has also been made with the left overs!

1 comment:

  1. Your pot pie looks delicious. The chicken pot pie from the 30 day gourmet book is one of our favourite meals. I've also done it for a veggie friend using mushrooms instead of chicken