Chicken pot pies are like the ultimate comfort food, who doesn’t love a rich creamy filling surrounded by a buttery crust? I wanted to a re-create this warm and comforting dish by showing you how you can keep all the things you love about pot pie and make it a lot healthier by using all plant-based ingredients. You get all the flavours you expect from the herbs and spices, and a hearty filling by using vegetables like mushrooms and rutabaga (or potato). Instead of using a typical puff pastry crust, I used my biscuit recipe to create a thick flaky topping on the pies. When your guests eat this it’s going to feel like they were just given a hug; yeah, it’s that comforting.
This is great to serve family style, but today I decided to be cute and festive and use these white ramekins I had lying around. These pot pies can be served with a side salad, rice, sweet potato mash, or simply on its own. I’d love to see what veggies or sides you choose to serve with your pot pie, so be sure to reach out to me on my social media platforms linked down below. I also have posted a video on how to make this dish so click here to watch! Lets get cooking!
1 cup flour
1/2 tablespoon baking powder
1/4 teaspoon baking soda
A pinch of salt
1/2 cup non dairy milk
1/2 teaspoon of lemon juice or white vinegar
2 tablespoon cold vegan butter
1 carrot, chopped
1 rib of celery, chopped
1 cubed a pre boiled rutabaga (or potato)
1 sliced leek
A large handful of chopped oyster mushrooms
A handful of chopped kale
1 sprig of finely chopped rosemary
A pinch of pepper and salt
1/2 teaspoon of garlic powder
2 tablespoons of flour
1 vegetable bullion cube
1 cup of water (with extra on standby)
For the biscuit crust, add in your flour, baking powder, and salt and give it a stir. Next add your non dairy milk, but add it in slowly since you don’t want the dough to be too wet. Add in your vegan butter and use your hands to crumble the butter into the dough. Once a ball has formed, wrap your dough in cling film and keep it in the fridge for 30 minutes to an hour.
In a large pan, drizzle in some olive oil and add in your leeks and carrots. Let this sauté for 5 minutes and add in your celery and mushrooms. At this time add a pinch of salt to draw out the moisture in the mushrooms. Once your mushrooms have softened add in your kale and pre cooked rutabaga. Season with pepper, garlic powder, and rosemary.
After your kale has wilted it’s time to add in your liquids. Sprinkle in your flour and crumble in your vegetable bullion cube. Slowly add your water into the pan and stir. A sauce should form, but keep some water on standby incase the sauce is too thick. Give everything a taste and see if your filling needs more salt. Turn off the heat and it’s time to prepare the pie!
In 3 small ramekins or one medium sized baking dish add in your filling. I use ramekins so I divided the filling between all 3. Take your dough and roll out your dough. Top each of the pies off with the biscuit crust and cut a small slit into the top of each one to let the steam escape.
In a 350 degree oven, bake your pies for 20 minutes or until the tops of the pies turn a light golden brown. Let these sit for 10 minutes when they come out and then serve!