I don’t know about you, but a pot pie was the best comfort food for me. That warm baked crust filled with love & goodness inside. Now I realized that a chicken died for me to eat my favorite chicken pot pie. So, what is a girl to do? Well, change up the recipe because as vegetarians & vegans that what we do. I have found the perfect ingredient change that allows me to still eat one of my favorite comfort foods and no animals died in the process! Thank you Whole Foods for carrying this item.
If you have been making your own recipe for chicken pot pie, I’m not going to tell you to reinvent your recipe, except of course to use seitan vs chicken. If you don’t have a recipe and you want to give it a try here is my recipe and you can tweak it to your own personal taste and liking.
Chicken flavored seitan
1 – large potato (for a flavor twist, try a sweet potato) cut into cubes
1 – Small bag of Mixed Frozen Vegetables
1 – Small tray of Fresh Mushrooms (sliced)
1/2 – yellow onion (minced)
2 1/2 teaspoon flour
1 1/4 cup non-fat milk (substitute with a non-dairy milk of your choice)
Phyllo Pasty, thawed (your favorite brand)
1 stick of butter
Salt & Pepper
Preheat your oven to 350 degrees
Boil your cut potatoes & onions (about 5 minutes), add in your frozen vegetables to the potatoes, warm them up (3-5 minutes). Then add in your fresh mushrooms. Cook for another 3-5 minutes, empty into a colander to drain and set aside to cool down while you cook up your Not-Chicken Seitan.
In a separate skillet, heat up 1/2 of the butter and add in your seitan to add some warmth and color for browning (5 minutes or so). Sprinkle flour over the seitan, stirring constantly to evenly distribute the flour over the seitan. The flour will help to thicken up your milk. Gradually add in the milk, stir constantly and bring to a boil & simmer for about 10 minutes. You can add your salt & pepper at this point, as needed.
Now this part can get a little messy, return your boiled potatoes & veggies to the original pot they were cooked in, add in your seitan mixture and mix throughly to distribute the ingredients evenly, as well as the flavor of your “gravy”. Be gentle so you don’t mash or break up your cooked vegetables too much. Let that sit for a few minutes while we prepare your crust.
Melt the other 1/2 of the butter and coat the bottom of a casserole dish. Line the dish with 1/2 of the phyllo sheets. Spoon in all of your mixture and cover with the remaining 1/2 of phyllo sheets. Coat that layer with butter and cook for 45 minutes. The phyllo should be golden brown and crisp. Serve it hot with your favorite side dish or alone. YUM YUM YUM! Enjoy and post photos of your final product here if you’d like.
HOW TO MAKE THIS VEGAN – remove and replace the dairy (milk & butter) items with vegan options and you are ALL SET!