Vegetarian Chicken Pot Pie¶

Serves	Total Time
8	45 minutes

Ingredients¶

• 0.25 cup (30 g) all-purpose flour
• 2 tsp (3 g) poultry seasoning
• 0.5 tsp kosher salt
• 0.5 tsp (2 g) black pepper
• 2.5 lb vegetarian chicken pieces (cut into 1-inch pieces)
• 1 Tbsp (12 g) vegetable oil
• 1 Tbsp (12 g) vegetable oil
• 0.5 cup (99 g) vegetable broth
• 1.5 cups (297 g) vegetable broth
• 1.5 cups (148 g) carrots (sliced)
• 1.5 cups (213 g) celery (sliced)
• 1 cup (142 g) leeks or chopped onion (sliced)
• 1 cup (78 g) cremini mushrooms (sliced)
• 0.5 tsp kosher salt
• 1 cup (150 g) frozen peas
• 0.5 cup (76 g) frozen corn
• 2 Tbsp (21 g) fresh thyme leaves
• 0.25 cup (30 g) all-purpose flour
• 1 cup (227 g) half-and-half
• 3 cups (360 g) all-purpose flour
• 1 tsp kosher salt
• 1 Tbsp baking powder
• 1 Tbsp (10 g) sugar
• 0.75 cup (170 g) salted butter (cold, cut up)
• 1.25 cups (284 g) buttermilk

Cookware¶

• 1 bowl
• 1 skillet
• 1 slow cooker

Instructions¶

Step 1¶

Combine all-purpose flour, poultry seasoning, kosher salt, and black pepper in a large bowl. Add vegetarian chicken pieces (cut into 1-inch pieces); toss to coat.

Step 2¶

Heat vegetable oil in a large skillet over medium-high. Add half of the vegetarian chicken; cook 4 to 5 minutes or until browned, stirring occasionally. Transfer to a 5- to 6-qt. slow cooker. Repeat with the remaining vegetable oil and the remaining vegetarian chicken. Deglaze pan with vegetable broth, scraping up any browned bits; transfer to slow cooker. Add the remaining vegetable broth, carrots (sliced), celery (sliced), leeks or chopped onion (sliced), cremini mushrooms (sliced), and kosher salt to cooker.

Step 3¶

Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.

Step 4¶

Stir in frozen peas, frozen corn, and fresh thyme leaves. In a bowl combine all-purpose flour and half-and-half; stir into mixture in slow cooker. If cooking on low, turn slow cooker to high. Cover and cook 45 minutes more or until thickened.

Step 5¶

Meanwhile, for biscuits, preheat oven to 450°F. In a large bowl stir together the remaining all-purpose flour and kosher salt, baking powder, and sugar. Using a pastry blender, cut in salted butter (cold, cut up) until it resembles coarse crumbs. Add buttermilk. Using a fork, stir just until mixture is moistened. Turn dough out onto a lightly floured surface. Knead dough just until it holds together. Place on a parchment paper-lined baking sheet. Pat dough into a rectangle. Cut into eight squares. Separate squares slightly. If you like, brush with additional buttermilk and sprinkle with additional pepper. Bake 14 to 16 minutes or until golden.

Step 6¶

Top each serving of pot pie with a biscuit. If you like, garnish with additional thyme and pepper.

Source¶

• Magnolia Journal