Featured Recipes

Springtime Chick’n Pot Pie

A delicious way to use your spring veggies in a comforting pot pie before it gets too hot out to turn your oven on.

chickn pot pie

Ingredients:

1/2 lb Self-Reliant Seitan Chick'n Shreds, roughly chopped into smaller pieces
4 tbsp vegan butter (divided)
1 small onion, chopped
2 leeks, white parts only, sliced
1 cup asparagus, bottom stems snapped off, cut into 1 inch pieces
2/3 cup shelled peas (or frozen)
3 tbsp AP flour
1 tbsp Dijon mustard
1.5 cup unsweetened unflavored plant-based milk (soy or oat work best)
salt & pepper
1 sheet of frozen puff pastry, defrosted or use your favorite pie crust recipe, we recommend this one: https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/#itr-recipe-22662
Vegan egg wash (Mix 2 tbsp plant-based milk and 1/2 tsp maple syrup)

Instructions:

Preheat Oven to 400F.
Melt 1 tbsp butter in an oven safe cast iron skillet over medium heat. If you don’t have an oven safe skillet, you can use a regular skillet then transfer the filling to a pie dish.
Add the chopped onion, sliced leeks and asparagus. Saute about 5 minutes until soft.
Add in the peas and chick’n and cook for 3 minutes until heated through. Season with salt & pepper.
Remove the mixture to a heat proof bowl and set aside.
To the cast iron skillet add the remaining 3 tbsp butter until melted.
Add 3 tbsp flour and stir for 2 min, whisking constantly to prevent the roux from burning.
Slowly add in the milk, ½ cup at a time, stirring to dissolve clumps after each addition.
Add the Dijon mustard and salt & pepper to taste. Stir for an additional minute until everything is incorporated and the sauce is thickened.
Turn off the heat. Add the chicken and veggie mixture back into the skillet. Stir to evenly coat the mixture with the sauce. Taste once more for salt. Transfer the filling to your pie dish if using.
Roll out the pastry dough or pie crust to make a round 1/2 inch wider than your skillet or dish. Cover the mixture with the puff pastry and either tuck any extra under along the sides of the pan or fold up and crimp with your fingers.
Make some slits in the pastry with a sharp knife to vent, and brush with vegan egg wash.
Bake for 30 minutes, until golden brown.
Let rest for at least 10 minutes, slice and serve. Enjoy!