Vegetarian Chickenless Pot Pie With Amazing Coconut Oil Cruston March 19th, 2014 Posted in Baked Goodies | Home Made Cooking
The first day of spring is tomorrow – yay!! but in reality, I just heard that we’re expecting 5cm of snow tomorrow with rain and winds for dessert, so really, I’m not buying this whole “first day of spring” thing, not here in Nova Scotia.
BUT, since it is the first day of spring in many other places around the globe, I thought I’d prepare something more colorful, colorful yet warm that is, and what’s better than a Chicken Pot Pie? but I need a vegetarian twist, I actually need to make a Chickenless Pot Pie – so I did.
To be honest, I never made chicken pot pie, I only heard stories about how good it is. For me, pie is something solid, and yet the filling in this one is a bit liquidy and chowder-y (if that’s even a word). Nevertheless, I loved it!
So great filling – check, but I need a good crust.
Worry not – I got you covered, I came up with a fantastic Coconut Oil Crust that is out of this world good. It was super easy and so delicious!
I have to say, that my first chicken pot pie experience was a great one! I loved the results and I loved that when we were done eating the pie dish was clean empty. The kids loved it and the hubby just kept on slicing another piece. What can I say – if you’re looking for a good Chickenless Pot Pie recipe, it’s this one right here.
Happy Spring everyone!
- 1 Cup Thinly Sliced Carrots
- 1 Cup Green Peas (From a Can)
- 1 Cup Small Diced Potatoes
- ½ Cup Thinly Sliced Celery Sticks
- ⅓ Cup finely Chopped Onion
- ½ Cup Coconut Oil (Solid)
- ⅓ Cup Whole Wheat Flour
- ¾ tsp Salt
- ¼ tsp Ground Black Pepper
- ¼ tsp Celery Seeds
- ¼ tsp Garlic Powder
- 1 ¾ Cup Vegetable Broth
- ⅔ Cup Milk
- 1 ½ Cup Whole Wheat Flour
- 1 tsp Salt
- ½ Cup Coconut Oil (Solid)
- 1 Egg
- 5 Tbsp - ¼ Cup Cold Water
- In a medium mixing bowl combine the flour, salt, coconut oil and egg. Mix them together only until they form a sandy textured mix.
- Gradually add in the cold water, a little bit at a time while mixing it and until you get an even dough ball. You’ll notice the dough separating from the bowl’s sides. The dough should be soft and not sticky.
- Cover the bowl and place it in the fridge for at least 45 minutes.
- Place the carrots, potatoes and celery in a medium pot and cover with water.
- Bring to boil and cook until they are tender (about 15 minutes).
- Drain from water and set the vegetables aside in a medium bowl.
- Add in the green peas.
- On a deep skillet or medium saucepan, melt the coconut oil over medium heat and add in the chopped onion. Cook while stirring occasionally, until onion is translucent.
- Add in the spices and give it a couple of stirs.
- Slowly add in the flour and stir to avoid lumps.
- Lower the heat a bit (to medium- low) and slowly drizzle in the broth and milk while stirring.
- Simmer over low heat while stirring occasionally until the mix thickens.
- Pour the thick mix from the skillet into the bowl with the vegetables and gently mix together until you get an even mix.
- Preheat oven to 425F (220C)
- Prepare 9" (you can also use 9.5") pie dish
- Take the dough out of the fridge and divide into 2 equal halves.
- Roll the first half into a 13”-14” circle and place it in the pie dish - this will be the bottom crust (Make sure the edges are slightly larger than the pie dish).
- Pour the filling into the pie dish to go on top of the pie dough you just placed there.
- Roll the second half of the dough just like you did with the first half and place it on top of the filling.
- Seal the edges and cut small slits in the top to allow steam to escape.
- Bake in the preheated oven for 35-45 minutes or until the pastry is golden brown and the filling is bubbly.
- If the top of the pie becomes too dark too soon, loosely cover with foil and continue baking.
- Let the pie cool for 10 minutes before serving.
Filling recipe adapted from “The Food Network”