Feature Recipe | Chick’n Pot Pie
With Canadian Thanksgiving around the corner I couldn’t think of a better recipe to share than Homestyle Chick’n Pot Pie. Up until this recipe I’ve used lentils or a grain as my main protein but I wanted to take a more classic approach — enter soy curls. If these aren’t a staple in your vegan pantry you are missing out! Made by Butler Foods (at least this is the only manufacturer I can source that distributes to B.C, Canada) soy curls are non-GMO soy beans that have been cooked, texturized and then dried. Zero additives and preservatives. Simply soak the dried soy curls (straight out of the package) in hot water for 10 minutes to rehydrate and your soy curls are a blank canvas. Much like tofu, soy curls soak up flavour wonderfully which makes them ideal for marinating. If you’re tight on time you can pan-fry them with your choice of seasoning and you have a lovely skillet of faux chicken.
This recipe features soy curls that are pan fried in a blend of onion, white miso paste and dried sage. The result is crispy delicately-seasoned soy curl chick’n for your pot pie filling. The cream sauce is a simple vegetable broth-flour-butter mixture blended with a cornstarch slurry…paired with soy curl chick’n and medley of steamed vegetables of your choice this filling screams comfort food packed with flavour. The showstopper in this pot pie is certainly the crust (don’t’ be put off by its striking red hue). Tender and flaky, this vegan crust rivals classic butter-based pastry crust. The gem ingredient is red palm oil. If you’re not familiar with it, red palm oil is a plant-based oil that is derived from the red, fleshy fruit of the palm tree. Its distinctive red-gold colour comes from carotenes (including beta-carotene/vitamin A)—the same carotenes which give carrots and tomatoes their distinctive red hue. Its mild, buttery flavour makes it ideal for preparing flaky baked goods. Short of the long of it, you are going to LOVE this crust!
On the subject of pie loving, here are a few of our family’s favourite comfort food-inspired recipes:
Ingredients (Serves four)
1 Tbsp apple cider vinegar
2 Tbsp aquafaba
1/2 cup water
2 cups all-purpose flour
1 Tbsp cane sugar
1 tsp Himalayan pink salt
3/4 cup red palm oil
Filling (Adjust vegetables to your liking, approx 2 cups)
1/2 cup frozen peas
2 celery stalks, finely chopped
2 carrots, finely chopped
10 nugget potatoes, finely chopped
Soy Curl Chick’n
1 Tbsp vegan butter
1 onion, finely chopped
Half of one 8oz/227g package Butler’s Soy Curls, rehydrated (see Recipe Notes)
Himalayan pink salt
1 Tbsp cornstarch
1/2 cup almond milk
3 Tbsp vegan butter, softened
1 cup vegetable broth or 1 tsp vegetable bouillon dissolved in 1 cup of water
1/4 cup flour
Few pinches Himalayan pink salt
Few pinches dried sage
1/In a small prep bowl whisk together vinegar, aquafaba and water; set aside.
2/In a stand mixer or food processor add flour, cane sugar and salt. Blend dry ingredients until well combined. Add red palm oil and blend until the mixture is coarse/grainy.
3/Add the vinegar-aquafaba-water mixture to the flour mixture. Blend/knead until the dough has a smooth texture.
4/Transfer the dough to a lightly flour-dusted surface. Work the dough into a disk; divide in half (one for lower crust, one for top crust)
5/Prepare your lower pie crust: Using a rolling pin, roll the disk of dough from the middle toward the edge until the dough is approx. 1/8” thick. Place dough in the bottom of your pie pan and gently shape so that the base of the pie dish is covered; cover the sides of the pie dish with any excess dough. Poke a few holes in the dough for venting.
1/Rehydrate half of one 8oz/227g package Butler’s Soy Curls (see Recipe Notes)
2/Steam your medley of vegetables
1/Bake the lower pie crust “blind” (no filling in your pie): Bake at 375F for 25-30 minutes or until the crust turns golden brown; set aside to cool while you prepare sauce and filling.
Soy Curl Chick’n
1/Heat vegan butter in a large skillet over medium heat. Once melted, add onion and sauté until translucent and golden brown.
2/Add rehydrated soy curls, sage, garlic powder, miso paste and salt to the skillet. Pan fry the soy curls until well cooked and/or crispy. Taste and adjust seasoning as needed; set aside while you make your sauce.
1/In a small prep bowl whisk together cornstarch and almond milk. You want the cornstarch to dissolve completely (no lumpy bits). Set aside your slurry.
2/Add the butter, vegetable broth and flour to a skillet over medium-low heat. Whisk until the mixture reaches a gentle boil.
3/Add the reserved cornstarch slurry and a few pinches of salt and sage. Whisk again until the mixture starts to boil.
4/Fold the reserved pan-fried soy curls and steamed vegetables into the cream sauce until well combined. Your filling is now complete.
1/Pour the prepared filling over the baked lower pie crust you’ve set aside.
2/Prepare your upper pie crust: Using a rolling pin, roll the disk of dough from the middle toward the edge until the dough is approx.. 1/8” thick and it’s diameter is 1- 2 inches larger than the size of the pie dish (you want a 1 inch overhang). Place the dough over top of the filling and gently shape. Tuck the overhang under the edge of the pie dish. Using your fingers, crimp the edges of the dough for a polished edge to your crust.
3/Bake the prepared pot pie at 400F for 45-60 minutes or until crust turns golden brown.
Cut your pie into generous slabs. Pair with a green salad and/or a soup.
(1)Each 8oz bag Butler’s Soy Curls yields 1.5 lb soy curls when hydrated. How to rehydrate soy curls:
1/Place soy curls (8oz/227g) in hot water (not boiling). Add enough water to completely cover the curls. Let soak for 10 minutes.
2/Drain soy curls and rinse in cold water. Using the underside of a spoon, press gently on the soy curls to release any excess water.