Chick’n Pot Pie

Feature Recipe | Chick’n Pot Pie 

This recipe features soy curl “chick’n” pan fried in a blend of minced garlic and onion, white miso paste and dried sage. Soy curls — GMO soy beans that have been cooked, texturized and then dried — are hands down the closest thing I’ve found to mimic the taste and texture of chicken. 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 simply pan-fry them with your choice of seasoning for a quick and easy weeknight meal.

The showstopper in this pot pie is certainly the crust. The gem ingredient is red palm oil — a plant-based oil that is derived from the red, fleshy fruit of the palm tree.  Its mild, buttery flavour makes it ideal for preparing flaky baked goods (and also lends them a striking red hue). Tender and flaky, this vegan crust rivals classic butter-based pastry crust. You won’t be disappointed!

On the subject of pie loving, here are a few of our family’s favourite comfort food-inspired recipes:   

Harvest Style Pot Pie 
Lentil Lovers Shepherd’s Pie
Lentil Mash Pie

Enjoy~

Ingredients

Crust 
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 
Olive oiil
1 onion, finely chopped
2 garlic cloves, minced
Half of one 8oz/227g package Butler’s Soy Curls, rehydrated (see Recipe Notes)  
Miso paste
Dried sage
Himalayan pink salt

Cream Sauce
1 Tbsp cornstarch
1/2 cup almond milk 
3 Tbsp vegan butter, room temperature
1 cup vegetable broth or 1 tsp vegetable bouillon dissolved in 1 cup of water 
1/4 cup flour 
Himalayan pink salt
Dried sage

Method

Prep It 

Pie Crust
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. Process until well combined. Add red palm oil and blend until the mixture is coarse/grainy. 
3/Add the vinegar-aquafaba-water 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. 

Filling

1/Rehydrate half of one 8oz/227g package Butler’s Soy Curls (see Recipe Notes)
2/Steam your medley of vegetables

Make It 

Pie Crust
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/Add a few glugs of olive oil to a skillet over medium-low heat.  Add minced garlic and onion. Sauté until translucent and golden brown. 
2/Add rehydrated soy curls, miso paste, dried sage and salt to the skillet. Increase temperature to medium-high heat. Pan fry the soy curls until well cooked and/or crispy.
Tip: Add additional olive oil during frying for better results!

Cream 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 to a skillet over medium-low heat. Once melted, add vegetable broth and flour. Gently whisk continously 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. Turn off heat.
4/Fold the reserved pan-fried soy curls and steamed vegetables into the cream sauce until well combined. Your filling is now complete.

Assemble It

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.

Serve It 

Cut your pie into generous slabs. Pair with a green salad and/or a soup.

Recipe Notes

(1)How to rehydrate soy curls:
1/Place 1 package 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
Note: Each 8oz bag Butler’s Soy Curls yields 1.5 lb soy curls when hydrated. curls to release any excess water.

 

 

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