Tap into the fresh, verdant flavors of spring with this plant-based potpie from Self-Reliant Seitan. This fully vegan recipe uses a chicken alternative made with seitan for its savory protein, combined with a flaky crust (Self-Reliant Seitan recommends this one) and fresh leeks, onion, asparagus and peas.
Self-Reliant Seitan owner Emily Foster has been “veganizing” her favorite comfort foods for over ten years, and offers her line of small-batch vegan meats throughout the Pittsburgh area. Read more in Meet the PA Maker: Self-Reliant Seitan.
Springtime Chick’n Pot Pie
| Yield |
|---|
| Serves 6-8 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 30 min | 60 min |
Ingredients
- 1/2 lb Self-Reliant Seitan Chick’n Shreds, roughly chopped into smaller pieces
- 4 tablespoon 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 tablespoons AP flour
- 1 tablespoon 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
- Vegan egg wash (mix 2 tablespoons plant-based milk and 1/2 tablespoon maple syrup)
Method
- Preheat oven to 400F.
- Melt 1 tablespoon butter in an oven-safe cast iron skillet over medium heat. Or, use a regular skillet and then transfer the filling to a pie dish.
- Add the chopped onion, sliced leeks and asparagus. Sauté, about 5 minutes, until soft.
- Add in the peas and chick’n and cook for 3 minutes until heated through. Season with salt and pepper.
- Remove the mixture to a heat-proof bowl and set aside.
- Add the remaining 3 tablespoons butter to the cast iron skillet. Allow to melt.
- Add 3 tablespoons 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 and pepper to taste. Stir for an additional minute until everything is incorporated and the sauce is thickened.
- Turn off the heat. Add the chick’n 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.
- Photo and recipe: Self Reliant Seitan
