Thursday, July 28, 2011

Faux Chick'n Pot Pie

After a visit with a friend last night, I found a wonderful sense of inspiration (however temporary it might be) to cook. I had been wanting to cook a pot pie for a month or so now its hot as all get out so I haven't done it, but the expiration date on my seitan (made by Westsoy) was due so - I sucked it up and made it. I have no regrets.

I could eat the filling all day with a batch of mashed potatoes or rice and it would be wonderful but I decided to go the whole way and pulled out some phyllo dough ( . It turned out pretty good. Lets just see if it passes the "Michael" test.

I'm also using this as my Lammas day celebration because I'll be working that day (BOO!!!!) and I won't have any other time to celebrate before then.

I don't know where the recipe came from - I did NOT write it. If any of you know the source please leave a message. Thanks!

Chick'n pot pie
-4 cubes or 4Tbsp faux chicken or vegetable boullion.
-2 1/2 cups hot or boiling water
-1/2 cup nutritional yeast
-1/2 cup all purpose flour
-1/2 cup vegetable oil
-1 tsp garlic salt *see note
-1/2 tsp fresh ground black pepper
-15oz can diced potatoes (or approximately 2 cups boiled)
-1 1/2 cup frozen mixed veggies
-1/2 pound of fake chick'n cut into bite size cubes
-1 box of puff pastry *see note

Preheat oven to 400°, mix the bouillon in hot water and set aside until needed (make sure it is well dissolved!)

Combine the nutritional yeast and flour in a large pot (or deep skillet) mix well! Then toast it on low until lightly browned stirring constantly(be careful it will burn easily).

Add oil to make a roux. SLOWLY whisk in the stock, garlic salt & pepper. Add veggies, chick'n and simmer on low for 10 minutes.

Roll out puff pastry and place in a 9 inch pie dish, trim off edges to fit. Pour in filling then cover with another sheet of pastry. Cut the edges off and crimp with the bottom pastry. Make several inch long slices on the top and bake for 20 minutes until golden brown.

Note 1: I don't use garlic salt. Ever. I either use the real stuff (I recommend here - pressing it ahead of time and then frying in a little oil) or garlic oil.

Note 2: I used phyllo dough, I've never tried this mystery "pastry puff" perhaps its the same thing? Who knows! I also made my own crust to mimic the cheap kind you get in tiny boxes in the frozen goods section - it was delectable and you could eat it like a sandwhich. Fabulous!

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