Just a week ago I was denying the fact that summer was coming to an end. I was determined to enjoy the most sunshine and blue skies possible. I love summer. It's my favorite season. I love tank tops and sundresses, the feeling the sunshine on my shoulders, and wearing less make-up so my freckles can shine through.
Then it happened. Yesterday, as I was on my lunch break, it happened. A drop of rain hit my windshield. Then another. And another! And just like that, my brain went into fall mode. "Must. Have. Comfort. Food." I began daydreaming of what I could make for dinner that would satisfy my urge to create in the kitchen, and also satisfy my husband's 12-year-old-I-only-eat-yummy-foods palate. Not to mention, I wouldn't be home until about 6pm, and it needed to be on the table by 8pm or it would be a no-go.
As soon as I got off work, I called him. "Hey! What do you think about pot pie for dinner?" And he immediately said, "Mmmmm." And I knew what he was thinking. Maybe I could swing by Fox Coffee House and pick up a whole Vegan Pot Pie on my way home from work. And it's true, they have AMAZING vegan Pot Pie, and if you call in advance, you can pick up a whole one to go. But I wanted to cook! To turn on the oven. I mean it's under 80 degrees (if only by a few) and that means it's time to get cozy in the kitchen, right?
To my surprise, Dan offered up an amazing idea. "Buy everything in cans...even the potatoes...so you won't be cooking all night." Boom. Brilliant. Mad at myself for not thinking of it first. So I stopped by the market on the way home and picked up a few things. I went to Ralphs (Kroger in other parts of the country) and found everything I needed. Isn't it so great that options like Morningstar Farms Vegan Chicken Strips are available at main stream grocery stores now?
Enough chit-chat. Let's get to cookin'!
Easy Pea-sy Vegan Chicken Pot Pie
This recipe can be made in parts...if you don't have the time to do it all at once. You can make the filling ahead of time, then assemble and bake the pot pies the next day. Just as a side note, you can also use this filling all on its own as a hearty stew. A big bowl of this, while curled up in the corner of the couch, under a snuggly blanket just might be my idea of heaven.
*For this recipe I used 5-inch pie tins. You can use whatever size you want. You can even make one huge casserole sized pot-pie. The directions are still the same, you will just have a different yield depending on the size baking dish you use. The cook times given here are based on 5-inch pies. Larger pies may require slighly longer cook times. Just look for that puff pastry to be golden brown and crispy, then you will know it's done!
I am also trying to cut back a little bit on food spending, so I was happy to report that this recipe, which makes enough for eight 5-inch pot pies*, rolled in at a total cost of right around $25, or about $3.15 per pie. And believe me when I tell you each pie is definitely big enough for a meal!
2 (10-ounce) packages of vegan puff pastry (Pepperidge Farms is accidentally vegan!), thawed according to package directions
3 ounces vegan butter (about 1/3 cup) or oil
- 3 ounces all-purpose flour (just under 3/4 cup)
- 4 cups vegetable broth
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper