Vegan Dinners
Vegan Chicken Pot Pie

There is nothing more warming than a homemade Vegan Chicken Pot Pie. This is one of the all time favorite comfort foods after Vegan Macaroni & Cheese.

Ingredients
3 yellow onions, diced
1/2 cup extra virgin olive oil
3/4 cup Bob's Red Mill Organic Pastry Wheat Flour
1/4 cup Bob's Red Mill Unbleached White Flour
4 cups Imagine Vegetable Stock
1/4 teaspoon Hawaiian Sea Salt
1 teaspoon black pepper, crushed
1/2 cup Silk Soy Milk Creamer, Plain
2 cups cooked sliced mushrooms, white or crimini
1 package frozen pearl onions
1 package frozen petite peas
4 cups precooked diced organic potatoes, Yukon or Russet
2 cups precooked diced organic carrots
6 garlic cloves, minced
1/2 cup fresh Italian Parsley, chopped
12 whole springs of fresh Italian Parsley for decoration
1 package Chicken Seitan, shredded
prepared basic pie crust or purchase a frozen vegan pie crust or vegan phyllo

Tools
heavy bottomed saute pan
insulated cookie sheet
rolling pin for crust top
potato peeler
cutting board
knifes
measuring cups
measuring spoons
garlic press
kitchen shears
steamer saute pan with lid
one large Pyrex dish or one large and two small (individual oven proof dishes will work well too)

Preparation
Preheat Oven
Preheat oven to 375 degrees F.

Cut and Measure Ingredients
Cut and measure all the vegetables and ingredients required for this recipe.

Pre-cook Potatoes
Russet potatoes need to be peeled before dicing, but Yukon Gold's can keep their skins.

Boil the diced potatoes until al dente done, drain and set aside.

Remember, these vegetables will be cooked in the oven for an hour later.

Steam Carrots
Steam diced carrots until al dente, almost done, drain and set aside.

Saute Onions & Mushrooms
Saute the diced onions and sliced mushrooms in two tablespoons of the olive oil until golden brown.

When the onions and mushrooms are a golden brown, remove them from the pan and place in a side dish.

Create the Chicken Pot Pie White Sauce Base
In the same pan the onions were sauteed, add the olive oil, flours, sea salt, and pepper.

Over medium heat, stir the contents until it bubbles and turns golden brown.

Add the vegetable stock slowly and whisk vigorously to eliminate any lumps.

Whisk in the Plain Silk Soymilk Creamer and turn off the heat.

Add the Vegetables and Chicken Seitan
In a larger pan, add the white sauce base, all the vegetables, Italian parsley, and seitan chicken.

Fold the ingredients together and taste for seasoning. Add more salt and pepper if desired.

Baking Dish and Crust
Spray the serving dishes with a non-stick oil spray.

Pour the vegetable sauce into the dishes.

Roll out the prepared dough crust and lay over the top of each Vegan Chicken Pot Pie.

Poke a few holes in the dough top and press the edges onto the casserole dishes.

Bake
Place the assembled casseroles onto an insulated cookie sheet covered with parchment paper to make clean up easier.

The Vegan Chicken Pot Pies will bubble over slightly, so be prepared with a parchment liner or silicone liner on the cookie sheet.

Bake the dough crusted Vegan Chicken Pot Pies for approximately 1 hour in the pre-heated 375 F. degree oven. When the crust is golden brown and the contents are bubbling, it is DONE!

Presentation
Scoop out a portion for each person and add a sprig of Italian flat leaf parsley. This is a crowd pleaser and nothing will be left. If you don't want to deal with the crust, this tastes great just like a stew! Add a whole wheat roll or a piece of barley bread and dinner is ready!!!