This recipe is based on a very cute chicken pot pie in a mug recipe I saw on another blog – see the recipe here. I decided to veganize it and I bring you the results here:
If you have some Tofurky Chick’n Strips and vegan puff pastry lying around (and, you know, some other staple pantry foods) you can probably make this easy, delicious chicken pot pie recipe. You can even put it in a teacup and it will be suuuper cute!
Start off with some basic mirepoix. (That’s sauteed carrots, onion and celery.)
While you have that going in some oil, add your herbs. This part smells amaaaazing, if you live with someone, they will probably come into your kitchen and ask what smells so damn good.
Add your Tofurky chick’n and frozen peas. (See? This is easy. You’ve got pre-seasoned, pre-cut “chicken” strips and frozen peas!)
Top with a piece of thawed, frozen, vegan puff pastry cut into the shape of your container and toast in the oven until golden brown.
- 1 shallot
- 1 stalk celery
- 1 medium carrot
- ½ medium onion
- 1 sprig fresh rosemary, finely chopped
- 2 bay leaves
- Big pinch savoury
- Big pinch herbs de provence
- small pinch garlic powder
- salt/white pepper to taste
- 1 package Tofurky lightly seasoned Chick'n Strips
- ½ cup frozen peas
- 1 Tbsp minced garlic
- 2 Tbsp all purpose white flour
- ½ cup vegetable stock
- ½ cup coconut milk
- canned coconut cream or coconut milk to taste
- 1 or ½ sheet thawed frozen vegan puff pastry
- (If your puff pastry is in the freezer right now, thaw it on the counter for 30 minutes while cooking. Ideally it should be thawed the night before in the fridge.)(Also preheat your oven or toaster oven to 400F)
- Sautee mirepoix in light-tasting oil of your choice until soft. (I used coconut oil, you could also use grapeseed or olive oil)
- Add herbs and seasonings until fragrant.
- Add chicken strips and cook until golden brown. Add green peas. Add garlic and cook until fragrant and slightly golden.
- Add flour and stir until mixed everywhere. Cook for 1-2 minutes. This should really thicken up your filling.
- Add stock and stir until thickened. Cook another 5-10 minutes.
- Add coconut milk if desired. (I did and I don't regret it. If you think you have added too much liquid you can try using a cornstarch slurry at this point to thicken it again)
- Roll out thawed puff pastry on floured counter and cut into desired shape. Take whatever container you want to use, lay it on the puff pastry sheet and cut around the container leaving a bit of clearance.
- Fill desired container with chicken pot pie filling. A teacup or cute jar works well here, but you can use a ramekin or anything else oven-safe.
- Brush or dab edges of pot pie filling (on the inside) with cold water and press against the edges of your container. Make sure to cut a small slit in the pastry.
- Cook in a hot (400F) preheated oven or toaster oven until GBD - Golden, Brown, Delicious. If desired, take out a few minutes before finished and brush or dab with butter flavoured olive oil or other tasty oil and sprinkle with salt.
- Let cool 3 minutes before eating.
If you’re a filthy hedonist like myself, you can even brush the top of your pastry crust with some butter flavoured olive oil towards the end of cooking and sprinkle with truffle salt. That brings it to another level.