Monday, 11 December 2017

Rach Eats Lunch: Vegetarian "Chicken" Pot Pie

Chicken pot pie vegetarian recipe

Hello you, it's the eleventh of December, and where am I? Oh, just casually sitting on the sofa, laptop bag, camera bag, notepads and hoodie strewn allll over it. The sun has just come out, the washing is on the line again, and I've been going through a bit of a washing-related maze. First, I folded wet washing ready for drying, then found dry towels in the tumbler, and it's all been a bit of a mess folding and finding washing baskets and all. Literally god knows how we're gonna dry all this stuff, and in what order. Also - why am I so domesticated? Why am I even chatting about laundry and washing baskets and housework? Is it a sign that I'm nearly thirty? Possibly. Most people my age are off out travelling the world, getting married and having kids, and doing a Thirty Before Thirty list. I've been thinking about that, actually. I think I've only got about five items on it and I've already ticked one thing off. I'll talk about that one day. I think I'd actually go viral for it.

So yeah, today's a proper winter warmer. It's vegetarian, yes, it's got lots of winter-y veggies in it, yes, and it's all wrapped up in buttery puff pastry. Oh, and it has a top and bottom too - because apparently just putting pastry on the top is an absolute sin, according to the internet. But have they tried baking a pie with pastry all over it? No? Well then! You can thank me for trying. So... let's do this together, then.

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Vegetarian "Chicken" Pot Pie
It's hearty and delicious, and oh god, I used the word hearty.
  • 1 sheet ready roll puff pastry
  • 125g vegetarian chicken-style pieces
  • 200ml vegetable stock
  • 1 teaspoon salt and pepper
  • 50g frozen peas
  • 1 large handful mixed peppers, diced
  • 1 portion bag microwaveable frozen vegetables
  • 1 teaspoon melted soya butter
Start off by preheating the oven to 180℃ and lining a round cake tin with paper. Do not grease the tin.Cut out a bottom for the pie out of ready roll puff pastry, making sure it's a little bit bigger than the actual cake tin (or pie dish) so that the sides can overlap. Line the bottom of the tin with the puff pastry and bake it in the oven for 10 minutes, just so it can brown a little.Make a top for the pie by cutting around a second cake tin of the same size.Make up the vegetable stock and add to a saucepan, along with the peas. Heat it up until the vegetables are soft. Microwave the frozen vegetables and add to the pan. Stir some more until well combined.Pop the vegetarian chicken pieces in and cook for 15 minutes until piping hot. Pull the pie bottom out of the oven and pour in the pie filling.Finish off by placing the puff pastry pie lid on top of the pie and pressing the edges into place with your fingers. Score a few lines across the top of the lid, brush the top with melted soya margerine, and return the pie to the oven for 30 minutes until completely golden.Remove the pie from the oven, take it out of the tin and serve immediately.
Prep time: Cook time: Total time: Yield: Makes 1, serves 2

Yes, this recipe is just a teeny bit daunting, but at the same time it's ridiculously tasty and I fully recommend it! It's perfect with chips or a bit of mashed potato. Mmm, it is definitely a winter warmer! Give it a go and let me know what you think.

Vegetarian chicken pot pie recipe

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