Nothing says American comfort food quite like Chicken Pot Pie. It’s a great meal to make for a cold winter night, and oh is it indulgent.
My take on the recipe cheats a little. I like to use rotisserie chicken to cut down on time.
- 1/2 a rotisserie chicken, shredded
- 1 cup chopped carrots
- 1 cup green peas
- 1 cup chopped celery
- 1/3 cup butter
- 1/2 chopped onion
- 1/3 cup all-purpose flour
- 1/4 tsp black pepper
- 1 1/2 cups chicken broth (vegetable broth or water will do, even)
- 2/3 cups of milk
- 2 (9 inch) unbaked pie crusts. I like to use the Pillsbury ones.
- Black sesame seeds (optional)
- Preheat the oven to 425 degrees F
- Prepare chopped veggies – set aside
- In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Set aside.
- Take the Pillsbury pie crusts and place one in a pie tin of your choosing
- Place shredded chicken. Pour hot liquid mixture over the top
- cover with the top pie crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape
- If you have extra dough (you shouldn’t – but if you do..) you can braid it and lay it over the top, like I did in the picture. It makes for nice decoration.
- Top with sesame seeds and bake in the oven for 30-35 minutes, or until pastry is golden brown and the filling is bubbly.
- Cool before serving, and enjoy!
The hearty, homey dish you know and love, without the meat! And…just as tasty. I have used this lasagña recipe in the past and have now tweaked it to reflect my mission to eat less meat. Below is the recipe for a vegetarian lasagña, with seitan as a ground beef replacement. You can read about what we think of seitan here.
Continue reading for the recipe!
When we buy meat, we hardly stop to consider where that meat came from. Yes, obviously, it came from some type of animal, but what was involved in the process of getting that meat into your local supermarket and onto your plate? Every year, billions of animals are raised for food under deplorable conditions. They are over-crowded, poorly-handled, and most endure inhumane conditions. Whether we like it or not, that blood is on our hands as consumers.
We have the power to change that. As consumers, what we choose sends a message. So, if we are going to buy meat, we should buy from welfare-certified farms. Similarly, we should try to choose plant-based alternatives when possible. Hani and I have signed the ASPCA’s pledge to shop with our hearts, and so, we are eating plant-based foods whenever possible in order to be more responsible consumers.
Recently, we have discovered Seitan (pronounced “say-tan”). Seitan is “a traditional Japanese food made by rinsing the starch away from wheat and retaining the protein. With an impressively meat-like texture and robust flavor, seitan is both high in protein and low in fat without the cholesterol associated with meat.”We have incorporated Seitan into tacos (recipe posted in this article!) as well as other dishes like lasagna. We find the texture to be impressively meaty and the spices used in Upton’s Naturals (our favorite Seitan brand) make you forget that you aren’t eating meat. As meat-lovers, this substitute rivals meat in both texture and flavor. We don’t feel like we are missing out on anything by using this substitution. I couldn’t tell (especially in the lasagna) that this was a meat substitute, but Hani said he could if he paid close enough attention. With that in mind, he said he would still pick it nine out of ten times over ground beef. We find Upton’s Natural at our local grocery store, Fairway, but if your local grocer doesn’t carry it you can always find it at Amazon (see here).
Continue reading for the recipe!