MEATLESS MONDAYS - Ellen and Chef Roberto Martin: Vegan Pot Pie
It didn't last long, our most beloved cooking show and personailty is back. That's right, Ellen and her personal chef Roberto Martin grace our section again. This time, Ellen and Chef Roberton bring us a Vegan Chicken Pot Pie.
This looks so amazing, and easy to make too. For those of us that live in colder climates over this
period, this dish would surly keep us warm.
Enjoy!
Ingredients:
VEGAN POT PIE
1.5 Tablespoon olive oil
2 cups diced onion
1 cup celery
1 tsp. minced garlic
4 Tablespoon organic all-purpose flour
1 ea. 10oz bag organic frozen peas and carrots
2 cups “chicken” chicken stock or strong vegetable broth
2 cups diced “Gardien” chicken scallopini
1 package Pillsbury pie crust
Melted vegan butter as needed
Directions:
Using a small stock pot, heat oil and sauté onion and celery until translucent.
Add garlic and sauté two minutes more.
Add flour and stir with a wooden spoon until well incorporated.
Pour in stock and stir.
Simmer until filling has thickened.
Season with salt and pepper to taste.
Add remaining vegetables and Gardien and stir.
Roll out pie crust and cut it about 1/2 an inch larger than the ramekin you are using. Rub top side of crust with a little melted butter. Place filling in ramekin and top with pie crust.
Bake in pre-heated 420° oven for 15-20 minutes until crust is golden brown. Makes 4 oz. pies.
