Post 3; Chick'n pot pie and Chick'n noodle soup

                            "Chicken pot pie sounds pretty tasty right about now."

                                                 —A Hogwarts student

                          

                      "The chicken noodle soup we had for lunch today was excellent!"

                                                  —A Hogwarts student

In my haste to pick a recipe I failed to notice the source of the quote for either recipe( Harry Potter and the Philosopher's Stone (video game) oops) since they weren't from the films or books  and since the one really isn't a recipe  I'll post about both now. I made both meals since my kids will not eat a pot pie, not before we were vegan and not now. Although they did try it and conceded it wouldn't make them sick with the saddest of faces they asked if this was really dinner. I'm not sure why I remember loving them as a child heck I would have been happy having them three times a week. This may not be perfect yet, but it certainly wasn't a challenge to eat! It does still need some tweaking so if you try it play around with different spices. The "gravy" could have been to blame for the "not quite rightness" of it but I like the idea behind it and will keep trying!

                          Deep dish Chick'n Pot pie 

 

Ingredients:

filling:

1.75 cups small pieces of Chicken Seitan from Cookin Crunk by Bianca Phillips

8oz halved and sliced button mushrooms

1 large onion finely diced

2c. vegetable broth no salt added

1.5c halved and sliced carrots

1/2c celery sliced

1/2c green beans sliced 1/4-1/2 in in length

1/2c peas (frozen ;)

2c diced potatoes (about)

2Tbsp parsley

1/4tsp pepper

1/2-1tsp salt

1tsp fine diced fresh rosemary

1Tbsp fresh thyme

1-2 tsp oil /or broth to sauté

All veg aside from mushroom and onion.

          Gravy:
           1.5c great northern beans
           1/2 tsp Better Than Bouillon, No Chicken Base
           1Tbsp nutritional yeast
           1Tbsp fresh thyme
           1c No salt added veg broth
           1tsp garlic powder, ours is pretty mild in taste if you're is strong to you use less you can always add more if needed.

           Pastry:
           2c plain flour
           5oz butter/shorting/coconut oil (refined!) etc.
           4Tbsp warm water
           1Tbsp apple cider vinegar
           unsweetened unflavored nondairy milk for brushing

Method:

In a deep heavy bottomed pan add oil, onion and mushroom cook till edges are browning.

Add remaining ingredients aside from seitan and mix, bring to a boil cover reduce heat to med and cook 15 min turn of heat but leave covered.

After cooking.

  While the filling is cooking add all gravy ingredients to blender and blend till smooth adjust spice and amount of liquid if too thick. Set aside.

To make the crust put flour in bowl add the oil and rub in with your fingertips until it resembles fine breadcrumbs. Add water and vinegar and quickly work together, add more water if too dry. Form into two smooth dough balls and wrap in plastic wrap, refrigerate 30 min.

Uncover filling add gravy and seitan adjust seasonings and allow to cool. Preheat oven to 400F

On a lightly floured surface roll out half the dough until large enough to line pie pan. You can also roll between two sheets of wax paper or parchment paper if you'd rather a "cleaner" look.  Add bottom later to pan make sure there aren't any tears and fill with the filling. Roll the second piece if you want to cut out a star or other shape do it now I didn't have a cutter so I used a butter knife. Moisten the edges of crust and cover the pie gently pinch to seal. Make sure to add a few vents like I did or simply with a knife tip. Brush top with milk and bake 25 min. mine wasn't done so I brushed it once more and baked another 15 min but this was deeper than I normally make them.

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                           Part two  Chick'n Noodle Soup 

2.5 quarts water (you may need to add more later)
1tsp Better than Bouillon, No Chicken Base
1/2 small/med onion diced

  A glass quart measuring cup FILLED to the top with (top to bottom) celery, potato, carrot, and mushrooms.

2-3 Tbsp. dried parsley
¼ tsp black pepper
1/2 package-estimated- of gluten free corn and rice pasta:

1/3 cup frozen peas
3/4cup Chicken Seitan from Cookin Crunk
Throw everything in the pot  except peas and seitan and let boil 15-20 min add the noodles and cook 10 min add more water if needed. Add peas and seitan and let sit a few min until pasta is tender. This is a super-fast and simple since I was making the pot pie at the same time, normally I’d make my own broth for a soup but we didn’t have it.

Tomorrow I'll have a book food item. ;)