Vegan Chicken Pot Pie with a Flaky Phyllo Crust - Luminous Vegans

By andreajayros

Ingredients

• 1/2 large yellow onion chopped
• 8-10 baby carrots chopped (about 1/2 cup)
• 2 cloves of garlic, minced
• 1/2 cup of peas (I used frozen)
• 1/2 package (6 oz) Butler's soy curls marinated in curry and broth and cut into cubes**
• 1 heaping tbs of earth balance butter
• 3 tbs chickpea (garbanzo) or other flour
• 1 1/4 cup soy milk
• 1 cube not chicken Bouillon Base)
• 1/4 tsp dried thyme
• 1/4 tsp dried tarragon
• salt and pepper
• 6 sheets of phyllo dough with enough melted earth balance butter to brush on each
• 8 inch round baker’s pan, lightly greased

Details

Servings 1
Adapted from luminousvegans.com

Preparation

Step 1

This vegan chicken pot pie is comfort food to the max and despite the scary phyllo crust is easy to put together. The more I work with phyllo, the more I love it and realize how forgiving it is despite how much it folds and cracks when I’m assembling it. Oh government, you could learn a thing or two from phyllo.

Preheat oven to 375F. Sautee the garlic, onions and carrots in a little oil on medium heat. When the carrots are mostly tender (~8 minutes) add in the peas and Beyond Meat chicken-free cubes and toss with a little salt and pepper. Remove from heat and set aside.

Now onto the sauce, which starts with a mini-roux to make it thick. Using a whisk, melt the butter with the chickpea flour in pot over medium-low heat. It will be super clumpy and thick, but keep whisking until the butter and flour are incorporated well into a paste. Then slowly whisk in the almond milk. Add the chicken-free broth, thyme, tarragon and salt and pepper to taste. Continue whisking over low heat until the mixture simmers and thickens. Stir this mixture into the set-aside sauteed veggies and chicken-free cubes.

Place one sheet of phyllo in the pan and brush with butter. The edges will hang out. Layer another sheet down alternating how it is placed and brush with butter. Continue until all sheets are used. Pour filling in the middle. Fold the hangy off phyllo edges into the center of the pan and brush the top with butter. Bake for 30-35 minutes at 375F. Crust should be golden.

**Pressed tofu cubes can replace the chicken-free strips, though I would increase the amount of seasoning if I used tofu and probably saute the tofu separately before adding to the veggies to get a nice crispy outside on it.