Vegan Turkey Pot Pie(gluten and soy free)

🌿 RECIPE🌿

Serving Size: 4-5

Prep time: 20 minutes ready in: 1 hour

INGREDIENTS

For the Pie Crust:

3 cups flour (I am using Bob Red Mill Gluten Free Flour)
1 teaspoon salt
1 cup water, cold
5 cup non-dairy butter


For the filling:

1/3 cup olive oil or vegan butter
1/3 cup chopped onion
3 cloves of garlic
1/3 cup flour (I am using Bob Red Mill Gluten Free Flour)
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups vegetable broth
1/2 plant based milk cup milk
1 can (12 oz) northern white beans, drained and rinsed
2 1/2 cups diced cooked vegan chicken or turkey
2 cups frozen mixed vegetables, thawed

INSTRUCTIONS


For the Pie Crust:

  1. In a large bowl, combine flour, sugar, and salt.

  2. Cut in non-dairy butter until mixture looks like breadcrumbs. Add water and mix until the dough comes together into a ball. You might need more or less water so add 1 tablespoon at a time!

  3. divide the dough in 2.

  4. Grease a 9-inch pie plate, roll out dough in between two parchment paper.

  5. Remove the top layer of parchment paper.

  6. Invert your pie pan, over the dough. Carefully flip the pie pan with the dough on top.

  7. Press dough into the bottom and sides of the pie plate. Crimp edges and prick the bottom of the crust with a fork and place in refrigerator until ready.

For the filling:

  1. In 2-quart saucepan, heat oil or butter butter over medium heat. Add onion and garlic; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and plant milk, cooking and stirring until bubbly and thickened.

  2. Next, add in 1 can of white beans. This ingredient is optional but is going to add extra protien, thicken up your gravy and make this dish super creamy.

  3. Transfer mixture to a blender and pulse until smooth. Then move back into the medium pot.

  4. Stir in mixed vegetables and vegan chicken or turkey Remove from heat. Spoon mixture into crust-lined pan.

  5. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

To Bake:

  1. Preheat the oven to 425 degrees.

  2. Bake 30 to 40 minutes or until crust is golden brown.

  3. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

  4. Let stand 5 minutes before serving and enjoy.


Pro Tips:

*Use my Gluten free vegan chicken or turkey recipe for super flavorful and protien packed filling. This can be frozen and de-thawed for use in any recipe.

*You can use marinated jackfruit or store bought brand of for the vegan chicken/turkey substitute.

*A standard 9-inch glass pie plate works best for this recipe.

*Make sure to use cold water when making the crust and that the crust is cold when placed in the oven. This will ensure even cooking and a super flaky crust.

*Use a store bought dough for a quick and easy pot pie.

*To Make Chicken Filling Ahead: prepare as directed in recipe. Spoon into airtight container; cover. Refrigerate up to 1 day.

*To Freeze Filling: prepare as directed in recipe. Cool, uncovered in refrigerator 30 minutes. Spoon mixture into 1-gallon freezer food storage plastic bag, leaving 1/2 to 1-inch at top of bag for expansion; seal. Freeze up to 1 month. To bake, thaw mixture. The bake according to recipe instructions.



🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!