Tonight, there was a crispness in the autumn air that hasn’t
been around for quite some time, so I knew that we needed something especially
hearty for dinner. Enter a new pot-pie
recipe I found from perusing my library copy of Betty
Goes Vegan!
I’ve mentioned this cookbook, written by Annie and Dan
Shannon, a few times on the blog recently, and I must say I’m still in love
with it. I just adore how so many
homestyle meals can be made vegan with very little trouble; their explorations
are every veg cook’s gain! I have yet to
make a recipe from Betty Goes Vegan that
disappoints; everything I’ve tackled thus far has been pitch-perfect. That’s not due to my cooking skillz, I might
add. It’s just that this book is so
descriptive, so accessible, that it’s hard not to fall right into lockstep with
the Shannons!
Anyway, getting back to tonight’s chik’n pot pie. The Shannons actually have a
similar recipe up on their blog, so I’ll direct you to that if you’re not
interested in the whole cookbook as of yet.
I will say that instead of making my own pie crust, I used a veg version
from Whole Foods, and instead of making my own gravy, I used a vegetarian
mushroom gravy from Safeway. All in the name
of expediency on a Tuesday night!
I heated everything up together and put it into a pie crust,
and then topped the pie with the second crust and baked it for about half an
hour. The crust was nicely browned and
the gravy was bubbling steadily after 30 minutes, so I brought the pot pie out
to cool and, 10 minutes later, dug right in.
Success! I loved how
the flavors mingled and how the gravy served as a binder as well as
seasoning. The peas and carrots, green
beans, celery, and of course the chik’n all went together beautifully and
filled the pie plate perfectly to the brim!
Furthermore, we’ve got plenty of pot pie left for lunch
tomorrow – a fact that we’re both incredibly happy about! We’ll definitely make this dish again; I can
already see it’ll become a fall-and-winter staple!
:)
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