"Chicken" Pot Pie
AmericanMainshigh proteinvideocomfort foodmake ahead
TOFU+20g protein
Recipe by Nikoleta · @surovadcerka
A pot pie is a stew with a lid, and both halves have to be right. The filling here is soy strips soaked in hot broth, squeezed dry, tossed with oil and poultry seasoning, then seared until properly browned before they go anywhere near the sauce. That searing step is easy to skip and it's the difference between soy strips that taste like something and soy strips that taste like nothing.
The rest is carrot, potato, mushrooms and peas simmered in broth and plant cream, thickened with a cornstarch slurry at the end so it sets under the pastry instead of soaking into it.
Puff pastry on top, edges pressed down, pricked with a fork, thirty minutes at 200 °C. Four servings, and it reheats better than most things.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
filling
- 2 tbsp oil
- 1/2 onion
- 4 cloves garlic
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 4 sage leaves
chicken
- 100 g soy strips (TVP)
filling
- 2 carrots
- 150 g All-purpose potatoes
- 100 g button mushrooms
- 400 ml vegetable broth
- 100 ml plant-based cooking cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 60 g frozen peas
- 4 tbsp cornstarch
- 100 ml water
- 200 g vegan puff pastry
chicken
- 1 tsp chicken spice mix
- 1 tbsp oil
Contains: celery, gluten, soy
How to make it
Nutrition
520Calories
20 gProtein
51 gCarbs
26 gFat
9 gFiber
per serving
