Creamy vegetable and vegan chicken pie.
I’m feeling the winter comfort foods calling me. A steaming hot pie really hits the spot on a cold night… I just missed the cold night part.
You can fill your pie with all sorts of delights, but I had the ing; carrots, green beans, mushrooms, sweetcorn, peas, onions, garlic and some homemade vegan chicken. I even had the joy of using veg I had grown myself from the garden.
???? start by melting a generous knob of vegan butter in a large pan, add the more robust chopped veg and garlic with a pinch of salt and sauté for ten minutes or until they begin the colour. Save things like sweetcorn and peas for now.
????add two tbsp of plain flour and mix well into the veg and butter, cook for two minutes. Add vegan milk bit by bit until you make a thick white sauce. Add two bay leaves, dried chervil and a generous pinch of black pepper.
????Finally add a little miso paste and chicken flavour stock or mushroom stock with a little water to add some oomph to the sauce, and peas and sweetcorn if using.
????once your pie mix is cool, roll out puff pastry (a lot of shop bought ready rolled pastry is vegan), grease a pie tin and lime with pastry. Fill generously with pie mix, and top with the rest of the pastry, pinch the edges together and cut any excess pastry away.
????brush the top with vegan milk, pierce the lid a few times to allow steam to escape during cooking. Pop into a hot oven (about 200c) until piping hot throughout and a lovely golden brown. ????