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Chickenless Chestnut Pot Pie Recipe

Ingredients

How to make it

  • Prepare the dough:
  • Combine flaxseed and hot water in a small dish, set aside to cool completely.
  • Place flours into a mixing bowl.
  • Cut in shortening until mixture resembles coarse meal.
  • Add cooled flaxseed mixture and mix in.
  • Combine vinegar and ice water and slowly add it to the flour, mixing until it just comes together. You may not need all the water.
  • Wrap dough in cling film and refrigerate 12 hours.
  • Heat the oven to 375F. Line two (individual-sized) deep-dish pie plates with pastry, reserving some for the tops. Set aside.
  • Combine TVP and poultry seasoning in a small bowl.
  • Cover with boiling water and allow to stand 15 minutes. Drain well.
  • Chop the chestnuts and add to the TVP mixture, set aside.
  • In a small saucepan, melt butter.
  • Add flour and cook, stirring constantly, for 4-5 minutes.
  • Whisk in milk and water, followed by garlic, paprika, rosemary leaves salt and pepper. Bring to a simmer, stirring.
  • Add carrot and beans.
  • Cook until carrot is mostly tender and sauce is thickened.
  • Divide the TVP / chestnut mixture between the pie shells, top with even amounts of the white sauce filling.
  • Roll out remaining reserved crust and top the pies, cutting slits in the top for ventilation.
  • Bake 20-25 minutes, until golden and bubbling.
  • **Note: you can freeze these prior to baking and bake from frozen - 375F for 35-40 minutes or until crusty and heated through.***

Reviews & Comments 3

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    " It was excellent "
    bluewaterandsand ate it and said...
    Fantastic recipe, JoJo!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefelaine ate it and said...
    JO JO ! Long time no see! GREAT to see you back in action!! How have you been? Thanks for another great recipe, and HIGH FIVE! :+D
    Was this review helpful? Yes Flag
  • jo_jo_ba 15 years ago
    Amount Per Serving
    Calories: 539.7
    Total Fat: 34.7 g
    Cholesterol: 34.6 mg
    Sodium: 151.6 mg
    Total Carbs: 43.0 g
    Dietary Fiber: 8.8 g
    Protein: 18.9 g
    Was this review helpful? Yes Flag

The Cook

jo_jo_ba Oshawa, CA

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