Recipe

Chickenless Chestnut Pot Pie Recipe

	Jo_jo_ba / All my dishes 11 months, 1 week ago Eating vegetarian was never easier, or tastier! A delicious alternative to meat pot pies, these individually-sized pastries hold a creamy filling of soy protein, chestnuts, carrot and green beans. The buckwheat crust adds a great flavour to the mix! ... More Prep:780m Cook:25m Servings:2	Jo_jo_ba
	nutty chickeny herby salty peppery creamy milky buttery thick comforting rich veggie garlicky chestnuts fall winter potpie chicken vegetarian milk tvp soy roux

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Fans

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Ingredients

---Crust---

1/2 tsp ground flaxseed

1/2 tbsp hot water

4 tbsp flour

2 tbsp buckwheat flour

3 1/2 tbsp shortening

1 tsp vinegar

1 tbsp ice water

---Filling---

1 1/2 oz (dry) TVP chunks

1 tsp poultry seasoning

10 chestnuts, roasted

2 tbsp butter

1 1/2 tbsp whole wheat flour

2/3 cup 1% milk

1/2 cup water

1/2 tsp garlic powder

1/4 tsp paprika

1 sprig rosemary, stemmed

salt and pepper to taste

1 medium carrot, diced

2 oz green beans, diced

Directions

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.***

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Comments

jo_jo_ba 11 months, 1 week ago said:
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

chefelaine 11 months, 1 week ago 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

bluewaterandsand 11 months, 1 week ago said:
Fantastic recipe, JoJo!

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