Chicken not-pie

Oooh I remember those sundays when my mom would throw a few chicken pot pies in the oven, and put on a good disney movie, and we'd all pile up in one bed and well..... just eat!  It seems like every good memory has a food involved.  I suppose that's why we're all so familiar with the term "comfort food".  This is definitely a comfort food for me.  I'm so happy to offer my children a vegan version with all of the creamy richness, and awesome cuddling to go with it!  This is no robust or eccentric casserole, it's a basic creamy pot pie, minus the chicken, that can be tweaked how you like.  The trick to the perfect pot pie is to get the salt balance right.  This recipe makes two casseroles.  One for now, and one to freeze.  I'm all about time management.  If you only want one, divide each ingredient in half and keep in mind you'll only need one pot/dish to complete.  Get ready to cuddle.   ♨ = ♥

(GF) Gluten Free Variation:  To make this dish gluten free, you can easily leave off the pizza dough, and bake for 45 minutes to set.  Or you can find gluten free pizza dough mix at your grocer or health food store (such as Arrowhead Mills) follow the directions, and simply place your dough on top, instead of the canned dough.  Also, make sure your meat substitute is gluten free, like "Butler's soy curls", or leave it out.

Ingredients:

8 cups of the vegetables of your choice, potatoes and carrots are important for this nostalgic dish (use 2 bags of Vegetable soup/stew mix found in the freezer aisle, if you don’t have time to chop veggies)

(cubed potatoes, carrots, diced onion, peas, corn...etc. Be creative!)

2 cups of Rice

2 tsp. salt

2 Tbs. olive oil (or coconut)

2 “pizza crusts” (they come in canisters, I use Pillsbury “thin” crust)

1/5 Cup of  shredded “Daiyah” Vegan Chedder cheese (OPTIONAL)

1 Cup of meat substitute (Morning star chickn strips cubed, TVP, soy curls, I use whatever I have on hand)(OPTIONAL)

1/4 stick Vegan Margarine (such as “Earth Balance”)(OPTIONAL, just makes it creamier)

4 Cups of “Cream sauce”

To Make Cream sauce blend the following on high for 2 minutes until smooth (rub between thumb and finger to test grity-ness) Blend with just 2 cups of water to start with, then add 2 after a minute (helps smooth faster)

1 Cup of cashews (raw or roasted)

2 Tbs. Chicken-like seasoning ( I use “Country Life”, but you can purchase any type at a health-food store, or there are recipes to make your own all over the internet)

1 tsp. salt (or more to taste)

1.5 tsp. garlic powder

4 tsp. onion powder

2 Tbs. cornstarch (thickens the cream)

3.5 Cups (total) water (Your liquid in the blender should equal 4 Cups after blending

Directions:

~Get out two large pots.  Boil your vegetables and alternative meat with 1 Tbs. salt in one pot.  Boil your rice with 2 Tbs. olive oil and 1 Tbs. salt in the other.

~Once both are soft,(about 25 minutes) drain excess water off, and combine all in one of the pots

~If you choose to use the optional “Daiyah cheese” and the margarine, mix in now along with your blended Cream Sauce until thoroughly mixed, and margarine is melted

~Spray two large casserole dishes with oil (I use a misto-sprayer with organic olive oil)(don't forget to use a freezable/disposable dish for the one you're going to freeze)

~Taste your mixture to see if you need more salt (add by half tsp.s if it’s too bland)[THIS WILL MAKE OR BREAK the dish!]

~Pour half the mixture into one dish, and half into the other dish

~Bake both for 20 minutes on 350 degrees to set the mixture

~Remove from oven and roll out your “pizza crust” over the top of each casserole (CAREFUL it’s hot!)

~ Cut a few slits in dough with a knife, and finish baking according to the pizza crust directions (usually 13 minutes on 425 degrees)

~Remove from oven when crust is tan and crispy! Serve warm and gooey, or freeze for later. (reheat after thawed on 350, covered for 20 minutes)