This vegan one-skillet chicken pot pie is the perfect hangover food and is very easy to do. It’s so easy I made it drunk while filming a video!

This recipe has adjusted amounts so that you don’t end up like me with too much filling for your tiny cast-iron skillet. Also, I really recommend a cast iron skillet for this recipe because it goes in the oven and is perfect for searing.

Also, this a veganized version of Tasty’s One-skillet Chicken Pot Pie

(Vegan) Once-Skillet Chicken Pot Pie

2018-04-03 13:51:32

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Ingredients

1. 13 g (1 tbsp) of olive oil
2. 1 package of Tofurkey lightly seasoned Slow Roasted Chik'n
3. 60 g (½ a unit) of white onion, chopped
4. 10 g (2 cloves) of garlic, minced
5. 150 g (1 cup) of gold potato, cubed
6. 150 g (1 cup) of frozen peas and cubed carrots
7. 25 g ( 3 tbsp) of flour
8. 50 g (4 tbsp) of margarine
9. 375 g (1 and 1/2 a cups) of vegetable broth
10. 1 sheet of store bought puff pastry, thawed
11. salt & pepper to taste

Instructions

1. Preheat oven to 400˚F
2. In a cast iron skillet, cook the chick'n with the oil. Remove from the pan.
3. In the same skillet, sauté the onions and garlic.
4. Add potatoes and cook for about 5 minutes.
5. Add the peas and carrots and cook for one minute
6. Add the margarine to the veggies cooking.
7. Once melted, add the flour and stir until well incorporated.
8. Add the broth to the skillet and stir until the mixture starts boiling and thickening.
9. Put the chick'n back in the skillet
10. Season to taste and remove from heat.
11. Cut a circle the size of your cast-iron skillet on your sheet of puff pastry.
12. Place the pastry over your skillet filled with the pot-pie mixture , pinch the side along the edge of the skillet and make a hole in the center of the dough for ventilation.
13. Bake for 25-30 minutes or until golden brown.
14. Enjoy.

Adapted from Tasty

Adapted from Tasty

The Berry Baker https://berrybaker.ca/

Still hungry? Try these other Berry Baker recipes.

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