Quote:
Originally Posted by
doctorjenÂ

Nick - mm, chicken pot pie. Can you shoot me the recipe?
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Okay, Chicken Pot Pie (with vegan and gluten free variations): (This recipe contains no cream-of-anything soup or commercial/processed ingredients other than tofutti sour cream).
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Ingredients (for the innards):
1 onion, diced
1-2 potatoes, peeled (if you want to) and diced
a few carrots, peeled and chopped
1-2 cups petite peas (I like the Trader Joes frozen petite peas)
Any other vegetable you have on hand and want to get rid of, EXCEPT for leafy greens which don't work so well
Olive oil
3 rounded TBSP cornstarch
2 1/2 cups chicken or vegetable broth
2-3 cups diced cooked turkey or chicken (I make two separate 'pies' -- a larger one with meat, and a smaller one without. Both are gluten free and one is also vegan)
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Ingredients for mashed potato crust:
4-5 large potatoes, peeled, chopped and boiled
olive oil
vegetable or chicken broth
tofutti sour cream
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Directions:
Sautee the onion in olive oil til it's getting soft. Add the carrots and potatoes and put the cover on the pan; let them cook until they're all firm/soft (not mushy). Add the peas and any other veggies that don't need as much time (today I added some diced butternut squash I had on hand; I've also put in sweet potato, which I add at the same time as the white potato; or celery; mushrooms, etc.). Â
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Dissolve/whisk the cornstarch into the COLD veggie or chicken broth. Cornstarch does not dissolve well or work as a thickener when added to hot ingredients. Ask me how I know this. 
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Pour the broth/cornstarch into the vegetable mixture and stir occasionally until it gets thick and creamy.
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Meanwhile, set aside a pan or deep casserole dish and spray it with nonstick spray. If you're using meat, you can add it directly to the dish or add it to the veggie mixture on the stove if you don't need to separate your pies for carnivorous vs. vegetarian family members. It all gets mixed together anyway so it doesn't really matter if you add it on the stove or later. When the veggie mixture is smooth and creamy and a little thick, add it to the casserole dish.
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For the crust, boil the potatoes til very soft. Then drain them, and add in some olive oil, broth, and tofutti sour cream and whip until you get the consistency you like with mashed potatoes. Add salt and pepper to taste.
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Dollop the mashed potatoes over the top of the veggie/chicken mixture in the casserole dish at different intervals spread out. Then take a spatula and sort of gently spread them so they form a layer on the top. If you add them all in one place you'll end up mixing it into the chicken/veggie mixture and not getting a crust.
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If you are NOT gluten free, you can add a pastry crust on top. You can make your own or take a short cut, which is the Pillsbury Crescent Rolls in the blue cylinder can. They are not so healthy but they are downright delicious and you just spread it out right over the top of the pot pie rather than rolling them up into rolls.Â
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Bake at 350 til the top looks brown/starts to crust.
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Yum. 
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