Do you ever make a dish, and then surprise yourself by how good it actually turns out? That’s how I felt about this one I had good intentions for it, I hoped it would be as good as I imagined, and, as it turned out, it was even better!
I have tried making vegan and vegetarian chicken pot pies and “hot pockets” in the past, and while they were good, I never really knew what to use for the liquidy filling. Cream was not an option, vegetable broth was too thin, and using Nutritional Yeast made it taste cheesy (not bad, but not quite the flavor I was looking for).
As I was planning this one, I knew a few things:
– I wanted it to be a mini pie, so they were individual servings
– I wanted to use veggies with the option of “chicken”
– The crust had to be gluten free
– The filling needed to be a little thick, kind of creamy, and full of flavor, but not cheesy
I found some mini pie dishes (which I am now wanting to use for E-V-E-R-Y-T-H-I-N-G, including a Thanksgiving DIY pie bar perhaps). I grabbed a ton of different veggies, and then the idea hit me. Why not use the Corn Chowder as a base for these little pot pies?
So I did and it blew me away. It wasn’t just good, it was fantastic!
It is also pretty guilt free. These pies are made from wholesome ingredients, tons of veggies, and no heavy creams. They are perfect for a chilly evening, a make-ahead dinner, and are even approved for the 21 Days to Flourish program. They are also easy to adapt is you do wish to use chicken (just add it in!). 
Mini Chickenless Pot Pie:
Makes 4 mini pies
3 cups gluten free flour mix (I use Bob’s Red Mill) OR Spelt Flour ***Amount updated from original post**
1 cup Earth Balance (Vegan) Butter
10 tbsp cold water
1 head cauliflower
2 cups frozen corn
1 cup frozen peas
3 large carrots
1/4 cup onions
1 tbsp olive oil
1/2 cup coconut milk or vegetable broth
vegan shortening or coconut oil to grease pie dishes
*optional “chicken” (I use beyond meat grilled strips) or chicken cut into cubes.
Preheat your oven to 35o degrees. Steam cauliflower in a large pot (I use a crab pot) until soft. While steaming, heat olive oil in a large pan on medium-high heat. Add chopped onions, corn, peas and carrots to the pan. Saute until soft. Add in vegetable broth or coconut milk. Once cauliflower is soft, add it to the pan and mash it until it breaks into little pieces. Once cooked, set aside.
In a large bowl, combine flour and butter. Start to knead the butter into the flour to break it apart. Add the water and continue kneading until a dough forms. It should be firm, unsticky, and not crumbly. Separate into 8 tiny balls. Sprinkle some flour on a clean, flat surface and on a rolling pin. Roll out four of the balls, one at a time, and place them into your pie pans. You’ll want to keep them kind of thin, without them breaking apart. If your crust cracks, it’s ok, just press it back together.
Fill each pie dish with your veggie mixture. If you want, top with “chicken”, or chicken. Roll out each of the other pie crusts and carefully place on the top of the pies. Pinch the edges together to seal your pie. Take a fork and poke holes in the top of your pie to vent. Place on a cookie sheet and pop into the oven. Bake for 30-40 minutes, until your pie crust is cooked, but not burnt. Let your pies cool for 10 minutes. To serve, flip upside down and remove from pie pan. Enjoy the healthy, delicious and cozy dinner.
What is your favorite meal to make when it gets chilly?
Peace and Love,
Jessi
PS There are still openings in the 21 Days to Flourish program! You’ll get recipes (such as this one!), workouts, and techniques to get you healthy now and well through the holiday season. Sign up soon, it starts on Monday!
