Everybody needs a little comfort now and then. Especially when the government shuts down. Actually, I didn’t really know what a government shutdown meant or how it started until I found sites that were basically “government shutdown” for dummies. Um, is it just me or does this feel like a squabble between parents that only makes the kids suffer?
This vegan chicken pot pie is comfort food to the max and despite the scary phyllo crust is easy to put together. The more I work with phyllo, the more I love it and realize how forgiving it is despite how much it folds and cracks when I’m assembling it. Oh government, you could learn a thing or two from phyllo.
The phyllo dough (inspired by Ina Garten) makes a crispy yet light buttery crust for the creamy inside which is filled with onions, carrots, peas, thyme and tarragon. For the chicken I used the lightly seasoned Beyond Meat chicken-free strips (which we stocked up on when they were 2 for $5 recently).
Chikin Pot Pie with a Phyllo Crust
- 1/2 large yellow onion chopped
- 8-10 baby carrots chopped (about 1/2 cup)
- 2 cloves of garlic, minced
- 1/2 cup of peas (I used frozen)
- 1/2 package (6 oz) of Beyond Meat chicken-free strips thawed and cut into cubes**
- 1 heaping tbs of vegan butter
- 3 tbs chickpea (garbanzo) flour
- 1 1/4 cup almond milk
- 1 tsp chicken-free broth concentrate (I used Better Than Bouillon No-Chicken Base)
- 1/4 tsp dried thyme
- 1/4 tsp dried tarragon
- salt and pepper
- 6 sheets of phyllo dough with enough melted butter to brush on each
- 8 inch round baker’s pan, lightly greased
I was worried that I would have too much filling for the pan when I made this but it was just enough. There’s room to add more peas, carrots and/or chicken-free strips (or tofu) if you want it really full.
Preheat oven to 375F. Sautee the garlic, onions and carrots in a little oil on medium heat. When the carrots are mostly tender (~8 minutes) add in the peas and Beyond Meat chicken-free cubes and toss with a little salt and pepper. Remove from heat and set aside.
Now onto the sauce, which starts with a mini-roux to make it thick. Using a whisk, melt the butter with the chickpea flour in pot over medium-low heat. It will be super clumpy and thick, but keep whisking until the butter and flour are incorporated well into a paste. Then slowly whisk in the almond milk. Add the chicken-free broth, thyme, tarragon and salt and pepper to taste. Continue whisking over low heat until the mixture simmers and thickens. Stir this mixture into the set-aside sauteed veggies and chicken-free cubes.
Place one sheet of phyllo in the pan and brush with butter. The edges will hang out. Layer another sheet down alternating how it is placed and brush with butter. Continue until all sheets are used. Pour filling in the middle. Fold the hangy off phyllo edges into the center of the pan and brush the top with butter. Bake for 30-35 minutes at 375F. Crust should be golden.
Let cool a little before digging in.
Perhaps I should send some to congress. It’s hard to argue when you have delicious food in your mouth.
**Pressed tofu cubes can replace the chicken-free strips, though I would increase the amount of seasoning if I used tofu and probably saute the tofu separately before adding to the veggies to get a nice crispy outside on it.