35 Min


INGREDIENTS: MEASURE: PIE FILLING Gardein® Chick’n Breast 10 oz Canola oil 3 tbsp Sea salt 3/4 tsp Ground black pepper 3/4 tsp Nutritional yeast seasoning 1 tbsp Earth Balance® Original Buttery Spread 3/4 cup All-purpose flour 1/4 cup Yellow onion, diced 1 cup Carrots, peeled and diced 1 cup Fresh thyme, minced 3/4 tsp Sage, minced 3/4 tsp Vegetable stock 6 cups Peas 1 cup Tamari soy sauce 1 tbsp VEGAN PUFF PASTRY Bread flour 1-1/2 cups All-purpose flour 1-1/4 cups Salt 1-1/2 tsp Earth Balance® Original Buttery Spread, cut into 1/2-inch pieces 1/2 cup Ice-cold water 1 cup Lemon juice 1-1/2 tsp Earth Balance® Original Buttery Spread, cut into 1/2-inch pieces 1-1/4 tbsp Vegetable shortening, cut into 1/2-inch pieces 1/4 cup All-purpose flour 1/4 cup


VEGAN PUFF PASTRY – For the dough: Add the bread flour, 1 ¼ cups of the all-purpose flour and 1 1/2 teaspoons salt to a medium mixing bowl and whisk to combine. Use a pastry cutter to cut in ½ cup Earth Balance pieces until the mixture has pea-sized chunks. Slowly add in the ice-cold water and lemon juice and mix using a wooden spoon until just combined and the butter pieces are no longer visible. Transfer the mixture to a clean counter and quickly knead until the butter starts coming off in your hands, about 1 minute. If the dough is initially too wet, add up to ¼ cup of all-purpose flour in 1 tablespoon increments until you get the desired texture. Shape dough into a ball and use a sharp knife to cut an “X” into the top, extending halfway through the dough. Cover with plastic wrap and refrigerate for at least two hours. For the vegan butter square: Add 1 ¼ cups Earth Balance pieces, shortening pieces and ¼ cup all-purpose flour to a medium bowl and mix on low until just combined. Place the mixture on a sheet of plastic wrap and use a bench scraper to shape to a rough 6×6 inch square. Wrap the vegan butter square in the plastic wrap and shape it to a more accurate square. Refrigerate for at least one hour. Place the dough on a lightly floured surface, coat your rolling pin with four and roll out along the “X” to create a 12-inch square. Remove the vegan butter square from the plastic wrap and place it diagonally on top of the dough. Fold the corners of the dough over the vegan butter square as if you’re wrapping it like a gift. Pinch the dough ends together to seal. Use a rolling pin to lightly beat the dough, starting from the center and working your way towards the edges until the square becomes bigger. This helps make the fat pliable so it can be rolled with the dough. Carefully roll the dough out to 14-inch square. Feel free to dust the dough with flour if it begins to stick to anything. Fold the dough in three folds like a tri-fold business letter. This is known as a turn in the laminated dough world. Now turn the dough 180 degrees and fold it in three folds again so it turns into a square. This counts as another turn. Wrap the dough in plastic wrap and refrigerate for at least one hour. The refrigeration allows the fats to solidify and the gluten in the dough to relax. This causes the dough to become more pliable and elastic while maintaining its strength. Now is a great time to take a break for a day or so. Repeat this step two more times so you have a total of 6 turns. It’s important to not let the dough sit in the refrigerator for more than 3 days because it can start to discolor. PIE FILLING: Sauté Gardein® Chick’n Breast, according to package directions. Season with salt and pepper. Remove from pan and set aside. To make roux: Melt Earth Balance in a sauté pan, add 1/4 cup flour and whisk constantly until light brown in color. Cool and set aside. In a stock pot, cook onions in canola oil for 3 min and add carrots, sage, thyme, salt and pepper. Continue to cook for 5 minutes. Add already boiling stock and simmer for 5 minutes; whisk in yeast flakes. Add the roux a bit at a time and continue to cook as sauce begins to thicken. Cut Gardein Chick’n Breast into cubes and stir chick’n in along with tamari and peas. Pour mixture into a large shallow pan to cool. Once mixture is cool, pour into individual ramekins, glass pie pan or small casserole dish. CHICK’N POT PIE: Cover mixture with puff pastry (be sure to leave a small excess of pastry for folding and fluting of the edge) and seal edges. Cut small slits. Bake for 35 min or until internal temperature reaches 165°F.

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