American Pie Council

2017 Amateur Entry

 

Chicken Lover's Pot Pie

BOTTOM CRUST:
8 tablespoons vegan butter (1 stick or 4 oz. by weight, recommend Earth Balance)
3 tablespoons vegan shortening (1-1/2 oz. by weight, recommend Earth Balance)
1-2/3 cups all-purpose flour (8 oz. by weight)
One 1-oz. bag plain potato chips, crushed
1 tablespoon organic sugar
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
3 to 6 tablespoons ice cold water

TOP CRUST:
8 tablespoons vegan butter (1 stick or 4 oz. by weight, recommend Earth Balance)
3 tablespoons vegan shortening (1-1/2 oz. by weight, recommend Earth Balance)
1-2/3 cups all-purpose flour (8 oz. by weight)
2 tablespoons organic sugar
1/2 teaspoon onion powder
1/4 teaspoon salt
3 to 6 tablespoons ice cold water

FILLING:
One 9 oz. bag Beyond Meat Plant-Based Chicken Strips, Grilled
2 tablespoons olive oil
2 oz. vegan butter (1/4 stick, recommend Earth Balance)
3/4 cup sweet onion, 1/4" dice (4 oz. by weight, about 1/2 of a medium onion)
1/4 cup celery, 1/4inch dice (1-1/2 oz. by weight)
4 tablespoons Wondra or all-purpose flour (2 oz. by weight)
2 teaspoons Better Than Bouillon No-Chicken Base
2 cups boiling water
1/2 cup carrots, 1/4 inch dice (3 oz. by weight, about 1 large carrot)
1/2 cup baby Dutch potatoes, 1/4" dice (4 oz. by weight, about 4 to 5 baby Dutch potatoes)
1/2 cup peas (3 oz. by weight)
1/4 cup corn kernels (2 oz. by weight)
1/4 cup Italian flat leaf parsley, finely chopped



Bottom Crust: Cut the vegan butter and shortening into 1/2" pieces and chill in freezer at least 10 minutes. Pulse in food processor with flour, crushed potato chips, sugar, onion powder, garlic powder, and salt about 10 times or until crumbly. Add 3 to 6 tablespoons ice water (amount will vary depending on kitchen temperature and humidity) and pulse about another 5 times or until mixture holds its shape when a small amount is squeezed in fist. Form into a 5 inch disc then place in an airtight container and refrigerate for at least 1 hour. Preheat oven to 350F. Separate dough into four equal parts, then roll out about 1/8 inch thick and press into four individual 6 inch ceramic pie dishes. Dock bottom with a fork, line with parchment paper and fill with pie weights. Bake for 10 to 12 minutes or until very lightly browned. Allow to cool for at least 30 minutes.
Top Crust: Cut the vegan butter and shortening into 1/2 inch pieces and chill in freezer at least 10 minutes. Pulse in food processor with flour, sugar, onion powder, and salt about 10 times or until crumbly. Add 3 to 6 tablespoons ice water (amount will vary depending on kitchen temperature and humidity) and pulse about another 5 times or until mixture holds its shape when a small amount is squeezed in fist. Form into a 5inch disc then place in an airtight container and refrigerate for at least 1 hour. Store in fridge until ready to use.
Filling: Heat the Beyond Meat Chicken Strips in the 2 tablespoons of olive oil in a pan over medium heat for about 3 minutes, tossing occasionally. Allow to cool for about 5 minutes, then cut into 1/2inch pieces. Set aside.
Place the vegan butter in a large skillet over medium to medium-low heat, and add onions and celery. Cook about 4 to 5 minutes, then sprinkle Wondra flour and cook another 2 to 3 minutes or until a light brown paste (roux) develops. Add the carrots, potatoes, peas, and corn, and cook another 2 to 3 minutes. In a separate bowl, dissolve teaspoons of Better Than Bouillon No-Chicken Base in 2 cups of boiling water, then slowly whisk into the skillet and cook 5 to 7 more more minutes, or until it becomes a smooth, thick gravy. Remove from heat and stir in the Beyond Meat Chicken Strip pieces and parsley.
Top Crust: Preheat oven to 375F. Roll out the chilled top crust dough to about 1/8inch thick. Using a 7 inch round cutter, cut four circles for the top crusts. Cut out several small decorative shapes in each crust for venting. Fill par-baked crusts with one-fourth of the filling, then top each pie with a top crust, tucking in the edges slightly. Brush lightly with melted vegan butter. Bake at 375F for 45 to 50 minutes or until top crust is nicely browned and filling starts to bubble. Allow to cool for at least 10 minutes before serving.