Sunday, 15 February 2015

Valentine's day lunch

So I thought I would share the special lunch I made for Valentine's day yesterday. Chicken pot pie is one of Harry's favorite meals, and I've been meaning to try make it for years now. Valentine's day was the perfect opportunity!

I am great at making cakes. I am decent at making cookies.
But I have only made pies a handful of times. And I've never had chicken pot pie, let alone made it.
On top of that, I have a current egg and dairy allergy. So I had to adjust the recipes I used...
But I was determined to make Harry's favorite food.

I used this recipe for the chicken pot pie filling, and used this vegan flaky pie crust.
These were my adjustments (and they worked well):

Vegan Flaky pie crust (doubled):
recipe from
2 ½ cups all-purpose flour 2 ½+ cups light spelt flour
1 ¼ teaspoon salt  1 teaspoon salt
1 teaspoon shiitake mushroom powder (optional)
½ teaspoon onion powder (ground onion flakes)
¼ teaspoon garlic powder
⅛ teaspoon ground pepper
¾ cup (161 grams) or 1 ½ sticks cold Regular Vegan Butter or non-hydrogenated stick margarine, cut into ¼ inch cubes  161 grams Earth Balance vegan spread
6 Tablespoons (81 grams) or ¾ stick cold Vegan Shortening or store bought shortening, cut into ¼ inch cubes
½ cup cold water (I only used half of the liquid! Probably due to the flour change)
3 Tablespoons cold vodka
Refrigerated overnight.

I did have some trouble with this recipe - it was extremely sticky when making (which is why I used half of the liquid) and still relatively sticky when rolling out the next day. I might try with 3 cups of spelt flour next time right of the bat. 
Tip: roll out between wax paper sheets!!

Chicken pot pie filling:
recipe from
2 cups diced peeled potatoes
1-3/4 cups sliced carrots 2 cups sliced carrots
1 cup butter, cubed 3/4 cup mixed coconut oil, Earth Balance vegan spread, and splash of olive oil
2/3 cup chopped onion 1 cup chopped onion
1 cup all-purpose flour 1 cup spelt flour
1-3/4 teaspoons salt 3/4 teaspoon Himalayan salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups milk 1 can coconut milk
4 cups cubed cooked chicken breast (boiled the night before)
1 cup frozen peas
1 cup frozen corn
2 packages (14.1 ounces each) refrigerated pie pastry doubled the vegan pie crust recipe

I also added a bit of oregano and paprika to taste.

I baked at 350F convection for about 35 minutes. (This differed from the recipe.)

The result:
Not the prettiest - but delicious!
The Valentine's chicken pot pie

The second chicken pot pie for my family.
The crust was beautifully flaky and the inside seasoned well. I'll definitely use these recipes again.

Healthy fats:
Personally - I like coconut oil. It has healthy medium length saturated fatty acids much like butter. Used in moderation, I think it's a healthy fat. So I'm happy with my substitution of butter with the oils in the chicken pot pie filling. 
Also, substituting the Earth Balance spread for the margarine stick in the crust recipe was a healthy choice as well. I couldn't find non-hydrogenated margarine (better than hydrogenated) so I bought the Earth Balance spread instead. These are much healthier fats than the processed margarine stick has. In fact, I might try using only the Earth Balance spread in the crust next time to get rid of the yucky hydrogenated fats in the vegetable shortening! Making the vegan butters and shortening as on the crust recipe website would also be a great option.

<3 Jessica


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