For the Soul
Hmmm...mystery meat pie? I hate to disappoint, but the mystery here is that this pie has no meat at all! When I became a vegetarian, I learned to cook meatless versions of my favorite dishes; and, one of the meals I missed most was the chicken pot pie. It was like chicken soup for the soul, only better.
It has all of the same wonderful ingredients of a chicken soup, but with a creamy broth in a flaky pie crust. I missed the chicken pot pie so much, I created my own vegetarian version of the traditional recipe. I'm a busy gal, so I opted to use frozen pie crusts; but to the Southern debutant, feel free to make your own pie crust.
Start with Stock
The first step is to make the thick, creamy vegetable stock for the filling. Begin by melting two tablespoons of butter over medium heat in a medium saucepan. Add one chopped onion, one chopped celery stalk, two teaspoons of sea salt, and one teaspoon of parsley; then, saute until onions and celery are translucent. Add one cup of cream and three tablespoons of flour, one tablespoon at a time, while stirring until smooth.
Next, add your vegetables of choice. I like the good ol' peas, carrots, potatoes, and corn combination traditionally found in the chicken pot pie. I add one diced potato, one diced carrot, half a cup of frozen peas, and half a cup of frozen corn. Bring to a boil, then reduce to low heat. Cover and simmer for eleven minutes until vegetables are tender, then remove from heat and add fresh ground pepper to taste.
Bake until Golden and Bubbly
For my recipe, I use two deep dish, nine inch frozen pie crusts. You may like to make your own pie crust, so follow your heart wherever it may go! If going the frozen pie crust route: remove the pie crusts from their packaging, place one crust in its aluminum pan centered on a baking sheet, and pour the filling from the saucepan into the pie crust on the baking sheet.
Next, moisten the edges of both pie crusts with water, and cover the filled pie with the second pie crust. Remove the aluminum pan from the top pie crust, and crimp the two crusts sealed. Cut two to three slots on the top crust for steam to escape, and place in pre-heated oven to bake on the middle rack at 375°F for one hour until pie crust is golden brown and center is bubbly. Cool completely and enjoy, I promise you won't even notice the mystery meat!
© 2021 Marilyn Prado