I'M NO CHICKEN, POT PIE

My family has always loved chicken pot pie but I stopped making it once we stopped eating chicken in our home. I made this dish for my husband using soy curls and we were shocked at how close the flavor was to our traditional pot pie. My husband and my office staff thought the salt amount was just right but it was a bit too salty for my tastes (I used regular vegetable broth, not reduced sodium). If pot pie is your comfort food, you will want to try this recipe. My husband gave this a "very good" rating!

I was inspired by these recipes:

“All Recipes”: chicken-pot-pie-ix.

“Brand New Vegan”: vegan-chicken-pot-pie.

“A Virtual Vegan”: healthy-vegan-biscuits.

Here's how to make oat milk.

Here's a video about cancer risk and chicken featuring Dr. Michael Greger: Chicken Dioxins, Viruses, or Antibiotics?

Ingredients for the soy curls:

1 cup (2oz) Butler soy curls

1/2 cup vegetable broth, regular or reduced sodium depending on your preference and medical issues

1 TBSP reduced sodium soy sauce

1/4 tsp chicken seasoning, I used Butler brand

Other ingredients for the filling:

1/2 cup sliced carrots

1/4 cup sliced celery

1/3 cup chopped sweet onion

1/2 clove garlic, minced

1 heaping cup diced potatoes

2 cups vegetable broth, regular or reduced sodium

2/3 cup unsweetened nondairy milk, I used homemade oat milk

1/4 tsp celery seed

fresh ground black pepper to taste

1/3 cup brown rice flour to thicken (less if want it thinner, or use thickener of choice)

1/3 cup frozen peas if desired (I didn't have any)

Prepared oil-free biscuit dough of your choice

Instructions

1. Whisk together 1/2 cup vegetable broth, soy sauce, and chicken seasoning in a bowl. Break up the soy curls into bite-sized pieces. Add the soy curls to the liquid and stir. Toss occasionally until nearly all the liquid is absorbed by the soy curls. Set aside.

2. Dry saute on medium heat the carrots, celery, onion and garlic until softened. Splash with vegetable broth as needed to keep it from sticking (I used about 1/4 cup of broth total for this).

2. Add potatoes and 1 cup vegetable broth. Cover and simmer on medium-low until potatoes tender, stirring often.

3. Add 3/4 cup broth, milk, celery seed, pepper, and flour (since rice flour does not clump when adding directly to food, I did not have to dissolve it in cold water first). Stir constantly over medium heat until thickens. Add peas (if using) and the soy curls. Mix well briefly over medium-low heat until warmed.

4. Place the mixture in an 8x8 inch 2 quart baking dish. Drop desired amount of biscuit dough on top, spread evenly if preferred.

5. Bake in preheated 375 degree oven for approximately 25 minutes or until biscuits are lightly browned.