I love chicken pot pie! It’s delicious. But now that I keep kosher, I can only get chicken pot pie in a kosher restaurant (and there aren’t a lot of those in Birmingham, AL). In fact, I have only had chicken pot pie once in the 3.5 years that I have been keeping kosher and that was a few months ago in Chicago. Since then, I have been learning how to cook and I am now skilled enough to make vegetarian chicken pot pie. Hurray!
Kosher Seitan-Chicken Pot Pie for Shabbat!
I based my pot pie off of this recipe from Food.com. I made 2 pot pies in 4.5 inch diameter ramekins, but Marc and I each only ate half before we were full. A 3.5 inch diameter ramekin would have been enough to feed one person.
What You’ll Need (makes 4 pot pies in a 3.5 diameter ramekin)
Crust (This will give you a top and bottom crust. Cut it in half if you don’t want a bottom crust.)
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter
- 2/3 cup milk (I used 2%, but I don’t think skim or whole would change it significantly)
- 1 package of seitan (if you don’t keep kosher and/or you aren’t vegetarian, feel free to replace this with chicken)
- 2 cups water + 2 teaspoons parve chicken-style consomme (you can find Osem brand in most kosher aisles of the grocery store) OR 2 cups of vegetarian no-chicken broth (available at Whole Foods)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1/3 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup milk (again, I used 2%, but go ahead and use what you’ve got)
- 1/2 (16 oz) bag frozen peas and carrots
- 1/2 (16 oz) bag frozen broccoli
Let’s get started!
1. If you have vegetarian no-chicken broth, put 1 cup each into two separate bowls and skip to step 5.
2. If you are making your own parve chicken broth, put 2 cup of water in small sauce pan or in microwave safe bowl and bring to boil.
3. Add 2 tsp parve chicken-style consomme to boiling water and stir to create a parve chicken broth.
4. Divide the broth, so that you have two bowls with 1-cup of broth each. Put one bowl away to use later.
5. Cut up seitan into bite-size pieces and add to parve chicken broth. Cover with plastic wrap and put bowl in fridge. You’ll come back to it later.
6. Combine flour, baking powder and salt
7. Cut up butter and mix with dry ingredients
8. Add milk and stir until the mixture is wet
9. In stand mixer or by hand – knead for 8 minutes or until dough is smooth and loses most of its stickiness
10. Cut dough into 8 pieces (4 bottoms, 4 tops)
11. Place the “bottoms” in the ramekins and flatten them against the sides of the dish to form a crust. It can be easier to partially flatten the dough before putting it in the dish.
12. Put vegetable oil or safflower oil in a frying pan and cook the seitan
13. Melt butter in a large saucepan. Make sure not to burn it.
14. Stir in flour, chopped onions, salt, and pepper.
15. Cook until bubbly. Be sure to stir frequently.
16. Remember that 1 cup of broth that you set aside at the very beginning (in step 1 or 5)? Get it out now. Remove your saucepan from heat and whisk in milk and the 1 cup of broth.
17. Bring the entire mixture to boil and stir until it thickens
18. Add cooked seitan, frozen broccoli, peas, and carrots and stir
19. Preheat oven to 425° F
20. Spoon the filling into ramekins as shown above
21. With a rolling pin or by hand, flatten the remaining 4 pieces of dough into a thin, circular shape to cover the pie. These are the “tops”
22. Place the tops over the pie and pinch together the edges with the bottom crust. Cut an x into the middle of the dough.
23. Bake for 30 minutes until golden brown