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Week 46: "Turkey" Pot Pie
The Dough:
4 cups Flour
2 TBSP Baking Powder
1 tsp Baking Soda
1 tsp Salt
3 Sticks (3/4 lb) Unsalted Butter
2 Eggs (beaten)
1.5 Cups Oat Milk
1 TBSP Apple Cider Vinegar
Mix your Oat Milk and Apple Cider Vinegar in a small glass and place in the fridge while you prep the rest of the dough. In a large bowl whisk the Flour, Baking Powder, Baking Soda, and Salt together. Cut the Butter into small cubes and incorporate it into the flour mixture with your hands or a pastry blender until you get pea-sized morsels distributed throughout. Stir in the beaten Eggs until combined. Stir in the Milk/Vinegar mixture until it comes together. The mixture will be quite sticky. Store covered in the fridge while you prep the soup mixture.
The Soup:
4 TBSP Butter
1 Yellow or White Onion, finely chopped
1lb Carrots, peeled and thinly sliced into circles
2 cans Young Jackfruit, drained, rinsed, and shredded
1/4 cup Flour
32oz Cream of Mushroom, Cream of Chicken, or "thick" broth soup (we use leftover immersion blended Potato Leek soup)
1 Bag Frozen Peas
Preheat your oven to 375.
In a large soup pot melt the Butter over medium-low heat. Add the Onion and Carrots and saute until tender, about 10 minutes. Add in the Jackfruit and cook an additional 3-4 minutes until it starts to crisp up. Stir in the flour and cook for another minute making sure to scrape the bottom of the pot.
Stir in both broths and bring to a simmer over medium-high heat for 5 minutes.
Remove your soup from the heat and stir in the frozen peas.
Poor the mixture into a 9x13" deep baking dish. You can also split it into 2 deep pie plates. You want to make sure to leave 1" at the top for the dough mixture.
Remove your chilled dough and drop by the spoonful into your soup mixture.
**If you have any leftover dough you can chill the dough and later form it into biscuits and bake at 400 for 17 minutes.
Bake the pot pie for 35-40 minutes until the topping is nicely browned. You may need to put foil on top and bake for an additional 5 minutes to get it to the correct temperature. Dough that contains eggs should temp at 190 for the best texture.
While your pot pie is baking you can work on the mashed potatoes.
Mashed Potatoes:
Peel and halve 3lbs of potatoes, cover with water and bring to a boil.
Cook for 15-20 minutes until the potatoes can be easily pierced with a fork.
Drain the potatoes and add in 1/2 cup of Salted Butter, 1/2 cup of Oat Milk, 1/2 Cup of Vegan Sour Cream, Herbs, Salt & Pepper. Mash the potatoes until smooth.
Put your mashed potatoes in a shallow bowl and scoop your pot pie over the top (ensuring to get lots of biscuit topping!) and enjoy this incredibly comforting winter meal!
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