Now that we’re in full Autumn weather I was really craving some hearty and savoury pie. A chick’n pot pie will do the trick!
This is a recipe I developed many years ago. I was very proud of it at the time as it was one of the first dairy free creations I attempted (partner allergies). Time to finally veganise it!
I was feeling lazy about the crust, so I used a block of store bought crust, we all have those days! I bet it’ll be even tastier with home made shortcrust.
For the poultry seasoning I used Miyoko’s unturkey spice blend which is a staple in my house. It makes everything from noodles to stews to now pies, taste hearty and delicious. I can’t recommend it enough.
For best results you have to let your pie cool down completely before slicing. I haven’t mastered my pie self control skills yet (I’ll get there one day!) so the filling was a little runny when I sliced it.