Time to try another baking experiment!

I bought some overpriced dairy-free, vegan, made-with-whole-grain organic pot pies a few weeks ago, but they tasted like cardboard. I can to better, I think. This was a messy and time-consuming experiment, so no pics other than the final product. Sorry.

The Non-Recipe:

I bought a 6-pack of foil pie tins and a box mix of Jiffy pie crust. The mix made two 9" crusts, and my guesstimate was six 5" crusts. Sure enough, that was about right.

For the filling, I heated some frozen peas, carrots, zucchini, and corn. There are also some cocktail onions and diced green peppers in there. I had about three cups of diced chicken, because a vegan pot pie is an abomination. I made some gravy using Earth Balance butter alternative and flour with an arbitrary helping from a carton of chicken broth. Seasonings were onion powder, garlic powder, salt, pepper, and thyme.

I also made some instant mashed potatoes for the top crust with dairy alternatives as needed. Six servings according to the box instructions was the perfect quantity for six pot pies.

The Results Are In!

The end product is somewhere between shepherd's pie and chicken pot pie. I was more conservative with the seasonings than necessary, but it's still not bad at all. It is easier to sprinkle on a little extra than to realize there's too much already there! This is definitely worth another go in a more organized fashion. Maybe I'll even bother to try making a meal that is semi-photogenic at some point! It is certainly a hearty comfort food I am glad to be able to eat again.

A big thank you is due to the Mother Thing for helping with this experiment. When I was a kid, I was often on stir-the-gravy or dice-the-chicken duty while she handled the main prep work. The tables have turned now!

I am already pondering improvements. Hmmm... Where did I put the hot sauce...