every christmas since the beginning of time has been spent at my grandparents home… until this one. and every christmas has been an elaborate affair until… you guessed it. while past holidays were filled with beautiful table settings, 3 hour meals and a dessert table that would knock your socks off, christmas 08 for us is remarkably casual – not because my grandmother has given up on her grand fetes, but because nadim & i were here in l.a. – just the 2 of us.

los angeles has been a bit gloomy for the last day or so (though people still insist on wearing shorts) and we’ve been in the curl-up-on-the-sofa-and-watch-movies mood… so comfort food seemed to be in order. though i don’t believe i’ve ever had the meat-driven chicken pot pie (been a veg for 24 years) and just the term “pot pie” has never appealed, but i devised a from-the-hip recipe for a vegan version anyway. i have to say, it was really damn good!

VEGAN “CHICKEN” POT PIE for 4

1 package of all-purpose baking mix (I used marie calendar’s organic)

1 package vegan “chicken” bits (I used vegefarm tenders)

10 ounces mushrooms (I used cremini & button)

1 cup corn (fresh or frozen)

1 cup peas (fresh or frozen)

1 cup celery, chopped

1 cup carrots, chopped (i opted not to include potatoes… your call.)

6 cloves garlic, minced
generous pinch cayenne pepper

salt to taste
fresh pepper to taste
4 tablespoons flour
1.5 cups vegetable broth
2 tablespoons dry sherry
3/4 cup soy creamer or full-fat unsweetened soymilk

Pre-heat oven and follow conventional directions for “chicken” bits.

While tenders are cooking, trim and discard the mushroom stems and chop the mushrooms, celery and carrots into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, carrots, celery, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices.*** Add corn & peas. Whisk the flour into the vegetable broth and add to the veg mix along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Add “chicken” bits and cook 2 more minutes, stirring often.

***While mushrooms, carrots & celery are cooking, prepare baking mix – following the biscuit directions, divide into 4 parts and work each quarter into flat rounds on a large, greased baking sheet and bake for 8-10 minutes until top is browned.

Scoop “chicken” & vegetable mix into large soup bowls and top each with a biscuit round, serve immediately. Bon Appetit!

We paired it with a lovely bottle of Ceago Sauvignon Blanc and followed it by indulging in some Fabe’s blueberry pie and It’s Soy Delicious vanilla “ice cream”. Seriously… yum!

xo db