Saturday, December 3, 2016

Day 338 Unchicken Pot Pie with Cheesy Crust

Unchicken Pot Pie and Cheesy Crust

4 Cups of Unchicken Breast, chopped (Day 337)
1 Tomato, chopped
1/2 Celery, chopped
1 Onion, chopped
1/2 Cup Parsley, chopped
1 Cup Mushrooms, sliced
1 Tablespoon Shortening
3 Cups Veggie Stock
1/2 Cup Flour
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper

Cheesy Crust

1 1/4 Cups Flour
1/4 Teaspoon Salt
1/3 Cup Shortening
3/4 Cup Vegan Cheddar Style Cheese, shredded
1/4 Cup Cold Water
Cheesy dough

1.  Crust:  Combine flour and salt, cut in shortening with pastry blender until mixture resembles corn meal.  Stir in cheese. Add water a tablespoon at a time, mixing with a fork until moistened.  Roll dough into a ball. Refrigerate for 30 minutes.
Chopped Unchicken

2.  Cook the unchicken, tomato, celery and onions in the shortening until tender. Add the stock, parsley and mushrooms and cook till heated through.

3.  Add some of the heated stock to the flour and mix until there are no lumps.  Pour the mixture back into the pot.  Season with salt and pepper.

4.  Roll 3/4 of the dough out.  Line the bottom of a casserole dish.  Pour in the chicken mixture.  Top with the remaining dough.  The dough can be rolled out or cut into shapes with a cookie cutters.  Not all of the chicken mixture should be covered so that steam can be released.
Crust lined casserole dish

5.  Bake at 400 for 30 - 35 minutes.

Pairs well with Deutz Champagne Brut

Soundtrack Hamilton Mixtape - Various Artists

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