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