Making a VEGAN CHICK’N POT PIE from scratch with homemade VEGAN PIE CRUST

I couldn't find any plant based chicken pot pie recipes that were completely from scratch...so here is mine! Even if you don't make the whole thing, the pie crust recipe alone would work perfectly for any other pie you'd like to make. I review the shredded chicken recipe quickly, so you can find the full video here with more detail on how to cook it in different ways: https://youtu.be/6QyEUTSP6cw COME HANG OUT: Instagram: https://www.instagram.com/mike_trabert/ TikTok: https://www.tiktok.com/@boldflavorvegan Threads: https://www.threads.net/@mike_trabert Facebook: https://www.facebook.com/Bold-Flavor-Vegan-104330438306865 Reddit: https://www.reddit.com/r/BoldFlavorVegan/ GEAR: Instant Pot: https://amzn.to/3rrfPnt Rolling pin: https://amzn.to/3P1kypY Baking mat/brush/scraper combo: https://amzn.to/3uoMfzF Chef's knife: https://amzn.to/3jMvCIl My fave storage containers: https://amzn.to/3jNkQSb The Vital Wheat Gluten I use: https://amzn.to/3lWjgjG My camera (Sony Z-V1): https://amzn.to/3XYYDDV RECIPES: See this video's description for full shredded chicken recipe: https://youtu.be/6QyEUTSP6cw Make the VEGAN PIE CRUST: This can store in fridge for up to ~2 days before use and freezes as well. So go ahead and make a few while you're at it. Ingredients: - 275 g AP flour - 115 g FROZEN veggie shortening (best if put in freezer night before) - 15 g or 1 tbsp sugar - 7 g or 1 tsp salt - 70g or 6 tbsp ice water Instructions: - Mise en place, and when you’re ready to make, add ice cubes to your already cold water - Add the flour - Scoop in little chunks of the veggie lard - Add sugar and salt - Pulse mixture repeatedly for 2-4 seconds until it looks a bit like breadcrumbs - Strain in ice water - Pulse for 4-6 seconds at a time until the mixture comes together - Dump on a surface - Squeeze together and don’t knead - Wrap in plastic - Chill in the fridge for an hour at least, while you make everything else. Make the filling Ingredients: - ¼ cup unsalted vegan butter - ½ an onion chopped - 5-10 cloves garlic - 2 large carrot chopped - 2 large stalk celery chopped - ½ C dry vermouth (optional) - ¼ C AP Flour or more depending on how thick you want the filling - 2 C vegan chicken stock - 1 recipe of vegan shredded chicken - ½ cup frozen peas - 15 g or 1 tbsp thyme - Freshly ground black pepper to taste - ½ tsp MSG (optional) - Lightly salt to taste as you go. (Using store bought stock will add a lot of salt FYI) Instructions: - Melt butter in the pan - Add onion, garlic, carrots, and celery. Saute until sticking to the pan. - Deglaze with white wine or dry vermouth. Reduce until there is little liquid left. - Add flour and stir for 1 minute - Add veggie stock - Continually stir until desired thickness - Stir in MSG, Salt, thyme, tear in the cooled and cooked chicken, and frozen peas - Turn off heat Prep the dough - Roll out so it is an inch-ish larger than your pan all around - Roll the dough over the rolling pin - Drape over pan and cut/tear excess off sides - Use a fork crimp against the pan - Cut a 4" X cross into pie's center Make Vegan Egg Wash Ingredients: - 1 part Maple Syrup - 2 parts unsweetened soy milk Instructions: - Mix ingredients together - Lightly apply to the top of the pie, don't put enough to let any pool! Just a nice sheen! Add flaky salt and fresh pepper to taste and bake at 425F for 35 minutes or until golden brown. Keep an eye on it around the 25 min mark! Your oven temp may vary, so pull it out when it is nice and golden brown. Remove from the oven and let rest for 5-10 minutes before serving. Then serve! Chapters: Intro: 0:00 - 0:12 Shredded Chik'n Seitan Recipe: 0:13 - 2:33 Vegan Pie Crust Recipe: 2:34 - 3:44 Make the Filling: 3:45 - 5:12 Roll out and apply the pie dough: 5:13 - 6:22 Vegan Egg Wash Recipe: 6:23 - 6:42 Bake and serve: 6:43 - 7:19