Tuesday, March 8, 2016

Creamiest Vegan Chicken Pot Pies

I created the filling for these last year to try out on my in laws whom are omnivores, I always get worried I can't fool them but, I'm not sure why I worry as I do fool them every time.
They thought they weren't vegan at first and loved them so much they went back for seconds and thirds, since then I make them all the time and made them at Christmas time and fooled the rest of the family and the kids too. Made with the wonderful Fry Family Food Co. Australia, Rice Protein & Chia Stir Fry Strips

Alternatively you can chill the mixture and make sausage rolls with it too

makes 4 large ramekin pies or 14 small pies  

1 pkt Fry's Rice Protein & Chia Stir Fry Strips Here!
1 can or 1 cup Coconut Cream
1/4 cup Tofutti Cream Cheese
1 cup Fresh Moxarella Cheese Recipe Here!
1 cup Soy Milk
1 Tbsp Veg Stock powder
1 cup frozen Peas & Corn
1 med Onion Diced
2 Tbsp Nutritional Yeast Flakes
Salt & Pepper to taste
5 Sage leaves chopped
Puff Pastry Sheets approx 2 per 4 large pies


1. Fry off onion till starting to color turn stove down to med/low, Chop the strips into small chunks and add to the onion.
2. Add the peas and corn and stir.
3. Add the coconut cream, Cheese, cream cheese, milk, stock,and nutritional yeast, stir well to incorporate, it shouldn't be too runny.
4. Taste and use salt and pepper and throw in the sage leaves and mix then turn off and set aside.
5. Cut out 4 large circles just slightly bigger than the ramekins, pour mixture into each ramekin and top with the pastry, cut a small hole in the top for steam to escape, brush with chick pea juice (Aquafaba) it creates a beautiful golden top when baked, pop in the oven 180C till golden brown and crispy.   Enjoy!  =)


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