Chickenless Potless Pie

  If you are looking for the creamiest, most belly filling, heartfelt pie, this one is the one for you! It is also seriously packed with flavour. The contrast of the crunchy crust to the soft and creamy inside is insane. You HAVE to try this.

The day after I made them my boyfriend, who eats meat, wanted to take them to work. So I definitely think that they're a winner! They could be a great dinner or snack idea if you're having non-vegans over and you want to impress them. 

 I have even thought of just making the filling and pairing it with rice because it's just that good! It would make a great creamy veg casserole dish. If you're into eating fake meat, the filling could go well with a Chicken schnitzel or something along those lines. If you use the filling for something other than a pie please let me know your combination and if it worked!

Ingredients:

- 1 cup carrots

- 1/2 cup peas

- 1/2 cup green beans

- 1/2 cup cauliflower 

- 1/2 cup mushrooms 

- 1 cup diced potatoes

- 1/2 cup celery 

- 1/3 cup onion 

- 1/2 cup butter ( I use Ole)

- 1/3 cup flour

- 1/2 tsp sage*

- 1/2 tsp pepper*

- 1/4 tsp garlic powder* 

- 1/2 tsp salt

- 1/2 tsp rosemary*

- 1 cup chicken stock ( Ina Paarman dry stock)**

- 3/4 cup brown onion soup (Ina Paarman dry soup)**

- 2/3 cup non-dairy milk 

- A roll of puff pastry ( I used Woolworths)

Method:

1. Preheat the oven to 220 degrees Celcius.

2. Chop the vegetables. Place the carrots, cauliflower, mushrooms, peas, potatoes, and celery in a pot and cover with water. Allow to boil until the potato is tender, then drain and set aside.

3. Place onion and butter in a pan and cook until the onion is translucent. 

4. Stir the spices* and flour in, cook for 3 minutes. 

5, Slowly stir broths** in and then add the milk, cook until thick (around 5 minutes).

6. Take off the heat and add the vegetables to the pan and stir well. 

8. Spray a muffin tray with a non-stick spray and line it with the pastry. Fill the muffin tray with the filling and close with a disk of pastry on top. Close the sides of the pie with a fork and poke a few holes in the lid.

9. Bake for 30-35 minutes.

*These measurements do not have to be exact, they can be altered to your taste.

** The dry products are vegan. Measure the powder and water ratio according to the packaging. 

Works just as well for a large pie.