I don’t like waste … in any form! Time, money, food and energy are all precious to me so I try to use them all to the best of my capability. This pie kind of exemplifies that! It uses scraps of left over meat, pantry staples and veggies that might be looking a little sad in the fridge, and it makes 2 meals at once. Love it.
See below the recipe for the vegan tweak for this pie.
A couple of weeks back I bought 2 bbq chickens to take to a picnic. After I’d pulled all of the firm, white meat off, there was a heap left that was brown meat, or a bit soft and fiddly to eat at a picnic, so I pulled every last shred off and froze it to use later – I got 350g off 2 chickens – easily an extra meal!
Then I make a simple chicken style gravy (not actually any chicken in it!). You need:
- 2 cups very hot chicken stock (I used Massel brand)
- 1 tbsp Nuttelex/vegan butter
- 1 tbsp spelt or pure corn flour
- 1/3 cup white wine
- 1 tsp fresh chopped thyme
- ground black pepper to taste
Melt the Nuttelex in a saucepan then add in the flour, whisking immediately to avoid lumps (Speed 2, 100C for 2 mins or until melted, then add flour and continue speed 2, 90C for 4 mins). Cook, over medium heat, for about 4-5 minutes, stirring regularly. Then add in 1/3 of a cup of chicken stock at a time, whist whisking (Speed 2, 90C, and add stock through hold in lid). Once all the stock is combined, add in the wine, thyme and pepper and allow to simmer very gently for 2-3 minutes (Speed 2, 80C for 3 minutes). Set aside.
To make the filling of the pie you will need:
- 2 tbsp garlic oil
- 1 brown onion, finely chopped
- 10-12 large button mushrooms, sliced
- 2 cups roughly chopped green beans
- 400g tin chic peas, drained and rinsed (save the brine when you drain it to use as an egg replacer!)
Heat the oil in a large pan (fabulous if this pan/dish can go from stove top to oven!), add the onions and good until translucent. Add in the mushrooms and cook, stirring until softening, about 4-5 minutes. Add in green beans and chic peas.
Pour gravy over the top of the veggie mix, then add the chopped cooked chicken, mix well and then bring to a gentle simmer for a few minutes.
To make the topping of the pie (which is a type of savoury scone dough!) you will need:
- 45g Nuttelex/Vegan butter
- 1.5 -1.75 cups spelt flour (or 1.25-1.5 cups GF flour plus 1 tsp psyllium)
- 2 tsp GF baking powder
- 1 heaped tbsp Nutritional yeast
- 1 tsp Himilayan salt
- 5-6 grinds back pepper
- 1 tsp fresh chopped thyme.
- 1/2 cup milk of choice (I’ve used oat or rice) – water works well too.
In your food processor pulse together the Nuttelex with the smaller quantity of flour and baking powder.
Once it resembles bread crumbs stop the processor and add nutritional yeast, salt, black pepper, thyme. Process to combine (Speed 4, 5 seconds)
Then whilst the mixer working (used speed 3), gradually add in 1/2 cup milk or water.
Process to bring together (adding 1 tsp of flour extra at a time if your dough is too wet) then tip on to a floured surface and knead gently.
Roll to shape of you pie dish and top. Cut little vent holes.
Place in preheated 200C oven and bake for about 20-25 mins or until risen and golden brown minutes. It’s like having dumplings with a thick chicken casserole!
This quantity of filling is actually too much for one meal for our family, so I froze half for an easy meal down the track!
It is super simple to make a vegan version of this pie – simply leave out the chicken and double the quantity of chic peas and mushrooms.