Friday, November 26, 2010

Guest post from Ainsley/My Little Artichoke!

Today my gal pal Ainsley is here to bring a super delicious-looking vegetarian recipe your way! It's funny because Hank has been really wanting me to figure out a way to make one of his favorite holiday dishes from childhood fit into his veggie lifestyle, and Ms. Ainsley came right along with this awesome meal. I can't wait to try it out! Ainsley is such a sweetheart, and if you don't follow her blog, I definitely recommend you do. Actually, I should only recommend her blog if you have good self-control...because whenever I peruse her entries I find myself suddenly craving all sorts of delicious treats from donuts to amazing looking Asian food. You've been warned! But really, thank you so much Ainsley, for sharing this mouth-watering dish with all of us! :)

Hello all, it's Ainsley from My Little Artichoke! It's that wonderful time of year again... layers of clothing, bundles of blankets, comfort food and family time. I am more than ecstatic to share with you one of my favorite dinners to make! Vegetarian Chick'n pot pies!

You will need:

2 small pot pie pie tins
1 package veg chicken flavored gravy mix (we used a package from Henry's)
3 small potatoes
1 large carrot
1/4 cup corn
2 chick'n cutlets (we used Quorn)
2 1/2 cup flour
1/4 cup sugar
1 tsp. salt
1 cup shortening (we used Crisco - All Vegetable)
1/2 cup soy milk

Preheat oven to 350 degrees

(Pie Crust)
1. In a large mixing bowl, combine dry ingredients.

2. Cut in shortening, a fork works best.

3. Add soy milk.

4. Knead dough.

5. Roll dough into a ball.

(Pie Filling)
6. Cube chick'n and potatoes, slice carrots.

7. In a medium saucepan, bring vegetables to a boil.

8. In a small saucepan, bring gravy to a boil (see gravy instructions, as they may differ).

(Back to Pie Crust)

9. With a rolling pin (we used a cup!), roll out dough large enough to fit in base of pie tins.

10. Form the dough to fit the base and trim the excess dough.

11. Start with a little gravy in the bottom of the pies.

12. Add potatoes, carrots, corn and chicken.

13. Top with gravy.
14. Roll out remaining dough to fit the top of your pies. Once the dough is placed over the top, trim the excess dough and smooth the edges. Thumb the dough into the sides to seal pies. Either use thumbs to form dimples or use the fork method to seal pies.

15. Optional, use scraps of dough to make personalized pie toppers.

16. Be sure to poke a few holes in the top to allow ventilation.

17. Bake for 45-60 minutes.
The finished product will look something like this (minus your personalized toppers):


  1. Goodness, that looks tasty!! I definitely want to try this one out! I love me a good pot pie. : )

  2. just a heads up that quorn is not vegan. their products are made with egg whites and whey protein!

  3. it's true, quorn products aren't vegan! sorry about that!

    you can of course use a different chick'n that IS vegan!

    thanks again Danielle!

  4. Thanks guys- my error about the vegan thing....Ainsley never specified and I assumed. And you know what assuming does! ;)

    I edited the post <3

  5. Looks yummy! We made pocket pies for Thanksgiving (filled 'em with fruit) and we've been dreaming up everything we can make with the dough. Hadn't thought of pot pies! Thanks for the inspo!

  6. Those look really good. I mean, curl up with a blanket and your dude and enjoy a cozy dinner. Thanks for sharing!


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  8. I've never made pot pie. But this totally inspired me to try!

  9. YUMMY. i'm a big veggie eater, and pot pies are one of my absolute favourite comfort foods ever... now i have a mean craving for one! ;) so good.

  10. I love that the photo of rolling the dough into a ball is blurry. So funny!

  11. I tried this! I loved it! I made a whole bunch and sent them to my family members!