Vegan Pot Pie Casserole

This vegan pot pie casserole is a quick, easy, and deliciously vegan version of  the chicken pie I fell in love with in London. Made with tremendously simple and easily found ingredients, the hardest part is waiting for it to finish cooking!

I will never forget the first time I tried chicken pie. It was on a college trip in London in the late ‘90s when I came out of the British Museum feeling peckish.

INGREDIENTS
For the crust:

2 sheets puff pastry (defrosted)

For the filling:

3.5 cups water

2 large potatoes (peeled and small-diced)

3 cups frozen mixed veg*

2 cups soy curls (dry)

1 full batch Vegan Condensed Cream of Chik'n Soup

2 tsp salt

½ tsp fine black pepper

½ tsp onion powder

INSTRUCTIONS

• Start your crust: Preheat your oven to 400F and roll out 1 sheet of the thawed pastry for your bottom crust. Lay it in the bottom of a large casserole dish and use a fork to pierce the dough 30-40 times in various places. There's no pattern to this; you just want to keep the dough from rising to much. Then, place the dish in your oven to bake for 15 minutes.
• Prepare your filling: Add the water and diced potatoes to a large pot. Cover and bring to a boil. When boiling, turn to medium high and continue to cook, covered, another 5 minutes. Add the frozen mixed veg, cover, and bring to a boil once more. Finally, add your dry soy curls, condensed soup, salt, pepper, and onion powder. Stir the mixture, cover, and turn the heat to medium low for 10 minutes to let the soy curls re-hydrate and absorb all the flavors. If you'd like smaller soy curl pieces, use a spatula to cut up some of the larger soy curls once they're re-hydrated.
• Read more please visit : www.plantpowercouple.com

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