Chickenless Chestnut Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
---Crust---1/2 tsp ground flaxseed1/2 tbsp hot water4 tbsp flour2 tbsp buckwheat flour3 1/2 tbsp shortening1 tsp vinegar1 tbsp ice water---Filling---1 1/2 oz (dry) TVP chunks1 tsp poultry seasoning10 chestnuts, roasted2 tbsp butter1 1/2 tbsp whole wheat flour2/3 cup 1% milk1/2 cup water1/2 tsp garlic powder1/4 tsp paprika1 sprig rosemary, stemmedsalt and pepper to taste1 medium carrot, diced2 oz green beans, diced
Prepare the dough:
Combine flaxseed and hot water in a small dish, set aside to cool completely.
Place flours into a mixing bowl.
Cut in shortening until mixture resembles coarse meal.
Add cooled flaxseed mixture and mix in.
Combine vinegar and ice water and slowly add it to the flour, mixing until it just comes together. You may not need all the water.
Wrap dough in cling film and refrigerate 12 hours.
Heat the oven to 375F. Line two (individual-sized) deep-dish pie plates with pastry, reserving some for the tops. Set aside.
Combine TVP and poultry seasoning in a small bowl.
Cover with boiling water and allow to stand 15 minutes. Drain well.
Chop the chestnuts and add to the TVP mixture, set aside.
In a small saucepan, melt butter.
Add flour and cook, stirring constantly, for 4-5 minutes.
Whisk in milk and water, followed by garlic, paprika, rosemary leaves salt and pepper. Bring to a simmer, stirring.
Add carrot and beans.
Cook until carrot is mostly tender and sauce is thickened.
Divide the TVP / chestnut mixture between the pie shells, top with even amounts of the white sauce filling.
Roll out remaining reserved crust and top the pies, cutting slits in the top for ventilation.
Bake 20-25 minutes, until golden and bubbling.
**Note: you can freeze these prior to baking and bake from frozen - 375F for 35-40 minutes or until crusty and heated through.***
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Combine flaxseed and hot water in a small dish, set aside to cool completely.
Place flours into a mixing bowl.
Cut in shortening until mixture resembles coarse meal.
Add cooled flaxseed mixture and mix in.
Combine vinegar and ice water and slowly add it to the flour, mixing until it just comes together. You may not need all the water.
Wrap dough in cling film and refrigerate 12 hours.
Heat the oven to 375F. Line two (individual-sized) deep-dish pie plates with pastry, reserving some for the tops. Set aside.
Combine TVP and poultry seasoning in a small bowl.
Cover with boiling water and allow to stand 15 minutes. Drain well.
Chop the chestnuts and add to the TVP mixture, set aside.
In a small saucepan, melt butter.
Add flour and cook, stirring constantly, for 4-5 minutes.
Whisk in milk and water, followed by garlic, paprika, rosemary leaves salt and pepper. Bring to a simmer, stirring.
Add carrot and beans.
Cook until carrot is mostly tender and sauce is thickened.
Divide the TVP / chestnut mixture between the pie shells, top with even amounts of the white sauce filling.
Roll out remaining reserved crust and top the pies, cutting slits in the top for ventilation.
Bake 20-25 minutes, until golden and bubbling.
**Note: you can freeze these prior to baking and bake from frozen - 375F for 35-40 minutes or until crusty and heated through.***
Number of Servings: 2
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 539.7
- Total Fat: 34.7 g
- Cholesterol: 34.6 mg
- Sodium: 151.6 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 8.8 g
- Protein: 18.9 g
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