Potato Salad Chixen Pot Pie – featuring @BeyondMeat + Food for Thought

This post is linked to the Virtual Vegan Linky Potluck event.

Potato Salad Chixen Pot Pie - featuring @BeyondMeat

Have you ever heard of the idea that fruits and vegetables can resemble the human organs that their nutrients benefit the most?

Here’s a quick look if you’ve missed it along the way.

Potato Salad Chixen Pot Pie - featuring @BeyondMeat

 In reality, there are just so many different health benefits that come from eating Brussels Sprouts (remembered the ‘s’ Rika! ) that it really does throw the whole “fresh foods vs. body part benefit theory” right out the window.  But, it’s still a nice thought, if only for a few seconds of your day, that fruits and veggies are somehow color coded for ease of use for us.

I, for one, have much better things to do with my time than to contemplate it much longer.  But wouldn’t that be pretty cool if it were true?  I’m wondering now which body part looks like a big chunk of dark chocolate? 

Potato Salad Chixen Pot Pie - featuring @BeyondMeat 

 I am sure that a variety of different fresh foods are the best way to go.  

I think that was my thought when I made up this ‘Potato Salad Pot Pie’.  I think I was trying to get all of them into one dish maybe.

 Potato Salad Chixen Pot Pie - featuring @BeyondMeat

 

Potato Salad Chixen Pot Pie - featuring @BeyondMeat 

 If you’re in a part of the World that has summer weather just winding down for the year you may be anxious to extend all those summer goodies but still crave some of the autumn cold weather favorites by now as well.  Months of 90 degrees tend to give me those thoughts as well.  Squash, Pumpkiny Spices, Quick Breads.  The fall foods are all on their way for sure.  I like easy meals to fix that maximize the nutrition of the veggies and all the while ‘Wow’ my taste buds.  That’s this pie.  Something for everyone here.  Summer potato salad meets a savory cold weather pot pie.  

Potato Salad Chixen Pot Pie - featuring @BeyondMeat

Very impressed with the @BeyondMeat chicken pieces that I used here.  If you can’t get a hold of some, you soon will.  They’ve been growing their availability monthly.  Safeway, Whole Foods, and Target now are all carrying a few items.

For now, if you can’t find any,  just add in a few more veggies to fill the pie.

 

Potato Salad Chixen Pot Pie - Vegan with Gluten Free Options
A delicious combination of two traditional comfort foods. My potato salad joins with a saucy Vegan chixen pot pie. The brown mustard sauce holds the whole dish together for the best of both dishes in one meal.
Print
Ingredients
  1. 1 12 oz. box of @BeyondMeat chicken strips cut into 1 inch pieces
  2. 2 cups chopped and blanched Brussels Sprouts
  3. 2 cups cooked Brown Rice
  4. 3 - 4 Tbs. Olive Oil
  5. 1 medium Zucchini, diced
  6. 1 20 oz. bag of diced, frozen Potato and Onion or equivalent
  7. 1/2 cup Dill Pickle juice from the jar
  8. 4 Tbs. Brown Mustard
  9. 1 tsp Garlic Powder
  10. Salt & Pepper 1 tsp each
  11. 1 (2 piece) premade Pie Crust or equivalent
  12. 1 Tbs. melted Vegan Butter for topping
Instructions
  1. In a small bowl, mix together Pickle Juice, Mustard, Garlic Powder and Salt & Pepper until smooth.
  2. In a large bowl, stir together all other ingredients (except for the pie crust) and then pour the liquid mix on top. Carefully toss the liquid in with the veggie mix to coat well. Stir in the chixen pieces if using.
  3. Line a deep pie plate with 1 of the crusts. Add in the pie filling and cover with the second crust.
  4. Crimp the edges. Baste the pie top with Vegan butter and sprinkle top with more Salt and Pepper.
  5. Cut a few slits in the top crust for venting and bake for 30 minutes @ 350 degrees. Check to make sure that the top crust does not get too browned.
Notes
  1. For a creamier filling, add in 1 cup of Vegan Sour Cream when blending the liquids together with the veggies.
  2. Can be made ahead of time and reheated or frozen before baking if wrapped tightly and sealed to retain the moisture of the dough.
  3. Makes 1 9" pie.
http://canned-time.com/
Potato Salad Chixen Pot Pie - featuring @BeyondMeat

 Have a safe weekend everyone.

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5 thoughts on “Potato Salad Chixen Pot Pie – featuring @BeyondMeat + Food for Thought

  1. narf77

    I made it! (Not too hard as “C” is pretty low down in the RSS Feed Read hierarchy 😉 ) and it was well worth the visit. What a gorgeous pie! Drool-worthy Ms Angela and something that this little black duck is going to make for dinner tomorrow night. Why not tonight? Because I made Italian potatoes for lunch and there is no room left at the inn that’s why not ;). Cheers for the gorgeous share. I can almost taste that pastry potato combo right now 🙂

    1. Angela @ Canned Time Post author

      Oh my. I’m so hoping that you’ll like it. When I make it again I’ll increase the sauce a tad to help with the flavor of it the second heating too.
      I’m detoxing this weekend so it’s up to my eyeballs in juice juice juice so please enjoy a piece for me!

    1. Angela @ Canned Time Post author

      I really love pies, sweet or savory. They’re like soups I guess, for someone who does the household cooking. You can put a bunch of good stuff in them and they last a while. My husband doesn’t like ‘crust’ so I savor when I can sneak in a recipe like this one for us and usually end up eating the leftovers myself.
      Weren’t we just going crazy about how cold and snowy the spring was? I know you’re ready for some cool in Oklahoma anyway.

  2. Pingback: Virtual Vegan LINKY Potluck 11 « anunrefinedvegan

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