Monday, August 26, 2013

Slow-Cooker Chicken Pot Pie with Soy Curls. Vegan. Gluten-free


The crockpot is so helpful during the summer, isn't it? Hot days make the thought of standing over a hot stove just miserable. I'd much rather do a little extra work in the morning, stick everything into a cooker, and enjoy the benefits in the evening.

Of course, as I write this, the weather is beginning to get cooler. This summer, Portland has been magical; it's truly been the type of summer that I've always wanted, but as fall approaches, the rains have slowly returned, and the heat is starting to dissipate.

Regardless of temperature, however, the slow cooker is always a good bet for a meal. It's a time-saver, obviously, but it also ensures that a meal will be ready for you when you want. It's like having a free personal chef around the house that prepares meals for you while you're out.

For this meal, I didn't want to make an entire pie, and I did want to capitalize on my fantastic slow cooker, so I chose not to make a pie crust for the soup to be in. Instead, I made this biscuit (replacing the egg white with a flax "egg", the milk with rice milk, and the shortening with coconut oil) and plopped it on top after scooping out the soup.

Enjoy!


Slow-Cooker Chicken Pot Pie with Soy Curls
Vegan, Gluten-free

Ingredients: 
2 cloves garlic, chopped
1 onion chopped
1 T. olive oil
1 1/2 c. hydrated soy curls (about 3/4 c. dry)
6 mushrooms, sliced
4 carrots, cut into 1" pieces
2 small potatoes, cubed
1/2 c. peas (fresh or frozen)
1/3 AP gluten-free flour
1/2 t. fresh rosemary, crushed
1/2 t. salt
1/8 t. smoked paprika
1/4 t. pepper
1 vegetable bouillon cube
1 1/2 c. water
1 c. coconut cream

Method:

  1. In stovetop pan, sauté garlic and onion in olive oil on medium high heat until the onions are translucent. Add the hydrated soy curls and sauté for about 30 more seconds. Place into the slow cooker, then add the remaining ingredients (through the bouillon cube) on top. Mix together.
  2. Add water and coconut cream. Stir. Heat on low for 8-10 hours. 20 minutes before you're ready to eat, start making the biscuits.
  3. To serve: pour a ladle of soup into a bowl, and plop a hot-out-of-the-oven biscuit on top. Enjoy!

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