Sadly, my love for chicken pot pie delayed my entrance into vegetarianism by several years. I’m not particularly proud of that I just want to illustrate how strong my feelings are for pot pie. I’ve been making this version for a few years now and I think it’s way better than the chicken variety. I bring this to Thanksgiving as the main affair for me and Robbie. I couldn’t wait until Thanksgiving so I made it last Thursday for a fancy dinner with a friend.
I use this recipe with some vegetable additions (celery and green onion this time) and either a store-bought pie crust or puff pastry. I’ve put the filling inside a pie crust and flipped another one out on top before. The advantage of doing it that way is that it holds together better making it more pie-like. Two pie crusts is a little decadent considering there’s already a potato in there so this time I used one sheet of puff pastry to cover the top. I pushed down around the edges to seal it to the glass pie dish then brushed some melted Earth Balance on it.
The gravy in this recipe is ridiculously good. I wouldn’t change a thing about it. We wiped out 7/8 of the pie (and the leftover filling that wouldn’t fit inside) between the three of us. I had the the last piece for lunch the next day and it might have been even more delicious than the day before.
Best leftovers ever.