vegan chick’n pot pie with apricot, date, and raisin chutneyrecipe under the cut!makes one 9″ pieING

vegan chick’n pot pie with apricot, date, and raisin chutneyrecipe under the cut!makes one 9″ pieINGREDIENTS:for the pastry:2 ½ cups (340g) all-purpose flour1 tsp salt1 tsp sugar¾ cup (1 ½ sticks) vegan margarine, coldabout 1/3 cup (80ml) cold water1 tbsp soy milk and 1 tbsp vegan margarine, melted, for the washfor the filling:1 packet gardein chick’n3 tbsp vegan margarine1 yellow onion, diced2 tsp herbes de Provence3 cloves garlic, crushed and diced2 small white potatoes, peeled and cubed1 stalk celery, diced1 small bunch parsley, chopped1 small bunch cilantro, chopped¼ cup frozen peasfor the chicken:¼ cup olive oil1 tsp salt1 tsp black pepper½ tsp cumin½ tsp cinnamon½ tsp ras el hanout1 tsp ground fennel, or 1 ¼ tsp fennel seed¼ tsp ground mustard seed, or ¼ tsp whole mustard seed¼ tsp ground fenugreek, or ¼ tsp fenugreek seedpinch harissa or ground cayenne pepperfor the béchamel sauce:2 tbsp all-purpose flour2 tbsp vegan margarine1 shallot, minced½ tsp salt2 tsp black pepper2 cups soy or other non-dairy milk1 bay leafsmall bunch parsley, crushed and choppedfor the chutney:3 ½ cup (560g) fresh apricots, pitted and chopped, + ½ cup packed brown sugarOR ¾ cup apricot preserves, + 2 tsp molasses¼ cup golden raisins (sultanas)¼ tsp ground coriander, or ½ tsp coriander seeds¼ tsp ground cumin, or ¼ tsp cumin seeds¼ tsp ground mustard seed, or ¼ tsp mustard seeds¼ tsp ground black pepper, or ½ tsp black peppercornspinch asafoetida (hing)¼ tsp salt1 tbsp margarine¼ cup dried dates, chopped1 red Serrano chili, minced3 cloves garlic¼ cup chopped red onion½ tsp orange zest1 tbsp apple cider vinegar1 tbsp agave nectarINSTRUCTIONS:for the pastry:1. mix flour, salt, and sugar in a large bowl. if measuring by volume, measure flour by spooning it into a dry measuring cup and levelling off the excess (scooping will yield too much flour and thus a dry crust).2. add margarine and cut into the flour with a pastry blender or a knife until the pieces of margarine are roughly the size of peas–it’s alright if some are a bit larger.3. add enough water to form a soft, non-sticky dough (about 1/3 cup). bring the dough together into two smooth balls of equal size, being careful not to overwork it–you don’t want too much gluten to develop.4. wrap the dough in plastic wrap and refrigerate for about half an hour.for the chicken:1. defrost the chick’n at room temperature for a few hours, or soak the bag in a bowl of hot water for a few minutes. chop into large cubes.2. mix all of the ingredients for the marinade in a medium bowl. if using whole spices, toast them in a small pan on medium heat for a minute or two until fragrant and a shade darker, then toast in a mortar and pestle or a coffee grinder (toast spices one by one, or add fennel first, to avoid burning the smaller spices before the larger ones have toasted). add chick’n pieces and mix to coat. marinate in the fridge for at least half an hour while you prepare the rest of the filling.3. once marinated, fry chicken in a large pan over medium heat until lightly browned. set aside.for the vegetables:1. prepare your vegetables: chop the onion, mince the garlic, peel and cube the potatoes, thaw the peas in cool water, and dice the celery by slicing it in quarters lengthwise, then chopping into small cubes. float the parsley and cilantro in a small bowl of water to wash, then crush and chop.2. in the same pan you used for the chicken, melt margarine over medium-high heat. add onion and herbes de Provence and saute for a few minutes until onion is translucent. add garlic and cook for another minute until no longer raw-smelling.3. reduce heat to medium. add potatoes, celery, parsley, and cilantro and cook, stirring often, until potatoes are browned and slightly softened. add peas and cook until warmed through.for the béchamel sauce:1. melt margarine in a large pan over medium heat. whisk in flour until smooth. add shallot, salt, and pepper and cook for 5-7 minutes, stirring continuously, until flour is lightly golden brown.2. increase heat to medium high and slowly add non-dairy milk, whisking continuously. add bay leaf and parsley. bring to a low boil, then reduce heat to medium low and simmer, stirring often, until the sauce thickens, about 10 minutes.to assemble:1. roll out each ball of pastry dough between two lightly floured sheets of plastic wrap or wax paper. form a rough circle by placing your rolling pin in the center of the dough and pushing outward, repeating the motion as you continue to turn the dough. the dough should be roughly 1/4″ thick.2. remove the top layer of plastic wrap and flip half of the dough over into a 9″ pie pan. press the dough into the edges of the pan, making sure that it is pressed all the way down into the corners (rather than being stretched over them). don’t work the dough with your hands too much, or you risk melting the butter.3. add chicken to the bottom of the pie pan and top with vegetable filling, followed by bechamel sauce. top with the remaining sheet of dough, cut off the excess with a sharp paring knife, and crimp the edges with a fork. cut a few steam vents into the top of the pie.4. using a pastry brush, brush melted margarine and soy milk evenly over the top of the pie.5. bake at 425F (220C) for 30-40 minutes, until crust is golden brown.for the chutney:1. if using fresh apricots, mix apricots, raisins, and sugar and allow to sit for a few minutes until apricots release some of their juices.2. if using whole spices, toast them in a small pan on medium heat for a minute or two until fragrant and a shade darker. grind black pepper and coriander in a mortar and pestle or a coffee grinder (the cumin and mustard seeds may be ground or added whole).3. melt margarine in a medium-sized pan on medium heat. add spices and allow to bloom in the oil for about a minute. add the garlic and Seranno chili and cook for another minute until chili is slightly softened.4. add apricot and raisin mixture (or apricot preserves and molasses) and dates. cover and cook for a few minutes until fruit is tender.5. add remaining ingredients and cook uncovered, stirring occasionally, until chutney thickens. -- source link

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