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Chick'n Pot Pie

Prep Time45 minutes
Cook Time1 hour
Course: Main Course
Keyword: vegetarian
Servings: 6

Equipment

  • pasta cutter
  • Rolling Pin

Ingredients

For the egg noodles

  • 2 C flour
  • 1/2 C water
  • 2 eggs
  • 1/4 tsp salt

For the pie filling

  • 2 onions
  • 6 carrots
  • 4 celery stalks
  • 1 tbsp butter
  • 1/4 C flour
  • 6 C vegetable broth we used Edward & Sons Not-Chick'n
  • 1/3 C coconut milk
  • 8 oz tofu skins (dried beancurd sticks) or extra firm tofu
  • 1/8 tsp baking soda
  • salt to taste
  • pepper to taste

Instructions

Make the egg noodles

  • In a large mixing bowl, stir together the flour and the salt. Make a well in the center and add eggs and water. Mix together.
  • With floured hands, lightly knead the dough just until everything is well incorporated.
  • Turn out onto a lightly floured surface. Roll out the dough to 1/8'' thickness. Depending on the area of your work surface, you may need to work in batches.
  • Use a pastry cutter to cut the dough into wide noodles.
  • Cover, and let noodles rest while you make the pot pie filling.

Make the pot pie

  • Dice the onion, carrots and celery.
  • Melt the butter in a large pot. Add the diced onion, carrots and celery, and sauté until the vegetables are tender and the onion is translucent, about 8-10 minutes.
  • Add the flour to make a roux. Stir until the vegetables are coated, and then add the vegetable broth and coconut milk.
  • Cover and let simmer for 20 minutes.
  • While the vegetables cook, rehydrate the tofu skins, if using. Place tofu skins in a bowl, add the baking powder and enough hot water to cover the skins. Let sit for 15 minutes, then drain. If using tofu instead, just dice up the tofu.
  • Bring the vegetable broth to a boil. Add the noodles one at a time to the boiling broth. Add the tofu skins.
  • Reduce heat, cover, and cook for at least 20 minutes, until the noodles are tender and chewy.
  • Check and stir the pot pie occasionally. If the noodles aren't completely covered by the broth, or the broth becomes too thick, add more water, broth or coconut milk.
  • Taste, then season well with salt and pepper.
  • Serve hot. This keeps for up to 3 days and reheats well.