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If there is one thing I miss when it comes to eating meat, it’s gotta be a toasty chicken pot pie. There’s something so wholesome and comforting about a warm pastry filled with rich and substantial chicken and hearty chunks of vegetable. I feel like it warms the soul in a similar way that soup does, but on a less intimate level. Keeping everything wrapped tidily up in a crust just seems to keep the meal quick and casual, making it the perfect bite to eat either on the go or when pressed for time while still being able to enjoy one’s food.

Between the Lentils and Green Peas, we’ve got all the protein we need. According to MyFitnessPal, a batch of a dozen petite pot pies gives us 35 g of protein on top of the 23 g of fiber, thanks to the huge helping of veggies this vegan treat gives us. A healthy serving of Vitamins and minerals gives our immune system an extra boost, as well. This recipe boasts 63% of our daily value of Iron and 65% of our daily value of Vitamin C.

Tip: Substitute freezing cold water for vodka straight from the freezer for an extra flaky crust!

I always make my crust myself because it’s a relatively simple process, and I know exactly what goes in. I start with flour, salt and herbs in my mixing bowl and cut in vegetable shortening with a fork. Once there aren’t any chunks larger than about the size of a pea, it’s time to add some super cold water, 1 Tablespoon at a time while gently folding the mixture together, careful not overwork or unevenly work the dough, which can make our crust dense. When the dough holds together, stop adding water. It shouldn’t take more than 4-6 Tablespoons. The recipe for crust is simple: 1/3 cup of shortening for every 1 1/4 cups of flour, just a dash of salt and herbs.

Tear off about 1/3 of the dough and roll it out with a rolling pin or round glass until about 1/8-1/4 inch thick. Use a large glass or round Tupperware container to cut the dough into circles, which are easier to roll very thin. Place each circle in a muffin tin and fill with stuffing. Cover with another circle of dough and roll the corners together, pinching to seal them as you go. Depending on what you are filling your crust with, either use a knife to cut a slit in the top crust or poke with a fork to provide slightly less ventilation while baking (for pot pies, I don’t stab them at all).

Lentil Pot Pie:

Stuffing:

1 Cup Lentils

1/2 Cup Green Peas

3 Tablespoons Hempseeds

1 Roma Tomato, chopped

1/3 Onion, chopped

1 Yellow Potato, finely diced

Crust: 1 1/4 Cups Flour

1/3 Cup Vegetable Shortening

Dash of Salt

Dash of Marjoram or Oregano or preferred herb

3-6 Tablespoons ice cold water

Instructions:

Tip: Coat pot pies with your favorite oil right before putting them in the oven for a richer flavor!

Combine all ingredients for filling in a medium bowl and mix well. Set aside

Prepare Crust

Mix dry ingredients in large bowl

Use a fork to cut the shortening into the dry ingredients

Add water, 1 Tablespoon at a time until dough holds together

Roll and cut to size

Line muffin tin(s) with pie crust

Fill with stuffing

Add top crusts

Roll crusts together, pinching them closed

Bake at 350 until crust is a bright golden color

deviant behaviour 

( some androidsonas from our DBH RP ft the sisters Ellie and Detective Carmen Rodriguez under cut ! check captions )