F*ck, That's Vegan?! #6

F*ck, That's Vegan?! #6
Best part of a pot pie? The crust you didn't have to make yourself!

6. "Comfort Food with a Little Meyhem"

Pot pies are one of the ultimate comfort foods one can enjoy, which might be why merging it with another comfort dish, Jamaican chicken patties, ended up working out so well. Meyhem Lauren, rapper and friend to Bronson, created the original recipe for the Chicken Patty Pot Pie. With some minor adjustments it's been made vegan, for your enjoyment. It's inventive, bursting with flavor, and quite possibly will have you full for days.

Top down shot of an uncooked pot pie.
It'll only get better from there.

Vegan Chicken Patty Pot Pie Ingredients:

8 oz. plant based chicken pieces*
4 cloves garlic
1 can coconut milk
1 small red onion, diced
2 carrots, peeled and diced
2 celery ribs, diced
2 ripe tomatoes
3 small potatoes, diced
2 tbsp pickled jalapeno
1 inch ginger, peeled and diced
8 oz. cremini mushrooms, diced
1 bunch basil
4 tbsp curry powder*
1/2 tbsp coconut sugar
1 1/2 tbsp Vegeta
4 tsp paprika
4 tsp red chili flakes
salt, to taste
olive oil
2 1/2 sheets of puffed pastry*, thawed
1 stick plant-based butter

*or 1 can jackfruit, pulled and rinsed

*Jamaican curry powder would work best, but use whatever you'd like

*most puff pastry at the store in vegan friendly, but check ingredients if you're unsure

For serving:

Crystal Hot Sauce

Top down shot of curry pot pie before pot crust is added.
A beautiful, unexpected sight: curry inside of crust.


Mix plant based chicken pieces or jackfruit in a bowl with curry powder, Vegeta, paprika, and some olive oil. Brown in a heavy-bottomed pot over medium-high heat after letting sit for 15-20 mins. Move chicken back to bowl. Add chili flakes, mushrooms, carrots, celery, and onion to pot to soften in spices. Add plant based chicken back to pot, along with pickled jalapenos and coconut milk. Bring to a simmer, then add ginger, lemon zest, basil, and potatoes to the pot. Crush tomatoes in with your hands, leaving the skin out. Stir salt and coconut sugar into pot, and simmer for 20-25 mins. While curry is cooling, coat 9 inch round ceramic baking dish with some of the vegan butter. Press 1 sheet of puff pastry into the dish. Melt more vegan butter in a small dish. Spoon curry into the baking dish, leaving out excess liquid. Place remaining sheets of puff pastry on top and crimp around pie crust edges. Cut holes in top. Brush melted butter on top of crust. Bake at 400°F until brown and bubbling.

Top down shot of pot pie after it has been broken into with a fork. Crystal Hot Sauce is also in the photo.
You don't have to share if you don't want to!

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