Chicken-less Pot Pie-less

Dorothy and her ruby slippers would have been right at home in Anchorage this week.  After watching garbage cans blow down the street, my propane grill do a face plant on the porch and more than one bird being blown backwards, seeing the old green witch on a bicycle whipping past the front stoop would have fit right in.


I read the skiing reports  with the small hope that some part of town had been saved, but alas, sticks, twigs, cones, debris, uncovered ice and bare dirt were common in the comments.  I do love the Alaska spirit though, in that every single trail had been skied and reported on.  Difficult as it was, people were clearly out making the best of it and encouraging others to do the same.  Apparently the blustery conditions had merely presented a chance to practice the ‘stick slalom’, and as one optimist pointed out  “atleast it’s not raining!”.  True.  In Alaska, it could always be worse!


While the real Alaskans were out stick jumping and ice skiing, I spent the weekend doing errands, catching up on house chores and cooking comfort food, like this oddly, but aptly named Chickenless Pot Pieless.  It’s everything that chicken pot pie should be: chicken free, dairy free and frustration free while still creamy, comforting and downright crave-able.

Chickenless Pot Pieless

  • Servings: 6
  • Difficulty: easy
  • Print

2 large onions, diced
5 medium carrots, peeled and diced
4 stalks celery, diced
2 medium parsnips, peeled and diced
1 tablespoon dried thyme
1 (10 ounce) bag frozen peas
1 (10 ounce) bag frozen corn
3 – 4 cups flavorful vegetable stock (see note)

4 ounces raw cashews
2 cups plain soymilk or water
3 tablespoons cornstarch
2 tablespoons nutritional yeast flakes
1 tablespoon onion powder
Salt and pepper to taste

Saute onions, celery, carrots and parsnips over medium high heat for 7-10 minutes, adding small amounts of water as needed to prevent sticking.  When vegetables start to soften, add thyme, saute thirty seconds more, then add enough stock or water to barely cover vegetables (3-4 cups liquid).  Bring to a low boil, reduce heat and simmer until vegetables are easily pierced with a fork. Add corn and peas to simmering vegetables and allow to cook for 3-5 minutes.  Meanwhile, blend cashews, soymilk (or water), cornstarch, yeast flakes and onion powder in a high speed blender until completely smooth.  Once vegetables are fork-tender, and frozen veggies have cooked, add cashew soymilk mix and stir constantly until thickened (3-4 minutes).  Season to taste and serve over mashed potatoes, brown rice or bedding of your choice!


  • I like to use Delisa Renideo’s Chicken-less Seasoning and water to make the broth for this stock. I generally use 2-3 teaspoons of the mixture per cup of water, but taste and adjust according to your preferences.  Although there is salt in the mixture, it’s not especially salty, so you may have to adjust the seasoning at the end to your liking.

As I type this out, the weather lady has just announced that we should expect warming conditions and rain in the coming week.  Sigh.  Well, at least it won’t be windy…..


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