Chicken Pot Pie with Easy Puff Pastry
A creamy chicken and vegetable pie topped with crisp puff pastry—comfort food that is easy enough for a weeknight.
Chickpea Picadillo
A comforting vegan spin on classic picadillo. Mushrooms and grated tofu deliver meaty chew, chickpeas bring bite, and tomatillos keep everything bright and tangy. The whole skillet comes together in about 30 minutes, making it perfect for tacos, burritos, or spooning over arroz con frijoles. Garnish with cilantro and scallion greens for freshness.
Method
20m10m30m
- Heat 1 tbsp oil over medium-high. Add mushrooms with pinch of salt; cook 6-8 min until browned. Transfer to bowl.
- Add another tbsp oil. Stir in grated tofu; cook 5-6 min until golden and dry. Return mushrooms; push to sides.
- Lower heat to medium. Add remaining oil, scallion whites, poblano, jalapeño, garlic, tomatillos, spices, salt, pepper; sauté 4-5 min.
- Stir everything together. Add stock, chickpeas with liquid, tomato paste, vinegar; simmer 12-15 min until thick.
- Fold in scallion greens and cilantro. Season to taste. Serve with tortillas, rice & beans, or roasted veg.
Ingredients
- Salt, to taste
- 2 tsp Ground cumin
- 3 tbsp Extra virgin olive oil divided
- 5 Spring onions white & greens separated, sliced
- Black Pepper, to taste
- 340 g Tofu pressed and grated
- 2 tbsp Tomato Paste
- 1 tsp Smoked Paprika
- 3 Garlic Cloves finely chopped
- 1 tbsp Apple Cider Vinegar
- 120 ml Vegetable Stock
- 225 g Tomatillos husked and chopped
- 1 Jalapeno finely chopped
- 15 g Fresh coriander chopped
- 1 Poblano pepper finely chopped
- 225 g Mushrooms finely chopped
- 1 tsp Dried oregano
- 400 g tin Chickpeas with liquid
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