Pour the cooking oil to the sauce pan and place the pan on the stove over medium-low heat.
Add the onions to the sauce pan with 1 teaspoon of salt. Stir and cover.
Cook the onions for 2-5 minutes, checking and stirring occasionally. You do not want the onions to get any color. If the temperature is too high adjust as needed.
The onions are ready when they are slightly translucent and not raw tasting.
Next add the cauliflower to the pot along with another teaspoon of salt. Stir and cover.
The cauliflower will take about 15-20 minutes to cook. Stir and check occasionally. Just like the onions you do not want the cauliflower to get any color.
When the cauliflower is tender and begins to fall apart add the coconut milk, remove the lid, turn the heat up and bring the mixture to simmer (small occasional bubbles).
Stir periodically and cook until the coconut cream has reduced slightly, by about a ¼.
Purée the mixture with an immersion blender until smooth.
Taste and adjust the seasoning as needed.
Heat an oven to 450°F.
Pour the cooking oil to the stock/sauce pot and place the pan on the stove over medium heat.
Add all the vegetables to the sauce pot with 1 teaspoon of salt and ¼ teaspoon of black pepper. Occasionally stir and cook the vegetables until they are tender and not crunchy.
Next add the Daring Plant Based Chicken and cook for 2-3 minutes.
Pour in half of the Cauliflower “Gravy” and stir. If the mixture is too thick add more gravy as needed. You do want the mixture to be on the looser side to account for the baking time.
Once the desired consistency is achieved add the herbs, stir, and taste. Adjust seasoning as needed.
Pour the mixture into the baking or casserole dish.
Top with the puff pastry, cut or score the pastry as desired, and place the pot pie in the heated 450°F oven.
Cook for 15-20 minutes or until the puff pastry is golden brown on top and the pot pie mixture below is bubbling. You can use a small knife to pierce the center of the pie to make sure it is hot all the way through.
Serve and Enjoy!!!