It doesn’t get any cozier than this, folks. And by swapping the chicken for Daring, you and yours can enjoy this warming, one-pot meal without a single ounce of guilt. This might just become your next family favorite.
Preheat oven to 425ºF. Place a 10” cast iron skillet (or other oven-proof skillet) over medium-high heat with 1 tbsp olive oil. Add Daring Pieces in an even layer and cook for 5 to 6 minutes on each side or until browned. Remove to a cutting board and shred using two forks.
Melt 1 tbsp vegan butter in the skillet. Add the leeks, carrots and celery. Sprinkle with a pinch of salt and sauté over medium heat for 7 to 8 minutes or until the veggies have softened.
Reduce the heat to medium-low. Sprinkle the veggies with all-purpose flour and drizzle with remaining 1 tsp olive oil. Sauté for 2 minutes. While stirring, slowly stream in the vegetable stock followed by the cashew milk until the mixture is smooth. Bring to a gentle simmer and stir in the peas, parsley, chives, lemon zest, 3/4 tsp kosher salt and 1/4 tsp black pepper. Simmer for 3 to 4 minutes longer or until thickened. Remove from heat.
Stir in the shredded Daring Pieces. Lay the chilled dough directly on top of the pot pie mixture. Melt remaining tbsp vegan butter in the microwave for 15 to 30 seconds, brush on top of crust and sprinkle with flaky salt if using. Place skillet in oven and bake for 18 to 22 minutes or until crust is golden and the filling bubbles vigorously.
Remove from the oven and let cool for at least 10 minutes. Spoon into bowls. Eat while hot.
To make this recipe 100% vegan, make sure to purchase a vegan store-bought pastry or make your own vegan pie crust.