Description
Chicken Pot Pie Casserole combines tender shredded chicken, smoky turkey bacon, fresh vegetables, and creamy plant-based cheese in a comforting one-dish meal. This recipe offers a rich, creamy sauce thickened with flour and natural gelling agent, topped with flaky pie crust or puff pastry, perfect for family dinners or special occasions. It is easy to prepare, dairy-free, and full of cozy flavors that everyone will love.
Ingredients
Scale
Protein and Meat
- 2 cups cooked and shredded chicken breast
- 4 slices smoky turkey bacon, cooked and roughly chopped
Vegetables
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
Sauce Components
- 3 tablespoons plant-based butter
- 3 tablespoons all-purpose flour
- 1 teaspoon natural gelling agent
- 2 cups chicken broth
- 1 cup plant-based milk
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 cup plant-based cheese, shredded
Topping
- 1 sheet pie crust or puff pastry
- 1 tablespoon plant-based milk (for brushing)
Instructions
- Prepare the Ingredients: Cook the chicken until tender and shred into bite-sized pieces. Cook the turkey bacon until crispy and roughly chop. Dice the carrots and celery into small, uniform pieces.
- Sauté the Vegetables: Melt the plant-based butter in a large skillet over medium heat. Add the carrots, celery, and peas and sauté for 5-7 minutes until tender and fragrant.
- Make the Creamy Sauce: Sprinkle in the flour and natural gelling agent, stirring continuously to cook out the raw flour taste. Gradually whisk in the chicken broth, plant-based milk, and vegetarian Worcestershire sauce (natural) until the sauce thickens. Stir in the plant-based cheese until melted and smooth.
- Combine and Assemble: Fold the shredded chicken and turkey bacon into the sauce mixture until evenly combined. Pour the filling into a casserole dish. Top with the pie crust or puff pastry, trimming edges if needed. Use a knife to cut small vents in the crust for steam to escape. Brush the crust with plant-based milk for a golden finish.
- Bake the Casserole: Preheat the oven to 375°F (190°C). Bake the casserole for 30-35 minutes until the crust is golden and flaky. Let the casserole rest for a few minutes before serving to help set the filling.
Notes
- Use the natural gelling agent carefully to ensure the sauce achieves a perfect creamy consistency without over-thickening.
- Chop vegetables uniformly for even cooking and balanced texture.
- Allow the casserole to cool slightly after baking to hold its shape when serving.
- Brush the pie crust with plant-based milk before baking for a shiny, golden-brown crust.
- Add fresh herbs like parsley or thyme just before serving to enhance freshness and aroma.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 45 mg
Keywords: chicken pot pie casserole, plant-based cheese, turkey bacon, comfort food, dairy-free, family dinner, casserole, creamy sauce
