Description
This cozy Chicken Pot Pie recipe features tender chunks of chicken and hearty vegetables enveloped in a crispy, flaky plant-based crust. Perfect for family dinners or meal prepping, it offers a creamy, savory filling made with simple pantry ingredients and fresh herbs, delivering comfort food full of flavor and texture everyone will love.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked, shredded or diced chicken breast or thigh
- 1 cup carrots, diced
- 1 cup peas
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- 1 cup plant-based milk or cream
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- Salt, to taste
- Black pepper, to taste
Crust
- 1 sheet plant-based pie crust or puff pastry (gluten-free option available)
Optional Variations
- Additional vegetables: mushrooms, corn, green beans (1 cup total mixed)
- Spices: 1/2 teaspoon smoked paprika or curry powder
- Plant-based cheese (1/2 cup, shredded)
Instructions
- Prepare the Filling: Heat a splash of olive oil in a large pan over medium heat. Sauté onion, garlic, carrots, and celery until tender and fragrant, about 5-7 minutes. Add diced potatoes and cook a few more minutes. Stir in the cooked chicken and mix well.
- Make the Creamy Sauce: Sprinkle the flour evenly over the chicken and vegetable mixture to form a roux. Cook while stirring for 1-2 minutes. Gradually whisk in chicken broth, plant-based milk, and vegetarian Worcestershire sauce (natural), stirring constantly until the sauce thickens and becomes smooth.
- Season and Add Herbs: Stir in fresh thyme, rosemary, salt, and black pepper to taste. Add peas and any additional vegetables if desired. Cook for another 2-3 minutes to let flavors meld.
- Assemble the Pot Pie: Preheat the oven to 375°F (190°C). Transfer the filling into a baking dish. Cover with the plant-based pie crust or puff pastry, pinch edges to seal, and cut slits on top for steam to escape.
- Bake and Serve: Bake in the preheated oven for 30-40 minutes until the crust is golden brown and the filling is bubbling through the vents. Allow to cool slightly before serving.
Notes
- Use shredded chicken for even distribution with vegetables.
- Do not skip making the creamy sauce to keep the pie moist and flavorful.
- Precook vegetables to ensure even cooking inside the pie.
- Chill the crust dough before handling to achieve a flakier texture.
- Cut vents in the crust to prevent sogginess caused by steam buildup.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Chicken Pot Pie, Comfort Food, Plant-Based, Gluten Free, Easy Dinner, Family Meal, Savory Pie
