Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups diced chicken breast or thighs (boneless); 1 cup carrots, diced; 1 cup peas; 1/2 cup onions, chopped; 1/2 cup celery, chopped; 2 cloves garlic, minced; 2 tablespoons butter (plant-based); 1/4 cup all-purpose flour (or gluten-free flour for gluten-free version); 2 cups chicken broth; 1 1/2 cups milk (plant-based, such as oat or almond); 1 tablespoon vegetarian Worcestershire sauce (natural); 1 teaspoon fresh thyme, chopped; 1 tablespoon fresh parsley, chopped; 1 teaspoon natural gelling agent (such as pectin or agar); Salt and pepper, to taste; 1 package pie crust (store-bought or homemade, use gluten-free if needed)

If you are craving something warm, comforting, and absolutely satisfying, a Chicken Pot Pie is the perfect choice. This classic dish features tender chicken, a creamy (plant-based) filling packed with vegetables, and a flaky crust that comes together effortlessly. Whether it’s a busy weeknight or a cozy weekend dinner, this easy Chicken Pot Pie recipe will fill your kitchen with irresistible aromas and your heart with joy. Discover how to whip up this delightful meal using simple ingredients and fun variations to suit your tastes.

Why You’ll Love This Recipe

Comfort food at its finest: The creamy (plant-based) filling and buttery crust create a classic, satisfying meal perfect for any day.
Simple ingredients: You’ll find everything you need in your pantry or local market, making this recipe quick and accessible.
Versatile and customizable: Easily adjust the veggies or spices to make it your own and cater to different dietary needs.
Feeds your family and friends: Generous portions that warm you up and bring smiles to everyone’s face.
Great for leftovers: Reheat with ease and enjoy the deliciousness all over again.

Ingredients You’ll Need

The beauty of this Chicken Pot Pie is that it relies on simple but essential ingredients, each bringing a unique flavor, texture, or color that makes every bite a joy. The tender chicken offers protein, the creamy (plant-based) filling adds richness, and the flaky crust provides the perfect golden finish.

Chicken breast or thighs: Tender, boneless pieces that absorb flavors beautifully and stay juicy.
Carrots: Sweet and slightly crunchy, they add color and texture to the filling.
Peas: Little bursts of natural sweetness and vibrant green color.
Onions: Provide a savory base when sautéed, enhancing the overall depth of flavor.
Celery: Adds a subtle freshness and crunch to the filling.
Garlic: Essential for warmth and aromatic undertones.
Vegetarian Worcestershire sauce (natural): Gives a savory umami kick to the sauce.
Chicken broth: Creates a flavorful liquid base for the creamy filling.
Milk (plant-based): Keeps the sauce smooth and velvety.
All-purpose flour: Thickens the filling to that perfect creamy consistency.
Butter (plant-based): Adds richness and helps create a flaky crust or roux.
Pie crust: A crisp, golden top and bottom makes the dish irresistible.
Natural gelling agent: Ensures the filling sets nicely without being runny.
Herbs like thyme and parsley: Fresh herbs bring brightness and enhance overall flavor.
Salt and pepper: Simple seasonings to fine-tune your pot pie.

Variations for Chicken Pot Pie

One of the best things about Chicken Pot Pie is how easy it is to make it your own. From swapping veggies to changing the crust, here are some ideas to inspire your creativity and make the dish suit your preferences or pantry limits.

Vegetable-packed: Add mushrooms, corn, or green beans for extra nutrition and color.
Herb-forward: Use rosemary or sage instead of thyme for a different aromatic twist.
Gluten-free crust: Use a gluten-free pastry for those avoiding gluten without losing the flaky texture.
Spicy sensation: Add a pinch of paprika or chili flakes for a subtle heat that wakes up the flavors.
Dairy-free filling: Substitute milk (plant-based) varieties such as oat or almond for a different creaminess level.
Mini pot pies: Use muffin tins for single-serving bites that are perfect for gatherings or kid-friendly meals.

Easy Chicken Pot Pie Recipes to Try Tonight

How to Make Chicken Pot Pie

Step 1: Prepare the filling

Start by melting the butter (plant-based) in a large skillet and sauté the onions, garlic, celery, and carrots until they are tender and fragrant. Stir in the flour to create a roux, then slowly whisk in the chicken broth and milk (plant-based) until the mixture thickens into a smooth sauce. Add the diced chicken, peas, vegetarian Worcestershire sauce (natural), herbs, and season with salt and pepper.

Step 2: Assemble the pie

Roll out half of your pie crust and line your baking dish or pie pan. Pour the creamy chicken filling evenly inside. Top the filling with the second rolled-out pie crust, trimming the edges and crimping to seal. Cut a few small slits on top for steam to escape during baking.

Step 3: Bake to perfection

Preheat your oven to 375°F (190°C). Place your assembled pot pie on a baking sheet and bake for 40 to 45 minutes, or until the crust is golden brown and bubbly. Let it cool for a few minutes before serving to allow the filling to set properly.

Pro Tips for Making Chicken Pot Pie

Use cooked chicken: Leftover roast chicken or rotisserie chicken works perfectly, saving prep time.
Don’t skip the resting time: Cooling the pie for 5-10 minutes helps the filling thicken and prevents spills.
Brush crust with plant-based milk: For a shiny, golden finish, lightly brush the pie top before baking.
Double the filling: If you love the creamy filling, make extra for reheating or creating a casserole.
Fresh herbs matter: Adding herbs at the end of cooking keeps them vibrant and full of flavor.

How to Serve Chicken Pot Pie

Garnishes

Freshly chopped parsley, a sprinkle of paprika, or even a touch of finely grated plant-based cheese on top add an inviting look and extra flavor dimension to your Chicken Pot Pie.

Side Dishes

Serve your pot pie with a crisp green salad for freshness or steamed green beans or roasted Brussels sprouts for a hearty, balanced meal that complements the richness of the pie.

Creative Ways to Present

Try making individual pot pies using ramekins or muffin tins for personalized servings. You can also use puff pastry for a lighter crust or try pot pie turnovers for a handheld version that’s perfect for lunchboxes or picnics.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chicken Pot Pie in an airtight container in the refrigerator for up to 3 days. This keeps the filling creamy and the crust crisp enough to reheat nicely.

Freezing

You can freeze the assembled pot pie before baking by wrapping it tightly with plastic wrap and foil. It lasts up to 2 months in the freezer and can be baked directly from frozen, adding extra baking time.

Reheating

Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes to get the crust crispy again while warming the filling thoroughly. Avoid microwaving to maintain the flaky crust texture.

FAQs

Can I use rotisserie chicken for Chicken Pot Pie?

Absolutely! Rotisserie chicken is a fantastic shortcut that makes this recipe even faster and adds delicious seasoning to the filling.

How do I make the crust extra flaky?

Using cold butter (plant-based) and handling the dough as little as possible keeps the crust light and flaky every time.

Can I prepare the filling in advance?

Yes, the filling can be made a day ahead and stored in the refrigerator. Add it to your crust and bake just before serving.

What natural gelling agent works best in the filling?

Pectin or agar are perfect choices for thickening the creamy sauce while keeping the texture smooth and stable.

Is Chicken Pot Pie gluten-free friendly?

It can be! Simply swap the all-purpose flour and crust for gluten-free versions to enjoy all the flavor without gluten.

Final Thoughts

Chicken Pot Pie is one of those timeless dishes that feels like a warm hug from your kitchen. Easy to make, endlessly adaptable, and delicious every time, it’s the kind of meal that brings people together. So why wait? Gather your ingredients, roll out that crust, and create your very own Chicken Pot Pie tonight. You’ll be glad you did!

Chicken Pot Pie

Author: David
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

This easy and comforting Chicken Pot Pie features tender chicken, a creamy plant-based filling loaded with vegetables, and a flaky golden crust. Perfect for any day, this versatile recipe uses simple ingredients and offers customizable variations to suit your taste and dietary needs. Warm up your kitchen and enjoy a delicious wholesome meal that is great for leftovers and family gatherings.

Instructions

Prepare the filling: Melt the plant-based butter in a large skillet over medium heat. Add the onions, garlic, celery, and carrots. Sauté until tender and fragrant, about 5-7 minutes. Stir in the flour to form a roux and cook for 1-2 minutes. Gradually whisk in the chicken broth and plant-based milk, stirring constantly until the sauce thickens to a smooth consistency. Add the diced chicken, peas, vegetarian Worcestershire sauce (natural), thyme, parsley, natural gelling agent, and season with salt and pepper. Stir well and remove from heat.
Assemble the pie: Preheat your oven to 375°F (190°C). Roll out half of the pie crust and line a baking dish or pie pan. Pour the creamy chicken and vegetable filling evenly into the crust-lined dish. Roll out the second half of the pie crust and place it over the filling. Trim any excess dough and crimp the edges to seal. Cut a few small slits on top of the crust to allow steam to escape during baking.
Bake to perfection: Place the assembled pot pie on a baking sheet and bake in the preheated oven for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbly. Remove from oven and let cool for 5 to 10 minutes before serving to allow the filling to set.