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.
Ingredients
Scale
Chicken and Vegetables
- 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
Sauce and Seasonings
- 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
Pie Crust
- 1 package pie crust (store-bought or homemade, use gluten-free if needed)
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.
Notes
- Use cooked rotisserie or leftover chicken to save time and add flavor.
- Let the pie rest after baking to thicken the filling and avoid spills.
- For a shiny, golden crust, brush the top with plant-based milk before baking.
- Double the filling if you want extra for reheating or casseroles.
- Add fresh herbs at the end of cooking to maintain their vibrant flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg
Keywords: Chicken Pot Pie, Plant-based, Comfort food, Easy dinner, Gluten-free, Family meal, Creamy filling
