Description
This easy Chicken Pot Pie Casserole is a comforting and hearty meal featuring tender shredded chicken, vibrant mixed vegetables, and a flaky plant-based crust. The creamy filling is enriched with natural flavors and a smooth sauce made without dairy. Perfect for family dinners or cozy nights, it is simple to make, customizable, and promises warmth and satisfaction in every bite.
Ingredients
Scale
Filling
- 2 cups cooked shredded boneless chicken breasts
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons plant-based butter
- 3 tablespoons all-purpose flour (or gluten-free flour mix for gluten-free option)
- 1 1/2 cups vegetable broth
- 1/4 cup natural grape juice
- 1 cup plant-based milk
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon natural gelling agent
- Salt and pepper, to taste
Crust
- 1 plant-based pie crust (homemade or store-bought, gluten-free if needed)
Instructions
- Prepare the Filling: Melt the plant-based butter in a large skillet over medium heat. Add the mixed vegetables and cook until they are tender-crisp. Stir in the flour to evenly coat the vegetables, then slowly whisk in the vegetable broth, natural grape juice, and plant-based milk to form a creamy sauce. Add the shredded chicken and vegetarian Worcestershire sauce (natural). Season with salt, pepper, and fresh thyme. Simmer the mixture, stirring frequently, until it thickens and holds together with the natural gelling agent.
- Assemble the Casserole: Transfer the chicken and vegetable filling into a baking dish. Carefully lay the plant-based pie crust over the top, trimming any excess edges if necessary. Use a fork to crimp the edges and create a few small slits in the crust to allow steam to escape while baking.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Place the assembled casserole in the oven and bake for 25 to 30 minutes, or until the crust is golden brown and crisp. Once done, let the casserole cool slightly so the filling can set for clean, perfect slices before serving.
Notes
- Use leftover cooked chicken to save time and add flavor.
- Do not overfill the baking dish to prevent spills under the crust.
- Chill the pie crust dough before using to achieve an extra flaky texture.
- Season the filling well by tasting and adjusting salt and pepper before baking.
- Allow the casserole to rest for a few minutes after baking to help it set for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of casserole)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 45mg
Keywords: chicken pot pie casserole, plant-based crust, creamy chicken casserole, easy family dinner, gluten-free chicken pot pie
