Description

This Chicken Pot Pie recipe features tender chicken and fresh vegetables enveloped in a rich, creamy sauce with a flaky plant-based crust. It is an easy-to-prepare, comforting dish perfect for cozy dinners any time of year. Customizable and suitable for leftovers, it is a satisfying meal that brings warmth and joy to the table.

Ingredients

Scale

For the Filling

2 cups chicken breast or thighs, diced
1 cup carrots, diced
1 cup green peas
1 cup celery, diced
1 medium onion, diced
2 cloves garlic, minced

For the Sauce

3 tablespoons plant-based butter
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup plant-based milk
2 tablespoons vegetarian Worcestershire sauce (natural)
1 teaspoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

For the Crust

1 package plant-based pie crusts (enough for top and bottom)
Plant-based milk for brushing crust

Instructions

Prepare the Filling: Dice the chicken into bite-sized pieces. In a large skillet, heat plant-based butter over medium heat and sauté the chicken until golden and cooked through. Remove the chicken from the pan and set aside. Using the same pan, add diced onion, celery, carrots, and minced garlic. Cook until vegetables are softened, about 5-7 minutes, stirring occasionally.
Make the Cream Sauce: Sprinkle flour over the sautéed vegetables and stir continuously for 1-2 minutes to form a roux. Gradually add chicken broth and plant-based milk while stirring constantly to prevent lumps. Continue cooking until the sauce thickens and becomes creamy. Stir in vegetarian Worcestershire sauce (natural), chopped thyme, chopped parsley, and the cooked chicken. Season with salt and pepper to taste.
Combine Filling and Preheat Oven: Gently fold green peas into the thickened sauce mixture. Adjust seasoning if needed. Preheat your oven to 400°F (200°C) to prepare for baking.
Assemble the Pie: Place one pie crust into a baking dish. Pour the warm chicken and vegetable filling evenly into the crust. Cover with the second pie crust or a lattice crust, sealing the edges well to enclose the filling. Cut small slits on top of the crust to allow steam to escape during baking. Brush the top crust lightly with plant-based milk for a golden finish.
Bake Until Golden: Bake in the preheated oven for 30 to 35 minutes or until the crust is flaky and golden brown. Once baked, let the pie rest for 10 minutes before serving to set the filling.

Notes

Use room temperature ingredients to help the filling and crust bake evenly and avoid shrinking.
Do not overfill the pie to allow the crust to crisp nicely without bursting.
Brush the crust with plant-based milk for a golden, attractive finish.
Chop vegetables uniformly to ensure even cooking and balanced texture.
Allow the sauce to cool slightly before assembling to prevent the crust from becoming soggy.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/6 of pie)
Calories: 350
Sugar: 5g
Sodium: 600mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g
Cholesterol: 0mg

Keywords: chicken pot pie, comfort food, plant-based crust, creamy filling, easy dinner