Description
This easy Chicken Pot Pie Casserole delivers all the cozy flavors of a traditional pot pie with tender shredded chicken, fresh vegetables, creamy plant-based cheese, and a flaky plant-based crust. Perfect for a comforting weeknight meal, this one-dish casserole is customizable, quick to prepare, and sure to satisfy both kids and adults alike.
Ingredients
Scale
Filling
- 2 tablespoons plant-based butter
- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced celery
- 3 tablespoons all-purpose flour or gluten-free flour blend
- 2 cups plant-based milk
- 1 tablespoon apple cider vinegar (natural)
- 2 cups cooked, shredded chicken
- 1 cup peas
- 1 cup shredded plant-based cheese
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage
- Salt, to taste
- Black pepper, to taste
Crust
- One pie crust or ready-made puff pastry (plant-based), enough to cover a 9×13 inch baking dish
Optional Garnishes
- Fresh parsley or thyme leaves
- Light drizzle of creamy plant-based dressing (natural)
- Sprinkle of crushed nuts (optional)
Instructions
- Prepare the Filling: Melt plant-based butter in a large skillet over medium heat. Add diced onions, carrots, and celery, cooking until tender and fragrant. Sprinkle in the flour, stirring constantly to form a roux without lumps. Gradually whisk in plant-based milk and apple cider vinegar, allowing the sauce to thicken.
- Add the Chicken and Seasonings: Stir in shredded chicken, peas, plant-based cheese, vegetarian Worcestershire sauce, thyme, sage, salt, and pepper. Cook the mixture until heated through and the cheese melts into a creamy sauce.
- Assemble the Casserole: Transfer the filling into a greased baking dish. Cover with the pie crust or puff pastry, trimming any excess and pressing edges to seal. Cut small slits in the crust to allow steam to escape during baking.
- Bake Until Golden: Preheat oven to 375°F (190°C). Bake the casserole for 30 to 40 minutes until the crust is golden and crisp. Let rest for a few minutes before serving to set the filling.
Notes
- Use day-old cooked chicken for firmer texture and better flavor absorption.
- Do not overfill the dish to avoid spillover while baking.
- Keep the pie crust chilled before baking to maintain flakiness.
- Sauté vegetables thoroughly to enhance their natural sweetness.
- Allow the casserole to rest after baking for easier slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 0mg
Keywords: Chicken Pot Pie, Casserole, Comfort Food, Plant-Based Cheese, One-Dish Meal, Easy Dinner, Gluten-Free Option
