Description
This Chicken Pot Pie recipe offers a comforting and cozy meal featuring a flaky, buttery plant-based crust filled with tender chicken, wholesome vegetables, and a rich plant-based cream sauce. It is perfect for warm dinners at home and is both easy to prepare and flexible for various dietary preferences.
Ingredients
Scale
Filling Ingredients
- 2 cups diced chicken breast
- 1 cup diced carrots
- 1 cup peas
- 1 cup diced potatoes
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 tbsp plant-based butter
- 2 tbsp all-purpose flour
- 1 cup plant-based cream
- 1/4 cup grape juice (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp natural gelling agent
- Salt and pepper to taste
Crust Ingredients
- 1 sheet plant-based puff pastry or pie crust, rolled out to fit dish
- Additional plant-based butter for brushing
Instructions
- Prepare the Filling: Dice the chicken into bite-sized pieces and sauté in plant-based butter over medium heat until browned but still juicy. Remove from the pan and set aside. In the same pan, cook diced onion, garlic, carrots, and potatoes until softened. Stir in flour and herbs, then slowly add plant-based cream and grape juice while stirring, letting the sauce thicken. Finally, fold the chicken and peas into the creamy vegetable mixture.
- Prepare the Crust: Roll out your plant-based puff pastry or pie crust to fit your baking dish. Make sure it is slightly larger than the dish so the edges can be trimmed and crimped beautifully.
- Assemble the Pie: Pour the warm filling into the pie dish, then carefully cover with the rolled-out crust. Trim and pinch edges to seal. Cut a few small slits on top for steam to escape during baking.
- Bake Until Golden: Place your pie in a preheated oven at 375°F (190°C) and bake for 30-35 minutes until the crust turns golden brown and the filling is bubbly. Let it rest briefly before serving.
Notes
- Use room temperature ingredients to help the crust bake evenly and prevent shrinkage.
- Do not overcook the vegetables to keep their texture intact and vibrant in the filling.
- Chill the assembled pie in the refrigerator for 10 minutes before baking to help the crust stay crisp.
- Adjust the amount of flour or natural gelling agent to get your preferred filling consistency.
- Check baking time starting at 25 minutes as ovens vary; the crust should look golden without burning.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg
Keywords: Chicken Pot Pie, Comfort Food, Plant-Based, Dairy-Free, Vegetarian Worcestershire sauce, Cozy Dinner, Flaky Crust
