Description
Warm up your dinner with this Puff Pastry Chicken Pot Pie filled with tender chicken, smoked turkey bacon, fresh vegetables, and a creamy plant-based sauce. Combining flaky, buttery puff pastry with a rich, savory filling, this cozy meal is perfect for family dinners or special occasions.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked and shredded chicken breast
- 4 slices smoked turkey bacon, chopped
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced (natural)
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1/2 cup grape juice (natural)
- 1 cup vegetable broth
- 1 cup plant-based milk
- 1 tsp natural gelling agent
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Crust Ingredients
- 2 sheets frozen puff pastry, thawed
Instructions
- Prepare the filling: Heat olive oil in a large pan over medium heat. Sauté onions, celery, carrots, and garlic until softened and fragrant. Add chopped smoked turkey bacon and cook until slightly crispy. Stir in shredded chicken, peas, vegetarian Worcestershire sauce, grape juice, and vegetable broth.
- Thicken the sauce: Sprinkle all-purpose flour over the filling, stirring continuously to avoid lumps. Slowly pour in plant-based milk while stirring to create a creamy sauce. Add the natural gelling agent and season with fresh thyme, parsley, salt, and pepper. Cook until the sauce thickens, then remove from heat and let cool.
- Prepare the puff pastry: On a lightly floured surface, roll out one puff pastry sheet to fit your pie dish base. Keep the second sheet for the top crust. If the pastry softens while handling, chill briefly to maintain firmness.
- Assemble the pie: Preheat the oven to 400°F (200°C). Line the pie dish with the first puff pastry sheet. Pour the cooled filling into the crust and spread evenly. Place the second pastry sheet on top, seal edges gently, trim excess dough, and cut small slits on top for steam to escape.
- Bake until golden: Place the assembled pot pie on a baking tray and bake for 25-30 minutes until the pastry is golden brown and crisp. Let it rest for 5-10 minutes before serving to set the filling.
Notes
- Keep puff pastry cold before baking to ensure flakiness.
- Cook all vegetables and meats thoroughly before assembling.
- Allow the pot pie to rest after baking to thicken the sauce.
- Use a sharp knife to cut slits on the crust for even steam release.
- Customize herbs like thyme, parsley, rosemary, or sage to your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
Keywords: puff pastry, chicken pot pie, comfort food, plant-based sauce, flaky crust
