Description
Cozy and comforting Chicken Pot Pie with a creamy, plant-based filling loaded with tender chicken, fresh vegetables, and a flaky, buttery (plant-based) crust. Perfect for any day of the year, this recipe delivers a satisfying blend of savory flavors and textures with easy customization options and wholesome ingredients.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked and diced chicken breasts
- 1 cup diced carrots
- 1 cup peas
- 1 cup diced potatoes
- 1 cup diced onions
- 2 cloves garlic, minced
- 3 tablespoons plant-based butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup plant-based milk (creamy)
- 2 teaspoons vegetarian Worcestershire sauce (natural)
- 1 teaspoon natural gelling agent
- 1 tablespoon fresh thyme or parsley, chopped
Crust Ingredients
- 1 ready-made plant-based pie crust
- 1 tablespoon plant-based butter (for brushing)
Optional Variations
- 1/2 cup mushrooms, sliced
- 1/2 cup corn kernels
- 1/2 cup green beans, chopped
- 1/2 teaspoon smoked paprika or curry powder
- 1/2 cup shredded plant-based cheese
- 1/2 cup cooked quinoa or rice
- Gluten-free pie crust (to substitute the regular crust)
Instructions
- Prepare the Chicken and Veggies: Cook and dice tender chicken breasts. Chop carrots, potatoes, and onions. Sauté the vegetables in plant-based butter over medium heat until softened. Add minced garlic and cook for an additional minute to release aroma.
- Create the Creamy Filling: Sprinkle all-purpose flour over the sautéed vegetables and stir to absorb the fat. Cook briefly, then gradually whisk in chicken broth and creamy plant-based milk to form a smooth sauce. Stir in vegetarian Worcestershire sauce (natural), seasonings, and the natural gelling agent. Simmer gently until the filling thickens. Fold in the cooked chicken and peas, mixing until well combined.
- Assemble the Pie: Roll out the flaky plant-based pie crust into a baking dish. Pour the warm filling evenly into the crust. Top with the remaining crust, seal the edges by pressing them together, and cut a few slits on top to allow steam to escape. Optionally, brush the top crust with plant-based butter for extra golden color and crunch.
- Bake Until Golden: Preheat the oven to 375°F (190°C). Bake the assembled pie for 30 to 35 minutes, or until the crust is golden brown and crisp. Remove from oven and let the pie cool slightly before serving.
Notes
- Use warm filling to add to the crust to help it meld and avoid sogginess.
- Don’t overfill the pie to prevent leaks; keep a balanced filling-to-crust ratio.
- Chill the dough before baking to achieve a flakier crust and maintain shape.
- Let the pie rest for 10 minutes after baking for easier cutting and filling set.
- Sprinkle fresh thyme or parsley on the pie before baking for a fragrant finish.
- 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: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg
Keywords: Chicken Pot Pie, plant-based, creamy filling, flaky crust, comfort food, vegetarian Worcestershire sauce, savory pie
