Description
Cozy and satisfying Chicken Pot Pie Casserole combines tender chicken with creamy mixed vegetables in a flaky plant-based crust. This easy and adaptable casserole is perfect for family dinners or busy weeknights, offering rich flavors and hearty texture with minimal fuss.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 cup mixed vegetables (peas, carrots, and corn)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons plant-based butter
- 3 tablespoons all-purpose flour (or gluten-free flour as needed)
- 1 1/2 cups vegetable broth
- 1/4 cup grape juice (natural)
- 1 cup plant-based milk
- 1 tablespoon natural gelling agent
- 1/2 cup plant-based cheese, shredded
- Salt, to taste
- Black pepper, to taste
Crust
- Pre-made biscuit dough or puff pastry (plant-based), enough to cover a 9×9 inch baking dish
- Plant-based milk (for brushing the crust)
Instructions
- Prepare the Filling: In a medium pan over medium heat, sauté diced onions and minced garlic in plant-based butter until fragrant and translucent. Stir in the flour and cook briefly to form a roux and eliminate raw flour taste. Gradually whisk in vegetable broth, grape juice (natural), and plant-based milk. Bring to a gentle simmer, stirring until the sauce thickens into a creamy consistency. Add cooked chicken, mixed vegetables, natural gelling agent, plant-based cheese, salt, and pepper. Stir well to evenly coat all ingredients with the sauce.
- Assemble the Casserole: Preheat the oven to 375°F (190°C). Lightly grease a 9×9 inch baking dish. Transfer the prepared filling evenly into the dish. Layer the biscuit dough or puff pastry over the filling, trimming and sealing edges as needed to prevent moisture escape. Brush the top crust with plant-based milk for a golden finish.
- Bake Until Golden: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the crust is puffed and golden brown. Monitor closely near the end to avoid over-browning. Allow the casserole to cool slightly (about 10 minutes) before serving to let the filling set.
Notes
- Use leftover cooked chicken such as roasted or poached to save time and enhance flavor.
- Do not omit the natural gelling agent to ensure the filling stays creamy and cohesive.
- Adjust the thickness of the biscuit dough or puff pastry crust based on your preference for crust-to-filling ratio.
- Taste the filling before baking and adjust salt and pepper for the best flavor.
- Allow the casserole to rest for 10 minutes after baking for easier serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 0 mg
Keywords: chicken pot pie casserole, plant-based, dairy-free, gluten-free, family dinner, comfort food
