Description
This easy Chicken Pot Pie combines tender chicken, colorful mixed vegetables, and a creamy sauce wrapped in a flaky plant-based crust. It’s a comforting and versatile dish perfect for cozy evenings and family meals, featuring simple ingredients and customizable options to suit your taste and dietary preferences.
Ingredients
Scale
Filling
- 2 cups cooked chicken breasts, shredded
- 1 cup diced carrots
- 1 cup peas (fresh or frozen)
- 1 cup corn kernels (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons plant-based butter
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- 2 cups chicken broth (or vegetable broth)
- 1 cup plant-based milk
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
Crust
- 1 pre-made plant-based pie crust (or gluten-free plant-based pie crust)
Instructions
- Prepare the Filling: Sauté chopped onions and garlic in plant-based butter over medium heat until fragrant and translucent. Add diced carrots, peas, and corn, cooking until just tender. Stir in shredded chicken breasts, then sprinkle flour evenly over the mixture, stirring well to coat and form the base of the creamy sauce.
- Create the Sauce: Gradually pour in chicken broth and plant-based milk while stirring continuously to avoid lumps. Cook on medium heat until the sauce thickens gently, then season with salt, pepper, fresh thyme, and parsley, ensuring a fragrant and flavorful filling.
- Prepare the Crust: On a floured surface, roll out the plant-based pie crust for easy handling. Line your pie dish with half of the crust, pressing gently to fit all edges, creating a sturdy and flaky foundation for the filling.
- Assemble the Pot Pie: Pour the chicken and vegetable filling evenly into the crust-lined pie dish. Cover with the remaining pie crust, crimping the edges securely to seal. Cut small slits on top to allow steam to escape while baking, ensuring a golden, perfectly textured crust.
- Bake to Perfection: Place the assembled pot pie in a preheated oven at 375°F (190°C) and bake for 40 to 45 minutes, or until the crust is golden brown and flaky. Remove from oven and let rest for about 10 minutes before slicing to allow the filling to set.
Notes
- Chill the pie crust before rolling to prevent shrinking during baking.
- Do not overcook vegetables to keep them slightly firm and vibrant.
- Use fresh thyme and parsley for best aroma and flavor.
- Press crust edges firmly to avoid filling leakage during baking.
- Allow the pot pie to cool briefly after baking for easier serving and better flavor melding.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 0mg
Keywords: chicken pot pie, comfort food, plant-based crust, creamy filling, gluten-free, easy recipe, family meal
