Description
Enjoy a warm, satisfying Chicken Pot Pie featuring tender chicken, fresh vegetables, and a flaky plant-based crust. This creamy, hearty dish combines wholesome ingredients with a savory, velvety filling, perfect for cozy dinners and family gatherings.
Ingredients
Scale
Filling Ingredients
- 2 cups diced chicken breasts
- 1 cup carrots, chopped (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 cup celery, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons plant-based butter
- 1/4 cup all-purpose gluten-free flour
- 2 cups chicken broth
- 1 1/2 cups plant-based milk
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon natural gelling agent
- Salt and pepper to taste
Crust Ingredients
- 2 sheets plant-based pie crust (gluten-free)
Instructions
- Prepare the Filling: Sauté finely chopped onion, garlic, carrots, and celery in plant-based butter over medium heat until tender, about 5-7 minutes. Add diced chicken breasts and cook until no longer pink, around 6-8 minutes. Sprinkle in gluten-free flour and stir well to coat the mixture evenly. Gradually whisk in chicken broth and plant-based milk, stirring constantly to avoid lumps and to create a creamy sauce. Stir in vegetarian Worcestershire sauce (natural), fresh thyme, parsley, salt, and pepper. Add the natural gelling agent and simmer gently until the filling thickens smoothly, about 3-5 minutes. Remove from heat and keep warm.
- Assemble the Pie Crust: Lightly flour a surface and roll out one sheet of the plant-based pie crust. Place it carefully into a pie dish, pressing gently to cover the bottom and sides evenly. Spoon the warm chicken and vegetable filling evenly over the crust. Cover the filling with the second pie crust sheet. Crimp the edges to seal the pie well. Cut several small slits on the top crust to allow steam to escape during baking.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Place the assembled pie on a baking sheet to catch any drips. Bake for 30 to 40 minutes or until the crust is golden brown and the filling is bubbling through the slits. Remove from oven and allow the pie to rest for 10 minutes before slicing, so the filling sets nicely.
Notes
- Use warm filling to prevent a soggy crust.
- Do not overfill the pie to ensure even cooking and a sealed crust.
- Keep crust cold before baking to maintain flakiness.
- Cut vents on the top crust to let steam escape and keep crust crisp.
- Adding fresh herbs like thyme and parsley before baking enhances flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 380
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Chicken Pot Pie, comfort food, plant-based crust, gluten-free, creamy filling, hearty meal
