Description
This Chicken Pot Pie Casserole is a cozy and delicious dinner combining tender shredded chicken, vibrant mixed vegetables, and melted plant-based cheese in a creamy, savory filling topped with a golden plant-based puff pastry crust. Quick to prepare and bake, it offers all the familiar comforting flavors of a classic pot pie without complicated crust work, perfect for busy weeknights or family gatherings.
Ingredients
Scale
Filling
- 2 tablespoons butter substitute
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chopped carrots
- 1 cup mixed vegetables (peas and corn)
- 1/4 cup all-purpose flour (or gluten-free flour)
- 2 cups chicken broth
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon natural gelling agent
- 2 cups cooked shredded chicken breast or thighs
- 1 cup plant-based cheese (plant-based), shredded
Crust
- 1 sheet puff pastry or pie crust (plant-based), thawed if frozen
- 1 tablespoon butter substitute, melted for brushing
Instructions
- Prepare the Filling: Heat butter substitute in a pan over medium heat. Sauté diced onions and minced garlic until fragrant and translucent. Add chopped carrots and mixed vegetables, cooking until slightly softened. Stir in flour until well incorporated to create a thick base. Gradually pour in chicken broth while stirring. Add vegetarian Worcestershire sauce (natural) and natural gelling agent, stirring continuously until the mixture thickens.
- Mix in the Chicken and Cheese: Fold shredded cooked chicken and plant-based cheese into the thickened vegetable mixture. Stir gently until the cheese begins to melt and everything is evenly coated in the creamy sauce.
- Assemble the Casserole: Transfer the filling into a greased baking dish, spreading evenly. Cover the top with the puff pastry or plant-based pie crust, trimming edges for neatness. Lightly brush the crust with melted butter substitute for a golden finish.
- Bake Until Golden: Place the casserole in a preheated oven at 375°F (190°C). Bake for 30 to 35 minutes, or until the crust is golden brown and crisp and the filling bubbles at the edges, indicating it is hot and ready to serve.
Notes
- Use day-old chicken for better flavor absorption and texture.
- Gently fold ingredients to keep the filling tender and avoid it becoming dense.
- Keep pastry chilled before baking to ensure it puffs and crisps properly.
- Dice vegetables uniformly for even cooking and an appealing presentation.
- If the filling is too thick before baking, add a splash of broth; if too thin, sprinkle a pinch of extra natural gelling agent.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 40mg
Keywords: chicken pot pie casserole, plant-based cheese, vegetarian Worcestershire sauce, comfort food, easy casserole, gluten free
