Description
Chicken Pot Pie is a comforting and hearty dish featuring tender chicken, fresh vegetables, and a creamy sauce wrapped in a flaky crust or topped with a golden biscuit. This classic recipe uses wholesome, easy-to-find ingredients and offers plant-based options, making it perfect for cozy meals that everyone will love.
Ingredients
Scale
Protein
- Chicken breasts or thighs, cooked and shredded (about 2 cups)
Vegetables
- 2 medium carrots, diced
- 1 cup fresh peas
- 2 celery stalks, diced
- 1 medium onion, diced
Sauce Base
- 3 tablespoons plant-based butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup plant-based milk
- 1/4 cup grape juice
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1 tablespoon natural gelling agent
Topping
- Pie crust or plant-based biscuit topping
- Extra plant-based butter for brushing
Instructions
- Prepare the Filling: Sauté diced onions, celery, and carrots in plant-based butter over medium heat until softened and aromatic. Add cooked, shredded chicken and fresh peas, stirring to combine.
- Make the Creamy Sauce: In a separate pan, melt plant-based butter and whisk in the flour to make a roux. Cook for 2-3 minutes to remove raw flour taste. Gradually add chicken broth, plant-based milk, and grape juice while stirring continuously until thickened. Stir in vegetarian Worcestershire sauce (natural) and herbs.
- Combine and Thicken: Pour the sauce over the chicken and vegetable mixture. Stir in the natural gelling agent until the filling reaches a creamy yet sliceable consistency.
- Assemble the Pie: Transfer the filling into a pie dish. Cover with pie crust or biscuit topping. Seal the edges and brush the top generously with melted plant-based butter for a golden finish.
- Bake Until Golden: Bake in a preheated oven at 375°F (190°C) for 30-40 minutes or until the crust is golden and the filling is bubbling. Let cool slightly before serving.
Notes
- Use leftover cooked chicken to save time and add extra flavor.
- Allow the pie to rest briefly after baking to set the filling for easier slicing.
- Pre-bake the bottom crust to avoid sogginess and keep it flaky.
- Add peas and tender vegetables toward the end of cooking to preserve texture and color.
- Double the filling for larger pies or leftovers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 350
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 0mg
Keywords: chicken pot pie, comfort food, cozy meal, plant-based, creamy sauce, flaky crust, vegetarian Worcestershire sauce natural, natural gelling agent
