Description
Warm and comforting Chicken Pot Pie featuring tender chicken, savory smoked turkey bacon, crisp vegetables, and a luscious creamy plant-based filling, all encased in a flaky, golden pastry crust. Easy to prepare, freezer friendly, and customizable for a wholesome weeknight dinner.
Ingredients
Scale
Protein and Meat
- 2 cups diced tender chicken pieces
- 4 slices smoked turkey bacon, chopped
Vegetables
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup peas
Filling and Flavorings
- 1 cup creamy plant-based filling (e.g., cashew or oat milk base)
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1/2 cup natural grape juice
- 1 teaspoon natural gelling agent
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
Crust
- Flaky pastry dough (gluten-free option: almond or cassava flour crust)
- 1 tablespoon plant-based milk (for brushing)
Instructions
- Prepare the Filling: Cook the diced chicken breasts and smoked turkey bacon in a skillet over medium heat until browned and flavorful. Add chopped carrots, celery, and peas, stirring until the vegetables are just tender. Pour in grape juice (natural) and vegetarian Worcestershire sauce (natural) to form a rich base. Stir in the creamy plant-based filling and blend in the natural gelling agent until the mixture thickens evenly.
- Roll and Prepare the Crust: Roll out the flaky pastry dough on a lightly floured surface to a thickness that is thin enough for crisp baking but sturdy enough to hold the filling. Cut into appropriate sizes for your baking dish or individual ramekins.
- Assemble the Pie: Spoon the chicken and vegetable filling into the prepared baking dish. Cover with the pastry crust, crimp the edges to seal, and cut small vents on top to allow steam to escape. Brush the crust gently with plant-based milk for a golden finish.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the pie for 30 to 40 minutes until the crust is golden and the filling is bubbling hot. Remove from the oven and let rest for a few minutes before serving.
Notes
- Use day-old or leftover cooked chicken for enhanced flavor and convenience.
- Do not overfill the pie to prevent soggy crusts.
- Allow the pie to rest for 5-10 minutes after baking to firm up the filling.
- Chop vegetables evenly to ensure uniform cooking and a neat presentation.
- Brush the crust gently with plant-based milk to avoid sogginess.
- 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: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
Keywords: Chicken Pot Pie, plant-based filling, gluten free pot pie, savory comfort food, smoked turkey bacon, vegetable pot pie
