Description
Handheld Chicken Pot Pies with a buttery, flaky plant-based crust filled with tender seasoned chicken and fresh vegetables. This easy-to-make recipe is perfect for a cozy meal on the go, with a rich, creamy filling balanced by a golden crisp crust.
Ingredients
Scale
Filling
- 1 cup cooked, diced chicken breast, seasoned
- 1/2 cup mixed vegetables (carrots, peas, corn)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon plant-based butter
- 2 tablespoons all-purpose flour
- 3/4 cup chicken broth (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
Crust
- 1 1/4 cups all-purpose or pastry flour
- 1/2 cup cold plant-based butter, cut into small pieces
- 3–4 tablespoons ice-cold water
- Pinch of salt
Seasonings and Extras
- Additional plant-based butter for brushing tops
- Fresh parsley, chopped (for garnish)
- Smoked paprika (natural) for dusting
Instructions
- Prepare the Filling: Sauté the finely chopped onion and minced garlic in plant-based butter over medium heat until translucent and fragrant. Add the diced cooked chicken breast and mixed vegetables. Sprinkle flour evenly over the mixture and stir constantly to form a thickened base. Gradually pour in chicken broth and vegetarian Worcestershire sauce while stirring, allowing the filling to simmer and thicken to a creamy consistency. Season with salt, black pepper, thyme, and smoked paprika. Remove from heat and let cool slightly.
- Make the Flaky Crust: In a large bowl, combine pastry flour and a pinch of salt. Add cold plant-based butter pieces and rub gently between fingers until mixture resembles coarse crumbs. Slowly add ice-cold water, one tablespoon at a time, until dough just comes together into a smooth ball. Wrap dough in parchment paper and chill in refrigerator for at least 30 minutes.
- Assemble the Pies: Roll out chilled dough on a lightly floured surface to approximately 1/8-inch thickness. Cut into even circles or squares based on preference. Spoon a generous amount of filling onto one half of each dough piece, leaving edges free for sealing. Fold the dough over to enclose the filling, then press edges firmly with a fork to seal securely. Brush tops lightly with plant-based butter for a glossy finish.
- Bake Until Golden: Preheat oven to 375°F (190°C). Place pies on a parchment-lined baking tray. Bake for 25-30 minutes or until crust is golden and crisp. Allow pies to cool slightly before serving to let filling settle.
Notes
- Keep ingredients cold, especially plant-based butter and water, to ensure a flaky crust texture.
- Do not overfill pies; leave space at edges to properly seal and prevent leakage.
- Roll dough evenly to promote uniform baking and consistent flakiness.
- Use fresh herbs like thyme or rosemary to brighten the filling’s flavor.
- Allow assembled pies to rest briefly before baking to firm up seals and minimize shrinking.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: chicken pot pie, handheld pies, flaky crust, comfort food, easy recipe, plant-based butter, portable meal
