Chicken Pot Pie Recipe

Vegetable broth: A flavorful liquid made from simmering vegetables, used as a base for the filling.

Frozen peas: Sweet and tender peas that add a pop of color and texture.

Carrots: Diced for a slight sweetness and crunch.

Potatoes: Diced to add heartiness and substance.

Vegan chicken substitute: A plant-based protein that mimics the texture and taste of chicken.

Onion: Chopped to add depth and flavor.

Olive oil: Used for sautéing the vegetables and adding richness.

All-purpose flour: Helps thicken the filling.

Salt: Enhances the overall flavor.

Black pepper: Adds a hint of spice.

Thyme: A fragrant herb that adds earthiness.

Rosemary: Another herb that adds a woody, aromatic flavor.

Vegan pie crust: A plant-based crust that encases the filling, providing a flaky and golden topping.

When making the pie crust for your vegan chicken pot pie, ensure that it is well-chilled before placing it over the filling. This helps the crust maintain its structure and prevents it from becoming soggy. Additionally, use a sharp knife to create a few small slits in the crust before baking. This allows steam to escape, ensuring a flaky and golden-brown finish.

• vegan chicken substitute - Substitute with tofu: Tofu is a versatile and protein-rich alternative that absorbs flavors well.

• vegan chicken substitute - Substitute with jackfruit: Jackfruit has a texture similar to shredded chicken and works well in savory dishes.

• vegan chicken substitute - Substitute with chickpeas: Chickpeas add a hearty texture and are rich in protein and fiber.

• vegan pie crust - Substitute with phyllo dough: Phyllo dough is a light and crispy alternative that is also vegan-friendly.

• vegan pie crust - Substitute with homemade vegan crust: Making your own crust with flour, water, and vegan butter ensures it is free from animal products.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients to the dish.

• all-purpose flour - Substitute with gluten-free flour: For those with gluten sensitivities, gluten-free flour is a suitable alternative.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle flavor and is a good vegan option for cooking.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and is rich in healthy fats, making it a great substitute for olive oil.

• Allow the chicken pot pie to cool completely before storing. This helps prevent condensation, which can make the crust soggy.

• For short-term storage, cover the baking dish tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, consider freezing the pot pie. First, wrap it tightly in plastic wrap, ensuring there are no air pockets. Then, cover it with a layer of aluminum foil to prevent freezer burn.

• If you prefer, you can also freeze individual portions. Cut the pot pie into slices and wrap each slice in plastic wrap. Place the wrapped slices in a freezer-safe container or zip-top bag.

• When ready to reheat, if the pot pie is frozen, let it thaw in the refrigerator overnight. This ensures even reheating and maintains the texture of the crust.

• To reheat, preheat your oven to 350°F (175°C). Place the pot pie on a baking sheet to catch any drips. Cover the pie loosely with aluminum foil to prevent the crust from over-browning.

• Heat for about 20-25 minutes if refrigerated, or 30-35 minutes if frozen, until the filling is bubbly and the crust is heated through. Remove the foil during the last 10 minutes of baking to crisp up the crust.

• For a quicker option, you can also reheat individual slices in the microwave. Place a slice on a microwave-safe plate and cover with a microwave-safe cover. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken pot pie in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the crust from burning.
  4. Heat for about 20-25 minutes, or until the filling is hot and bubbly.
  5. Remove the foil for the last 5 minutes to crisp up the crust.

• Microwave Method:

  1. Place a slice of the chicken pot pie on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to avoid splatters.
  3. Heat on medium power for 2-3 minutes.
  4. Check the filling to ensure it's heated through. If not, continue heating in 30-second intervals.

• Stovetop Method:

  1. Preheat a skillet over medium-low heat.
  2. Add a small amount of olive oil or vegan butter to the skillet.
  3. Place a slice of the chicken pot pie in the skillet.
  4. Cover the skillet with a lid to help heat the filling evenly.
  5. Heat for about 5-7 minutes, flipping halfway through, until the filling is hot and the crust is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken pot pie slice in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure the crust doesn't burn.
  4. Continue heating until the filling is hot and the crust is golden and crispy.

• Oven: Used to bake the pot pie at 400°F (200°C) until the crust is golden brown.

• Saucepan: Used to heat olive oil and cook the onions, carrots, potatoes, and vegan chicken substitute.

• Stirring spoon: Used to stir the ingredients in the saucepan to ensure even cooking.

• Measuring cups: Used to measure out the vegetable broth, peas, carrots, potatoes, and vegan chicken substitute.

• Measuring spoons: Used to measure the olive oil, salt, pepper, thyme, and rosemary.

• Chopping board: Used to dice the carrots, potatoes, and vegan chicken substitute, and to chop the onions.

• Knife: Used to dice the vegetables and vegan chicken substitute, and to chop the onions.

• Baking dish: Used to hold the mixture before covering it with the vegan pie crust and baking.

• Rolling pin: Used to roll out the vegan pie crust if it needs to be adjusted to fit the baking dish.

• Whisk: Used to gradually add vegetable broth to the mixture, ensuring it thickens properly.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

• Cooling rack: Used to let the pot pie cool for a few minutes before serving.

Pre-chop vegetables: Dice carrots, potatoes, and onions in advance and store them in the fridge.

Use frozen ingredients: Opt for frozen peas and pre-diced vegan chicken substitute to save chopping time.

Ready-made crust: Utilize a vegan pie crust to skip the dough preparation.

Batch cooking: Double the recipe and freeze half for a quick meal later.

One-pot method: Cook the filling in a single saucepan to reduce cleanup time.