Vegetarian Chicken Pot Pie

Total time1 hr 30 min

Prep time30 min

Cook time50 min

This golden double-crust pie is a cozy, from-scratch classic through and through, packed with tender carrots, celery, and green beans in a rich, thyme-scented gravy that thickens into velvety perfection right in the skillet. Garlic-infused oil brings depth to the vegetable base, while a splash of milk and broth creates that signature creamy, spoon-coating sauce everyone loves about this dish. The crust bakes up flaky and deep golden, brushed with egg wash for extra shine, then gets crimped and vented so all that savory filling stays put until you slice in. Every bite delivers that nostalgic, comforting balance of crisp pastry and hearty, herby filling. It's a satisfying centerpiece for a vegetarian table, and the kind of dish that makes a kitchen smell like home. Serve it straight from the dish while the top crust is still crackling for the best texture contrast.

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Ingredients

6 servings

For the crust

2 gluten free pie crusts (top and bottom), store-bought or homemade
Wholly Wholesome Pie Shells Wholly Gluten Free 9 Inch 2 Count - 14.9 Oz The Maine Pie Co Ready-To-Bake 9' Pie Shells 2 Pack Bob's Red Mill Pie Crust Gluten Free Gluten Free Nation Gluten Free Pie Crust Yumbana Gluten Free Pie Crusts 2 Pack
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1 egg, lightly beaten

For the filling

2 tbsp garlic-infused oil
½ cup scallion greens, thinly sliced
3 medium carrots, peeled and diced (about 1 ½ cups)
2 stalks celery, diced
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into ¾-inch pieces
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
½ tsp salt
¼ tsp black pepper
⅓ cup gluten free flour blend
2 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
¾ cup milk
1 tsp fresh thyme leaves
1 cup frozen green beans, thawed and cut into 1-inch pieces

Instructions

1
Preheat the oven to 400°F (205°C). If using store-bought gluten free pie crusts, let them sit at room temperature for 10 minutes to soften slightly. Press or roll one crust into a 9-inch pie dish, pressing it gently into the bottom and up the sides; set the second crust aside for the top.
2
Heat the garlic-infused oil in a large skillet over medium heat until shimmering. Add the scallion greens, carrots, and celery and cook, stirring occasionally, until the carrots are just beginning to soften, about 6–7 minutes.

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