Vegetarian Easy Chicken Pot Pie
Total time1 hr 15 min
Prep time20 min
Cook time45 min
4.9(8)
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Learn more →Ingredients
6 servings
For the filling
- 1 ½ lb boneless, skinless chicken breasts or thighs
Chef's tipChoose 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. - 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and diced into ½-inch pieces
- 3 stalks celery, diced into ½-inch pieces
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 1 ¾ cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ¾ cup whole milk
- 1 cup frozen peas
- 1 tsp fresh thyme leaves, or ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For the crust
- 1 package (14.1 oz) refrigerated pie crusts (2 rounds)
- 1 large egg, beaten
Instructions
- 1
Preheat the oven to 400°F (205°C). Cut the chicken into 3/4-inch pieces and season lightly with salt and pepper.
- 2
Melt the butter in a large (12-inch) skillet over medium-high heat. Add the chicken pieces in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center, about 5–6 minutes. Transfer the chicken to a plate and set aside.
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