Vegetarian Easy Chicken Pot Pie

Total time1 hr 15 min

Prep time20 min

Cook time45 min

This golden-domed pot pie is loaded with tender carrots, celery, and onion simmered down with garlic and fresh thyme in a rich, velvety sauce that thickens right in the skillet. Sweet peas add pops of color and a little bite against the creamy base, while a flaky, golden crust seals everything in and gets brushed with egg wash for that glossy, deep-brown finish. Baked until bubbling and crisp on top, then rested just long enough to let the filling set, it slices into neat, hearty wedges that hold their shape. It's the kind of cozy, comforting dinner that feels like a hug in a dish, and it's a great pick for a vegetarian table since every component in that filling and crust is built from vegetables, dairy, and pantry staples. Serve it straight from the dish with a simple green salad on the side, and don't be surprised if there are no leftovers.

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Ingredients

6 servings

For the filling

1 ½ lb boneless, skinless chicken breasts or thighs
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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.
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 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 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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