Description

This Chicken Pot Pie Casserole is a cozy and hearty plant-based dish combining tender chicken breast, colorful mixed vegetables, and creamy plant-based cheese in a luscious sauce made with vegetable broth, natural seasonings, and a natural gelling agent. Topped with golden biscuit dough or plant-based puff pastry, it offers all the comforting flavors of a classic pot pie without a crust, perfect for family dinners or busy weeknights.

Ingredients

Scale

Filling

2 cups cooked chicken breast, shredded
2 cups frozen mixed vegetables (carrots, peas, corn)
1 cup plant-based cheese, shredded
2 cups vegetable broth
3 tablespoons all-purpose flour
2 tablespoons plant-based butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon vegetarian Worcestershire sauce (natural)
1 teaspoon apple cider vinegar (natural)
1/4 cup water mixed with natural gelling agent
1 teaspoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Topping

Pre-made biscuit dough or plant-based puff pastry, enough to cover the casserole
Plant-based butter for brushing

Instructions

Prepare the filling: In a large skillet, melt the plant-based butter over medium heat. Sauté the finely chopped onion and minced garlic until fragrant and translucent, about 3-5 minutes. Stir in the flour and cook, whisking constantly, for about 2 minutes to form a roux.
Build the creamy sauce: Gradually whisk in the vegetable broth, vegetarian Worcestershire sauce (natural), apple cider vinegar (natural), and the water mixed with natural gelling agent. Continue stirring until the sauce thickens and becomes silky smooth.
Add chicken and vegetables: Mix in the shredded cooked chicken, frozen mixed vegetables, fresh thyme, parsley, plant-based cheese, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld beautifully.
Assemble the casserole: Transfer the filling into a greased baking dish. Top evenly with biscuit dough or plant-based puff pastry, sealing the edges gently. Lightly brush the topping with plant-based butter for a perfect golden color after baking.
Bake until golden: Place the casserole in a preheated oven at 375°F (190°C) for 30 to 35 minutes or until the topping is puffed and golden and the filling is bubbling.

Notes

Use fresh thyme and parsley for brighter, fresher flavors.
Cooking the flour in plant-based butter before adding broth ensures a smooth, lump-free sauce.
Using cooked chicken breast saves time and guarantees tender meat in every bite.
Add the natural gelling agent mixed with liquid slowly to control sauce consistency without it becoming too firm.
Brushing plant-based butter on the dough before baking creates a bakery-style golden crust.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 480mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 25g
Cholesterol: 0mg

Keywords: chicken pot pie casserole, plant-based, creamy casserole, easy dinner, family meal, comfort food, gluten free option