Description

This Easy Double Crust Chicken Pot Pie is a warm, comforting dish filled with tender shredded chicken, vibrant mixed vegetables, and smoked turkey bacon, all wrapped in a flaky, buttery double crust made with plant-based ingredients. It combines rich textures and homey flavors, perfect for a satisfying homemade meal that reheats beautifully and adapts to your favorite vegetables and seasonings.

Ingredients

Scale

Protein and Vegetables

2 cups cooked and shredded chicken breast or thighs
1 cup mixed vegetables (carrots, peas, sweet corn)
4 slices smoked turkey bacon, cooked crisp and crumbled
1 medium onion, diced
2 cloves garlic, minced

Sauce and Seasonings

3 tablespoons all-purpose flour
1 tablespoon vegetarian Worcestershire sauce (natural)
1 1/2 cups chicken broth
1 teaspoon natural gelling agent
1 tablespoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste

Crust and Dairy Substitutes

2 sheets pie crust (store-bought or homemade)
4 tablespoons plant-based butter, cold (divided: for crust and filling)
3/4 cup plant-based milk

Instructions

Prepare the Filling: Cook smoked turkey bacon in a large skillet over medium heat until crisp; remove and set aside. Leave the rendered fat in the skillet, then sauté diced onion, minced garlic, and mixed vegetables until tender. Stir in shredded chicken and sprinkle all-purpose flour over the mixture; cook and stir until flour is absorbed. Add vegetarian Worcestershire sauce (natural), chicken broth, and natural gelling agent, stirring constantly until the mixture thickens into a creamy, rich filling. Fold in fresh thyme, parsley, and season with salt and pepper to taste.
Roll Out the Pie Crusts: On a lightly floured surface, roll out one sheet of pie crust and gently fit it into a 9-inch pie dish, covering the bottom and sides evenly. Roll out the second sheet of pie crust and set it aside for later use as the top crust.
Assemble the Pie: Pour the prepared filling into the crust-lined pie dish, spreading it out evenly. Sprinkle the crumbled smoked turkey bacon over the top of the filling. Carefully place the second pie crust over the filling, sealing the edges by crimping with your fingers or a fork. Cut several small slits on top of the crust to allow steam to escape while baking.
Bake to Golden Perfection: Preheat the oven to 375°F (190°C). Place the assembled pot pie on the center rack and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling hot. Remove from the oven and allow the pie to rest for 10 minutes before slicing and serving to let the filling set.

Notes

Use cold plant-based butter in the crust to ensure a flaky texture.
Do not overfill the pie to prevent soggy crust and allow steam to escape.
Cut vegetables into similar sizes for even cooking.
Chill the assembled pie in the refrigerator for 15-20 minutes before baking to make slicing easier.
If crust edges brown too quickly, cover them with foil during baking.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/6 of pie)
Calories: 400 kcal
Sugar: 4 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 55 mg

Keywords: chicken pot pie, double crust, comfort food, plant-based butter, vegetarian Worcestershire sauce, easy dinner, homemade pie, flaky crust