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Prepare the pie crust: In a large bowl, whisk together the flour and salt. In a separate bowl, whisk together the vegetable oil and cold water until well combined. Pour the wet ingredients into the dry ingredients and mix with a fork until a dough forms. Divide the dough in half, form each half into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat your oven to 400°F. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the diced chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

Add the diced onion, carrots, and celery to the same skillet. Sauté for 5-7 minutes, until the vegetables begin to soften. Stir in the 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the chicken broth and plant-based milk, ensuring no lumps form. Bring the mixture to a simmer, then add the diced potatoes, dried thyme, and crushed rosemary. Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the potatoes are tender.

Stir in the cooked chicken, frozen peas, and frozen corn. Season with salt and black pepper to taste. Remove the skillet from the heat.

On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Pour the chicken and vegetable filling into the pie crust.

Roll out the second disc of pie dough into another 12-inch circle. Place it over the filling. Trim any excess dough from the edges, leaving about a 1/2-inch overhang. Crimp the edges to seal the top and bottom crusts together. Cut a few slits in the top crust to allow steam to escape during baking.

Bake the pot pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.

Remove from the oven and let the pot pie rest for 10-15 minutes before serving to allow the filling to set.


Prepare the pie crust: In a large bowl, whisk together the flour and salt. In a separate bowl, whisk together the vegetable oil and cold water until well combined. Pour the wet ingredients into the dry ingredients and mix with a fork until a dough forms. Divide the dough in half, form each half into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat your oven to 400°F. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the diced chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

Add the diced onion, carrots, and celery to the same skillet. Sauté for 5-7 minutes, until the vegetables begin to soften. Stir in the 1/4 cup all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the chicken broth and plant-based milk, ensuring no lumps form. Bring the mixture to a simmer, then add the diced potatoes, dried thyme, and crushed rosemary. Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the potatoes are tender.

Stir in the cooked chicken, frozen peas, and frozen corn. Season with salt and black pepper to taste. Remove the skillet from the heat.

On a lightly floured surface, roll out one disc of pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Pour the chicken and vegetable filling into the pie crust.

Roll out the second disc of pie dough into another 12-inch circle. Place it over the filling. Trim any excess dough from the edges, leaving about a 1/2-inch overhang. Crimp the edges to seal the top and bottom crusts together. Cut a few slits in the top crust to allow steam to escape during baking.

Bake the pot pie in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.

Remove from the oven and let the pot pie rest for 10-15 minutes before serving to allow the filling to set.
