A chicken pot pie is one of those universally loved dish. I mean, what’s not to love? It’s creamy, hot, and delicious! This is a vegetarian version of a chicken pot pie, but it can just as easily be converted back into a regular chicken pot pie – simply sub out the veggie sausage for chicken and you’re good to go. Even without the meat, this pie stays true to the comforting classic.
When I was a kid, I was obsessed with those pre-made, frozen chicken pot pies that you just throw in the microwave and voila! Dinner done. I would have them at least once a week for dinner after a sports practice and literally inhale it as soon as it came out of the microwave. I thought it was the best thing ever. No joke. It still baffles me why I loved these so much, but I think it has to do with the fact that chicken pot pies have always been looked at as the quintessential comfort food.
I love the taste of creamy gravy mixed with peas, green beans and carrots. Add a little pepper and chili powder and I’m in heaven.
What I love about this recipe is that besides the veggie sausage (or potatoes are good too!) and carrots, everything else for the filling comes from a can. Just dump and go, easy peasy!
“Chicken Pot Pie”
Servings: 4-5 people
- 2 TBS unsalted butter
- 1 large onion, chopped
- 1 cup carrots, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp basil
- 1 tsp oregano
- 1/4-1/2 tsp chili powder (optional)
- Salt & pepper and Cajun seasoning (optional), to taste
- 1/4 All-purpose flour
- 1 1/2 cups vegetable (or chicken) stock
- 3/4 cup whole milk
- 1 can peas, drained
- 1 can green beans, drained
- Veggie sausage, boiled, chopped potatoes, or cooked, shredded chicken
- A pinch of cornstarch (may not need)
- 1 sheet puff pastry
- 1 egg, for egg wash
- Step 1: Preheat the oven to 400 degrees Fahrenheit.
- Step 2: Melt the butter in a pan over medium heat. Throw the chopped onion into the pan and season with salt and pepper. Sauté this for about 5 minutes, until the onions have had a chance to soften a little.
- Step 3: Add in the chopped carrots, minced garlic, thyme, basil, oregano, some chili powder (if you’re feeling frisky), and some more salt and pepper to the onion. Cook this mixture for an additional 7-8 minutes, until the onions are nice and translucent and the carrots have softened. At this stage, you could also add in a dash of Cajun seasoning if you like things smoky and spicy.
- Step 4: Whisk in the flour until fully combined. Then alternate between stirring in the vegetable (or chicken) stock and the milk. Bring this mixture to a boil.
- Step 5: Once the mixture has reached a boil, added in the peas, green beans, and whatever other vegetables you thing should be included in your pie. Cook this for about 10 minutes, until the mixture has thickened.
- Step 6: At this point add in either the veggie sausage/balls (the Ikea veggie balls are amazing!), the boiled potatoes, or the cooked, shredded chicken. Cook this for about 5 minutes.
- Step 7: Take off the heat. If your pie needs any more seasoning, this would be the point at which to add it. If it looks very runny, add in the cornstarch to thicken it up a little bit.
- Step 8: Pour the mixture into a pie pan and leave to cool until it reaches room temperature.
- Step 9: Once cooled, place a circle of puff pastry on top, brush with the egg wash, and using a knife, add a few steam holes on top.
- Step 10: Bake for about 45-55 minutes, or until the top is nice and golden. Enjoy!