Classic Savory Chicken Pot Pie
A comforting, golden-crusted pie packed with tender chicken, colorful vegetables, and a rich, creamy parve gravy.
Ingredients
- •1 lb (450g) cooked chicken breast or thigh, diced or shredded
- •1 sheet parve puff pastry or pie crust, thawed
- •1/4 cup (60g) parve butter substitute or neutral vegetable oil
- •1 medium yellow onion, diced (150g)
- •2 medium carrots, peeled and diced (120g)
- •2 ribs celery, diced (100g)
- •1/3 cup (45g) all-purpose flour
- •2 cups (480ml) rich chicken broth
- •1/2 cup (120ml) unsweetened non-dairy cooking cream (or oat milk)
- •1 cup (150g) frozen green peas
- •1/2 tsp dried thyme
- •1/4 tsp garlic powder
- •1 tsp salt
- •1/2 tsp freshly ground black pepper
- •1 large egg (beaten, for egg wash)
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a 9-inch deep pie dish.
- 2
Melt the parve butter substitute in a large skillet over medium heat. Add the diced onion, carrots, and celery, cooking for 6 to 8 minutes until softened.
- 3
Sprinkle the flour over the vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour flavor.
- 4
Gradually whisk in the chicken broth and non-dairy cream, stirring constantly to prevent lumps. Bring to a simmer and cook for 3 to 5 minutes until thick and smooth.
- 5
Stir in the cooked chicken, frozen peas, thyme, garlic powder, salt, and black pepper. Remove the filling from the heat and let it cool for 5 minutes.
- 6
Transfer the chicken mixture into the prepared pie dish.
- 7
Drape the parve pastry sheet over the dish, trimming any excess and crimping the edges against the dish. Cut 3 to 4 small slits in the center of the dough to vent steam.
- 8
Brush the top crust evenly with the beaten egg wash.
- 9
Bake for 35 to 40 minutes, or until the pastry is puffed and deep golden brown and the filling is bubbling hot. Allow to cool for 10 minutes before slicing and serving.
💡 Chef tips
- Use leftover roasted or poached chicken to save prep time.
- Ensure your non-dairy milk or cream is completely unsweetened and unflavored to keep the gravy purely savory.
- To store, cool completely, cover tightly, and refrigerate for up to 3 days or freeze unbaked for up to 2 months.
✅ How it should turn out
The finished pie features a crisp, flaky golden crust that breaks open to a steaming, savory chicken and vegetable gravy with rich savory aromas.