Chicken Pot Pie Casserole

This vegan chicken pot pie casserole is rich, creamy, and well seasoned. It has the same hearty, comforting flavor as a traditional chicken pot pie, but without any of the meat or dairy. You can even make it gluten-free!

Chicken Pot Pie Casserole Ingredients

Quorn Meatless Chiqin Pieces Olive Oil Onion Carrots Celery Red Potatoes All-Purpose Flour Thyme Garlic Vegetable Broth Non-Dairy Milk Frozen Peas Vegan Puff Pastry

Cook “chicken” according to the package instructions. Roll out puff pastry and trim it a little larger than the casserole dish. Cut a few holes in the center. Place in the freezer.

Cook onion, carrots, celery and potatoes until tender, about 10 minutes. Add the flour, salt, pepper, thyme, and garlic, cook for 2 minutes, stirring constantly.

Stir in the broth and milk. Remove from heat and add chicken pieces and the frozen green peas, folding them into the sauce.

Pour the filling into the prepared casserole dish. Top with the puff pastry and bake at 425F for 35 minutes.


Easy, achievable, vegan and plant-based recipes!