These charming “chicken” pot pie pockets inspired by Leap Year (2010) are golden, delicious, and (likely) lucky. Try my plant-based spin on a beloved classic. This recipe takes comfort to the next level!
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The Story: Leap Year (2010)
Anna (Amy Adams), a successful Boston-based real estate stager, is fed up with her long-term cardiologist boyfriend. After many years—and anniversaries—together, Jeremy (Adam Scott) still hasn’t popped the question. When he leaves for a medical conference in Ireland, she’s left behind to wallow in the mire.
Anna eventually takes action, embracing Bachelor’s Day or Ladies’ Privilege, an unconventional Celtic tradition which encourages women to propose marriage on February 29 (Leap Day). She intends to follow her lover to Dublin and “put a ring on it,” but her precise plans quickly unravel. As luck would have it, she runs into a prickly and cynical, yet endearing, pub owner named Declan (Matthew Goode) in Dingle. He only agrees to drive Anna for a pretty penny to avoid foreclosure. You know the saying… Opposites attract! They clash and sparks ignite.
My Take
The fact that Anna pulls up herself up by the bootstraps is commendable. Her heart and wallet are definitely put at risk. But, what’s true love if we don’t take action and make sacrifices? Countless obstacles throw her off course. In chronological order: severe weather, delayed flights, precarious boat rides, surly locals, road blockages, manipulative thieves, missed trains, peer pressure, drunk wedding shenanigans, and the list goes on. Through it all, our heroine remains devoted to her romantic cause.
In a roundabout way, she reaches most of her end goals. However, the winding adventure with Declan makes her think twice about the future... Sometimes, it’s better to pause, reflect, and take a leap of faith. Instincts are with us for a reason.
This romantic comedy is a guilty pleasure. For one, it stars the inimitable Amy Adams and Matthew Goode. Secondly, it takes place in idyllic IRELAND. Every time I watch Leap Year, I immediately want to book a flight and journey through the countryside. Rolling, verdant hills, charming cobblestone streets, quaint inns, and boisterous pubs are also featured. Can we talk about pints of Guinness and Irish foods yet?
Holiday Trivia
For over 1,000 years, the Irish have observed St. Patrick’s Day. It occurs on March 17, during the Christian season of Lent. It was common for families to attend morning service and celebrate with dances, libations, and feasts in the afternoon. One of their go-to meals was Irish bacon and cabbage. Read more about the history and modern traditions here!
The Recipe: Charming “Chicken” Pot Pie Pockets
…And here we are!
Originally, I considered recreating a classic coq au vin, as seen in the steamy dinner scene. The lead-up is particularly captivating. Anna and Declan engage in witty repartee while gathering fresh ingredients for his signature French stew. Then, a sublime kitchen montage unfolds before our very eyes. Chopping, stirring, tasting, and a dash of flirtation. Alas, I’m getting sidetracked…
The truth is, I love pie. TRULY. Savory, sweet, and every flavor in between. Without spoiling too much, there’re a pivotal scene towards the finale which involves Declan’s chicken (pot) pie. I’m usually on the go, so I decided to make it portable! Who doesn’t love a satisfying pie that also travels well?
No matter the season or place, this recipe is now a staple in my home. May every petal on the shamrock bring you joy and good luck! HAPPY ST. PATRICK’S DAY!!
Charming “Chicken” Pot Pie Pockets
Equipment
- Measuring Cups & Spoons
- Knives
- 1 Wooden Spoon
- Small Bowls
- 1 Cutting Board
- Round Cookie Cutters (optional)
- 1 Rolling Pin
- 1 Fork
Ingredients
Chicken Pot Pie Filling
- 8 ounces plant-based or real shredded chicken (1 package or 2 cups)
- 3 tablespoons avocado oil + extra for sautéing chicken
- 1 medium yellow onion (diced—about 2 cups)
- 3 cloves garlic (minced)
- 2 large carrots (peeled and diced—about 1 cup)
- 1 small head of fennel OR celery stalks (diced—about 2 cups)
- 8 ounces white button mushrooms (diced with stems removed—about 2 cups)
- 1 large russet potato (peeled and diced—about 1 cup)
- ½ cup all-purpose flour
- 2 cups low-sodium vegetable stock
- ½ cup Guinness Beer OR extra vegetable stock (for an Irish twist)
- ½ cup full-fat coconut milk
- 1 tablespoon apple cider vinegar
- 1 cup green peas (frozen)
- ¼ cup chives (chopped)
- ¼ cup Italian parsley (minced)
- 1.5 teaspoons sea salt (to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 tablespoons nutritional yeast
Crust
- 1-2 boxes puff pastry (thawed)
- ¼ cup dairy-free milk (substitute for egg wash)
Instructions
REMINDER: Thaw your pastry sheets or pie crusts in advance!
Chicken Pot Pie Filling
- Preheat the oven to 400 degrees F.
- In a large stock pot, sauté the chicken. Refer to your package’s unique instructions. Mine cooked for about 8 minutes in 1 tablespoon of avocado oil. Remove the crispy strips or shreds.8 ounces plant-based or real shredded chicken
- Heat 3 tablespoons of avocado oil over medium heat. Add the onion, garlic, carrot, and fennel. Cook for 3 minutes or until the onion becomes translucent.3 tablespoons avocado oil + extra for sautéing chicken, 1 medium yellow onion, 3 cloves garlic, 2 large carrots, 1 small head of fennel OR celery stalks
- Add the mushrooms and potato. Sauté for 8 minutes more.8 ounces white button mushrooms, 1 large russet potato
- Dust the cooked vegetables with flour. Coat and stir until combined. Cook for 1-2 minutes.½ cup all-purpose flour
- Pour in the vegetable stock, beer, and coconut milk. Add the chicken back in. Bring the mixture to a simmer over low-medium heat. Cook for about 5 minutes or until the desired thickness is reached. Stir frequently to avoid burning the bottom.2 cups low-sodium vegetable stock, ½ cup Guinness Beer OR extra vegetable stock, ½ cup full-fat coconut milk
- Remove the pot from heat. Add in the apple cider vinegar, frozen peas, chives, parsley, salt, black pepper, thyme, and nutritional yeast. Stir to combine.1 tablespoon apple cider vinegar, 1 cup green peas, ¼ cup chives, ¼ cup Italian parsley, 1.5 teaspoons sea salt, ½ teaspoon black pepper, ½ teaspoon dried thyme, 2 tablespoons nutritional yeast
Crust
- Option A (MY CHOICE): Flour your cutting board. Roll out the puff pastry sheets. Use circular biscuit or cookie cutters. Set two rounds aside. Wet the edge of the bottom with dairy-free milk. Top it with 2 tablespoons or so of filling. Cover it with the second round. Dip a fork into the dairy-free milk and seal the pocket by pressing along its edge. Finally, stab the center with a fork, so a small vent forms. Bake for 25-30 minutes or until golden brown.1-2 boxes puff pastry, ¼ cup dairy-free milk
- Option B: Line a baking dish with puff pastry. Pour in the filling. Cover with the remaining crust. Brush the dough with dairy-free milk. Cut slits in the top layer of dough, so the pot pie can properly vent. Cook for approximately 30 minutes or until golden brown.
- Option C: Alternatively, make or buy pie crusts. Fill each pie with 2 cups of filling, cover with dough, crimp the edges, and bake! It takes about 30-35 minutes to bake. Brown the center for an additional 5 minutes.
Notes
- I used the Vegan Shredded Chicken from Better Chew, but feel free to use any kind of chicken. Real or plant-based!
- 2 tbsp. filling x 5 medium hand pies (cut from 1 puff pastry sheet).
- 2 cups of filling for each pie.
