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!
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.