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Chicken Pot Pie

Prep Time15 mins
Cook Time45 mins
Cuisine: American
Keyword: Chicken Pot Pie, Rebellyous Chicken Nuggets
Servings: 6 servings
Author: Hannah Kaminsky


Olive Oil Pastry:

  • 2 Cups All-Purpose Flour
  • ½ Teaspoon Salt
  • ½ Cup Olive Oil
  • 1 ½ Teaspoons Apple Cider Vinegar
  • 2 - 5 Tablespoons Cold Water

Pot Pie Filling:

  • 2 Tablespoons Olive Oil
  • 1 Medium Yellow Onion Diced
  • 2 Stalks Celery Diced
  • 2 Medium Carrots Peeled and Diced
  • 1 Medium Idaho Potato Peeled and Diced
  • 16 Rebellyous Chicken Nuggets Diced
  • ¼ Cup All-Purpose Flour
  • 1 Cup Vegetable Stock
  • 1 Cup Unsweetened Non-Dairy Milk
  • 1 Teaspoon Poultry Seasoning
  • ½ Teaspoon Ground Black Pepper
  • ½ Teaspoon Salt
  • ½ Cup Frozen Green Peas
  • 2 Tablespoons Fresh or 2 Teaspoons Dried Parsley Roughly Chopped


  • Begin by preparing the pastry dough. In a large bowl, whisk together the flour and salt. Add the oil and vinegar at the same time and stir with a wide spatula until the dough begins to come together. Drizzle in just about a teaspoon of water at a time, until you have a stiff, cohesive dough. Be careful not to go overboard with the liquid, as it should still be thick enough to roll out.
  • Divide the dough into two equal rounds and wrap one in plastic wrap. Let chill in the fridge; this will be the top crust. Meanwhile, turn your attention to the remainder, which will form the bottom.
  • On a lightly floured surface, use a rolling pin to roll the dough out to an even round about 1/8-inch thick. Gently transfer the dough to a 9-inch round pie pan and trim the excess around the edges. Chill until ready to use.
  • For the filling, place the olive oil in a medium saucepan over medium heat. Add the carrot and celery and sauté until tender; about 5 minutes. Add the potato and diced nuggets, stir to incorporate, and cook for another 5 – 6 minutes, until the chicken is crisp and golden on the outside.
  • Sprinkle the flour all over and stir to evenly coat the ingredients. Once incorporated, slowly add the vegetable stock and non-dairy milk while stirring gently. Incorporate the poultry seasoning, pepper, and salt.
  • Bring the mixture up to a gentle simmer and cook for another two minutes. Once the liquid has thickened, add the frozen peas in; no need to thaw. Turn off the heat and allow the warmth of the filling cook them through. Add the parsley and stir gently. Let cool for at least 20 minutes.
  • Preheat your oven to 350 degrees.
  • Retrieve the prepared pie crust from the fridge, as well as the second half of the dough. Roll out the top crust in the same way as the first.
  • Spread cooled filling evenly into pie shell, mounding it towards the center. Carefully move the second round of dough on top, folding over and crimping the edges. Use a very sharp knife to cut vents in the top.
  • Bake for 35 - 40 minutes, until the crust is golden brown. Let rest for at least 15 minutes before slicing and serving.


Notes: Wrap leftovers tightly with plastic wrap and store in the fridge for up to 5 days. To reheat, warm in a 350-degree preheated oven for about 10 - 15 minutes.