This chicken pot pie is creamy, comforting, and packed with flavor. Made with simple ingredients and a flaky pie crust, it tastes just like the real thing and no one will ever know it's made without dairy. Perfect for cozy weeknight dinners or meal prepping for the week ahead!
When we went dairy free, comfort food classics were the hardest to give up. Chicken pot pie was at the top of that list. The kind your mom made on a cold night, with a golden flaky crust and a rich, creamy filling. I knew I had to recreate it in a way that my whole family would love!
If you are dairy free and feel like you have to miss out on cozy family favorites, this recipe is for you. It is everything you love about classic chicken pot pie without any dairy or eggs.
Why you'll love this recipe
- Freezer friendly: Make one now and freeze one for later. This recipe is perfect for stocking your freezer with a homemade meal ready to go.
- Kid approved: Even picky eaters love this one. It is a guaranteed family dinner win.
- No fancy ingredients: Everything you need is available at your regular grocery store.
Key ingredient notes
Chicken: Leftover chicken or rotisserie chicken works great here and keeps things quick and easy. You can also cook it yourself by boiling 1 pound of boneless skinless chicken breasts in salted water or chicken broth for 15-20 minutes until cooked through, then shredding with two forks or chopping into 1-inch cubes. If using rotisserie chicken, taste the filling before adding extra salt since rotisserie is already well seasoned.
Vegetables: This recipe uses onion, garlic, celery, and frozen peas and carrots for a classic pot pie filling. Fresh vegetables work just as well if that's what you have on hand.
Chicken base: This is my secret ingredient! The paste adds a rich, savory depth of flavor that makes the pot pie taste like it came from a restaurant. Find it near the soups and broths at most grocery stores.
Dairy-free milk: Oat milk gives the richest, creamiest result and is my top recommendation for this recipe. Canned coconut milk is a great option too for extra richness. Avoid light or flavored varieties as they can water down the filling.
Pie crust: Store bought pie crust works perfectly here and keeps things simple. The good news is that many store brands and Pillsbury pie crusts are naturally dairy free and egg free, just flip the box over and check the label!
How to make dairy-free chicken pot pie
The full directions are in the printable recipe card below.
Step 1: Cook veggies and make a roux
Saute the vegetables in a large skillet over medium heat until soft and fragrant. Build the roux by sprinkling flour over the veggies. Stir to coat then slowly whisk in the dairy free milk until the filling is thick and creamy.
Step 2: Season and stir to combine
Stir in the chicken base, salt, poultry seasoning, and thawed peas and carrots. Taste and adjust salt if needed. Let the filling rest for 10-15 minutes off the heat before assembling.
Step 3: Assemble and bake
Add the filling to your bottom crust, top with the second crust, crimp the edges, and cut a few slits on top. Bake for 30-35 minutes until deep golden brown and bubbly. Let the pie cool for 10 minutes so the filling has time to set up before cutting into it.
Variations
- Make it gluten free: Swap the all-purpose flour for a 1:1 gluten-free flour blend and use a gluten-free pie crust. The filling will thicken the same way so no other changes needed.
- To make the recipe vegan/vegetarian: Substitute an additional 2 cups of chopped vegetables for the chicken. Mushrooms are great here.
- Not a fan of chicken? Use leftover turkey instead. (Hello, thanksgiving leftovers!)
Serving suggestions
This dairy-free and egg-free chicken pot pie is a hearty meal on its own but pairs beautifully with a simple green salad or roasted vegetables on the side. A light cucumber salad or coleslaw is a great way to balance out the richness of the filling. For a bigger spread, serve it alongside dairy-free dinner rolls or biscuits to soak up every last bit of that creamy sauce!
Tips and troubleshooting
- Use the right pan: A metal pie pan or glass baking dish is ideal for pot pie since it conducts heat better than ceramic, giving you a crispier bottom crust.
- Prevent a soggy bottom crust: Let your filling cool for 10-15 minutes before adding it to the crust. You can also blind bake the bottom crust for 5-7 minutes before adding the filling for extra insurance.
- How to tell when it's done: Look for a deep golden brown crust and filling visibly bubbling through the slits rather than going strictly by time, as every oven is a little different.
- Let it rest: Give the pot pie at least 10 minutes to rest after baking. The filling continues to thicken as it cools so cutting into it too soon will result in a runny filling.
If you want more dairy free comfort food, try my recipes for classic dairy free and egg free meatloaf, dairy free and egg free chicken meatballs, dairy free shepherds pie, dairy free stroganoff, dairy free tater tot casserole, and dairy free hamburger helper.
Dairy-Free Chicken Pot Pie Recipe
Equipment
Ingredients
- 2 9-inch pie crusts homemade or store-bought
- 2 tablespoon avocado oil or dairy-free butter
- 1 small onion diced
- 2 garlic cloves minced
- 2 stalks celery
- 12 ounces frozen peas and carrots thawed
- ¼ cup all-purpose flour gluten-free if needed
- 2 cups dairy-free milk (oat, soy, coconut)
- 1 tablespoon chicken base
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 2 cups cooked chicken shredded or cubed, from 1 lb boneless, skinless chicken breast
Instructions
- Preheat your oven to 425F and bring pie crusts to room temperature on the countertop so they're easier to work with.
- Heat avocado oil in a large 12-inch skillet over medium heat. Add the onion and celery and sauté for 3-4 minutes until softened. Add the garlic and cook for another minute.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly. Slowly pour in the dairy-free milk while stirring continuously until the mixture thickens, about 3-4 minutes.
- Stir in the chicken base, salt, and poultry seasoning. Add the thawed peas and carrots and cooked chicken and stir to combine. Taste and adjust seasoning if needed.
- Remove from heat and let the filling cool for 10-15 minutes. Place one pie crust into a 9-inch metal or glass pie pan or similar sized baking dish. Pour the filling in evenly.
- Place the second crust on top and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes until the crust is deep golden brown and the filling is bubbling. If the crust is browning too quickly, loosely tent a piece of foil over the top for the remaining bake time. Let cool for 10 minutes before slicing and serving.
Notes
- How to store: Let the pot pie cool completely then cover tightly and refrigerate for up to 4 days.
- Leftovers: Reheat individual slices in the oven at 350F for 15-20 minutes to keep the crust crispy. Avoid the microwave if possible as it makes the crust soggy.
- How to freeze: Freeze the fully baked or unbaked assembled pie wrapped tightly in plastic wrap and foil for up to 3 months. Bake from frozen at 425F adding 20-30 extra minutes to the bake time.
- What about just the filling? The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months. Let thaw overnight in the refrigerator then add the crust just before baking.
Nutrition
Leave a Reply