Dairy-Free Chicken Pot Pie Recipe

Dairy-Free Chicken Pot Pie Recipe

This dairy-free and egg-free chicken pot pie has a rich, creamy filling loaded with chicken and vegetables, all tucked inside a flaky golden crust. It's easy to make and tastes just like the real thing!

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 360kcal

Author Jenna Urben

Equipment

9-inch pie dish

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

This recipe serves 6-8 depending on slice size, making it great for meal prep or feeding a family.

Make-ahead and storage

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