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!
Servings 8 servings
Calories 360kcal
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.
