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Dairy Free Chicken Pot Pie 

Dairy Free Chicken Pot Pie

A comforting, creamy dairy free chicken pot pie with a flaky, golden crust, perfect for cozy dinners. Made with simple ingredients and packed with hearty flavors, this recipe is easy to follow and family-friendly!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 People
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 cup carrots diced
  • 1 cup peas
  • 1 cup celery diced
  • 1 onion chopped
  • 3 tablespoons dairy-free butter
  • 3 tablespoons flour
  • 2 cups dairy-free milk almond or oat milk works well
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 package dairy-free pie crust or homemade dough

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. In a large pan, sauté onions, carrots, celery, and garlic in dairy-free butter until softened.
  3. Add flour and cook for 2 minutes. Slowly pour in the dairy-free milk while stirring until smooth and thickened.
  4. Stir in the chicken, peas, thyme, salt, and pepper. Remove from heat.
  5. Roll out pie dough and line a pie dish with one layer. Fill with the chicken mixture.
  6. Cover with the second layer of dough and trim the edges. Make small slits in the top for steam.
  7. Bake for 35-40 minutes, or until golden brown. Let it cool slightly before serving.

Notes

You can make this recipe ahead of time and freeze it for later. Just add a few extra minutes to the baking time when frozen. For a veggie-packed version, try adding mushrooms, sweet potatoes, or spinach. If you prefer a crispier crust, brush the top with a bit of dairy-free milk before baking.