I have been making this Creamy Chicken Pot Pie long before I became dairy free. The only difference now is just a couple of swaps with non-dairy butter and milk. I can honestly say that it's just as delicious now as it was before. It's a great meal for the family and especially the picky eaters! This dairy-free pot pie recipe is a sure win and it's one that you just have to try!
I normally make this recipe using chicken thighs. They give it a better flavor and it's much more tender. However, I haven't been able to get my hands on any chicken thighs during the time of sharing this recipe. Oh well! Chicken breasts work too!
Also, I would just like to mention that while I don't track my calories, this isn't a dish I make incredibly often as it is pretty high in calories!
Ingredients You'll Need
Of course you could always buy your own non-dairy pie crusts, but I like to make my own because the ingredients are simple and few. Here's what you'll need
For the Crust
Flour
Sticks of non-dairy butter- Use your favorite tasting DF butter. Mine is country crock plant butter with avocado oil. Although it won't be as flaky as real butter makes it, it's pretty close! And It really has a REAL butter taste!
Coarse kosher salt
Cold water
An egg (for brushing)
For the Filling
Olive oil
Chicken- breasts or boneless & skinless thighs
Yellow onion
Garlic cloves
Potatoes- russet
Non-dairy butter
Flour
Chicken broth- I use reduced sodium as the sodium content can get a little high
Almond milk- or your favorite tasting, unsweetened plant-based milk. I always use my homemade almond milk or my homemade cashew milk. They have a neutral flavor with no aftertaste and they are perfect for cooking!
Frozen peas and carrots
Coarse kosher salt
Pepper
Dairy-Free Chicken Pot Pie
Ingredients
The Crust
- 2 ½ cups flour divided
- 1 cup non-dairy butter cold
- ½ teaspoon coarse kosher salt see notes**
- 4 tablespoons cold water
- 1 egg for brushing
Filling
- 2 tablespoons olive oil extra virgin
- 1 pound chicken breasts or boneless skinless thighs
- 1 small yellow onion finely chopped
- 4 cloves garlic grated
- 1 cup russet potatoes peeled & diced in bite size cubes
- 4 tablespoons non-dairy butter
- 4 tablespoons flour
- 2 cups chicken broth reduced sodium
- 1 ¼ cups almond milk
- 2 cups frozen peas and carrots
- 1 teaspoon coarse kosher salt see notes**
- ¼ teaspoon black pepper
Instructions
- Boil the chicken in a pot of water for about 25-30 minutes.
For the Crust
- Process 1 ½ cups flour, 1 cup butter and ½ teaspoon salt in a food processor.
- Add the remaining flour and process again, then add the cold water and process until it forms a ball.
- Quickly knead the dough on the counter dusted with flour to further mix. Then form into a disc, cover with plastic wrap and refrigerate until ready to use.
Meanwhile start on the filling
- Chop the onion and potatoes, then set aside.
- In a skillet over medium heat, add in some olive oil and sautéed the onions until soft.
- Add the grated garlic.
- Add in the potatoes and dairy-free butter (or olive oil).
- When the butter is melted, stir in the flour.
- Slowly pour in the chicken broth while mixing to prevent lumps.
- Mix in the almond milk slowly.
- Add the salt and pepper.
- Bring to a soft boil until it thickens enough to coat the spoon but is still drippy.
- Shred the chicken once it's cool enough to handle and add it in the pan with the frozen veggies.
- Let simmer for about 5 minutes while preparing the crust. It will thicken some more. The potatoes will be softer, but not fully cooked. Then remove from the heat.
Back to the Crust
- Divide dough in half.
- Flour the work surface, dough and rolling pin and roll dough until it's the size of the skillet (not too thin). Continue to rub a generous amount of flour on the dough with your hand in between rolling. Even flip it before it gets too big and dust the other side with flour to keep it from sticking. It's handy to use a scraper for scraping it off the counter.
- Carefully roll the dough up with your rolling pin and place in the bottom of the skillet. The dough will likely break in a couple spots (since we aren't using real butter). That's okay. Just press it back where it should go once it's settled in the pan.
- Repeat the same process for the other piece of dough.
- Pour in the semi-cooled filling.
- Cover with top piece of dough.
- Trim edges, cut 4 slits in the center of the top crust, and brush with egg wash.
- Bake at 400 degrees Fahrenheit for 30 minutes.
- Let cool and enjoy!
Notes
- If you are not using coarse kosher salt, you will want to use less salt as finer sized salts do not measure the same and your dish will be saltier.
- The sodium content is high so if you'd prefer, you can use half the amount listed.
- For a quick crust, you can use a store-bought pie dough that is dairy free. You can also make the crust with crescent rolls or with a puff pastry. Make sure they are dairy free and unsweetened, and roll them out with your rolling pin.
Nutrition
**Note: Nutrition label is just an estimate, amounts may vary**
Did you make this recipe? Let me know!