Dairy Free Chicken Pot Pie

This post may contain affiliate links. Read the full disclosure here

A dairy free chicken pot pie recipe that’s hearty, filling, delicious, and easy to make! It’s full of vegetables, a flavorful gravy, and big juicy bites of chicken. And that crust? Flaky, pillowy, and just the right amount of crisp. Delicious.

Here’s what you’ll need to make your dairy free chicken pot pie:

  • onion
  • celery
  • bay leaf
  • butter substitute (see below for options)
  • all purpose flour
  • frozen mixed vegetables
  • bone broth or stock
  • chicken
  • puff pasty (options below)
  • salt and pepper

Preparing your pot pie

You’ll need about an hour to prepare this pot pie, but it’s absolutely worth it. You can save some time by using store-bought rotisserie chicken or use up your leftovers from a home-cooked roasted bird. It’s also a great way to repurpose leftover turkey from Thanksgiving. You can take another shortcut if you’d like by skipping the bottom layer of puff pastry. See the recipe notes for instructions.

Dairy Free Butter

If you’re looking for a butter substitute that’s dairy free, here are some options:

Dairy Free Puff Pastry Options

4 from 2 votes

Dairy Free Chicken Pot Pie

A hearty chicken pot pie recipe that's made without dairy. It's full of vegetables, juicy bites of chicken, and a flaky crust. The best part: it's simple to make!
Servings 8
Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins

Ingredients

  • 1 onion peeled and diced
  • 1 celery stalk diced
  • 1 bay leaf
  • 1/3 cup dairy free butter see above for suggestions
  • 1/3 cup all purpose flour gluten-free can be used
  • 12 oz frozen mixed veggies thawed
  • 3 1/4 cup chicken bone broth stock works, too
  • 3 cups chopped cooked chicken see notes to use raw chicken breast
  • 2 sheets puff pastry thawed (see above for dairy free and gluten free options)
  • salt and pepper to taste

Instructions

  • Heat the oven to 400°F.
  • Unfold one pastry sheet on a lightly floured surface and roll it into a 12-inch square. Press it gently into a 2-quart round casserole dish, and trim the excess. Gently prick the pastry in your casserole dish thoroughly with a fork. Place aluminum foil onto the surface of the dough.
  • Bake the pastry for 25 minutes. Remove it from the oven and take off the aluminum foil.
  • While your pastry is baking, heat the “butter” in a 12-inch skillet over medium heat. Add the onions, bay leaf, and celery. Cook for about 7 minutes, or until the vegetables are soft. Stir occasionally.
  • Discard the bay leaf. Add the flour and stir it for 3 minutes, or until the flour is golden brown. Slowly stir in the broth and heat it to a boil. Continue cooking and stirring until the mixture thickens.
  • Season your broth and vegetables with salt and pepper to taste, then stir in the chicken and the frozen vegetables. Remove the skillet from the heat.
  • Unfold the remaining pastry sheet on a lightly floured surface and roll into another 12 inch square.
  • Spoon the chicken mixture on top of the baked pastry dough in the casserole dish. Place the second pastry sheet on top, forming and pressing the extra pastry around the edges of the dish. Cut a few 2-inch slits in the top. Place the casserole onto a baking sheet.
  • Bake for 30 minutes, or until the filling is hot and bubbling and the pastry is golden brown.

Notes

  • To make this using raw chicken breast, add the chicken to the pot when you add the broth. Cover and cook over a low simmer, stirring occasionally. Cook the chicken for about 20-30 minutes, until it’s cooked through. Remove the chicken from the pot, shred it, then add it back in. Continue with the steps outlined in the recipe.
  • For a quicker version, skip the bottom sheet of puff pastry. Prepare the rest of your ingredients in a cast iron skillet, layer your puff pastry right over the top, pop it in the oven, and bake.
Calories: 530kcal
Course: Main Course
Cuisine: American
Keyword: chicken, dairy free

Nutrition

Calories: 530kcal | Carbohydrates: 39g | Protein: 22g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 333mg | Potassium: 364mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2180IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 2mg
Tried this recipe?Mention @milkfreemom or tag #milkfreemom!

Other recipes you might like:

roasted bone in split chicken breasts
The Best Easy Bone-in Chicken Breasts
A simple recipe for tender, delicious chicken with crispy skin and flavorful pan juices.
Check out this recipe
Easy Gluten Free Ramen
Easy Gluten Free Ramen with Chicken
An easy recipe for chicken ramen that has plenty of rich flavor and fresh ingredients. The perfect bowl of comfort food!
Check out this recipe
slow cooker chicken dairy free
Slow Cooker Chicken with Bacon and White Beans
An easy recipe that is full of protein, flavor, and vegetables without any gluten or dairy. It's great for busy weekdays or entertaining.
Check out this recipe

Don’t forget to rate this recipe, like it, and leave a comment. I truly appreciate it!

Join the Conversation

  1. Made this today and It was delicious! I used coconut oil instead of ‘butter’. Great recipe )

  2. I made this tonight and it was fab. I used coconut oil as well and found the taste a little strong, wondering what other types of dairy free butter substitute would work well? BTW my husband (who is not allergic to dairy, lucky boy) said it was the best potpie he has ever had. And that’s saying something as he is from Texas!

  3. Following up: this was even nicer the next day and the residual coconut oil flavor has completely disappeared. Also I made this with turkey tenderloins instead of chicken and can recommend that as well. I feel like I eat too much chicken and I’m always looking for recipes that are just as good with turkey instead.

    1. milkfreemom Author says:

      So glad you liked it!

  4. Just thought I’d leave a comment since I have now permanently saved this recipe as my (and my family’s) favorite pot pie recipe! I haven’t tried it with the puff pastry, because the first time I made it, I only had one pre-made pie crust-so I put it on top of the filling in a casserole dish…we loved it so much, I haven’t wanted to change it! Thank you so much! 🙂

  5. HI, I was looking for a dairy free recipe and since I”m also gluten free, I can easily substitute Ghee for the butter, and rice flour for the pastry and thickener 🙂 I’m looking forward to trying it 🙂

  6. Made this tonight and it is delicious!! How many servings does this make?

  7. Thank you for this!! I lost my favorite recipe for Chicken Pot Pie–I needed a dairy free version and this is so beyond my expectations! I’m actually glad I lost my recipe because this beats it, by far. Delicious and sooo easy. Made one for my father-in-law and a second one to keep here. I am eating it now and had to interrupt my own dinner to let you and all of your readers know how much I am enjoying it. For sure a keeper!!

  8. Jan Harvey says:

    Was looking for a chicken pot pie recipe that was dairy free for me;. This is an awesome recipe, the entire family loves it to include the children.. They do not always enjoy Internet recipes, but this one is a keeper.! It is easy for me to prepare which is another plus.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Like
Close
© Copyright 2020. All rights reserved.
Close