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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:
- bay leaf
- butter substitute (see below for options)
- all purpose flour
- frozen mixed vegetables
- bone broth or stock
- 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:
- Earth Balance
- Country Crock Plant Butter
- It’s Vegan by I Can’t Believe It’s Not Butter
- Kite Hill plant based butter
- Melt Organic
- Milkadamia buttery spread
- Miyoko’s Creamery vegan butter
- Nutiva Vegan Ghee
- Trader Joe’s Vegan Buttery Spread
Dairy Free Puff Pastry Options
- Schar (also gluten free)
- Pepperidge Farm Puff Pastry Sheets
- Dufour Plant Based Puff Pastry
- Aussie Bakery Puff Pastry
- GeeFree Puff Pastry (gluten free)
- Jus Rol
Dairy Free Chicken Pot Pie
- 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
- 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.
- 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.
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