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dairy free chicken pot pie

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!
3.75 from 27 votes
Prep Time 10 minutes
Total Time 1 hour 15 minutes
Servings 8

Ingredients
 

  • 1 onion peeled and diced
  • 1 celery stalk diced
  • 1 bay leaf
  • cup dairy free butter see above for suggestions
  • cup all purpose flour gluten-free can be used
  • 12 oz frozen mixed veggies thawed
  • 3 ¼ 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.

Nutrition

Calories: 530kcalCarbohydrates: 39gProtein: 22gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 36mgSodium: 333mgPotassium: 364mgFiber: 3gSugar: 1gVitamin A: 2180IUVitamin C: 6mgCalcium: 24mgIron: 2mg
Keyword chicken, dairy free
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