Dairy Free Chicken Pot Pie
Welcome to my kitchen, friends! Today I’m sharing one of my absolute favorite comfort food recipes that has become a staple in my home. This dairy free chicken pot pie is everything you love about the classic dish, but made without any dairy products, making it perfect for those with lactose intolerance or dairy allergies.
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The rich, creamy filling paired with a flaky golden crust creates the ultimate comfort food experience. What makes this recipe special is that you truly won’t miss the dairy – I’ve perfected this recipe to ensure it maintains all the flavor and creaminess you expect from a traditional pot pie.
I’m not saying this is addictive, but I’ve made it three times this week. There’s something about the combination of tender chicken, vegetables, and that flaky crust that keeps me coming back for more!
What you’ll love about this chicken pot pie
- Creamy without cream – The dairy-free sauce is silky, rich, and so satisfying you won’t believe there’s no dairy in it
- Versatile and adaptable – Easy to customize with your favorite vegetables or whatever you have on hand
- Family-friendly comfort food – Even picky eaters love this dish, making it perfect for family dinners
Recipe Ingredients
Everything you need to make this delicious dairy free chicken pot pie can be found at your local grocery store:
- Dairy-free butter
- Yellow onion
- Carrots
- Celery
- Garlic
- Dried thyme
- All-purpose flour
- Unsweetened dairy-free milk
- Cooked chicken
- Frozen peas
- Puff pastry
- Egg (for brushing)
- Salt and pepper
Our Recommended Equipment
How to make dairy free chicken pot pie
The full printable recipe with measurements and detailed instructions can be found at the end of this post, but here’s a step-by-step guide to get you started:
- Prep your vegetables – Dice onions, carrots, and celery to similar sizes for even cooking
- Make the filling base – Sauté vegetables, add garlic and thyme, then create a roux with flour
- Create the creamy sauce – Whisk in dairy-free milk until thickened
- Add protein and finish filling – Mix in chicken and peas, season to taste
- Assemble the pie – Transfer filling to pie dish and top with puff pastry
- Bake to perfection – Brush with egg wash and bake until golden and bubbling
Pro tips
For the flakiest crust, make sure your puff pastry is cold but pliable before topping your pie. If it gets too warm, pop it back in the refrigerator for 10-15 minutes before using.
Storage and Reheating
- Refrigerator storage – Store leftover dairy free chicken pot pie covered in the refrigerator for up to 3 days
- Freezer instructions – Freeze the unbaked pie (without egg wash) for up to 3 months; bake from frozen adding 15-20 minutes to the cooking time
- Reheating method – Reheat individual portions in a 350°F oven for 15-20 minutes or microwave until heated through (though the crust won’t be as crispy)
Additions & Substitutions
Additions:
- Add diced potatoes for a heartier filling
- Mix in 1 cup of mushrooms for an earthy flavor
- Incorporate fresh herbs like rosemary or sage for additional flavor
- Sprinkle dairy-free cheese on top before baking for an extra layer of flavor
Substitutions:
- Swap chicken for turkey or even chickpeas for a vegetarian version
- Use gluten-free flour and pastry for a gluten-free option
- Replace puff pastry with a homemade dairy-free pie crust
- Substitute any vegetables based on what’s in season or your preferences
FAQs about this dairy free chicken pot pie
Yes! Frozen mixed vegetables work perfectly in this recipe. No need to thaw them first – just add them directly to the filling mixture and they’ll cook through perfectly.
For a homemade dairy-free crust, combine 2 cups flour, 1 tsp salt, 2/3 cup cold dairy-free shortening, and 5-7 tbsp ice water. Mix until just combined, chill for 30 minutes, then roll out and use as directed.
Oat milk provides the creamiest texture, but any unsweetened dairy-free milk works well. Avoid strongly flavored options like coconut milk unless you want that flavor profile in your pie.
What Can I Serve with this dairy free chicken pot pie?
This hearty dairy free chicken pot pie is delicious on its own, but pairs wonderfully with a simple green salad dressed with a light vinaigrette to balance the richness of the pie. For special occasions, I like to serve it with roasted Brussels sprouts or steamed green beans.
If you try this recipe, I’d love to hear what you think! Please leave a comment and rating below – your feedback helps other readers and keeps my recipes improving.
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The recipe:
Dairy Free Chicken Pot Pie
Equipment
- Pie Dish (9-inch or 10-inch)
Ingredients
For the Filling
- 1 tbsp dairy-free butter
- 1 medium yellow onion finely diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 tsp dried thyme or 1-2 sprigs fresh thyme
- 2 tbsp all-purpose flour
- 1.25 cups unsweetened dairy-free milk almond, soy, or oat
- 2 cups shredded cooked chicken
- 0.5 cup frozen peas
- salt and black pepper to taste
For the Pie
- 1-2 sheets frozen puff pastry thawed
- 1 large egg beaten
Instructions
- In a large skillet or pot, melt the dairy-free butter over medium heat. Add onion, carrots, and celery. Cook 5-7 minutes until soft.
- Stir in garlic and thyme. Cook 1-2 more minutes until fragrant.
- Sprinkle flour over vegetables, stir to coat, and cook for 1-2 minutes.
- Gradually pour in dairy-free milk, whisking constantly. Cook 3-4 minutes until thickened.
- Add shredded chicken and peas. Cook 2-3 minutes until heated through. Season with salt and pepper.
- Preheat oven to 400°F (200°C). Spoon filling into pie dish. Cover with puff pastry, trim edges, and seal with a fork.
- Brush with egg and cut slits in top. Bake 25-30 minutes until golden and puffed. Cool slightly before serving.
Notes
