There’s nothing quite like a warm, comforting, dairy-free chicken pot pie to satisfy your cravings on a chilly evening. You might wonder if you’re avoiding dairy—can you still get that creamy, hearty goodness without it? The answer is a big YES! With the right swaps, you can enjoy all the flavors of a traditional pot pie without a drop of dairy. And trust me, you won’t miss it!
This dairy free chicken pot pie recipe is perfect for anyone with lactose intolerance, dairy allergies, or those simply looking for a lighter alternative. You’ll love the golden crust (without butter) and the rich filling made from wholesome, dairy-free ingredients. If you’re meal-prepping for the week, this chicken pot pie dairy free will become a household favorite!
Why Go Dairy Free Chicken Pot Pie?
You might wonder, “Why should I make a dairy free chicken pot pie when the original recipe is already so good?” Well, there are a few great reasons to consider making the swap! The majority of people avoid dairy due to allergies or lactose intolerance. Finding a comforting dish that still feels indulgent can sometimes seem impossible if that’s you. There’s no need to miss out on classic comfort foods with this recipe!
If you don’t have to avoid dairy, you might choose a chicken pot pie that is dairy-free for other reasons- like health or lifestyle choices. If you’re looking for a lighter, fresher take on old favorites, dairy-free cooking might be for you. Furthermore, you can still enjoy that rich flavor and creamy filling without any of the heaviness that dairy can bring. So, whether you live dairy free or are just curious about a new twist, this chicken pot pie recipe has everything you love!
Essential Ingredients for Dairy Free Chicken Pot Pie
Finding the right substitutes is key to making a dairy-free chicken pot pie. You’ll be amazed at how simple it is to swap out dairy without compromising taste or texture. Keep your pie rich and satisfying with these key ingredients and alternatives.
Butter
The traditional chicken pot pie recipe uses butter, but you can make a dairy-free version using dairy-free butter (there are plenty of plant-based options), coconut oil, or olive oil instead. These give you that same deliciously rich texture without the dairy.
Milk
Instead of regular cow’s milk, unsweetened almond milk o and coconut milk work wonders. They’re creamy, subtle in flavor, and perfect for thickening your filling. You can even use cashew milk for an extra creamy texture!
Heavy Cream
In many recipes that call for heavy cream, we can easily swap it for cashew cream or silken tofu. Both options blend beautifully into a smooth, velvety sauce that mimics the creaminess you crave.
Chicken
If you want a vegan version, use chickpeas, tofu, or mushrooms as plant-based protein alternatives. These options add a savory, hearty texture to the pie without skimping on flavor.
How to Make Dairy Free Chicken Pot Pie
Ready to get baking? Let’s break down how to make this dairy-free chicken pot pie from start to finish. Don’t worry—while it might look like many steps, it’s super simple, and the result is worth it! Here’s how to do it:
Ingredients List
- For the filling:
- 2 cups cooked, shredded chicken (or chickpeas/mushrooms for a plant-based option)
- 2 tablespoons dairy-free butter (or coconut oil)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 2 celery stalks, diced
- 2 cups dairy-free milk (almond, oat, or coconut)
- 1/4 cup cashew cream (or blended silken tofu)
- 1 tablespoon flour (or gluten-free flour if you prefer)
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- For the crust:
- 2 cups all-purpose flour (or gluten-free flour)
- 1 teaspoon salt
- 1/2 cup dairy-free butter (or coconut oil), chilled and cubed
- 4-6 tablespoons ice-cold water
Prepare the Dairy-Free Roux
Melt your dairy-free butter (or coconut oil) in a large skillet over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften. Stir in the flour and cook for another minute to form a roux.
Create the Creamy Filling
Gradually pour in the dairy-free milk while stirring constantly to avoid lumps. Add the cashew cream (or silken tofu) for that rich, creamy texture. Keep stirring until the sauce thickens, about 5 minutes. Season with salt, pepper, thyme, and rosemary to taste. Stir in the shredded chicken (or plant-based protein) and frozen peas. Let everything simmer together for another 5 minutes.
Make the Crust
In a food processor, combine the flour and salt. Add the chilled dairy-free butter (or coconut oil) and pulse until the mixture resembles coarse crumbs. Gradually add the ice-cold water, 1 tablespoon at a time, and pulse until the dough begins to come together. Form the dough into a ball, wrap it in plastic wrap, and chill for 30 minutes.
Assemble the Pot Pie
Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface to fit your pie dish. Spoon the creamy filling into the dish and then cover it with the rolled-out dough. Press the edges to seal, and make a few slits on top for ventilation. You can even crimp the edges for a decorative look!
Bake & Enjoy
Bake the pie for 30-35 minutes or until the crust is golden and flaky. Let it cool for about 10 minutes before serving so the filling can set.
Tips for Perfecting Your Dairy Free Chicken Pot Pie
Want to take your dairy-free chicken pot pie to the next level? Here are some helpful tips to ensure your pot pie turns out perfect every time!
Use a Hot Filling
Ensure your filling is hot when adding it to the pie crust. A cold or lukewarm filling can cause the crust to become soggy. Heating it through before assembling the pie helps maintain that crispy, flaky crust we all love!
Chill the Dough
Don’t skip the step of chilling the dough! It makes all the difference in achieving that light, flaky crust. If you’re short on time, you can chill the dough for 15-20 minutes, but for 30 minutes is ideal best results, 30 minutes with Veggies
While carrots, peas, and celery are traditional, mix them with your favorite veggies! Mushrooms, sweet potatoes, or even zucchini work great in this recipe. Just chop them small enough to fit nicely in each bite.
Make Ahead & Freeze
This recipe is great for prepping ahead of time. You can assemble the entire pie, cover it tightly, and freeze it for up to 2 months. When you’re ready to bake it, just add an extra 10-15 minutes to the baking time since it will be frozen.
Add Extra Flavor
Boost the flavor with fresh herbs or spices! A handful of fresh parsley, thyme, or rosemary can add a nice pop of flavor right before serving. You can also sprinkle a little nutritional yeast on top for a cheesy, savory finish without the dairy.
Perfect the Crust
Want an even flakier crust? After rolling out your dough, brush the top with a bit of dairy-free milk or olive oil before baking. This adds an extra golden sheen and keeps the crust extra crispy.
Serving Suggestions for Dairy Free Chicken Pot Pie
Once your dairy-free chicken pot pie is baked to golden perfection, it’s time to dig in! But why stop there? Here are some tasty serving suggestions to keep things exciting:
Side Salad
Pair your chicken pot pie with a light, refreshing side salad. A simple mixed greens salad with a tangy vinaigrette or a creamy dairy-free coleslaw perfectly contrasts the rich, comforting filling. It adds a burst of freshness and balances the meal!
Garlic Bread or Crusty Rolls
Nothing beats the combo of pot pie and warm, crispy bread. Serve your pot pie with dairy-free garlic bread or crusty rolls. The bread helps scoop up all that creamy filling and adds an extra touch of comfort.
Roasted Veggies
If you want to add more nutrition to the meal, roast some seasonal vegetables on the side. Roasted Brussels sprouts, sweet potatoes, or butternut squash pair perfectly with your pie’s savory, creamy filling.
Read More: Dairy Free Pudding
Conclusion
There you have it—a comforting, dairy free chicken pot pie perfect for any occasion! You can enjoy this classic dish without the dairy with simple swaps and a few creative twists. No matter the occasion, this chicken pot pie dairy-free recipe is sure to become a family favorite. So, grab your ingredients, get baking, and savor every delicious bite!
Dairy Free Chicken Pot Pie
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup peas
- 1 cup celery diced
- 1 onion chopped
- 3 tablespoons dairy-free butter
- 3 tablespoons flour
- 2 cups dairy-free milk almond or oat milk works well
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 package dairy-free pie crust or homemade dough
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pan, sauté onions, carrots, celery, and garlic in dairy-free butter until softened.
- Add flour and cook for 2 minutes. Slowly pour in the dairy-free milk while stirring until smooth and thickened.
- Stir in the chicken, peas, thyme, salt, and pepper. Remove from heat.
- Roll out pie dough and line a pie dish with one layer. Fill with the chicken mixture.
- Cover with the second layer of dough and trim the edges. Make small slits in the top for steam.
- Bake for 35-40 minutes, or until golden brown. Let it cool slightly before serving.
