Dairy Free Chicken Pot Pie
A comforting, creamy dairy free chicken pot pie with a flaky, golden crust, perfect for cozy dinners. Made with simple ingredients and packed with hearty flavors, this recipe is easy to follow and family-friendly!
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.
Notes
You can make this recipe ahead of time and freeze it for later. Just add a few extra minutes to the baking time when frozen. For a veggie-packed version, try adding mushrooms, sweet potatoes, or spinach. If you prefer a crispier crust, brush the top with a bit of dairy-free milk before baking.