This easy and delicious dairy free chicken pot pie is packed with a creamy chicken and vegetable filling, making it the perfect comfort food. Without the need for cream, this chicken pie becomes healthier without compromising on flavour. Simple enough for a weeknight or a cosy weekend, this recipe is sure to quickly become a family favourite.
If you love my dairy free creamy chicken soup, then this is essentially that, but in pie form!
Savoury pies are such a straightforward and satisfying comfort food. They’re always a go-to for me when I’m unsure of what to make for dinner. Plus, they’re a great way to use up leftover meat and vegetables from the fridge in a fun and creative way.
This pie is simple because it uses store-bought puff pastry for the crust, with only a pastry layer on top. You can also use store-bought rotisserie chicken for the filling or any leftover roast chicken you may have.
I like to make this as a large, family-sized pie, but you can also portion it out into individual ramekins to create proper little pot pies, which are so fun and cute!
I wanted to make this version of a classic chicken pot pie dairy free, so instead of using milk or cream, I’ve opted for plant-based milk and plant-based butter to create a thick and creamy sauce. This chicken pot pie recipe also gets so much flavour from the vegetables, thyme, and garlic—honestly, I’m always surprised at how delicious simple ingredients can be when cooked together!
I hope you’ll give this a try before winter is over—you’re going to love it!
Key Ingredients
You really don’t need anything complicated to make this simple chicken pot pie dairy free, just a few key ingredients.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken – I like to poach chicken breasts as part of my meal prep so that I have cooked chicken to be used in recipes. You can also use leftover roasted chicken or supermarket rotisserie chicken.
- Vegetables – I am using a combination of onions, carrots and celery to build flavour.
- Garlic – adding just a bit of garlic adds so much flavour to the filling.
- Thyme – thyme is a classic herb combination for chicken pot pie. You can use either fresh or dried or substitute with parsley if you like.
- Plain flour – is our thickening agent, helping to create a beautiful creamy sauce.
- Dairy free milk – I like to use oat milk but almond milk or soy milk are also great alternatives.
- Dairy free butter – cooking the vegetables in dairy free butter not only adds flavour but also combines with the flour and dairy free milk to create a roux which is what the creamy sauce is based on.
- Frozen peas – added to the filling at the end to give some colour and freshness.
- Puff pastry – allow the pastry to thaw at room temperature for about 15 minutes before using. If it gets too warm, just pop it back into the fridge before placing it over your filling.
Cooking Tip! If you can, opt for fresh herbs for this recipe. While dried thyme is a perfectly fine alternative if that is all you have, fresh thyme or fresh parsley will elevate the flavour of this simple dish and really ensure it’s tasting it’s delicious best.
Step-By-Step Instructions
To make this dairy free chicken pot pie you have two stages, making the filling and then baking the pie.
To get started, preheat the oven and prep and chop all of your vegetables. You can also get out your puff pastry sheets to allow them to thaw.
Melt the dairy-free butter in a large pan over medium heat and add in the onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are softened. Add the garlic and thyme and continue to cook for another minute or two.
Sprinkle the flour over the vegetables and stir well to coat the veggies. Gradually pour in the dairy-free milk, stirring constantly to avoid lumps. Continue to stir until the mixture thickens, about 3-4 minutes.
Add the chicken and frozen peas to the pan and mix through the creamy sauce. Taste and season with salt and pepper. Set the filling aside to cool slightly.
Add the chicken pie filling to your choice of pie dish. Spread it out evenly and then gently lay over the puff pastry. Depending on the size of your dish you may need one or two sheets.
Trim off any excess pastry from the edges and press down the edges to seal them. Cut some small slits in the top to allow the steam to escape.
Beat an egg in a small bowl and then brush it over the top of the pastry. Bake for around 30 minutes or until the pastry is golden brown and flaky.
Allow the pie to cool for a few minutes before cutting it into it and serving while hot.
Storage and freezing instructions
- Make Ahead: You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake, simply assemble the pie and bake as directed.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can either freeze just the pie filling on its own or freeze the assembled, unbaked pie for up to 3 months.
- Reheating: To reheat, place in the oven at 180°C (350°F) until heated through. You can also reheat the pie in the microwave but just beware that the pastry topping will be soft and a little soggy.
Recipe FAQs
Yes, you can customise the filling with any other vegetables you like or want to use up. Try mushrooms, green beans, or potatoes. Just make sure to dice them small and cook them until tender.
Yes you can! To make this recipe gluten-free, use a gluten-free plain flour for thickening the filling and use a gluten-free puff pastry.
Serving suggestions
When making this dairy free chicken pot pie, you can make it a complete meal by serving it with this Roasted Broccoli Salad and Oven Baked Potato Wedges with Herb Mayo.
More classic and cosy winter recipes:
Slow Cooked Curried Sausages
Vegetable Curry Pies
Slow Cooked Beef Ragu
Red Wine Braised Lamb Shanks
Slow Cooker Coconut Chicken Curry
Cottage Pie
Dairy Free Chicken Pot Pie
Equipment
Ingredients
For the filling:
- 1 tablespoon dairy free butter
- 1 onion finely diced
- 2 carrots peeled and diced
- 2 sticks celery diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme or 1-2 sprigs fresh
- 2 tablespoons plain flour
- 1 ¼ cups dairy free milk
- 2 cups shredded cooked chicken
- ½ cup frozen peas
For the pie:
- 1-2 sheets puff pastry
- 1 egg beaten
Instructions
- Prepare the Filling: In a large pan, melt the dairy-free butter over medium heat.
- Add the finely diced onion, diced carrots, and diced celery. Cook for about 5-7 minutes, until the vegetables are softened.
- Add the minced garlic and dried thyme. Stir and cook for another 1-2 minutes until fragrant.
- Sprinkle the plain flour over the vegetables. Stir well to coat the veggies and cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in the dairy-free milk, stirring constantly to avoid lumps. Continue to stir until the mixture thickens, about 3-4 minutes.
- Add the shredded cooked chicken and frozen peas to the pan. Stir everything together and cook for another 2-3 minutes until heated through. Season with salt and pepper to taste. Remove the filling from the heat and let it cool slightly.
- Assemble the Pie: Preheat your oven to 200°C (400°F).
- Spoon the chicken and vegetable filling into the pie dish. Place the puff pastry sheet(s) over the filling, trimming any excess pastry around the edges.
- Press the edges of the pastry down with a fork to seal the pie. Make a few small slits in the top of the pastry to allow steam to escape. Brush the beaten egg over the top of the pastry.
- Bake the pie for 25-30 minutes, or until the pastry is golden brown and crispy.
- Once baked, remove the pie from the oven and let it cool for a few minutes before serving.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Maja says
First time I’ve ever made a chicken pot pie and I was happy to find a dairy free recipe because my son’s allergic to dairy! I don’t know what I did wrong but when I cut into it, it was basically a soup below the puff pastry after it baked. It was thick in the pan but cooking in the oven turned it to soup. Regardless, it is so delicious! Just need to figure out what went wrong for me.
ABennett1971 says
Hello Sally,
You would not believe how long I have looked for a decent, flavoursome dairy free chicken pie recipe!
Being strongly lactose intolerant, I find I still need Lactase tablets if I use so-called ‘Lactose Free’ cream, butter, or cream cheese, as they are never Lactose free enough for me.
I am going to try this recipe very soon, in addition to the Dairy Free Butter Chicken, which I have just found, and the Dairy Free Lemon Curd!
Warmest Regards from Singleton NSW!
Sally says
Oh I am so happy to hear this and I totally understand! I hope you enjoy the recipes and let me know how you go!