Dairy Free Chicken Pot Pie

This easy and delicious dairy-free chicken pot pie is packed with a creamy chicken and vegetable filling that is the perfect comfort food. Without the need for cream, this chicken pie becomes healthy without compromising on flavour. Easy enough for a weeknight or a cosy weekend, this recipe will quickly become a family favourite.

Course Main Course

Cuisine Australian

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 629kcal

Author Sally

Equipment

quiche/pie baking dish

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/all purpose 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

Add a bottom pastry layer: If you want a more traditional pie with a bottom pastry layer, you can use additional sheets of pastry to line the bottom of the pie dish (ensuring it’s been greased first with cooking spray or dairy free butter to prevent sticking) and then blind bake the pastry for 10-15 minutes before adding in the filling and top layer of pastry.

See blog post for recipe ingredient notes and substitutions.

Nutrition