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.
Servings 4 servings
Calories 629kcal
Ingredients
For the filling:
- 1 tablespoon dairy free butter
- 1 brown onion/yellow onion finely diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 teaspoon dried thyme or 1-2 sprigs fresh thyme
- 2 tablespoons plain flour/all purpose flour
- 310 ml dairy free milk
- 300 grams shredded cooked chicken
- ½ cup frozen peas
- salt and pepper to taste
For the pie:
- 1-2 sheets puff pastry
- 1 egg beaten
Instructions
Prepare The Filling
- Melt the 1 tablespoon dairy free butter in a large pan over medium heat. Add the 1 brown onion/yellow onion, 2 carrots and 2 stalks celery. Cook for about 5–7 minutes, until the vegetables are softened.
- Add the 2 cloves garlic and 1 teaspoon dried thyme. Stir and cook for another 1–2 minutes, until fragrant.
- Sprinkle the 2 tablespoons plain flour/all purpose flour over the vegetables. Stir well to coat and cook for 1–2 minutes to cook out the raw flour taste.
- Gradually pour in the 310 ml dairy free milk, stirring constantly to avoid lumps. Continue to stir until the mixture thickens, about 3–4 minutes.
- Add the 300 grams shredded cooked chicken and ½ cup frozen peas. Stir everything together and cook for another 2–3 minutes, until heated through. Season with salt and pepper to taste. Remove from the heat and let the filling cool slightly.
Assemble The Pie
- Preheat the oven to 200°C/400°F.
- Spoon the filling into the pie dish. Place the 1-2 sheets puff pastry over the filling, trimming any excess around the edges.
- Press the edges of the pastry down with a fork to seal. Make a few small slits in the top to allow steam to escape. Brush the beaten 1 egg over the top.
- Bake for 25–30 minutes, or until the pastry is golden brown and crisp.
- Remove 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.
Gluten free option: use a gluten free puff pastry and a gluten free flour to thicken the sauce.
Egg free option: brush the pastry with a little dairy free milk instead of the beaten egg.
Storage instructions: leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 629kcal | Carbohydrates: 43g | Protein: 22g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 617mg | Potassium: 389mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7505IU | Vitamin C: 12mg | Calcium: 428mg | Iron: 3mg
