The Ultimate Creamy & Comforting Dairy-Free Chicken Pot Pie Recipe
There’s nothing quite like a warm, hearty chicken pot pie to evoke feelings of home and comfort. For many, it’s a nostalgic dish, a staple of childhood dinners. However, navigating a dairy-free lifestyle often means reimagining beloved classics. Twenty-five years ago, when I transitioned to a dairy-free diet, chicken pot pie was one of the first cherished recipes I set out to recreate. The result was this incredibly flavorful and satisfying Dairy-Free Chicken Pot Pie, a recipe that has since become a cherished family favorite. I’ve prepared this dish countless times, not just for my family but also for friends and neighbors during times of celebration or solace. Without fail, guests are always surprised to learn it’s dairy-free, often requesting the recipe before the meal is even finished. This is more than just a substitute; it’s a genuinely delicious, rich, and creamy pot pie that everyone can enjoy, regardless of dietary restrictions.
Why You Will Absolutely Love This Dairy-Free Chicken Pot Pie
This isn’t just another dairy-free recipe; it’s a culinary triumph that brings all the joy of a traditional chicken pot pie without any dairy. Here’s why this recipe will earn a permanent spot in your rotation:
- It’s a Delicious, Classic Comfort Food Experience: This homemade chicken pot pie delivers all the creamy, savory goodness you expect from this timeless dish. With tender chicken and a medley of vegetables enveloped in a rich, velvety sauce and topped with a golden, flaky crust, it truly is a complete and satisfying meal in a single casserole dish. It’s the perfect dish to warm you up on a chilly evening or bring smiles to your family’s faces.
- It Doesn’t Taste “Free Of” Anything: The magic of this dairy-free chicken pot pie lies in its ability to mimic the traditional version so perfectly that no one will guess it’s missing dairy. The secret is in the sauce, which achieves a luscious texture and tangy depth that rivals its dairy-laden counterparts. Prepare for rave reviews and requests for the recipe!
- Leftovers Are Simply Divine: If you’re lucky enough to have any leftover, you’ll find that this pot pie tastes even better the next day. The flavors meld and deepen overnight, making for a truly delightful lunch or an easy reheat dinner. It’s a dish that truly keeps on giving!
- Effortlessly Easy to Make Ahead: Planning a busy week or preparing for a gathering? This dairy-free chicken pot pie is wonderfully adaptable for meal prep. You can prepare the rich filling in advance, store it in the refrigerator, and then simply assemble and bake with the puff pastry topping when you’re ready to serve. This flexibility makes it a fantastic option for entertaining or for quick weeknight meals.
Essential Dairy-Free Chicken Pot Pie Ingredients and Smart Substitution Options:
Crafting the perfect dairy-free chicken pot pie means selecting the right ingredients and understanding your substitution options. Here’s a detailed look at what you’ll need and how to customize it to your liking:
- Chicken: You’ll need 2-3 boneless, skinless chicken breasts, which you’ll cook and shred, or approximately 1 1/2 cups of pre-cooked shredded chicken. This is where convenience truly shines! Feel free to use leftover roast chicken, rotisserie chicken for a quick shortcut, or even pre-cooked chicken from your freezer. Just ensure it’s fully cooked and shredded for easy incorporation into the creamy filling.
- Puff Pastry: One to two sheets of puff pastry will create that wonderfully flaky, golden crust.
- Dairy-Free Note: Most store-bought puff pastry brands are surprisingly dairy-free, as they often use vegetable fats instead of butter. However, it’s absolutely crucial to always double-check the ingredient list to confirm. Brands like Pepperidge Farm often have dairy-free options.
- Alternative Crusts: If puff pastry isn’t your preference, or you’re looking for other options, you have choices! Many crescent roll doughs are also dairy-free and can be used for a slightly different, equally delicious topping.
- Homemade Option: For those who love to bake from scratch, making a homemade dairy-free pie crust is a fantastic way to elevate this dish further.
- Gluten-Free Option: If you need to make this recipe gluten-free as well as dairy-free, seek out specific gluten-free puff pastry brands like Schar, which offers a product that is both dairy-free and gluten-free. Alternatively, a homemade gluten-free pie crust can also be used.
- Vegetables: The classic mix includes hearty potatoes, sweet carrots, crisp celery, aromatic onion, and bright frozen peas. This combination provides a beautiful balance of flavors and textures. The beauty of pot pie is its flexibility:
- Customization: If you don’t have one of these on hand, or simply don’t prefer it, feel free to omit it.
- Add-ins: You can easily incorporate other vegetables like sweet corn, green beans, or even mushrooms for added depth and nutrition. Just be sure to dice them to a similar size for even cooking.
- Olive Oil: Used for sautéing the vegetables, olive oil adds a subtle fruity note and helps soften the mirepoix (celery, onions, carrots) to build the flavor base for your filling.
- Mayo (Miracle Whip or Favorite Dairy-Free Mayo): This is a secret weapon for achieving a creamy, tangy, and rich dairy-free sauce. When I first developed this recipe over two decades ago, dairy-free alternatives were scarce, and Miracle Whip delivered an unparalleled “tangy zip” that became essential. While many dairy-free mayos are now available, I genuinely haven’t found anything that works better or tastes quite as good in this particular recipe for creating that perfect, familiar pot pie creaminess. Use your favorite brand, ensuring it’s dairy-free.
- All-Purpose Flour: Essential for thickening the sauce, creating that luscious, gravy-like consistency that holds all the delicious ingredients together. For a gluten-free version, substitute with cornstarch or a gluten-free all-purpose flour blend (ensure it contains xanthan gum for thickening).
- Unsweetened Almond Milk: My go-to for a smooth, dairy-free liquid base. Unsweetened varieties prevent any unwanted sweetness in your savory pot pie. Oat milk or soy milk are also excellent dairy-free alternatives that will contribute to a creamy texture. If dairy isn’t an issue for others, regular milk can be used.
- Spices: Simple yet impactful, salt, black pepper, and garlic powder are key for seasoning the filling and enhancing the overall savory profile. Don’t be shy about seasoning to taste!
- Egg (or Water): A beaten egg brushed over the puff pastry creates a beautiful, glossy golden-brown finish as it bakes. If you prefer to avoid eggs, a simple wash of water or dairy-free milk will also help achieve a nice golden crust, though perhaps without the same sheen.
- Fresh Parsley: An optional garnish, fresh chopped parsley adds a vibrant pop of color and a touch of fresh herbal flavor, making your pot pie look as good as it tastes.
Essential Equipment for Your Dairy-Free Pot Pie
Having the right tools makes the cooking process smoother and more enjoyable. Here’s what you’ll need:
- Large Casserole Dish or Large, Deep Pie Pan: This is where your pot pie will come together and bake into golden perfection. A 9×13 inch casserole dish or a deep-dish pie pan works perfectly.
- Large Skillet: You’ll use this for sautéing your vegetables and creating the creamy filling. A large skillet ensures enough space for all your ingredients and even cooking.
- Pot (for Chicken and Potatoes): A medium to large pot is needed to boil the chicken breasts and potatoes until they are tender and ready for the filling.
- Basting Brush: Crucial for applying the egg wash (or water) to your puff pastry crust, ensuring an even, beautiful golden-brown finish.
Easy Step-by-Step Instructions: Creating Your Delicious Dairy-Free Chicken Pot Pie
Preparation is Key for a Smooth Cooking Process
- Thaw the Puff Pastry: Remove your puff pastry sheets from the freezer and let them thaw according to package directions, typically in the refrigerator for a few hours or at room temperature for about 30-40 minutes. This ensures it’s pliable and easy to work with.
- Chop Your Vegetables: Prepare your potatoes, carrots, celery, and onion by washing and chopping them into bite-sized pieces. Aim for uniform sizing to ensure they cook evenly.
- Preheat the Oven: Get your oven ready by preheating it to 400 degrees F (200 degrees C). This ensures your pot pie starts baking immediately at the correct temperature for a perfect crust.
Perfectly Cooked Chicken and Tender Potatoes
- Boil Chicken: Bring a pot of lightly salted water to a gentle boil. Carefully add your boneless, skinless chicken breasts to the boiling water.
- Add Potatoes: After 5 minutes, add your cubed potatoes to the same pot with the chicken. This allows them to cook simultaneously.
- Cook Until Done: Continue to cook until the chicken is thoroughly done (an internal temperature of 165°F or 74°C) and the potatoes are soft and easily pierced with a fork, but not mushy. This usually takes another 15 minutes or so, depending on the size of your chicken.
- Drain and Reserve Water: Carefully drain the chicken and potatoes. **Important:** Reserve 1/4 cup of this flavorful chicken/potato cooking water; it will be used to adjust the consistency of your pot pie filling.
- Shred Chicken: Once the chicken is cool enough to handle, use two forks or your hands to shred it into bite-sized pieces.
Crafting the Rich and Creamy Pot Pie Filling
STEP 1: Sauté the Aromatics
While the chicken and potatoes are cooking, heat 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped celery, onions, and carrots. Sauté for 6-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. This builds the flavorful foundation for your pot pie.
STEP 2: Build the Creamy Sauce
Sprinkle the 2 tablespoons of all-purpose flour over the sautéed vegetables and stir well, ensuring all the vegetables are coated. Cook for 1 minute, stirring constantly, to cook out the raw flour taste. Next, gradually whisk in the 1/2 cup of Miracle Whip (or dairy-free mayo) and 1 1/2 cups of unsweetened almond milk. Stir vigorously to remove any lumps and achieve a smooth, creamy sauce. Add the garlic powder, salt, and black pepper, and stir to combine. Finally, stir in the 1/2 cup of frozen peas and cook for a few minutes until the peas are heated through and no longer frozen. At this point, assess the consistency of your sauce. If it seems too thick, add 1/8 to 1/4 cup of the reserved chicken/potato water, a little at a time, stirring until you reach a luscious, gravy-like consistency – you want it thick but not soupy.
STEP 3: Combine and Transfer to Baking Dish
Add the shredded cooked chicken and the tender cubed potatoes to the skillet with the creamy vegetable sauce. Stir gently to combine all the ingredients thoroughly, ensuring everything is evenly coated. Transfer this rich and hearty filling mixture into your prepared large casserole dish.
STEP 4: Top with Flaky Crust and Bake
Carefully unroll your thawed puff pastry sheet(s) and place it over the filling, gently stretching it to cover the entire top of the casserole dish. If using two sheets, you may need to overlap slightly and trim the edges. You can cut a few small slits in the top of the pastry to allow steam to escape during baking. In a small bowl, lightly beat one egg (or use water for an egg-free wash) and brush it evenly over the puff pastry crust. This egg wash will give your pie a beautiful golden color and a slightly crisp finish.
Bake Your Pot Pie: Place the casserole dish in the preheated oven and bake for 20-25 minutes, or until the puff pastry is puffed, golden brown, and cooked through. Keep an eye on the crust to prevent over-browning; if it’s getting too dark too quickly, you can loosely tent it with foil.
Frequently Asked Questions About Dairy-Free Chicken Pot Pie
Can I make this dairy-free chicken pot pie ahead of time?
Absolutely! This recipe is fantastic for meal prep. You can prepare the entire creamy chicken and vegetable filling mixture ahead of time. Allow it to cool completely, then store it in an airtight container in the refrigerator for up to 2-3 days. When you’re ready to bake, simply transfer the cold filling to your casserole dish, top with the thawed puff pastry, brush with egg wash, and bake as directed. You might need to add an extra 5-10 minutes to the baking time if starting with a cold filling.
Can I use rotisserie chicken or leftover chicken instead of chicken breasts?
Yes, and it’s a wonderful time-saver! Using 1 1/2 cups of cooked, shredded rotisserie chicken or any leftover cooked chicken you have on hand is a perfect substitute. Simply skip the step of boiling the chicken breasts and incorporate the pre-cooked shredded chicken directly into the filling when instructed.
Can I freeze this dairy-free chicken pot pie recipe?
Yes, with a small recommendation for best results. If you plan to freeze it for future enjoyment, I recommend only freezing the filling mixture. Once the filling is cooked and cooled, transfer it to a freezer-safe container or freezer bag and freeze for up to 3 months. When you’re ready to eat, thaw the filling overnight in the refrigerator, then assemble with fresh puff pastry and bake as usual. If you have baked leftovers with the crust already on, you can also freeze the entire pot pie. To reheat, thaw completely and then warm in the oven (around 350°F or 175°C) until heated through and the crust is crisp again, or microwave individual portions.
Can I make this recipe gluten-free?
Certainly! Making this recipe gluten-free is straightforward. For the crust, look for a gluten-free puff pastry (Schar is a known brand) or use a store-bought gluten-free pie pastry dough. For the sauce, instead of all-purpose flour, you can use an equal amount of cornstarch or a gluten-free all-purpose flour blend to thicken the filling. Always check the labels of all ingredients to ensure they are certified gluten-free.
What can I serve with this pot pie?
This dairy-free chicken pot pie is a wonderfully complete meal all on its own, packed with protein, vegetables, and a delicious crust. However, if you’d like to complement it with a side dish, a fresh green salad with a light vinaigrette dressing is always a refreshing contrast. A side of warm, crusty homemade French bread or garlic bread (ensure it’s dairy-free!) is also a fantastic addition for soaking up any extra creamy sauce.
Looking for More Delicious Dairy-Free Comfort Food Recipes?
If you’re enjoying the delicious journey of dairy-free cooking, explore some of my other popular comfort food recipes that are sure to please your palate:
- Dairy-Free Shepherd’s Pie
- King Ranch Dairy-Free Chicken Casserole
- Spicy Chicken Puff Pastry
- Almond Butter Coconut Curry Chicken
- Bacon Wrapped Spinach Stuffed Chicken
- Chicken and Shrimp Jambalaya
- Easy Crockpot Chicken Tortilla Soup
Dairy-Free Chicken Pot Pie
Kelly Kirkendoll
Pin Recipe
Equipment
- 1 large casserole dish or large deep pie pan
- 1 large skillet
- 1 basting brush for egg wash on top of puff pastry
Ingredients
Filling
- 2 – 3 boneless skinless chicken breasts or 1 1/2 cooked shredded chicken
- 1 large potato
- 2 carrots
- 2 stalks of celery
- 1/2 onion
- 1 1/2 Tbsp olive oil
- 2 Tbsp all-purpose flour
- 1/2 cup Miracle Whip or your favorite mayo
- 1 1/2 cups almond milk
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup frozen peas
Crust
- 1 sheet puff pastry you may need part of a second one depending on the size of your casserole dish
- 1 egg, beaten
Instructions
Preparation
- Thaw the puff pastry
- Chop your vegetables (onions, potatoes, carrots, celery)
- Preheat the oven to 400 degrees F
Cook the Chicken and Potatoes
- Bring a pot of water to a gentle boil; add the chicken breasts
- 5 minutes later, add your cubed potatoes
- Cook another 15 minutes or until the chicken is done (internal temperature reaches 165°F; 74°C) and the potatoes are soft (but not mushy)
- Drain but SAVE 1/4 cup of the chicken/potato water
- After the chicken cools enough to handle, shred it
Make the Filling
- While the chicken and potatoes are cooking, sautee the celery, onions and carrots over medium heat for 6-7 minutes in a large skillet (until soft)
- Add the flour and stir, coating your vegetables with it
- Add your mayo and dairy-free milk, stirring to remove any lumps
- Add the frozen peas and cook until the peas are no longer frozen
- Add 1/8 to 1/4 of the 1/4 cup of chicken/potato water, depending on how much or how liquid your mixture already has; you want a nice “gravy” but don’t want it to be soupy
- Transfer everything in your skillet to a large casserole dish
Add the Crust Topping & Bake
- Roll out your puff pastry on top; brush with egg (or water)
- Bake for 20-25 minutes at 400 degrees F
- Serve and enjoy!