Dairy-Free Chicken Pot Pie

Craving a classic comfort food but need a dairy-free option? This homemade dairy-free chicken pot pie has all the rich, creamy goodness of the traditional recipe—without any butter, milk, or cream! Made with tender chicken and a creamy dairy-free filling, this hearty dish is the perfect cozy meal for any night of the week.

Unlike store-bought versions that are packed with preservatives and dairy-based ingredients, this healthy chicken pot pie is made from scratch using whole, nourishing ingredients. The creamy dairy-free sauce gets its luscious texture from coconut milk, making it a delicious option for those with a dietary restriction.

Whether you're looking for a family-friendly dinner, a meal prep idea, or a healthy twist on a comfort food classic, this easy dairy-free chicken pot pie is sure to be a hit. Serve it fresh out of the oven with its golden, crispy crust and savory, veggie-packed filling for a meal that’s both satisfying and wholesome.

Dairy-Free Chicken Pot Pie

Ingredients:

For the Filling:

• 6 tablespoons olive oil

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 medium potato, peeled and diced

• 2 cups cooked, shredded chicken

• 1/4 cup all-purpose flour

• 1 1/2 cups full-fat coconut milk

• 1 cup chicken bone broth

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper, or to taste

• 1 cup frozen peas

For the Topping:

• 1 sheet dairy-free puff pastry (thawed according to package instructions)

• 1 tablespoon plant-based milk (for brushing the pastry)

• 1 teaspoon dried thyme

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat.

3. Add the onion, garlic, carrots, celery, and potato. Sauté for 5–7 minutes, until the vegetables begin to soften.

4. Remove vegetables from heat and set aside.

5. In the same pan, add remaining 4 tablespoons of olive oil.

6. Stir in the flour and cook for 1–2 minutes, stirring constantly.

7. Gradually pour in the coconut milk and chicken broth, stirring well to avoid lumps.

8. Add thyme, rosemary, onion powder, garlic powder, salt, and pepper.

9. Bring the mixture to a simmer and cook for 5–7 minutes, until the sauce thickens.

10. Stir in the cooked chicken and frozen peas then add the cooked vegetables back into the pan. Remove from heat.

11. Pour the filling into a 9-inch pie dish or a 2-quart baking dish.

12. Lay the puff pastry sheet over the top, trimming any excess. Press the edges of the pastry to seal them against the dish. Use a knife to cut a few small slits in the pastry to allow steam to escape.

13. Brush the puff pastry with plant-based milk for a golden finish then sprinkle dried thyme on top.

14. Place the dish on a baking sheet to catch any drips.

15. Bake for 25–30 minutes, or until the puff pastry is golden brown and puffy.

16. Let the pot pie cool for 5–10 minutes before serving.

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