Jump to Recipe

This Dairy-Free Chicken Pot Pie is the ultimate comfort food makeover—rich, creamy, and hearty with tender chicken and veggies in a luscious coconut milk sauce, all topped with flaky, golden puff pastry. Perfect for cozy dinners without the dairy!

Screenshot

Dairy-Free Chicken Pot Pie

Taylor Jackzen
This Dairy-Free Chicken Pot Pie is the ultimate comfort food makeover—rich, creamy, and hearty with tender chicken and veggies in a luscious coconut milk sauce, all topped with flaky, golden puff pastry. Perfect for cozy dinners without the dairy!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Servings 6

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
 

  • Preheat your oven to 400°F (200°C).
  • Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat.
  • Add the onion, garlic, carrots, celery, and potato. Sauté for 5–7 minutes, until the vegetables begin to soften.
  • Remove vegetables from heat and set aside.
  • In the same pan, add remaining 4 tablespoons of olive oil.
  • Stir in the flour and cook for 1–2 minutes, stirring constantly.
  • Gradually pour in the coconut milk and chicken broth, stirring well to avoid lumps.
  • Add thyme, rosemary, onion powder, garlic powder, salt, and pepper.
  • Bring the mixture to a simmer and cook for 5–7 minutes, until the sauce thickens.
  • Stir in the cooked chicken and frozen peas then add the cooked vegetables back into the pan. Remove from heat.
  • Pour the filling into a 9-inch pie dish or a 2-quart baking dish.
  • 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.
  • Brush the puff pastry with plant-based milk for a golden finish then sprinkle dried thyme on top.
  • Place the dish on a baking sheet to catch any drips.
  • Bake for 25–30 minutes, or until the puff pastry is golden brown and puffy.
  • Let the pot pie cool for 5–10 minutes before serving.