Who doesn’t love a good chicken pot pie? It’s cold outside, it’s raining and you’ve had a long day.
You don’t want to go through the trouble of making the crust from scratch but at the same time you’re craving something warm, filling and delicious.
Enter this Dairy Free Chicken Pot Pie! This recipe is unbelievably creamy and reminds us of home cooking without all the fuss.
And because we know how hard it can be to find dairy-free options for your recipes these days, we included some tips on what to buy.
Dairy Free Chicken Pot Pie Recipe
When the weather starts getting cooler, I say you can never have too many comfort food recipes on hand.
Our latest favorite is a perfectly creamy dairy free Chicken Pot Pie recipe that your family will go ga-ga over!
***This is enough to make two large pies***
1 pound quality chicken
3 cups of sweet potatoes and white potatoes evenly cut into small cubes, cooked
2 cups of uniformly sliced carrots, cooked
1.5 cups of peas
1.5 cups of corn
2 boxes of premade pie crust (Do double check, but every box of Pillsbury pie crust we have purchased has been dairy free)
1 tablespoon olive oil
sea salt and pepper to taste
generous amount of thyme, ideally fresh, but dried will also work.
8 ounce stick of butter substitute such as Earth Balance
8 to 12 tablespoons of flour (roughly 1:1 with the Earth Balance, but sometimes a little more flour is needed).
about 2-4 cups of quality chicken stock
Cook the chicken in the olive oil, a little salt, pepper and as much thyme as you like.
NOTE: Thyme is a huge contributor in the overall flavor of this dish so I liberally cook the chicken in it as well as adding it to the sauce. On average, I likely end up using about 3 tablespoons worth in the cooking process.
Allow to cool a little and then shred.
Wash, peel, chop and cook the vegetables as needed and set aside with the chicken.
Use a large pot to melt the Earth Balance over medium heat, bring it to a low rolling boil.
Add in a bit of sea salt, pepper and more thyme then slowly whisk in the flour, about a tablespoon at a time.
You’ll want this mixture, a rue, to start to bubble as well.
Allow it to simmer for one full minute before slowly starting to pour in the chicken stock and whisking to combine until smooth.
This will be very thick at first, continue whisking in more of the stock until you have a thinner soup like consistency.
Taste to check for flavor and seasonings before folding in the shredded chicken and vegetables.
Roll out the pie crust a bit to fit your pie plates, then place the bottom pie pastry into each dish.
Divide the filling evenly between the two dishes and top with the second half of the pie crust pastry.
If you like, add a design before or after placing these top crusts on.
Fold over and pinch the edges to seal the filling in.
Cover the edges and bake at 375 until the top is golden brown and the filling is bubbling a bit and sounds to be sizzling inside, typically 35 to 45 minutes.
Allow to cool for about 15 minutes before cutting into.
The longer you allow the pies to rest, the better the filling will stay in place.