Dairy-Free Chicken Pot Pie
This recipe provides a comforting, dairy-free version of classic chicken pot pie. Testing focused on achieving creaminess without dairy while keeping that classic pot pie feel.
Equipment
- Saucepan
- Pie dish
Ingredients
- 400 g cooked chicken, diced
- 200 g mixed vegetables (carrots, peas, corn)
- 30 ml olive oil
- 30 g flour
- 500 ml chicken broth
- 1 dairy-free pie crust (top and bottom)
- 1 Salt and pepper to taste
Instructions
- Preheat your oven to 190°C.
- Heat olive oil in a saucepan. Whisk in the flour to form a roux.
- Slowly add the chicken broth, stirring constantly until the mixture thickens.
- Add the diced chicken and mixed vegetables to the sauce. Season with salt and pepper.
- Transfer the filling to a pie dish lined with the bottom crust.
- Cover the filling with the top crust and seal the edges.
- Cut small slits on the top crust to allow steam to escape.
- Bake for 35 to 40 minutes, or until the crust is golden brown.
- Allow the pot pie to cool for 10 minutes before slicing and serving.
Notes
This recipe is designed for families needing dairy-free options while maintaining the texture and flavor of a classic comfort dinner.
By Hanna Foster, Adaptation Specialist at Recipes by Betty.