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white casserole dish with dairy-free chicken pot pie in it, fresh out of the oven, sitting on white marble counterop, with a green and white striped towel and gold knife and fork beside it
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5 from 1 vote

Dairy-Free Chicken Pot Pie

There's no need to miss out on delicious, creamy chicken pot pie just because you or a loved one can't eat dairy. This comfort food classic is a dairy-free recipe the entire family will love, and no one will know it's free of anything!
Prep Time15 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: American, Dairy-Free
Servings: 6 servings
Calories: 396kcal
Author: Kelly Kirkendoll

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!

Nutrition

Calories: 396kcal | Carbohydrates: 35g | Protein: 14g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 520mg | Potassium: 451mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3562IU | Vitamin C: 9mg | Calcium: 104mg | Iron: 2mg
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