Name: Delicious Dairy-Free Chicken Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: For the Dairy-Free Pie Crust:; 2 ½ cups all-purpose flour; 1 teaspoon salt; 1 cup (2 sticks) cold dairy-free butter, cubed; ½ cup ice water (plus more if needed); For the Creamy Filling:; 2 tablespoons dairy-free butter; 1 cup diced yellow onion; 1 cup diced carrots; 1 cup diced celery; 1 cup diced potatoes (Yukon Gold or red); ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon dried thyme; ½ teaspoon dried sage; ¼ cup all-purpose flour; 2 cups unsweetened dairy-free milk (almond, soy, or oat); 1 cup vegetable broth; 3 cups cooked chicken, shredded or diced; 1 cup frozen peas; 1 cup frozen corn; Salt and black pepper to taste

Description

Enjoy a classic comfort meal with this dairy-free twist! Our chicken pot pie features a rich, creamy filling packed with tender chicken and vegetables, all under a perfectly flaky, golden crust.

Ingredients

For the Dairy-Free Pie Crust:
2 ½ cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) cold dairy-free butter, cubed
½ cup ice water (plus more if needed)
For the Creamy Filling:
2 tablespoons dairy-free butter
1 cup diced yellow onion
1 cup diced carrots
1 cup diced celery
1 cup diced potatoes (Yukon Gold or red)
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried sage
¼ cup all-purpose flour
2 cups unsweetened dairy-free milk (almond, soy, or oat)
1 cup vegetable broth
3 cups cooked chicken, shredded or diced
1 cup frozen peas
1 cup frozen corn
Salt and black pepper to taste

Instructions

1. Prepare the Dairy-Free Pie Crust: In a large bowl, whisk flour and salt. Cut in cold dairy-free butter until crumbly. Gradually add ice water, mixing until dough forms. Divide into two discs, wrap, and refrigerate for 30 minutes.
2. Cook the Chicken and Vegetables: Heat 1 tablespoon dairy-free butter in a large pan over medium heat. Sauté onion, carrots, and celery for 5-7 minutes. Add potatoes, onion powder, garlic powder, thyme, and sage; cook for 5 minutes. Remove from pan and set aside.
3. Make the Dairy-Free Roux and Sauce: Melt remaining dairy-free butter in the same pan. Whisk in flour and cook for 1-2 minutes. Gradually whisk in dairy-free milk and vegetable broth, simmering until thickened (5-7 minutes). Season with salt and pepper.
4. Assemble and Bake the Pot Pie: Preheat oven to 400°F (200°C). Combine cooked vegetables, chicken, peas, and corn with the sauce. Roll out one dough disc and place in a 9-inch pie plate. Pour in filling. Roll out second disc to cover, crimp edges, and cut slits. Bake for 35-45 minutes, or until golden and bubbly. Let rest 10-15 minutes before serving.

Prep Time: 30 mins
Cook Time: 45 mins