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Healthy dairy free chicken pot pie on a plate.
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Healthy Dairy Free Chicken Pot Pie

This healthy dairy free chicken pot pie is a lighter version of the classic comfort food. It’s incredible good, and easier to make from scratch than you might think!
Prep Time5 minutes
Cook Time45 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: carrots, chicken, dairy free, egg free, nut free, peas, pie, soy free
Servings: 4
Calories: 663kcal
Author: Tonje
Cost: Cheap

Ingredients

Instructions

  • First, you’ll have to prepare shredded chicken. Use your favorite method.
  • Finely dice the onion and mince the garlic.
  • Heat the vegetable oil in a large pot. Add the onion and garlic, and saute for a few minutes until the onion is soft and translucent. Add diced carrots, celery and peas. Leave these to cook for a few minutes until they are warm.
  • Sprinkle the flour over the vegetables. Stir to combine, and leave the flour to warm up before adding the almond milk and chicken stock. Place the lid on top of the pot, and leave it to cook for about 10 minutes until the vegetables are soft and the sauce has thickened slightly.
  • Stir in the shredded chicken, and pour the pie filling into a large pie dish.
  • Roll out the room temperature puff pastry to a sheet that’s big enough to cover the pie dish. Place it over the pie, and cut off any edges. Use your fingers or a fork to push the edges to the edge of the pie dish to seal it.
  • Crack the egg into a small bowl, and whisk it smooth. Brush the egg over the pastry. This egg wash will give the pastry a lovely golden, shiny color!
  • Finally, use a sharp knife to make a small cut into the middle of the pie. This will help the pastry keep its shape while it bakes in the oven.
  • Place the pie in the oven and bake until the pastry is golden brown, about 20-30 minutes.

Notes

Can I use diced chicken? – Shredded chicken is preferable, mostly because it’s easier to eat. Diced chicken totally works, but I recommend dicing it in small pieces.

Tips and substitutions

Here are my top tips to make the best dairy free chicken pot pie:
  • Use frozen onions, carrots, celery and peas if you want. Don’t try to be a hero and spend your time dicing unless you want to.
  • This recipe is perfect for using leftover shredded chicken after your roast chicken dinner. You can also use leftover turkey if you want!
  • If you like a reeeeally thick sauce, you can add a little more flour to the vegetables. It’s all about personal preference.
  • For quick and easy shredded chicken, you can use a rotisserie chicken.

Leftovers

Save the leftovers! Keep the leftovers! Pot pie is one of those dishes that just seem to enhance their flavor over time. It tastes even better the next day, and in my house we’re fighting for the leftovers!
  • Storing: Keep leftover chicken pot pie stored in suitable containers in the fridge for up to 4 days. Reheat the leftovers in a microwave or oven, and serve them warm.
  • Freezing: Freeze chicken pot pie for up to 6 months. Keep in mind that the pastry can lose some of its crispiness after being frozen. I like to freeze my leftover healthy pot pie without the pastry crust, and serve it later as pot pie soup! Thaw the leftovers in the fridge overnight, and reheat in a microwave, oven or pot before serving.
  • Reusing: You can reuse any leftover pot pie filling in a casserole, serve it as pot pie soup, or even use it as a sauce over rice.

Nutrition

Calories: 663kcal | Carbohydrates: 45g | Protein: 41g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 96mg | Sodium: 451mg | Potassium: 667mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7476IU | Vitamin C: 22mg | Calcium: 127mg | Iron: 4mg