Non Dairy Chicken Pot Pie Recipe
Description
This non-dairy chicken pot pie recipe is a delicious comfort food that is sure to please everyone, no matter their dietary restrictions. It is made with a creamy, smooth dairy-free white sauce and flavorful vegetables. The creamy sauce and tender chicken combine to make a delicious and satisfying dish. This recipe is quick and easy to make and can be enjoyed for a weeknight dinner or a special Sunday meal. Enjoy with a side of mashed potatoes or some crusty bread.
Prep Time
This recipe takes about 10 minutes of prep time. You will need to prepare the vegetables and chicken, as well as make the white sauce. Once all the ingredients are prepped and ready, the dish comes together quickly.
Cook Time
This recipe takes about 45 minutes to cook. You will want to bake it in a preheated oven at 350 degrees, until the crust is a golden brown and the filling is bubbly.
Ingredients
- 1 package of refrigerated pie crust
- 2 cups of cooked, diced chicken
- 1 cup of diced onions
- 1 cup of diced carrots
- 1 cup of diced celery
- 3 tablespoons of dairy-free butter
- 2 tablespoons of all-purpose flour
- 1 cup of dairy-free milk
- 1 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground black pepper
Instructions
Begin by preheating your oven to 350 degrees. Grease a 9-inch pie dish with dairy-free butter. Unroll the pie crust and line the dish with it. Place into the fridge while you prepare the filling.
In a large skillet, melt 3 tablespoons of dairy-free butter over medium heat. Add the onions, carrots, and celery, and season with salt and pepper. Cook for about 5 minutes until the vegetables are tender. Add the diced chicken and cook for an additional 5 minutes.
In a medium bowl, whisk together the all-purpose flour and dairy-free milk until smooth. Pour the mixture into the skillet with the vegetables and chicken and stir. Add the thyme and stir until combined. Let the sauce simmer for a few minutes until it thickens. Remove from heat.
Pour the filling into the prepared pie dish and top with the remaining pie crust. Crimp the edges together and cut a few slits in the top of the crust. Bake for 30 minutes, until the crust is golden brown and the filling is bubbly.
Let the pot pie cool for 10 minutes before serving.
Equipment
- 9-inch pie dish
- Large skillet
- Medium bowl
- Whisk
Notes
This recipe can also be made with vegan pie crust and vegan butter. To make it gluten free, use a gluten free pie crust and gluten free all-purpose flour.
Nutrition: Per Serving
- Calories: 471 kcal
- Carbohydrates: 36 g
- Protein: 21 g
- Fat: 28 g
- Saturated Fat: 11 g
- Cholesterol: 77 mg
- Sodium: 485 mg
- Potassium: 513 mg
- Fiber: 2 g
- Sugar: 3 g
- Vitamin A: 3115 IU
- Vitamin C: 6.3 mg
- Calcium: 77 mg
- Iron: 1.7 mg
Recipe Tips
This chicken pot pie can be frozen and reheated for a quick and easy meal. Make sure to cool the pot pie completely before freezing. To reheat, cover with foil and bake at 350 degrees for about 20 minutes, until heated through.
If you want to add more vegetables, diced potatoes, peas, and green beans all work well in this recipe. You can also add some herbs for extra flavor, such as rosemary and sage.
This recipe is also delicious with diced cooked turkey or beef. You can also use rotisserie chicken for an even easier preparation.
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