This healthy Dairy Free Chicken Pot Pie features a creamy cauliflower filling that’s packed with fresh herbs, chopped vegetables, and shredded chicken.
The trick is to purée half of the vegetable mixture in a blender then stir it back into the soup for the ultimate thick and creamy chicken pot pie without any dairy.
It’s comfort food in a bowl (without the tummy ache)!
Looking for more dairy free recipes? Try this Greek Lemon Orzo Soup or Slow Cooker Beef Stew.
WHAT INGREDIENTS DO I NEED?
Chicken breasts – get cooked in the soup then shredded. To save time, use precooked chicken or store-bought rotisserie chicken.
Dairy-free butter – I use this plant-based butter for all of my dishes but there are lots of options now days at any grocery store.
Sweet onion – yellow onion or shallots also work for this recipe.
Garlic cloves – fresh cloves that are minced are always best (never buy the pre-minced garlic).
Celery – 3-4 ribs.
Carrots – 2 large carrots or 3-4 smaller ones.
Russet potatoes – russet works best, peeled and chopped into cubes (Yukon potatoes would get too mushy).
Cauliflower florets – are the secret trick that help this recipe achieve a creamy texture without any cream.
Cornstarch – acts as a binding agent and is also gluten-free (most pot pies use flour). This ensures the entire pot pie filling is dairy free AND gluten free.
Fresh rosemary – 1-2 rosemary sprigs needed.
Fresh thyme – 3-4 thyme sprigs needed.
Fresh sage – 4-5 sage leaves needed.
Low-sodium chicken broth – low-sodium is best to avoid over salting the dish.
Dairy free milk alternative – I like to use Lactaid lactose free or unsweetened almond milk, but you could use any milk alternative you like.
Frozen peas – are added in very last to ensure they don’t get too mushy.
Puff pastry – I love this brand of puff pastry but keep in mind it is not gluten-free.
Salt, pepper, garlic powder – dried seasonings used.
Tip: this recipe has a gluten AND dairy-free chicken pot pie filling but puff pastry is not gluten-free. To ensure an entirely gluten-free pot pie, you should utilize a gluten-free crust option.
HOW TO MAKE DAIRY FREE CHICKEN POT PIE
Prep Ingredients –
Step 1 – Preheat oven to 425 F. Wash vegetables, peel potatoes and carrots. Dice potatoes, carrots, celery, and onion. Mince garlic. Cut cauliflower into florets. Chop fresh herbs finely.
Step 2 – In a large soup pot, heat 1 tbsp olive oil over medium-high heat. Sear chicken breasts for 4 minutes per side then remove (it will finish cooking fully later).
Cook Vegetables –
Step 3 – In the same pot, melt 4 tbsp dairy-free butter over medium heat. Stir in chopped onion and minced garlic, cook for 4-5 minutes until soft.
Step 4 – Add chopped celery, carrot, potato, and cauliflower to the pot and cook for 10-15 minutes while stirring occasionally (vegetables should be partially cooked and softening up). Sprinkle 2 tbsp cornstarch over vegetables and stir to combine.
Step 5 – Stir in the salt, pepper, garlic powder, chopped rosemary, thyme, and sage. Pour in the chicken broth and lactose free milk, bring to a simmer.
Cook & Shred Chicken –
Step 6 – Add partially cooked chicken breasts back into the pot and submerge fully under the liquid. Cook while simmering for 15-20 minutes or until the internal temp of the chicken reaches 165 F.
Step 7 – Remove fully cooked chicken breasts and transfer to a cutting board. Shred chicken using two forks.
Blend Vegetables –
Step 8 – Scoop out about 1/2 of the vegetables (trying to gather as much of the cauliflower as possible) and transfer to a blender. Blend until smooth. Pour creamy mixture back into soup pot and combine.
THIS IS THE MOST IMPORTANT STEP: this is the trick to create a thick soup without heavy cream.
Complete Filling –
Step 9 – Mix in shredded chicken and 1 cup frozen peas. Cook for 5-10 minutes more.
Prepare Puff Pastry & Bake –
Step 10 – Prepare a large cast iron skillet with one sheet of pastry lining the bottom. Transfer all of the filling inside then cover with the top sheet of pastry. Pinch edges together to seal the pot pie.
Step 11 – In a small bowl, whisk one egg. Brush the egg over the top of the pot pie. Slice two slits for venting in the top. Place in the oven to bake at 425 F for 20-25 minutes or until golden brown.
MAKE AHEAD, STORING, AND FREEZING
Make ahead – prepare the filling as instructed above, let cool, and store in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Transfer to crust when ready to bake.
Store – the leftovers will keep in the fridge for up to 4 days, but you can expect the crust to soften.
Freeze – store leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat – reheat at 350 F until warmed through. If filling or pie is frozen, let thaw in fridge overnight before reheating.
DAIRY FREE CHICKEN POT PIE FAQ’S
Yes, the chicken pot pie filling can be enjoyed on its own as a soup and will be a fully dairy-free and gluten-free meal.
Chicken pot pie is a hearty meal that can be enjoyed on its own or served with a side salad, fruit, or extra bread.
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RECIPE TUTORIAL VIDEO
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Dairy Free Chicken Pot Pie
Ingredients
- 2 chicken breasts
- 1 tbsp olive oil
- 4 tbsp dairy-free butter
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 4 celery ribs, diced
- 2 large carrots, peeled and diced
- 2 russet potatoes, peeled and diced
- 1 head cauliflower, cut into florets
- 2 tbsp cornstarch
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- 2 tsp fresh sage, chopped
- 2 cups low-sodium chicken broth
- 1.5 cups dairy free milk alternative lactose free milk or unsweetened almond milk
- 1 cup frozen peas
- 1 package puff pastry, thawed
- 1 egg, for egg wash
Instructions
- Preheat oven to 425F. Wash vegetables, peel potatoes and carrots. Dice potatoes, carrots, celery, and onion. Mince garlic. Cut cauliflower into florets. Chop fresh herbs finely.
- In a large soup pot, heat 1 tbsp olive oil over medium-high heat. Sear chicken breasts for 4 minutes per side then remove (it will finish cooking fully later).
- In the same pot, melt 4 tbsp dairy-free butter over medium heat. Stir in chopped onion and minced garlic, cook for 4-5 minutes until soft.
- Add chopped celery, carrot, potato, and cauliflower to the pot and cook for 10-15 minutes while stirring occasionally (vegetables should be partially cooked and softening up). Sprinkle 2 tbsp cornstarch over vegetables and stir to combine.
- Stir in the salt, pepper, garlic powder, chopped rosemary, thyme, and sage. Pour in the chicken broth and dairy free milk, bring to a simmer.
- Add partially cooked chicken breasts back into the pot and submerge fully under the liquid. Cook while simmering for 15-20 minutes or until the internal temp of the chicken reaches 165F.
- Remove fully cooked chicken breasts and transfer to a cutting board. Shred chicken using two forks.
- Scoop out about 1/2 of the vegetables (trying to gather as much of the cauliflower as possible) and transfer to a blender. Blend until smooth. Pour creamy mixture back into soup pot and combine. This is what thickens the soup without cream.
- Mix in shredded chicken and 1 cup frozen peas. Cook for 5-10 minutes more.
- Prepare a large cast iron skillet with one sheet of pastry lining the bottom. Transfer all of the filling inside then cover with the top sheet of pastry. Pinch edges together to seal the pot pie.
- In a small bowl, whisk one egg. Brush the egg over the top of the pot pie. Slice two slits for venting in the top. Place in the oven to bake at 425F for 20-25 minutes or until golden brown.
Notes
- Step 8 is the important trick to achieving a creamy dairy-free pot pie. When removing half the veggies for the blending process, try to get as much cauliflower possible.
- The pot pie fillings is gluten AND dairy-free but the puff pastry has gluten. To ensure an entirely gluten-free pot pie, you should utilize a gluten-free crust.
- Save time by using previously cooked chicken breast or shredding a store-bought rotisserie chicken.
- For the herbs, you need 1-2 rosemary sprigs, 3-4 thyme sprigs, and 4-5 sage leaves.
I’ve been looking for a dairy free version and loved this recipe!! Will be making over and over thsi winter thank you.
This recipe was delicious my daughter loved it!
This made my day! So glad you two enjoyed it. Thank you 🙂