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5 from 1 vote

Dairy Free Chicken Pot Pie

This healthy homemade pot pie features a creamy cauliflower filling that’s packed with fresh herbs, chopped vegetables, and shredded chicken. It's easy, light, and bursting with flavor.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 4

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.