Dairy Free Chicken Pot Pie

Total time1 hr 30 min

Prep time30 min

Cook time50 min

This golden, flaky pot pie is packed with tender chicken, sweet carrots, celery, and crisp-tender green beans, all wrapped up in a savory, thyme-scented sauce. Garlic-infused oil brings a rich, aromatic base to the filling before it's simmered down with broth until it's thick, glossy, and clings to every bite. The double-crust top gets brushed to a deep golden shine and slit to let steam escape, so you end up with a crackly, gorgeous lid over a filling that holds its shape when sliced. Scallion greens add a fresh, mild bite that balances the richness of the sauce, while the green beans keep the whole thing from feeling heavy. It's the kind of cozy, comforting dinner that reheats beautifully for lunch the next day, and it's a genuinely solid option for a dairy free table.

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Ingredients

6 servings

For the crust

2 gluten free pie crusts (top and bottom), store-bought or homemade
Wholly Wholesome Pie Shells Wholly Gluten Free 9 Inch 2 Count - 14.9 Oz Bob's Red Mill Pie Crust Gluten Free Yumbana Gluten Free Pie Crusts 2 Pack Kinnikinnick Foods 8" Pie Crusts - 2 CT Wholly Gluten Free Pie Shells, Gluten Free, 9 Inch, 2 Pack
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1 egg, lightly beaten

For the filling

2 tbsp garlic-infused oil
½ cup scallion greens, thinly sliced
3 medium carrots, peeled and diced (about 1 ½ cups)
2 stalks celery, diced
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into ¾-inch pieces
½ tsp salt
¼ tsp black pepper
⅓ cup gluten free flour blend
2 cups chicken broth
¾ cup milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tsp fresh thyme leaves
1 cup frozen green beans, thawed and cut into 1-inch pieces

Instructions

1
Preheat the oven to 400°F (205°C). If using store-bought gluten free pie crusts, let them sit at room temperature for 10 minutes to soften slightly. Press or roll one crust into a 9-inch pie dish, pressing it gently into the bottom and up the sides; set the second crust aside for the top.
2
Heat the garlic-infused oil in a large skillet over medium heat until shimmering. Add the scallion greens, carrots, and celery and cook, stirring occasionally, until the carrots are just beginning to soften, about 6–7 minutes.

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