Dairy Free Classic Chicken Pot Pie with Flaky Crust

Total time2 hr 10 min

Prep time45 min

Cook time55 min

Dairy Free Classic Chicken Pot Pie with Flaky Crust

Tender chicken, poached until juicy and shredded into bite-sized pieces, meets a hearty medley of carrots, celery, onion, and Yukon Gold potatoes in a thick, savory sauce studded with sweet peas and fresh thyme. That filling gets tucked into a golden, flaky double crust, crimped tight and slit on top so steam can escape as it bakes. The result is a deeply golden, bubbling pie with layers that shatter at the fork and a filling rich enough to feel like the ultimate comfort food. Garlic and thyme keep every bite savory and fragrant, while the potatoes add just the right amount of heft. This one bakes up beautifully as a make-ahead dinner, and it's a genuinely solid pick for a dairy free table. Slice it after that short rest and you'll get clean, hearty wedges every time.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
1 tsp salt
1 tsp granulated sugar
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
6–8 tbsp ice water

For the filling

1 ½ lb boneless, skinless chicken breasts or thighs
4 cups low-sodium chicken broth
4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 medium carrots, peeled and cut into ½-inch pieces
3 stalks celery, cut into ½-inch pieces
2 medium yukon gold potatoes, peeled and cut into ½-inch cubes
3 cloves garlic, minced
⅓ cup all-purpose flour
1 cup whole 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 cup frozen peas
1 tsp fresh thyme leaves or ½ tsp dried thyme
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For the egg wash

1 egg, beaten
1 tbsp whole 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.

Instructions

1
Make the crust: Whisk together the flour, salt, and sugar in a large bowl. Add the chilled butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining — those visible chunks are what create flaky layers.
2
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when you squeeze a small handful — it should not be sticky or wet. You will likely need 6–8 tablespoons total. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!