Dairy Free Crockpot Chicken Pot Pie Filling

Total time4 hr 35 min

Prep time20 min

Cook time15 min

Dairy Free Crockpot Chicken Pot Pie Filling

Tender chicken simmers low and slow with carrots, celery, onion, and garlic until everything turns fork-tender and deeply savory, with thyme and rosemary building a cozy, herby backbone. Frozen peas stir in at the end for a pop of sweetness and color, while the broth-based filling soaks up all those aromatics into a rich, hearty base. The finishing sauce comes together stovetop into a thick, velvety coating that clings to every bite of chicken and vegetable. Ladle it over biscuits, spoon it into a pie shell, or top it with pastry for a comforting, all-in-one dinner. A sprinkle of fresh parsley at the end brightens the whole dish right before serving. This filling is a great fit for a dairy free table, delivering all that classic pot pie comfort without missing a beat.

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Ingredients

6 servings

2 lbs boneless, skinless chicken breasts or thighs
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3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup frozen peas
2 cups low-sodium chicken broth
1 tsp dried thyme
½ tsp dried rosemary
½ tsp onion powder
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For the slurry

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.
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.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For serving

fresh parsley, chopped, for serving (optional)

Instructions

1
Place the chicken in the bottom of a 6-quart slow cooker in a single layer. Add the carrots, celery, onion, garlic, thyme, rosemary, onion powder, salt, and pepper. Pour the chicken broth over everything.
2
Cover and cook on Low for 4 hours or on High for 2 hours, until the chicken reaches 165°F (74°C) on an instant-read thermometer and the carrots are tender when pierced with a fork.

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