Low Sodium Dairy Free Chicken Pot Pie

Total time1 hr 25 min

Prep time30 min

Cook time55 min

Tender chunks of chicken simmer with onion, carrot, celery, and garlic in a silky sauce built from a butter-and-flour roux, chicken broth, and oat milk, with fresh thyme adding warmth and frozen peas tucked in for color and bite. All of that goodness gets ladled into a flaky, from-scratch double crust that's rolled by hand and crimped at the edges before a golden egg wash sends it into the oven. The result is a bubbling, deep-golden pie with a crackly top and a rich, creamy filling underneath — total comfort-food territory. Every element here, from the roux to the crust to the herby filling, is built with ingredients you control, which makes it a genuinely solid pick for anyone watching their sodium closely. Slice it hot out of the oven and let it rest a few minutes so the filling sets up perfectly before serving.

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Ingredients

6 servings

For the crust

2 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
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1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup dairy free butter, cold and cut into ½-inch cubes
5–7 tbsp ice water

For the filling

1 ½ lb boneless, skinless chicken breasts or thighs, cut into ¾-inch pieces
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
3 tbsp dairy free butter
1 medium yellow onion, finely diced
3 medium carrots, peeled and cut into ½-inch pieces
3 stalks celery, cut into ½-inch pieces
3 cloves garlic, minced
⅓ cup all-purpose flour
2 cups chicken broth
1 cup unsweetened oat milk
Chef's tip
Use the same amount of plain, unsweetened soy milk.
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 cup frozen peas

For the egg wash

1 tbsp dairy free milk
1 large egg

Instructions

1
Make the crust: Whisk together 2 cups flour and 1 tsp salt in a large bowl. Add the cold dairy free butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — you'll likely need 5–7 tablespoons. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes.
2
Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp of the dairy free butter in a large skillet over medium-high heat until melted and shimmering. Add the chicken in a single layer and cook, stirring once or twice, until the pieces are opaque throughout with no pink at the center, about 6–8 minutes. Transfer the chicken to a plate and set aside.

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