Anti Inflammatory Dairy Free Chicken Pot Pie

Total time1 hr 25 min

Prep time30 min

Cook time55 min

Anti Inflammatory Dairy Free Chicken Pot Pie

This comforting pot pie leans into hearty, feel-good ingredients: tender chicken, sweet carrots, celery, and onion simmered together with garlic and fresh thyme until deeply savory. The filling turns silky with a splash of chicken broth and oat milk, and a handful of bright green peas keeps every bite fresh and colorful. Golden, flaky pastry seals it all in, brushed with a simple egg wash so it bakes up glossy and deep amber on top. Each slice delivers that classic, cozy pot pie experience — warm filling, crisp crust, and vegetables that still have a little bite. It's an easy make-at-home dinner that fits neatly into an anti-inflammatory kitchen, built around real vegetables, lean protein, and herbs instead of anything overly processed. Let it rest those ten minutes before cutting in, so the filling sets up thick and spoonable rather than runny.

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Ingredients

6 servings

For the crust

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz
Cascade Milling Organic All-Purpose White Flour 5 LB
See all
1 tsp salt
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
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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