Dairy Free Chicken Pot Pie
Chicken pot pie is the ultimate comfort food, and this version proves you don't need a single drop of dairy to nail that rich, creamy filling and flaky, golden crust. The secret is a combination of dairy free butter and unsweetened oat milk, which come together with flour and chicken broth to build a velvety sauce that coats every piece of chicken, carrot, celery, and pea beautifully. Cold dairy free butter worked into the dough creates those coveted flaky layers, so the crust bakes up just as buttery and tender as any traditional version. Seasoned chicken thighs or breasts are seared first for extra flavor before being folded into the thickened filling, so nothing tastes watered-down or like a compromise. The whole thing gets tucked under a crimped double crust, brushed with an egg wash, and baked until deeply golden and bubbling — the kind of pie that fills your kitchen with an irresistible smell. It serves six, making it a reliable weeknight dinner or a crowd-pleasing dish to bring to the table on a chilly weekend. Let it rest for ten minutes before slicing and you'll get clean, satisfying portions every time.
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Learn more →Ingredients
6 servings
For the crust
- 2 cups all-purpose flour
- 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
- 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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