Lactose Free Dairy Free Chicken Pot Pie

Total time1 hr 25 min

Prep time30 min

Cook time55 min

This is the kind of pot pie that makes a cold evening feel handled: tender chunks of chicken, sweet carrots, celery, and onion simmered into a thick, savory sauce built on chicken broth and unsweetened oat milk, all tucked between two layers of a flaky, golden crust. The filling gets its body from a quick flour-thickened gravy studded with fresh thyme and a handful of frozen peas for color and pop, so every spoonful is rich without feeling heavy. A buttery, hand-cut crust seals it all in and bakes up deeply golden, with slits cut just so the filling can bubble through as it cooks. Brushed with an egg wash right before baking, the top crust turns glossy and crackly, the kind you want to crack into with a fork the second it comes out of the oven. It's comfort food through and through, and it holds up beautifully as a lactose free dinner option, no flavor or flakiness sacrificed. Let it rest those ten minutes before slicing — it firms up the filling and makes for a cleaner, prettier serving every time.

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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
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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