Mediterranean Diet Friendly Dairy Free Chicken Pot Pie

Total time1 hr 25 min

Prep time30 min

Cook time55 min

Mediterranean Diet Friendly Dairy Free Chicken Pot Pie

This one brings all the comfort of a classic baked pie, built on tender chunks of chicken simmered with sweet carrots, celery, and onion until everything turns fork-tender and fragrant with garlic and fresh thyme. The filling gets silky and rich from a broth-and-oat-milk gravy that clings to every bite, studded with bright green peas for pops of color and freshness. A flaky, golden crust — rolled from scratch and brushed with an egg wash for that deep, glossy finish — seals in all that filling and puffs up beautifully in the oven. Cutting into it reveals a bubbling, steaming center that's every bit as cozy as the version you remember from childhood. With wholesome vegetables and lean protein doing the heavy lifting, it's a satisfying main that fits neatly into a Mediterranean-style way of eating. Serve it hot from the oven with a simple green salad on the side for a complete, comforting dinner.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!