Vegetarian Dairy Free Chicken Pot Pie

Total time1 hr 25 min

Prep time30 min

Cook time55 min

A golden, flaky double crust wraps around a warm, creamy filling loaded with tender carrots, celery, and onion, all simmered in a rich, herby sauce until thick and cozy. Sweet peas and fresh thyme brighten every spoonful, while a splash of oat milk gives the sauce that classic, velvety pot pie texture. The crust comes together with simple pantry staples and a light egg wash for that irresistible deep-golden sheen once it bakes. Cutting into it reveals a bubbling, fragrant filling that's every bit as comforting as the classic version. This one is a genuinely solid pick for a vegetarian table, perfect for a chilly night when you want something hearty and homemade.

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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 Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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