Dairy Free Easy Chicken Pot Pie

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Tender chunks of chicken simmer with sweet carrots, celery, and onion in a savory, herb-flecked sauce, all tucked between two flaky, golden crusts. Fresh thyme and garlic bring warmth to the filling, while frozen peas add little pops of color and sweetness throughout. The whole thing bakes up bubbling and deep golden on top, with a glossy, egg-washed crust that shatters beautifully when you cut into it. Each slice delivers that classic, comforting spoonful of chicken and vegetables in rich, thickened gravy, exactly the kind of nostalgic dinner that feels like a hug in a dish. It's a satisfying, from-scratch main that holds up as a make-ahead weeknight dinner or a cozy centerpiece for a family table, and it's a great pick to keep in your dairy free rotation.

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Ingredients

6 servings

For the filling

1 ½ lb boneless, skinless chicken breasts or thighs
3 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 medium carrots, peeled and diced into ½-inch pieces
3 stalks celery, diced into ½-inch pieces
3 cloves garlic, minced
⅓ cup all-purpose flour
1 ¾ cups low-sodium chicken broth
¾ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup frozen peas
1 tsp fresh thyme leaves, or ½ tsp dried thyme
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For the crust

1 package (14.1 oz) refrigerated pie crusts (2 rounds)
1 large egg, beaten

Instructions

1
Preheat the oven to 400°F (205°C). Cut the chicken into 3/4-inch pieces and season lightly with salt and pepper.
2
Melt the butter in a large (12-inch) skillet over medium-high heat. Add the chicken pieces in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center, about 5–6 minutes. Transfer the chicken to a plate and set aside.

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