Lactose Free Easy Chicken Pot Pie

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Tender pieces of chicken simmer with sweet carrots, celery, and onion in a rich, thyme-scented sauce, then get tucked between two flaky, golden crusts for the ultimate comfort-food dinner. Frozen peas add little bursts of color and sweetness throughout the filling, while a brushed-on egg wash bakes the top crust to a deep, glossy brown. Every slice delivers that classic combination of savory gravy and buttery, crackly pastry, with garlic and fresh thyme rounding out the flavor. It's the kind of dish that fills the kitchen with an irresistible aroma while it bakes, and comes out of the oven bubbling at the vents. This version is a genuinely solid pick for a lactose free table, letting you enjoy the same cozy, from-scratch pot pie without any of the usual guesswork. Serve it straight from the dish while it's still warm and let it rest just long enough to set before slicing in.

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Ingredients

6 servings

For the filling

1 ½ lb boneless, skinless chicken breasts or thighs
3 tbsp unsalted butter
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
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 ¾ cups low-sodium chicken broth
¾ cup whole milk
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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