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Dairy Free Chicken Pot Pie

This dairy free chicken pot pie is very simple to make and uses ingredients you have on hand. You can also easily swap out ingredients you don’t like for ones you prefer.

dairy free chicken pot pie with a slice on a plate

I used to love chicken pot pie as a kid and I considered the frozen individual pies my dad would get my brothers and I a big treat. 

As I’ve gotten older though I’ve often found chicken pot pie can be a little dull in flavor

It’s not uncommon for flavor preferences to change as you get older.  Adults have less taste buds than children do making it harder for them to pick up on subtle flavors.

I decided to add garlic for additional flavor. Other optional additions to the pie are potatoes and celery. Some, although pretty uncommon, and thyme.

Also, if you don’t like anything, feel free to leave it out. My Mom doesn’t like cooked carrots so when she makes chicken pot pie we often trade carrots out for potatoes.

Another optional addition is dry white wine if you want to add a gourmet note to this dish. 

It’s not traditional by any means, but sometimes I like to add a touch of sophistication when I’m serving it exclusively to adults. 

I’ve put this in the notes at the bottom of the recipe.

History of Pot Pie

Pot pie is believed to have originated in ancient Greece.  The Greeks cooked meats mixed with other ingredients in open pastry shells called Artocreas. 

Later, the Romans supposedly took this recipe and added a top to the pastry crust, making it a fully enclosed meat pie like we serve today. These pies pastries were served at banque.

Then during the Renaissance, the English gentry revived not only classical art but the ancient meat pie. Meat pies became very popular and pies made with pork, lamb, venison, and poultry were common.

In fact, they were so common that a nursery rhyme incorporates it.

Sing a song of sixpence, 
A pocket full of rye. 
Four and twenty blackbirds, 
Baked in a pie. 
When the pie was opened 
The birds began to sing; 
Wasn’t that a dainty dish, 
To set before the king.

Notice how the pie was set before the king.  This isn’t just being playful.  Pot pies were considered a delicacy. 

Pot pies were served at the wedding of Marie de’ Medici and Henry IV of France. 

However, the pies served were actually a form of amusement because when their guests sat to eat songbirds flew out just like in the rhyme.  

For at least a couple hundreds of years this was a popular form of entremet adopted from the ancient Romans. Cookbooks even had recipes on how to do this.

Eventually pot pie became accessible to the commoner. 

There is one pot pie named “Sea Pie” because it was made aboard ships where they used whatever meat they had available. It typically included pigeons, turkey, veal, and mutton.

Pot pie eventually made its way to America with settlers who brought recipes their recipes with them and it spread as they moved west. 

Then within the last century chicken became the most popular meat used in the States making pot pies making chicken pot pie a widely popular American dish.

Why I use Fresh Chicken Breast

I don’t think using left over chicken makes for a very good pie. This is especially true if you opt to use chicken breast which is notorious for how quickly it becomes dry.

In fact, I’ve been wanting to try adding raw instead of freshly cooked chicken breast to the pie to see if it makes for even juicier pieces.


Yes and no. 

It is not necessarily healthier as far as bacteria is concerned, since bacteria can only safely be killed with heat. 

What is better is the quality of the chicken.

The salting process used to remove blood, as part of the koshering process, is believed to provide better quality meat.  

It creates a sort of quick dry brine.

Also, kosher animals are kept in better conditions than nonkosher animals, due to strict kosher health requirements of the animals.  They are also killed in arguably more humane conditions.

While I’ve only eaten kosher meat (so I cannot compare), I’ve been told by non-Jews who do not keep kosher that they’ve noticed that kosher chicken is of superior quality to cook with.


According to the USDA, you should not wash chicken or meat because washing it spreads bacteria throughout the kitchen.

Water can splash bacteria up to 3 feet surrounding your sink, including onto counter tops, other food, towels and you (i.e. cross contamination).

A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan.  The heat from cooking will kill any bacteria that may be present.

One exception would be if there are bone fragments or residue from giblets, as in a roasting chicken. In that case, feel free to rinse if you like.  However, make sure you wipe down your sink afterwards.


If you want to clean your chicken without washing it, wipe it down with a wet paper towel. This will remove anything other than bacteria.

Just make sure the paper towel doesn’t touch anything else and to toss the paper towel right away.



This method is the most highly recommended. Chicken typically takes a full day to thaw. Once thawed, the poultry can remain in the refrigerator for a day or two before cooking.


This should take two to three hours.  Submerge your sealed chicken in a pot or bowl full of cold water.  Change out the water every 30 minutes or so. 

Do not use warm or hot water.  It is unhealthy to do so, can start cooking your chicken, and doesn’t do so evenly.


According to the USDA, you can cook frozen chicken.  It will take 50% longer to cook, but it’s an option.  You should also cook it on a roasting rack or over vegetables, so the heat can circulate around the chicken.


If you have extra raw chicken that you didn’t use but want to refreeze, you can, as long as it was thawed in the fridge.

According to the USDA,“food thawed in the refrigerator is safe to refreeze without cooking.”  However, you do lose quality when refreezing previously defrosted meat. 

Every time you defrost meat, it loses moisture through thawing, which also leads to a loss in flavor.  To compensate for this, marinate the meat to add more flavor and juice.”

The USDA also says not to “refreeze any foods left outside the refrigerator longer than 2 hours; 1 hour in temperatures above 90 °F.”


No.  Brining actually doesn’t do anything to help poultry.  In fact, it makes it soggy rather than juicy, with watered down flavor. 

Aromatic brines and stock don’t help with flavor either.  This is because the salt pulls water molecules in, leaving most of the flavor behind.


A dry brine loosens up muscle fibers, allowing them to retain more moisture as without adding any excess liquid. 

Initially, the salt draws moisture out, then it dissolves in this liquid, creating a concentrated brine, which eventually gets reabsorbed.  This leads to more intensely flavored results.

An added benefit is that it also requires less space and mess than a water brine.  Not to mention the fact that it allows for crispier skin. 


Yes.  Food experts are often under the impression that kosher meat and poultry cannot be brined and dry brined. 

This is because of the koshering process which involves salting the meat to remove the blood.  However, the process is not nearly as long as the dry brining process, and unlike a dry brine, the poultry is soaked to remove the salt.

So, since the process is quite different than a dry brine, it is fine and even recommended to dry brine kosher poultry and meat.



This is a good option. Almond cooking milk has a thicker milk like texture, unlike regularly almond milk, and is still low in calories


I really like coconut milk because it is so creamy. However, depending on the coconut milk you use, you may end up with a light coconut flavor.


Oat milk can also be a good option. It is the most environmentally and ethically friendly of all the milks and unlike most dairy free milks, it has a creamy texture like actual milk.


Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap.  Store in the fridge for up to 4 days.


Freeze leftovers within 3-4 days.  Place cooled chicken in an airtight container or resealable freezer bag. 

Freeze for up to 4 months.  After that, it is safe to eat. However, the quality begins to degrade.

Yield: 8 slices

Dairy Free Chicken Pot Pie

dairy free chicken pot pie with a slice on a plate

This dairy free chicken pot pie recipe is made without milk and without cream. It is a simple, easy, and one pot. recipe It can also be easily modified to taste by adding potatoes, celery, and removing carrots.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 3 tablespoons oil
  • 3 cloves of garlic, died, optional
  • 2 medium carrots, diced
  • 1 small onion, diced
  • 1 celery stalk, diced (optional)
  • 1 cup frozen green peas
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken stock
  • 1/2 cup dairy free milk*
  • 1 pound skinless, boneless chicken breast halves, cubed
  • salt
  • 1 double 9-inch pie crust crusts
  • 1 egg, beaten


  1. Preheat oven to 425°F or 220°C.
  2. In a saucepan, heat the oil. Then, when hot, lower to a medium heat and add to combine garlic, onions, carrots, celery if desired, and peas.  Cook until the onions are translucent and/or the carrots are tender. 
  3. Stir in flour and mix until it coats all the vegetables and mix for a few minutes.
  4. Slowly stir in chicken stock, a little at a time to avoid clumping.  Once its smooth finish pouring in the stock and add the dairy free milk.
  5. Add the chicken pieces.  Simmer over medium-low heat until thick like gravy. Add salt to taste.
  6. Line the bottom of the pie pan with the pie crust.  Pour the hot liquid mixture over it.  
  7. Cover with top crust, seal edges, and cut away excess dough. Brush egg and make several small slits in the top to allow steam to escape.
  8. Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool for 10 minutes before serving.


*see note on dairy free milk

If you want to make this pot pie a little more gourmet you can add one cup of dry white wine when making the sauce and 1/2 teaspoon dried thyme when simmering.

if using a deep dish pan double the liquid for the sauce.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 314Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 73mgSodium: 299mgCarbohydrates: 22gFiber: 3gSugar: 4gProtein: 23g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


Tuesday 16th of November 2021

Hi! We love this recipe. It’s become our go-to for pot pie! Have you ever made these ahead of time and frozen them? I’m thinking about making mini pot pies with this recipe and freezing. Would I need to that them out before popping them into the oven?


Tuesday 30th of November 2021

I'm glad to hear you and your family enjoy this recipe so much :) I have made these ahead of time and frozen them, and they are very good. I just recommend replacing the flour with half the amount of corn or potato starch because it seems to clump a little when frozen. I have tend to bake them and then freeze them and warm them up but there is no reason you can't freeze them and then bake them.


Monday 26th of July 2021

Hi Elissabeth! Thanks so much for this great recipe! :) I am wondering a few things: 1) Is there a good substitute for peas? 2) Could pumpkin work in this too? 3) Are you meant to mix the chicken stock powder into water before adding it, or can you just add the powder alone? 4) Is it suitable to use shortcrust pastry with this?

Thanks very much in advance!


Wednesday 28th of July 2021

Hi Rebecca!

1) I can't think of anything that is a direct substitution for peas but you can easily leave them out if you'd like or replace them with something else you enjoy. 2) I've never heard of anyone putting pumpkin chicken pot pie but as long as you cook it first it shouldn't be any problem at all. 3) Either way works fine, I am usually lazy and throw in chicken stock powder and water in separately. 4) Short crust powder should work just fine as long as you make sure not to use one that is made for desserts which tend to be sweeter.

My pleasure! :)


Thursday 11th of March 2021

This was so good! I used oat milk and it turned out perfect!


Sunday 14th of March 2021

I'm glad to hear it :)


Thursday 19th of November 2020

It came out perfect! Thank you for the beautiful recipe, Elissabeth!


Thursday 19th of November 2020

You're welcome! I'm happy to hear you enjoyed it so much :)

Daniella Shurgold

Tuesday 3rd of November 2020

This was great. Going to add a bit more salt and pepper and no thyme next..time. But we loved this! Used oat milk for the first time and opened a whole new world of cooking for us. Thank you for sharing this recipe.


Tuesday 3rd of November 2020

You're welcome! I'm very happy to hear that you liked the recipe so much :) I'm also glad that I was able to introduce you to oat milk, it is definitely one of my favorite milk alterative.

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