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.

I used to love chicken pot pie as a kid and I considered the frozen individual pies we'd sometimes buy 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.

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

If you like this dairy free chicken pot pie, you may also like my dairy free beef stroganoff and my dairy free shepherd's pie.

And you may enjoy my dairy free fried chicken or my dairy free biscuits and gravy.

Jump to:

• History of Pot Pie
• About Dairy Free Chicken Pot Pie
• Why I use Fresh Chicken Breast
• Can I use leftover chicken?
• How do you thicken chicken pie filling?
• Which dairy free milk should I use?
• Is kosher chicken better than regular chicken?
• Should you wash chicken?
• How can I clean my chicken without washing it?
• What's the best way to defrost chicken?
• Can you refreeze raw chicken?
• Should you brine the chicken first?
• What internal temperature indicates pie is fully cooked? 
• Should chicken rest after cooking? 
• Adjusting for a Convection Oven
• Make ahead of time
• How to store
• How to freeze
• How to reheat
• Recipes You May Also Like:
• Dairy Free Chicken Pot Pie

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 pie pastries were served at banquets.

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 entertainment 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 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 chicken pot pie a widely popular American dish.

About Dairy Free Chicken Pot Pie

Chicken pot pie usually contains dairy because it is typically made with milk or heavy cream and both the filling and crust contain butter.

However, you can make chicken pot pie without milk by replace the milk with chicken stock or a dairy free milk.

You want to use a dairy free milk, I'd recommend unsweetened almond milk, almond cooking milk, a very mildly flavored coconut milk, or a mildly flavored oat milk. Soy milk is also probably fine but I've never used it.

Also, instead of butter for cooking, you can use oil, a vegan butter, or kosher margarine.

You'd also still need a dairy free pie crust.

Why I use Fresh Chicken Breast

I don't think using leftover 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.

Can I use leftover chicken?

If you want to, you can. Use 2 to 3 cups of cold leftover chicken that's been shredded or cubed.

How do you thicken chicken pie filling?

To thicken chicken pot pie, you can use a roux or a slurry.

I think a slurry is ideal if you are going to be freezing it for later, because I find I can sometimes see the flour particles in the sauce when it is defrosted.

In this recipe, I use something similar to a roux, but since I cook the veggies first and then sprinkle the flour over them, it doesn't really count as a proper roux.

Still, it is the same concept and works the same way.

Which dairy free milk should I use?

Honestly, it's whatever you have on hand or prefer.

My go-to is a neutral flavored full fat oat milk because I find that they are the most similar to regular full fat milk.

Almond milk works well here, too. I personally like using an unsweetened barista almond milk because it is more similar to regular full fat milk, but whatever you have will work.

You can also use coconut milk, though it may have a subtle coconut flavor if you do. Coconut milk has more fat and is similar to using a light cream, but it won't make a noticeable difference.

I've never used soy milk, so I don't have any opinions on it, but you can use that as well.

Is kosher chicken better than regular chicken?

Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.

Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore the meat may be juicer.

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.

Should you wash chicken?

According to the USDA, you should not wash meat or poultry, since water can splash bacteria up to 3 feet surrounding your sink.

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 get rid of any bacteria that may be present.

Always wash your hands with soap and water after handling raw chicken.

How can I clean my chicken without washing it?

If you want to clean your chicken without washing it, wipe it down with a wet paper towel.

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

What's the best way to defrost chicken?

The two best options are in the fridge and in cold water.

How to defrost in the Fridge

Defrosting chicken in the fridge is the most highly recommended.

To do this, place the frozen chicken in a pan and let it thaw. Oftentimes, when chicken thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.

Chicken typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.

How to defrost using cold water

A whole 3- to 4-pound chicken or a package of chicken parts should take about two to three hours to thaw.

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 hot water because it can start cooking your chicken.

Once thawed, cook the chicken immediately.

Can you refreeze raw chicken?

Yes, but you do lose quality when refreezing previously defrosted meat.

Thawing can cause meat to lose moisture, which can also lead to some loss in quality and flavor. To compensate for this, marinate the chicken to add more flavor and juiciness.

Should you brine the chicken first?

Brining actually doesn't do much to improve poultry. In fact, it can make it soggy rather than juicy, with watered-down flavor.

Aromatic brines don't add much flavor either. This is because salt penetrates the meat much more readily than most of the larger flavor compounds in herbs and other aromatics.

Dry brining

A dry brine, on the other hand, helps the chicken retain more of its natural moisture 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.

How do you dry brine chicken?

Begin by patting the chicken with paper towels. This will help the salt adhere to the chicken.

Grab pinches of kosher salt and sprinkle it over the chicken until the chicken is generously salted and evenly coated.

Place the dry-brined chicken on a rack or a plate and refrigerate it. Refrigerate chicken pieces for at least 1 hour, skinless pieces for 30 minutes to 1 hour or up to about 12 hours, and a whole chicken for 8-24 hours.

Once the waiting period is up, there is no need to rinse off the chicken. Just cook it as usual.

What internal temperature indicates pie is fully cooked? 

The internal temperature of chicken pot pie should reach 165°F (74°C) in the center of the filling before removing it from the oven.

Should chicken rest after cooking? 

Yes. Rest chicken breasts for 5 to 10 minutes before cutting.

Resting allows the juices to redistribute and gives the meat time to firm up, so less juice spills onto the cutting board when you slice it.

Adjusting for a Convection Oven

Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.

Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.

When recipes specify temperatures and cooking times, it's for conventional ovens, unless specified otherwise.

A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.

You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.

However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.

Make ahead of time

You can make chicken pot pie up to 4 days ahead of time.

Once cooked, let cool completely. Then place place in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap.

How to store

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

How to freeze

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

Freeze for 4 to 6 months. After that, it is still safe to eat, but the quality begins to degrade.

How to reheat

Preheat your oven to 350°F (175°C) and heat 15 to 20 minutes.

Recipes You May Also Like:

• Dairy Free Lasagna
• Meatloaf without Milk
• Mashed Potatoes without Milk
• Dairy Free Meatballs