Dairy-free chicken pot pie is a delightful dish that combines comforting flavors and a heartwarming history. This recipe offers a twist on the traditional chicken pot pie, ensuring everyone, whether avoiding dairy for dietary reasons or personal preferences, can enjoy a warm and satisfying meal. With its golden crust surrounded by a creamy filling of tender chicken and flavorful vegetables, this dish is sure to become a family favorite.
Why We Love This Dairy-Free Chicken Pot Pie Recipe
There are countless reasons to adore this dairy-free chicken pot pie. First, it brings back memories of family dinners and cozy nights at home. The aroma of a fresh pot pie baking in the oven is simply irresistible, making your kitchen feel inviting. Additionally, this recipe is incredibly versatile; you can use leftover chicken or grab a rotisserie chicken to save on prep time. The combination of hearty vegetables and a creamy filling makes for a meal that’s not only comforting but also nutritious. Plus, this pot pie caters to those with dietary restrictions, allowing everyone to indulge without worry. The ease of preparation makes it perfect for busy weeknights or special occasions. Overall, it’s a dish that nourishes both the body and the soul.
Ingredients about Dairy-Free Chicken Pot Pie
To craft your delicious dairy-free chicken pot pie, gather the following ingredients:
List of ingredients with measurements
- 2 Gluten-Free Pie Crusts
- 2 Cups Shredded Leftover or Rotisserie Chicken
- 2 Cups Frozen Mixed Vegetables (peas, carrots, corn, and green beans)
- 1 Cup Chicken Broth
- 2/3 Cup Soy Milk
- 1/3 Cup Non-Dairy Butter
- 2 Tablespoons Cornstarch
- 1 Teaspoon Poultry Seasoning
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
How to Make Dairy-Free Chicken Pot Pie Directions
Creating your dairy-free chicken pot pie is an easy and enjoyable process. First, preheat your oven to 400°F. While the oven is warming up, it’s time to work on the filling. In a medium saucepan, melt the non-dairy butter over medium heat. Once melted, whisk in the cornstarch until the mixture is smooth and free of lumps. This step is crucial as it helps create a thick, creamy sauce that binds all the ingredients together.
Gradually pour in the chicken broth while whisking continuously. Bring this mixture to a gentle simmer. As it simmers, add in the soy milk, stirring constantly until everything is well combined. Now is the time to enhance the flavor, so season your creamy mixture with poultry seasoning, salt, and pepper. These spices will elevate the taste and give it that classic pot pie flavor you crave.
Next, gently stir in the shredded chicken and the frozen mixed vegetables. Allow the filling to simmer for a few more minutes to ensure the flavors meld beautifully. The mixture should be heated through, and you can adjust the seasoning if needed.
With your filling complete, it’s time to assemble the pie. Place one of the gluten-free pie crusts on a baking sheet, ensuring it sits comfortably. Pour the chicken and vegetable filling evenly into this pie crust, spreading it out carefully. Once evenly distributed, cover the filling with the second pie crust. Make sure to seal the edges well, crimping with your fingers or a fork for a finished look.
Now, pop the pie into your preheated oven and bake for 30-40 minutes. Keep an eye on it, as you’re looking for a beautiful golden brown on the crust. Once baked, remove the pot pie from the oven and let it cool for about 10-15 minutes. This cooling time is essential as it allows the filling to set a little, making it easier to slice and serve.
How to Serve Dairy-Free Chicken Pot Pie
Serving your dairy-free chicken pot pie is an experience in itself. When the pie has cooled slightly, slice it into generous portions, ensuring each serving has a good amount of chicken and vegetables. You can serve it straight from the baking sheet for a more casual meal or plate it beautifully for a special occasion.
This dish pairs wonderfully with a simple side salad for a refreshing contrast. A mixed green salad with a light vinaigrette balances the richness of the pie, making it a satisfying meal. Additionally, you can offer some crusty gluten-free bread on the side for those who like a little extra comfort food. Pouring some extra chicken broth or gravy over the sliced pie can also enhance the flavor and moisture, making each bite a delight. Your family and friends will appreciate the effort you put into this meal, and you may find that they’ll be coming back for seconds!
Expert Tips: Dairy-Free Chicken Pot Pie
Creating the perfect dairy-free chicken pot pie requires a few expert tips to ensure you achieve the best results. First, always allow your filling to cool slightly before adding it to the pie crust. A hot filling can cause the crust to become soggy, while a gently cooled filling keeps it crispy and flaky.
When it comes to choosing vegetables, feel free to mix and match based on your preferences. Fresh vegetables can be substituted for frozen ones, but make sure they are pre-cooked or slightly steamed before adding them to the filling. Additionally, if you want to add a personal touch, consider mixing in some spices or herbs that you love. Fresh thyme or rosemary can add an extra layer of flavor that elevates the dish.
If you’re worried about the crust, brush it lightly with a non-dairy milk or a touch of olive oil before baking to help achieve a lovely golden hue. Always keep an eye on the pie while it’s baking; and if the edges brown too quickly, cover them with foil to prevent burning.
Lastly, don’t hesitate to adjust the seasoning to your taste. If you prefer a more robust flavor, add in more poultry seasoning or even a dash of garlic powder or onion powder for an extra kick.
How to Store Dairy-Free Chicken Pot Pie
Storing your dairy-free chicken pot pie is straightforward. Once the pie has cooled completely, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. Alternatively, you can place it in an airtight container for extra protection.
If you plan to eat the pie within a few days, refrigerating it is ideal. It will typically stay fresh for about 3-4 days in the fridge. Just reheat individual slices in the microwave or place the whole pie back in the oven at a low temperature until warmed through.
For longer storage, consider freezing the pie. The best way to freeze it is to wrap the whole pie tightly before it’s baked, or you can freeze leftover slices. When you’re ready to eat it, simply thaw it overnight in the fridge, and then bake it in the oven at 350°F until heated thoroughly.
Variation of Dairy-Free Chicken Pot Pie
There’s ample opportunity to put your unique twist on this dairy-free chicken pot pie recipe. One enjoyable variation is to incorporate different proteins. Instead of chicken, you might opt for turkey, duck, or even a plant-based protein such as chickpeas or lentils. These alternatives will still provide that hearty filling you love.
Another way to change up the flavors is by experimenting with the vegetables. Along with the mixed veggies, consider adding diced potatoes for extra heartiness, or throw in some fresh spinach or kale for a pop of color and nutrition. You might even try a vegetarian version with mushrooms and asparagus, creating a lovely earthy flavor.
To spice things up, feel free to add a hint of heat with some diced jalapeños or a splash of hot sauce in the filling. Herbal additions like sage or parsley can also enhance the flavor profiles uniquely.
If your family loves cheese, consider using a dairy-free cheese alternative, sprinkling it on top of the filling before sealing the crust, providing a delicious cheesy touch.
FAQ
What makes this chicken pot pie dairy-free?
This chicken pot pie is made without any dairy products. Instead of cream or cow’s milk, it uses soy milk and non-dairy butter, ensuring a creamy filling that anyone can enjoy.
Can I use chicken breast instead of rotisserie chicken?
Absolutely! You can cook chicken breast specifically for this recipe. Just ensure to shred it after cooking and add it to the filling.
How long does it take to prepare the pie?
In total, preparing the filling and baking the pie can take about an hour. Most of the time is spent waiting for the pie to bake.
What type of pie crust should I use?
You should use gluten-free pie crusts as specified in the recipe, but feel free to utilize any dairy-free pie crust that suits your dietary needs.
Can I freeze the dairy-free chicken pot pie?
Yes! You can freeze the pie before or after baking. It’s best to cover it well and thaw it a day before you plan to bake or reheat it.
Dairy-Free Chicken Pot Pie
Ingredients
Pie Crusts
- 2 pieces Gluten-Free Pie Crusts
Filling
- 2 cups Shredded Leftover or Rotisserie Chicken
- 2 cups Frozen Mixed Vegetables (peas, carrots, corn, and green beans)
- 1 cup Chicken Broth
- 2/3 cup Soy Milk
- 1/3 cup Non-Dairy Butter
- 2 tablespoons Cornstarch
- 1 teaspoon Poultry Seasoning
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
Preparation
- Preheat your oven to 400°F.
- In a medium saucepan, melt the non-dairy butter over medium heat.
- Whisk in the cornstarch until the mixture is smooth and free of lumps.
- Gradually pour in the chicken broth while whisking continuously and bring to a gentle simmer.
- Add the soy milk and stir until well combined.
- Season with poultry seasoning, salt, and pepper.
- Stir in the shredded chicken and mixed vegetables and simmer for a few more minutes.
Assembly
- Place one gluten-free pie crust on a baking sheet.
- Pour the filling into the pie crust and cover with the second pie crust.
- Seal the edges and crimp for a finished look.
Baking
- Bake in the preheated oven for 30-40 minutes until golden brown.
- Remove from the oven and let cool for 10-15 minutes before serving.
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