Dairy-Free Chicken Pot Pie
This comforting dairy-free chicken pot pie features a golden crust and creamy filling of tender chicken and vegetables, perfect for those avoiding dairy.
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For extra flavor, you can adjust the seasons according to your taste. Add some fresh herbs or spices if desired. Serve with a side salad for a refreshing contrast.