This easy and delicious dairy free chicken pot pie is filled with a creamy chicken and vegetable mixture, making it ideal comfort food. By using plant-based milk and butter instead of cream, this version is lighter without losing flavor. Quick enough for a weeknight yet comforting enough for the weekend, it’s likely to become a family favourite.
If you enjoy my dairy free creamy chicken soup, this recipe is essentially the same comforting filling, but baked under a golden pastry crust.
Savoury pies are straightforward and deeply satisfying. They’re my go-to when I’m unsure what to cook and they’re a great way to use leftover roast or rotisserie chicken and odds-and-ends vegetables from the fridge.
This recipe keeps things simple by using store-bought puff pastry for a top crust only, which makes assembly faster. Use poached or leftover roasted chicken, or grab a rotisserie chicken from the supermarket for a speedy dinner.
I usually make a large family pie, but you can divide the filling among individual ramekins for cute single-serving pot pies — perfect for portion control or serving guests.
To make the sauce dairy free, I use a combination of dairy-free butter and plant-based milk (oat, almond, or soy work well) to form a roux with the flour, creating a silky, thick filling. The vegetables, thyme and garlic add plenty of flavour, so simple ingredients combine to create something really satisfying.
I hope you try this while the weather’s still cool — it’s comfort food at its best.
Key Ingredients
You don’t need anything complicated — just a handful of staples to make this dairy free chicken pot pie.
See the recipe card at the bottom for exact quantities.
- Chicken – poached, shredded roasted chicken, or store-bought rotisserie chicken make this quick and easy.
- Vegetables – onion, carrots and celery form the flavour base.
- Garlic – a little garlic lifts the filling.
- Thyme – fresh or dried thyme works; parsley is a fine substitute.
- Plain flour – thickens the sauce to give a creamy texture.
- Dairy free milk – oat milk is my preference, but almond or soy are good too.
- Dairy free butter – used to sauté the veg and combine with flour to make the roux.
- Frozen peas – stirred in at the end for colour and brightness.
- Puff pastry – thaw at room temperature for a short time before using; if it becomes too warm, chill briefly.
Tip: Fresh herbs will brighten the dish. If you can, use fresh thyme or parsley rather than dried for the best flavour.
You’ll also love: Creamy Chicken and Leek Pie
Step-By-Step Instructions
There are two main stages: preparing the filling and baking the pie.
Preheat the oven and chop the vegetables. Allow puff pastry to thaw slightly if using frozen sheets.
Melt the dairy-free butter in a large pan over medium heat. Add the onion, carrots and celery and cook for 5–7 minutes, until softened. Add the garlic and thyme and cook a further minute until fragrant.
Sprinkle in the flour and stir to coat the vegetables, cooking 1–2 minutes to remove the raw flour taste. Gradually pour in the dairy-free milk, stirring constantly to prevent lumps. Continue to cook, stirring, until the sauce thickens, about 3–4 minutes.
Stir the shredded chicken and frozen peas into the sauce, season with salt and pepper, and remove the filling from the heat to cool slightly.
Spoon the filling into a pie dish, spreading it evenly. Drape the puff pastry over the top (one or two sheets depending on dish size). Trim the excess and press the edges to seal. Cut a few slits in the top to vent steam.
Brush the pastry with beaten egg for a glossy finish. Bake at 200°C (400°F) for about 25–30 minutes, until the pastry is golden and flaky.
Let the pie rest a few minutes before slicing and serving hot.
Storage and Freezing
- Make Ahead: Prepare the filling up to 2 days in advance and refrigerate. Assemble and bake when ready.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the cooked filling alone or an assembled unbaked pie for up to 3 months. Thaw thoroughly before baking.
- Reheating: Reheat in a 180°C (350°F) oven until warmed through. Microwaving is faster but will soften the pastry top.
Serving Suggestions
Serve the pie with a simple green salad or roasted vegetables to make a complete meal. Roasted broccoli or oven-baked potato wedges with herb mayo pair nicely.
Recipe FAQs
Yes. Mushrooms, green beans or diced potatoes work well. Dice any additions small and cook until tender before assembling the pie.
Yes. Use gluten-free plain flour to thicken the filling and choose a gluten-free puff pastry for the top.
If you make this recipe, please leave a comment and a rating below — I’d love to know how it turned out.
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Dairy Free Chicken Pot Pie
Equipment
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quiche/pie baking dish
Ingredients
For the filling:
- 1 tablespoon dairy free butter
- 1 onion, finely diced
- 2 carrots, peeled and diced
- 2 sticks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 1–2 sprigs fresh)
- 2 tablespoons plain/all-purpose flour
- 1 1/4 cups dairy free milk
- 2 cups shredded cooked chicken
- 1/2 cup frozen peas
For the pie:
- 1–2 sheets puff pastry
- 1 egg, beaten (for glazing)
Instructions
- Prepare the filling: melt dairy-free butter in a large pan over medium heat.
- Add the diced onion, carrots and celery and cook 5–7 minutes until softened.
- Add garlic and thyme and cook 1–2 minutes until fragrant.
- Sprinkle over the flour and stir to coat; cook 1–2 minutes to remove raw flour taste.
- Gradually whisk in the dairy-free milk, stirring until the mixture thickens, about 3–4 minutes.
- Stir in shredded chicken and peas, season with salt and pepper, then remove from heat to cool slightly.
- Assemble the pie: preheat oven to 200°C (400°F). Spoon filling into the pie dish and cover with puff pastry, trimming and sealing the edges. Cut vents in the top and brush with beaten egg.
- Bake 25–30 minutes until the pastry is golden. Let rest a few minutes before serving.
Notes
Add a bottom pastry layer: For a fully enclosed pie, line the dish with pastry, blind bake for 10–15 minutes, then add the filling and top layer of pastry.
See the blog post for more ingredient notes and substitutions.
Nutrition
| Carbohydrates: 43 g
| Protein: 22 g
Nutritional information is approximate and provided as a guide only.