Dairy-free chicken pot pie is a comforting dish that brings warmth and nostalgia to your dining table. This recipe creatively substitutes traditional creamy elements with dairy-free ingredients, allowing you to enjoy the classic flavors without the dairy. Whether you are following a specific dietary lifestyle or simply wish to explore new culinary adventures, this pot pie is an excellent choice. Flavorful and satisfying, this dish is sure to please everyone, from picky eaters to passionate foodies.
Why We Love This Dairy Free Chicken Pot Pie Recipe
This dairy-free chicken pot pie recipe stands out for several reasons. It’s simple yet versatile, making it ideal for weeknight dinners or casual family gatherings. You can use leftover rotisserie chicken, which saves time and enhances the flavor. The combination of mixed vegetables brings a delightful texture and colorful appeal to the dish. One of the best aspects is that it caters to those with lactose intolerance or dairy allergies, making it a perfect comfort food for everyone at your table. Additionally, this recipe can be tweaked to your liking, ensuring that it suits your tastes perfectly.
Ingredients about Dairy Free Chicken Pot Pie
To create your scrumptious dairy-free chicken pot pie, you’ll need the following ingredients:
- 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 may sound complex, but the process is straightforward. Start by preheating your oven to 400°F. Take a medium-sized saucepan and melt your non-dairy butter over medium heat. Once melted, whisk in the cornstarch until the mixture is smooth.
Gradually pour in the chicken broth while continuously whisking, bringing it all to a gentle simmer. As it begins to bubble, add the soy milk and keep stirring. Continue to simmer until everything combines seamlessly. This creamy mixture will form the base of your filling.
Next, incorporate the poultry seasoning, salt, and pepper. After this, add in the shredded chicken along with the mixed vegetables. Allow this mixture to simmer for a few more minutes, letting the flavors blend beautifully.
Once your filling is ready, lay one pie crust on a baking sheet. Carefully pour the chicken filling into the crust, spreading it evenly to ensure every bite is just as delicious as the last. The next step is to drape the second pie crust over the top. Seal the edges by pinching them together with your fingers or using a fork for a more decorative touch.
Now, it’s time to bake. Place your pie in the preheated oven and let it cook for about 30 to 40 minutes. Keep an eye out for that lovely golden-brown finish, indicating it’s done. Once the pie is baked to perfection, remove it from the oven and allow it to cool for about 10 to 15 minutes. This cooling period makes it easier to slice without the filling oozing out.
How to Serve Dairy Free Chicken Pot Pie
Serving your dairy-free chicken pot pie is a delightful experience. You can present it directly in the pie dish for a rustic, homey feel. Slice generous portions and place them on individual plates, providing a sprinkle of fresh herbs on top for that extra touch. Consider pairing your pot pie with a simple green salad dressed with a light vinaigrette. This not only complements the richness of the pie but adds a refreshing contrast.
For an even heartier meal, you might serve your pot pie alongside mashed potatoes or crusty gluten-free bread. These accompaniments are perfect for soaking up any leftover gravy on the plate. Don’t forget to offer extra soy milk or a dairy-free alternative for those who might enjoy a little drizzle on their pie.
Expert Tips: Dairy Free Chicken Pot Pie
To make your dairy-free chicken pot pie even more special, here are some expert tips. Firstly, use high-quality chicken broth for the best flavor. Homemade broth can elevate the taste significantly, but store-bought versions work well too.
If you want to boost the nutritional profile, consider adding chopped spinach or kale to your filling. Additionally, customize the mixed vegetables according to your preference—broccoli or bell peppers work beautifully if you desire a change.
For crust enthusiasts, don’t hesitate to brush the top crust with a bit of melted non-dairy butter before baking. This simple step can create a beautifully golden and flaky crust that invites everyone to dig in. Finally, if you prefer a more intense flavor, let the filling cook a bit longer before adding it to the pie crust, allowing the seasoning to deepen.
How to Store Dairy Free Chicken Pot Pie
Storing your leftover dairy-free chicken pot pie is easy and efficient. Once it has cooled completely, cover the pie tightly with plastic wrap or aluminum foil. You can also transfer it to an airtight container for extra protection against air exposure. Store it in the refrigerator for up to three days.
If you’d like to keep it longer, freezing is an option. Wrap the pie well in plastic wrap, followed by foil to protect against freezer burn. It should maintain its flavor and texture for up to three months. When you’re ready to enjoy some, simply thaw it overnight in the refrigerator, then reheat in the oven until heated through.
Variation of Dairy Free Chicken Pot Pie
The beauty of dairy-free chicken pot pie lies in its versatility. You can play around with ingredients to create unique variations that suit your taste preferences. Consider adding herbs like thyme, rosemary, or parsley for a fresh, aromatic flavor.
For a spicy twist, mix in diced jalapeños or sprinkle red chili flakes into the filling. If you want a heartier taste, mushrooms add a deep umami flavor, making your pie even more satisfying.
Vegetable lovers can replace the chicken with seitan or tofu, making it a filling vegetable pot pie. You could also experiment with different pie crusts, such as a sweet potato or cauliflower crust, to redefine the base. The possibilities are endless, making this dish not just a meal but a canvas for your culinary creativity.
FAQ
What is Dairy Free Chicken Pot Pie?
Dairy-free chicken pot pie is a comforting dish that replaces traditional dairy ingredients with alternatives, making it suitable for those with lactose intolerance or dairy allergies.
How can I make the filling creamier without dairy?
You can achieve a creamy texture by incorporating ingredients like soy milk or coconut milk, which provide richness without dairy.
Can I use fresh vegetables instead of frozen ones?
Absolutely! Fresh vegetables can be used, but make sure to sauté them until tender before adding them to the filling.
Is this recipe gluten-free?
Yes, as long as you use gluten-free pie crusts, this recipe is completely gluten-free.
How do I know when the pot pie is done baking?
Look for a golden-brown crust and bubbling filling around the edges; this typically indicates that your pot pie is ready to come out of the oven.
Can I freeze leftover pot pie?
Yes! Leftover dairy-free chicken pot pie can be frozen for up to three months. Just make sure to wrap it properly to prevent freezer burn.
Dairy-Free Chicken Pot Pie
Ingredients
For the pie crust
- 2 crusts Gluten-Free Pie Crusts
For the filling
- 2 cups Shredded Leftover or Rotisserie Chicken Using rotisserie chicken saves time and enhances flavor.
- 2 cups Frozen Mixed Vegetables (peas, carrots, corn, and green beans) Fresh vegetables can also be used if sautéed until tender.
- 1 cup Chicken Broth Use high-quality broth for the best flavor.
- 2/3 cup Soy Milk Acts as a dairy-free alternative to achieve creaminess.
- 1/3 cup Non-Dairy Butter
- 2 tablespoons Cornstarch Used to thicken the filling.
- 1 teaspoon Poultry Seasoning
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
Instructions
Preparation
- Preheat your oven to 400°F.
- In a medium-sized saucepan, melt the non-dairy butter over medium heat.
- Whisk in the cornstarch until the mixture is smooth.
- Gradually pour in the chicken broth while continuously whisking, bringing it to a gentle simmer.
- Add the soy milk and keep stirring until everything combines seamlessly.
- Incorporate the poultry seasoning, salt, and pepper.
- Add in the shredded chicken and mixed vegetables, allowing to simmer for a few more minutes.
Assembly and Baking
- Lay one pie crust on a baking sheet and pour the chicken filling into the crust.
- Drape the second pie crust over the top and seal the edges by pinching with fingers or using a fork.
- Bake in the preheated oven for about 30 to 40 minutes until golden-brown.
- Let the pie cool for 10 to 15 minutes before slicing.
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