Dairy-Free Chicken Pot Pie
This comforting dairy-free chicken pot pie substitutes traditional creamy elements, making it perfect for everyone, even those with lactose intolerance.
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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Notes
For a golden and flaky crust, brush the top crust with melted non-dairy butter before baking. Customize the filling with herbs or different vegetables as desired.