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Dairy Free Chicken Pot Pie

4.20 from 5 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
With a rich, creamy sauce and fluffy, homemade biscuits, this might just be the best dairy free chicken pot pie I've ever made. This complete meal is packed with flavor and ready in under an hour, and it's perfect for busy weeknights thanks to rotisserie chicken and frozen vegetables.

Ingredients

  • 1 tablespoon olive oil
  • 1 large shallot (chopped)
  • 1 16-ounce package frozen mixed vegetables
  • 2 cups chicken stock
  • 1/4 cup all-purpose flour
  • 1/2 cup unsweetened, plain dairy free milk
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • 2 1/2 cups chopped cooked chicken breast
For the biscuits:
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon coarse salt
  • 1/2 cup olive oil
  • 3/4 cup unsweetened, plain dairy free milk

Instructions

  • Mise en place. Preheat your oven to 425˚F. Then, gather and measure out all of your ingredients before you begin.
  • Make the biscuits. In a large mixing bowl, stir the dry biscuit ingredients and whisk until evenly distributed. Then add the wet ingredients and gently stir with a rubber spatula until a rough dough forms and the flour in no longer dry. Set aside.
  • Make the filling. Heat a large, oven-proof skillet to medium-high. Add olive oil and let it heat. Add shallots and sauté, stirring as needed, until softened - about 3 minutes. Add vegetables and cook for another minute.
    Sprinkle flour over the vegetables and stir until evenly coated. Cook until the flour is fully hydrated.
    Slowly stir in the chicken stock and milk. Simmer until the sauce has thickened, stirring as needed to prevent clumping and burning.
    Stir in the chicken, and adjust seasoning with salt & pepper, to taste.
  • Top with biscuits. Scoop the biscuit dough on top of the pot pie in 3 tablespoon portions leaving space between biscuits to allow them to rise. If desired, brush oil or melted dairy free butter.
  • Bake the pot pie. Transfer your pot pie to the oven and bake for about 15 - 20 minutes, or until biscuits are fully cooked and the sauce has thickened.

Nutrition

Calories: 406kcal Carbohydrates: 39g Protein: 21g Fat: 19g Cholesterol: 39mg Sodium: 700mg Fiber: 3g Sugar: 2g Vitamin C: 6mg