Almost Alton's Dairy-Free Chicken Pot Pie with Curry Option
Prep time
Cook time
Total time
This pot pie is modified from a recipe by Alton Brown, who I actually got to meet once. Very cool guy! The puff pastry gets a little chewy when you refrigerate the leftovers, but otherwise it’s pretty fool proof.
Recipe type: Entree
Cuisine: American
Serves: 6 servings
  • 4 cups frozen vegetable mix (peas, carrots, corn, etc.)
  • 1 tablespoon oil
  • 1 tablespoon + 2 tablespoons dairy-free buttery spread, divided
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 cups chicken broth
  • ⅔ cup lite canned coconut milk or plain unsweetened dairy-free milk beverage
  • 3 tablespoons all-purpose flour
  • 1 to 2 teaspoons curry powder (optional)
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 2 cups cubed or shredded cooked chicken
  • 1 package puff pastry (Pepperidge Farm is dairy free)
  1. Preheat your oven to 400°F.
  2. Toss the frozen vegetables with the oil and spread them evenly onto a sheet pan. Bake until the vegetables are golden brown.
  3. Heat 1 tablespoon buttery spread in a saucepan over medium-low heat. Add the onion and celery and let them sweat.
  4. In another medium saucepan, heat the broth and coconut milk until hot, but not boiling.
  5. Add the remaining 2 tablespoons buttery spread to the celery-onion mixture and cook out the water. Add the flour and curry powder (if using) and cook, while stirring, for 1 to 2 minutes. Whisk in the hot liquid and cook, whisking often, until thickened. Whisk in the salt and pepper.
  6. Add the browned vegetables and the chicken to the sauce and toss to coat.
  7. Pour the filling into a shallow baking pan and top with puff pastry.
  8. Bake for about 25 minutes, or until the puff pastry has browned and the mixture is hot and bubbly.
Recipe by Go Dairy Free at