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    You are at:Home»Dairy-Free Recipes»Almost Alton’s Chicken Pot Pie with Curry Option

    Almost Alton’s Chicken Pot Pie with Curry Option

    12
    By Alisa Fleming on April 16, 2020 Dairy-Free Recipes, Entrees

    This dairy-free chicken pot pie recipe was originally shared with us by the mom behind the blog My Buddy Mimi. Her daughter, Mimi, had a milk allergy, so she adapted a popular Alton Brown recipe to be dairy-free. She sometimes makes it with curry, sometimes without – both ways are delicious. We’ve also increased the liquid in the recipe a bit, since the original version can come out a little too thick.

    Dairy-Free Chicken Pot Pie Recipe with Curry Option

    Special Diet Notes: Almost Alton’s Chicken Pot Pie

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, and soy-free.

    5.0 from 2 reviews
    Almost Alton's Dairy-Free Chicken Pot Pie with Curry Option
     
    Print
    Prep time
    15 mins
    Cook time
    45 mins
    Total time
    1 hour
     
    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.
    Author: My Buddy Mimi (former blogger)
    Recipe type: Entree
    Cuisine: American
    Serves: 6 servings
    Ingredients
    • 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)
    Instructions
    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.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    12 Comments

    1. Ashley on June 13, 2022 7:04 am

      Can this be frozen? If so how would you go about it?

      Reply
      • Alisa Fleming on June 13, 2022 10:04 am

        Definitely! You can simply wrap and freeze the cooked pot pie and reheat in the oven, or wrap an unbaked pot pie in foil and freeze for up to 3 months. Bake it from frozen in a 400°F oven for 30 or 35 minutes. It will need a little more time when baking from frozen.

        Reply
    2. cheryl on April 21, 2022 7:52 am

      Can this be made ahead and reheated?

      Reply
      • Alisa Fleming on April 21, 2022 9:17 am

        Yes, it definitely can!

        Reply
    3. Sarah on March 13, 2022 5:59 am

      Do you do this in a 9×13 baking dish? I’m preparing to make it this week!

      Reply
      • Alisa Fleming on March 13, 2022 10:25 am

        That size should work well.

        Reply
    4. ALISHA on September 22, 2021 9:37 pm

      I was wondering, when cooking the vegetables in the oven, do you need to thaw them first?

      Reply
      • Alisa Fleming on September 23, 2021 10:13 am

        No, you don’t.

        Reply
    5. Brittany on April 19, 2021 7:51 pm

      This was great! I absolutely loved the flavors and was super impressed with how the coconut milk tasted in the filling. This was such an easy recipe to follow along with too! Thanks for sharing ☺️

      Reply
      • Alisa Fleming on April 20, 2021 10:17 am

        So glad you enjoyed it Brittany!

        Reply
    6. Jillian on April 17, 2021 11:36 am

      This was sooo good! A comfort food without the guilt.

      Reply
      • Alisa Fleming on April 17, 2021 12:25 pm

        That’s wonderful – thank you for the feedback Jillian!

        Reply

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