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.
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.
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.
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
- Preheat your oven to 400°F.
- Toss the frozen vegetables with the oil and spread them evenly onto a sheet pan. Bake until the vegetables are golden brown.
- Heat 1 tablespoon buttery spread in a saucepan over medium-low heat. Add the onion and celery and let them sweat.
- In another medium saucepan, heat the broth and coconut milk until hot, but not boiling.
- 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.
- Add the browned vegetables and the chicken to the sauce and toss to coat.
- Pour the filling into a shallow baking pan and top with puff pastry.
- Bake for about 25 minutes, or until the puff pastry has browned and the mixture is hot and bubbly.
More Comforting Dairy-Free Chicken Dinners
Oven-Fried Chicken
Mom’s Curry Chicken
