Almost Alton’s Chicken Pot Pie with Curry Option

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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.

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:
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.

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About Author

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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