Chicken Pot Pie (Egg-Free, Nut-Free)

Chicken Pot Pie (Egg-Free, Nut-Free)
Prep time
Cook time
Total time
My Buddy Mimi was kind enough to share this go-to recipe with us!

“I keep meaning to write about our experiences with Mimi’s dairy allergies, but somehow I find more trivial things to rant about. However, No Whey Mama is hosting an internet potluck, and since she has been a great resource for us, here is my contribution:

This was 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.”
Serves: 6
  • 4 cups frozen vegetable mix ( peas, carrots, corn, etc.)
  • 1 to 2 tablespoons canola oil
  • 3 tablespoons dairy-free margarine
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1½ cups chicken broth
  • ½ cup soy milk
  • 3 tablespoons flour
  • 1 teaspoon curry powder (yummy, but optional if you don’t like curry)
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • 2 cups cubed cooked chicken
  • 1 package puff pastry (Pepperidge Farm is dairy free)
  1. Preheat oven to 400 degrees F.
  2. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
  3. In a saute pan heat 1 tablespoon of butter and sweat the onion and celery.
  4. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the salt and pepper.
  5. Toss the browned vegetables and the chicken.
  6. Pour into a shallow baking pan and top with puff pastry.
  7. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

About Author

Alisa is the founder of, 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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