Dairy Free Chicken Pot Pie


We discovered an interesting batch of recipes in Dave’s Cave including this dairy free chicken pot pie!

As always, using fresh vegetables makes it better, but it is still mighty tasty if you use frozen peas and carrots and such. We choose to use spelt flour, but whole wheat works just as well.

Special Diet Notes: Dairy Free Chicken Pot Pie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, and peanut-free. Optionally soy-free depending on your dairy-free butter/margarine.

Dairy Free Chicken Pot Pie
Serves: 8
  • 2 cups spelt flour
  • ½ teaspoon salt
  • 6 tablespoons chilled dairy-free butter
  • Ice water
  • 1 large or 2 small boneless skinless chicken breasts, cut into cubes
  • small bunch fresh rosemary leaves, chopped
  • 4 tablespoons dairy-free margarine/buttery spread
  • 2 ribs celery, diced
  • 1 medium onion, diced
  • 2 carrots, diced
  • 1 small potato, diced
  • 4 cloves garlic, chopped
  • ⅓ cup peas
  • 4 crimini mushrooms, sliced
  • ⅓ cup spelt flour
  • 2 cups chicken broth
  • ¼ cup fresh parsley, chopped or 1 tablespoon dry parsley
  • ½ teaspoon dry sage
  • Salt and fresh ground pepper to taste
  1. Preheat oven to 350 F
  2. In a large bowl, stir together the spelt flour and salt. Cut the shortening into pats as you add it to the flour. Use a pastry blender if you have it to cut the shortening into the flour. If not, just use a fork and just push the back down into the shortening and flour so you get little slivers of the fat with flour stuck to it. Keep doing this till the mixture resembles cornmeal. Sprinkle or spray with ice water a little at a time, folding it in to the dough until it holds together as a nice ball. Cover the ball with plastic wrap and put it back into the refrigerator.
  3. Add about ½ inch of water to a sauce pan over medium heat. Add the chicken and rosemary and cook the chicken till done. Strain and set aside.
  4. Return the saucepan to the heat and melt the margarine. Add the celery, garlic, mushrooms and onion and cook it till they start to soften. Add the flour and continue cooking for about a minute to allow the flour to start to brown. Add the broth a little at a time, stirring it as you go. Add the potato and carrots and contiue cooking until the sauce lthickens. Add a little more flour if you need to.
  5. Remove from the heat and add the chicken, peas, parsley and sage. Add the salt and pepper to taste. I find that it just takes a couple of pinches of salt and maybe a teaspoon of pepper.
  6. Divide the dough into two parts. Roll the first one out on a floured board so that it is large enough to completely cover your pie plate. Push it down into the corners of your plate and trim off the excess. Use the trimmings for any necessary repairs to cracks or tears that may have developed. Add the filling. Roll out the remaining crust to fit over the top. Seal the edges and put several slashes in the top to allow steam to escape.
  7. Cook for 1 hour. Let rest at least 15 minutes before serving. Enjoy


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.


Leave A Reply

Rate this recipe: