Dairy Free Chicken Pot Pie: The Best Comfort Food Without the Cream

Dairy Free Chicken Pot Pie is your go-to recipe when you’re craving comfort food but avoiding dairy. This cozy, hearty classic has been reimagined to satisfy modern dietary needs—without sacrificing any of the flavor or texture that makes it a family favorite. Whether you’re lactose intolerant, following a dairy-free diet, or simply looking to reduce dairy in your meals, this version delivers the same creamy filling and flaky crust you love—just made with better-for-you alternatives.

Craving other creamy favorites? Check out our dairy-free mac and cheese for a perfect pairing with this rich and satisfying dish.

As the demand for allergen-friendly meals continues to rise, dairy-free comfort foods like pot pie are becoming staples in kitchens across the country. In this comprehensive guide, we’ll break down everything you need to know to make the perfect dairy free chicken pot pie at home—from the best milk substitutes to baking tips and sauce-thickening secrets. Let’s dig in.

Dairy Free Chicken Pot Pie

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A creamy, hearty, and 100% dairy-free chicken pot pie that satisfies all your comfort food cravings without the milk, cream, or butter. Perfect for family dinners, meal prep, or allergy-friendly gatherings.

• Author: Nia Yarden
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 65 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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For the Filling:

• 2 tbsp olive oil or vegan butter

• 1 small onion, chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 cup frozen peas

• 1½ cups cooked shredded chicken (or plant-based alternative)

• 1 tsp dried thyme

• ½ tsp dried rosemary

• Salt and pepper to taste

For the Sauce:

• 2 tbsp flour (gluten-free if needed)

• 1½ cups unsweetened almond or oat milk

• ½ cup low-sodium chicken or vegetable broth

• 1 tbsp nutritional yeast (optional)

For the Crust:

• 1 pre-made dairy-free pie crust or

• Homemade:

  • 1¼ cups all-purpose flour

  • ½ tsp salt

  • 6 tbsp cold vegan butter or coconut oil

  • 3–4 tbsp cold water

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Instructions

1. Sauté the Veggies: Heat oil in a large skillet over medium heat. Add onions and garlic, sauté for 2 minutes. Add carrots and celery, cook until soft.

2. Make the Roux: Stir in flour and cook for 2 minutes. Slowly whisk in non-dairy milk and broth. Simmer until thickened.

3. Add Chicken and Herbs: Stir in cooked chicken, peas, thyme, rosemary, salt, and pepper. Simmer for 5 more minutes.

4. Prepare the Crust: If homemade, mix flour and salt, cut in butter, and add water until dough forms. Chill and roll out.

5. Assemble Pie: Preheat oven to 400°F. Pour filling into pie dish, cover with crust, seal edges, and cut slits for steam.

6. Bake: Bake for 35–40 minutes until the crust is golden and filling is bubbling.

7. Cool: Let rest 10–15 minutes before serving to allow the filling to set.

Notes

• For a vegan version, use jackfruit or chickpeas instead of chicken.

• Brush the crust with almond or oat milk for a golden finish.

• Freeze before baking for a future ready-made meal.

Nutrition

• Serving Size: 1 slice (1/6 of pie)
• Calories: 390
• Sugar: 4g
• Sodium: 510mg
• Fat: 21g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 17g
• Cholesterol: 30mg

Why Dairy Free Chicken Pot Pie Is a Game-Changer

The Rise of Dairy-Free Comfort Food

Over the past decade, the demand for dairy-free recipes has soared—and it’s not just among vegans. Millions of Americans are looking for meals that are allergy-friendly, gut-friendly, and still loaded with flavor. Classic comfort foods like mac and cheese, pizza, and yes, dairy free chicken pot pie, are being reinvented without dairy, but with just as much heart. The beauty of a dairy-free pot pie lies in its ability to offer creamy texture and richness through smart alternatives like coconut milk, almond milk, and dairy-free butter.

Whether you’re avoiding dairy by choice or necessity, this version of pot pie won’t leave you missing the original. It’s warm, savory, and oh-so-satisfying—plus, easier to digest for many people.

Understanding Food Sensitivities and Dietary Needs

Lactose intolerance affects nearly 68% of the world’s population. But even beyond that, many people experience bloating, skin irritation, or inflammation from dairy without realizing it. Traditional chicken pot pie typically includes butter, milk, and often cream in both the filling and crust. For those seeking to avoid these ingredients, navigating substitutions can seem overwhelming.

That’s where this recipe comes in. It replaces dairy without sacrificing flavor or texture, and makes a classic dish inclusive to a broader range of diets—including paleo, Whole30 (with slight tweaks), and low FODMAP lifestyles.

Discover great ideas like our dairy-free ranch dressing to serve on the side or as a dipping option.

Ingredients That Make the Best Dairy Free Chicken Pot Pie

Substitutes for Milk, Butter, and Cream

To make the ultimate dairy free chicken pot pie, the key is mastering your swaps. You don’t need dairy to achieve that rich, velvety filling or that perfectly golden crust. With the right ingredients, your pot pie will taste even better than the traditional version—and your gut will thank you.

Milk Alternatives
Here are the top non-dairy milks that work beautifully in savory pie fillings:

Butter Substitutes
Skip the dairy butter and use these alternatives for cooking and crusts:

• Vegan butter: Brands like Earth Balance or Miyoko’s give you a buttery flavor with none of the dairy.
• Refined coconut oil: Neutral flavor and works well in pie crusts.
• Olive oil: Best for sautéing vegetables.

Cream Alternatives
Forget heavy cream—use:

• Cashew cream: Blend soaked cashews with a little water for a neutral, creamy texture.
• Full-fat coconut milk: Adds body and a rich mouthfeel.
• Silken tofu blended with broth: High-protein, dairy-free alternative that’s ultra-creamy.

Looking for inspiration? Try our is ghee dairy free guide to understand where it fits in a dairy-free lifestyle.

Essential Vegetables, Herbs, and Protein Choices

Besides going dairy-free, it’s important to build flavor through whole foods. A great dairy free chicken pot pie still needs that classic combo of chicken, veggies, and a well-seasoned sauce.

Vegetables to Include:

• Carrots, peas, and celery – The holy trinity of pot pie
• Onions and garlic – For aromatic depth
• Corn and mushrooms – Optional, but boost texture and flavor

Chicken Options:

• Shredded rotisserie chicken (make sure it’s dairy-free)
• Poached chicken breasts or thighs for a juicier texture
• For a twist, try turkey or even jackfruit for a plant-based alternative

Herbs and Spices:

• Thyme, rosemary, and parsley are go-to classics
• A dash of paprika or poultry seasoning can enhance flavor
• Salt and pepper to taste, of course

Don’t miss our dairy-free pizza recipe for another great way to use up those leftover veggies and herbs.

Step-by-Step Recipe for Dairy Free Chicken Pot Pie

Preparation and Cooking Steps

Making dairy free chicken pot pie from scratch may sound like a project, but it’s easier than you think. Here’s how to pull it off, step by step, with pantry-friendly ingredients and smart swaps.

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: ~1 hour 5 minutes
Servings: 6

Ingredients:

For the Filling:

• 2 tbsp olive oil or vegan butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 ½ cups cooked shredded chicken (or plant-based chicken)
• 1 tsp dried thyme
• ½ tsp dried rosemary
• Salt and pepper to taste

For the Sauce:

• 2 tbsp flour (gluten-free if needed)
• 1 ½ cups unsweetened almond milk or oat milk
• ½ cup low-sodium chicken broth
• 1 tbsp nutritional yeast (optional, for cheesy flavor)

For the Crust:

• 1 pre-made dairy-free pie crust or
• Homemade: 1 ¼ cups all-purpose flour, ½ tsp salt, 6 tbsp cold vegan butter or coconut oil, 3-4 tbsp cold water

Instructions:

1. Sauté the Base:
   Heat olive oil in a large skillet over medium heat. Add onions and garlic, and sauté for 2 minutes. Add carrots and celery, and cook for 5–6 minutes until softened.
2. Create the Roux:
   Sprinkle in the flour and stir constantly to coat the vegetables. Slowly add almond milk and broth while whisking to prevent lumps. Cook for 5–7 minutes until thick and creamy.
3. Add Chicken and Seasonings:
   Stir in shredded chicken, peas, thyme, rosemary, salt, and pepper. Simmer for another 5 minutes to marry the flavors.
4. Make or Roll Out the Crust:
   If using a store-bought dairy-free crust, roll it out to fit a 9-inch pie dish. If homemade, mix flour and salt, cut in cold vegan butter until crumbly, then add water slowly and mix until dough forms.
5. Assemble:
   Preheat oven to 400°F. Pour the filling into your pie dish. Top with crust, seal the edges, and cut a few slits for steam to escape.
6. Bake:
   Bake for 35–40 minutes or until the crust is golden and the filling is bubbling. Cover edges with foil if browning too quickly.
7. Cool and Serve:
   Let the pie rest for 10 minutes before slicing. The filling will thicken more as it cools.

Check out our is vegan dairy free resource to learn more about the differences in plant-based and dairy-free lifestyles.

Tips for Getting a Golden, Flaky, Dairy-Free Crust

Achieving a tender, flaky crust without butter is totally doable with these simple tips:

• Keep your fat cold – Whether using vegan butter or coconut oil, keep it in the fridge until ready to mix.
• Don’t overwork the dough – Mix until just combined for a tender crust.
• Brush with almond milk – Gives your pie that golden finish, just like egg wash.

Don’t miss our dairy-free chocolate chip cookies for dessert to round out your comfort meal!

Dairy-Free Sauce Perfection – Creamy Without Cream

Best Non-Dairy Milk Options for Savory Recipes

When making a dairy free chicken pot pie, the creamy filling is what brings everything together. The good news? You don’t need heavy cream or whole milk to get that luxurious texture. The right plant-based milk can transform your sauce into a thick, smooth, and flavorful base that holds all the goodness of your pie.

Here’s a breakdown of the top non-dairy milks to use when crafting your dairy free chicken pot pie:

Whether you’re using coconut milk for richness or almond milk for a cleaner flavor, each brings its own magic to your dairy free chicken pot pie.

Tips for Choosing the Right Milk:

• Always go unsweetened – Sweet notes don’t belong in a savory dish like chicken pot pie.
• Stick to neutral flavors – Almond, oat, and cashew are safest choices for your filling.
• Check ingredients – Avoid added sugars or stabilizers that might affect the consistency.

If you’re after that nostalgic creaminess in your dairy free chicken pot pie, oat milk is one of the best choices—it’s thick, blends beautifully, and doesn’t clash with savory seasonings.

Looking for more dairy-free inspiration? Check out our delicious dairy-free protein shakes to complement your meal with a creamy, satisfying drink.

How to Make a Rich, Flavorful Dairy-Free Roux

The secret to a luxurious dairy free chicken pot pie sauce is in the roux. This classic thickener combines fat and flour to create a silky foundation. Traditionally made with butter, it’s easy to replicate the texture and taste using dairy-free fats.

Ingredients for a Dairy-Free Roux:

• 2 tbsp olive oil, vegan butter, or coconut oil
• 2 tbsp all-purpose flour (or a gluten-free blend)

Steps to Make It:

1. Heat your oil in a saucepan over medium heat.
2. Add flour and whisk constantly until a paste forms.
3. Cook for 2–3 minutes until golden—this step is key to removing that raw flour taste.
4. Slowly pour in your plant milk while whisking to avoid lumps.
5. Add broth, seasonings, and simmer until thick and glossy.

A well-made roux makes all the difference in your dairy free chicken pot pie, giving the filling that classic, stick-to-your-ribs texture. You’ll never miss the cream.

Enhancement Tips:

• Add nutritional yeast for a slight cheesy undertone.
• Stir in fresh herbs like thyme or rosemary for layered flavor.
• Use a splash of white wine to brighten the sauce.

This is the creamy, savory sauce your dairy free chicken pot pie needs to feel indulgent—without a drop of dairy.

How to Thicken Dairy Free Chicken Pot Pie Filling Naturally

Cornstarch, Arrowroot, and Gluten-Free Flour Tips

One of the trickiest parts of making dairy free chicken pot pie is getting the filling to thicken just right—especially without relying on heavy cream or dairy-based thickeners. But don’t worry. There are several simple, pantry-friendly ingredients that work beautifully to give your pie that rich, hearty texture.

Here’s a breakdown of the best thickening agents for a dairy free chicken pot pie:

Tips for Success:

• Always dissolve powdered thickeners in cold water first to avoid clumps.
• For every 1 cup of liquid, use about 1 tablespoon of cornstarch or arrowroot.
• Stir continuously to prevent scorching.

Cornstarch is one of the most popular and reliable thickeners, but arrowroot powder is an excellent alternative if you want a lighter, glossier texture. Both are naturally gluten-free and perfect for those with multiple dietary restrictions.

Avoiding Watery or Runny Fillings: Key Techniques

Even the best dairy free chicken pot pie can turn disappointing if the filling is too thin or watery. A few easy tricks can help you achieve that luscious, spoon-coating consistency every time.

1. Simmer Before Assembling:
Once you’ve added your broth and dairy-free milk, simmer the filling until it’s visibly thickened. This helps evaporate excess liquid and ensures your thickener activates fully.

2. Don’t Overload with Vegetables:
While veggies are essential, they release moisture as they cook. Stick to recommended quantities to maintain balance.

3. Use the Right Milk:
Oat and coconut milk yield a thicker texture than almond or rice milk, making them better for thick fillings.

4. Bake Long Enough:
A full bake time (35–40 minutes) helps reduce liquid and set the filling. Avoid underbaking, which can leave your pie soupy.

5. Let It Rest:
After removing your dairy free chicken pot pie from the oven, let it sit for 10–15 minutes. The filling will continue to set and thicken as it cools, making slicing and serving much easier.

Want to try this thickening method in a sweet bake? Don’t miss our moist and flavorful dairy-free banana bread—a perfect breakfast or dessert idea.

Can You Make It Vegan? Exploring Variations

How to Replace Chicken with Plant-Based Options

If you’re going full plant-based but still want to enjoy a hearty dairy free chicken pot pie, you’re in luck. This comforting dish is incredibly adaptable, and swapping out the meat is easier than you think.

Here are some of the best chicken substitutes for a vegan-friendly version of this classic:

Tips for Success:

• Season well: Vegan proteins can be bland without seasoning. Add extra herbs, garlic, and a pinch of smoked paprika for depth.
• Use broth wisely: Choose a high-quality vegetable broth to replicate the savory flavor profile of traditional chicken.

Jackfruit is a standout option for replicating that shredded chicken texture, making it ideal for pot pie lovers who miss the original version. Just make sure to buy young green jackfruit in brine, not syrup.

Looking for plant-based meal options? Don’t miss our fan-favorite dairy-free pizza, which can also be made 100% vegan.

Vegan Crust and Sauce Ideas for 100% Dairy and Meat-Free Pot Pie

Going fully vegan with your dairy free chicken pot pie means modifying both the filling and the crust. But don’t worry—flaky, flavorful pastry and creamy sauces are still totally possible without dairy or meat.

Vegan Crust Tips:

• Use vegan butter or coconut oil in place of dairy butter.
• Chill the fat and water to create flakiness.
• Skip the egg wash—use almond milk or melted vegan butter for a golden top.

Vegan Sauce Tips:

• Make your roux using olive oil or vegan butter and flour.
• For creaminess, blend soaked cashews with vegetable broth or use unsweetened oat milk.
• Add a touch of nutritional yeast for a cheesy, umami kick.

This combo makes for a perfectly savory, plant-based pie that’s cozy, satisfying, and crowd-approved—even by meat-eaters. Whether you’re dairy-free, vegan, or simply curious, this variation of dairy free chicken pot pie hits all the right notes.

Baking and Storage Tips for Dairy Free Chicken Pot Pie

Best Baking Practices for Even Cooking

Getting your dairy free chicken pot pie golden and perfectly cooked requires more than just tossing it in the oven. Follow these baking best practices to ensure every bite is flaky, warm, and full of flavor.

1. Preheat Your Oven
Always preheat to 400°F (205°C). This ensures the crust starts baking immediately and helps seal the edges.

2. Use a Glass or Ceramic Dish
These hold heat evenly, helping the bottom crust cook fully without burning the edges.

3. Tent the Crust if Needed
If the top starts to brown too quickly, loosely cover it with foil halfway through baking to avoid burning.

4. Bake Long Enough
Bake for 35–40 minutes or until the crust is golden and the filling is bubbling. Undercooked pie means a soggy base, which is a big no for pot pie lovers.

5. Let It Rest
Don’t skip this step! Letting your dairy free chicken pot pie rest for 10–15 minutes after baking allows the filling to set, making slicing easier and preventing messy servings.

Want more ideas for what to bake next? Don’t miss our dairy-free chocolate chip cookies—the perfect sweet treat to follow your pot pie dinner.

Reheating and Freezing for Meal Prep

One of the best things about dairy free chicken pot pie? It stores and reheats beautifully, making it a great meal-prep option for busy weeks or cozy freezer meals.

To Store in the Fridge:

• Let the pie cool completely.
• Cover tightly with foil or transfer to an airtight container.
• Store up to 4 days.

To Reheat:

• Reheat individual slices in the oven at 350°F for 15–20 minutes.
• You can also use a microwave, but the crust won’t stay as crisp.

To Freeze:

• Assemble the pot pie but don’t bake it yet.
• Wrap tightly in plastic wrap and foil.
• Freeze for up to 3 months.
• When ready to bake, go directly from freezer to oven and add 15–20 extra minutes to the cook time.

Meal prepping your dairy free chicken pot pie means comfort food is always within reach—no last-minute scrambling required.

Common Mistakes to Avoid in Dairy Free Chicken Pot Pie

Flavor, Texture, and Baking Mistakes

Even with the best intentions, it’s easy to miss the mark when making dairy free chicken pot pie. Here are the most common mistakes home cooks make—and how to avoid them.

1. Using Sweetened Non-Dairy Milk
It happens more often than you’d think. Accidentally using vanilla or sweetened almond milk will throw off the entire flavor profile. Always double-check the label and choose unsweetened, unflavored varieties.

2. Skipping the Roux
Don’t just toss broth and milk into the pot and expect magic. The roux is crucial for a creamy, cohesive filling. Without it, your dairy free chicken pot pie can turn out runny or bland.

3. Not Seasoning Enough
Dairy usually adds richness and saltiness, so without it, you need to bump up flavor with herbs, salt, and aromatics. Taste your filling before it goes into the crust.

4. Underbaking the Pie
Taking your pie out too early can leave the crust soggy and the filling watery. Wait for bubbling edges and a golden top before pulling it from the oven.

5. Skipping the Rest Time
Let your pie sit for 10–15 minutes after baking. This is key to allowing the filling to set properly—plus, it enhances flavor as it cools slightly.

Looking for more plant-based techniques to get that texture right? Discover helpful swaps in our article on is vegan dairy free.

How to Fix a Broken Sauce or Soggy Crust

Mistakes happen—but they don’t have to ruin dinner. Here’s how to troubleshoot common problems with your dairy free chicken pot pie before serving.

If Your Sauce Is Too Thin:

• Whisk in a cornstarch or arrowroot slurry (1 tbsp starch + 1 tbsp cold water).
• Let the filling simmer until it thickens up.

If the Crust Is Too Pale:

• Increase the baking time by 5–10 minutes.
• Brush the crust with unsweetened oat or almond milk for better browning.

If the Bottom Is Soggy:

• Next time, try par-baking the bottom crust for 8–10 minutes before adding the filling.
• Use a glass baking dish to better monitor browning.

If It’s Too Salty or Bland:

• Stir in unsweetened coconut cream or mashed potatoes to mellow out saltiness.
• For bland fillings, add a splash of lemon juice or a sprinkle of herbs post-bake.

Fixing these issues can help turn kitchen mishaps into victories—ensuring your dairy free chicken pot pie is a consistent winner every time.

Serving Ideas and Sides for Your Pot Pie

Perfect Dairy-Free Sides and Drinks

Your dairy free chicken pot pie is already a showstopper—but pairing it with the right sides and drinks can elevate the whole experience. Whether you’re serving it for Sunday dinner, holidays, or meal prep, these pairings will complement the dish beautifully.

Best Side Dishes:

Side Dish	Why It Works
Dairy-free mashed potatoes	Doubles the comfort with creamy texture
Garlic-roasted green beans	Adds crunch and freshness
Simple garden salad with dairy-free ranch	Brightens the meal with acidity and balance
Steamed broccoli or asparagus	Keeps the meal light and nutritious
Crusty dairy-free bread	Perfect for soaking up the filling

Drink Ideas:

• Sparkling water with lemon or cucumber – Refreshing and light
• Unsweetened iced tea – Complements herbs in the filling
• Dairy-free chai latte – A cozy drink pairing, especially in colder seasons

Check out our dairy-free ranch dressing for the ultimate salad companion!

Creative Presentation for Gatherings or Holidays

If you’re hosting, consider going the extra mile in presentation to impress your guests—even with a humble dairy free chicken pot pie. Here are a few ideas:

1. Make Individual Servings:
Use ramekins or mini pie dishes for personalized pot pies. They bake faster and look elegant on the plate.

2. Add Decorative Crust Cutouts:
Use cookie cutters to cut shapes from extra crust dough. Place them on top before baking for a charming, rustic look.

3. Serve on Wooden Boards or Rustic Platters:
Presentation matters—pair your pot pie with farmhouse-style servingware for that cozy, from-scratch feel.

4. Label It Clearly for Guests:
If you’re serving at a buffet or gathering, label it “Dairy Free Chicken Pot Pie” to help guests with dietary restrictions feel seen and appreciated.

Your pie is delicious, satisfying, and now it looks as good as it tastes.

FAQ

Conclusion

There’s something timeless about the warmth and comfort of a classic pot pie—but if you’re avoiding dairy, you don’t have to miss out. With a few smart swaps and a little creativity, dairy free chicken pot pie becomes every bit as satisfying as the traditional version. From creamy fillings and golden crusts to easy vegan adaptations and freezer-friendly tips, this guide gives you everything you need to master this comforting favorite.

Whether you’re cooking for your family, prepping meals for the week, or entertaining guests, this dish checks all the boxes: flavorful, filling, allergy-friendly, and downright delicious. So go ahead—get baking, and bring that rich, creamy goodness back into your life—without a drop of dairy.

Don’t miss our guide to dairy-free mac and cheese for another cozy, creamy comfort meal that everyone can enjoy.

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