Chicken Pot Pie Filling Dairy Free
Creamy, savory, and completely dairy-free, this Chicken Pot Pie Filling is a comforting classic made accessible for those avoiding dairy. Featuring tender chunks of chicken breast, a medley of sautéed vegetables like carrots, celery, and peas, and a luscious sauce crafted from unsweetened almond milk and chicken broth, this filling delivers all the rich flavors you crave without the cream. Seasoned with aromatic thyme and rosemary, it’s perfect for nestling under a flaky crust or as a hearty stand-alone dish. Ready in just 45 minutes, this recipe is a dairy-free twist on a beloved comfort food that’s perfect for family dinners or meal prep.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 1 cup Frozen peas
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 1 cup Unsweetened almond milk (or any dairy-free milk)
- 1 teaspoon Thyme, dried
- 1 teaspoon Rosemary, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat.
Season chicken breasts with a pinch of salt and pepper, then add them to the skillet. Cook for 5-6 minutes per side until fully cooked and golden. Remove chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Sprinkle the flour over the vegetables and mix well, cooking the flour for 2 minutes to remove its raw taste.
Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the almond milk and stir until a thick sauce forms.
Add the thyme, rosemary, salt, and black pepper to the mixture, stirring to combine.
Dice the cooked chicken into bite-sized pieces and add it back into the skillet, along with the frozen peas. Stir gently to combine all ingredients.
Simmer the filling on low heat for 5-7 minutes, allowing the flavors to meld and the sauce to thicken further.
Taste and adjust seasoning if necessary before using the filling for your pot pie or storing it for later use.
Nutrition Facts
Calories |
1260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 4076 mg | 177% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 23.2 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 702 mg | 54% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1902 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
