Dairy-Free Chicken and Mushroom Pie
Indulge in the comforting flavors of this Dairy-Free Chicken and Mushroom Pie—a creamy, hearty dish that's perfect for family dinners or special occasions. This recipe swaps traditional dairy for rich coconut milk, creating a luscious filling packed with tender cubed chicken, earthy button mushrooms, and aromatic thyme. Encased in a flaky, golden dairy-free puff pastry, this pie is as satisfying as it is simple to prepare. With just 20 minutes of prep time, you'll achieve an irresistibly creamy texture and savory depth, all while catering to a dairy-free lifestyle. Ideal for cozy nights in, this pie proves that you don't need dairy to enjoy the ultimate comfort food.
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Recipe Information
Ingredients
- 500 grams Chicken breasts, cubed
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 250 grams Button mushrooms, sliced
- 400 milliliters Coconut milk
- 200 milliliters Chicken stock
- 1 teaspoon Thyme leaves
- 1 tablespoon Cornflour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet Dairy-free puff pastry
- 1 large Egg, beaten for glaze
Instructions
Preheat your oven to 200°C (392°F).
In a large frying pan, heat the olive oil over medium heat.
Add the chopped onion and garlic, sautéing for about 2-3 minutes until the onion is translucent.
Add the cubed chicken to the pan and cook until it's browned on all sides, about 5-7 minutes.
Stir in the sliced mushrooms and cook for another 3-4 minutes until they soften.
Pour in the coconut milk and chicken stock, then add the thyme leaves, salt, and black pepper.
Dissolve the cornflour in 2 tablespoons of cold water and stir it into the chicken mixture to thicken the sauce.
Allow the filling mixture to simmer for about 10-12 minutes until slightly thickened.
Transfer the filling into a pie dish.
Roll out the dairy-free puff pastry to cover the top of the pie dish.
Place the pastry over the dish, trimming any excess and pressing the edges down to seal.
Brush the pastry with the beaten egg for a golden finish.
Cut a few slits on the top of the pastry to allow steam to escape while baking.
Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and puffed up.
Allow to cool slightly before serving. Enjoy your delicious dairy-free chicken and mushroom pie!
Nutrition Facts
Calories |
1773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 3177 mg | 138% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 41.2 g | ||
| Protein | 181.6 g | 363% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 180 mg | 14% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2825 mg | 60% | |
*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.
