Dairy-Free Classic Chicken and Vegetable Savory Pie
Warm, comforting, and entirely dairy-free, this Classic Chicken and Vegetable Savory Pie is a must-try recipe that delivers all the hearty flavors of a traditional pot pie without the dairy. Packed with tender chunks of seasoned chicken, vibrant carrots, celery, peas, and aromatic herbs like thyme and parsley, all simmered in a creamy coconut milk-based sauce, this pie is encased in a flaky, dairy-free crust that bakes to golden perfection. Gluten-free adaptations make it equally approachable for those avoiding gluten, while its rich, wholesome filling ensures every bite is bursting with flavor. Perfect for weeknights or special occasions, this satisfying dish is a family-friendly favorite with a prep time of just 25 minutes and a total cook time under an hour. Serve up this cozy centerpiece straight from the oven for a meal that’s as comforting as it is inclusive.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup frozen peas
- 0.25 cup gluten-free all-purpose flour
- 2 cups chicken broth
- 1 cup coconut milk
- 1 tablespoon thyme leaves, fresh
- 2 tablespoons parsley, fresh chopped
- 1 bay leaf
- 2 dairy-free pie crust
- 2 tablespoons unsweetened almond milk
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, warm 2 tablespoons of olive oil. Season the chicken with 1 teaspoon of salt and black pepper. Add the chicken to the skillet and sauté until cooked through, about 6-8 minutes per side. Remove from skillet and let it rest for a few minutes, then cut into bite-sized pieces.
In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion, carrots, and celery, and cook for about 5 minutes until the vegetables start to soften.
Stir in the garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove any raw flour taste.
Gradually add the chicken broth and coconut milk, stirring constantly to prevent lumps.
Add the thyme leaves, bay leaf, remaining salt, and the cooked chicken back to the skillet. Let the mixture simmer for 10 minutes, stirring occasionally, until thickened.
Stir in the frozen peas and chopped parsley, and remove the bay leaf.
Place one of the dairy-free pie crusts into a pie dish and pour the chicken and vegetable mixture into it.
Place the second pie crust over the filling. Seal the edges of the crusts together and cut a few slits into the top to allow steam to escape.
Brush the top crust with the almond milk using a pastry brush.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Allow the pie to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 6958 mg | 303% | |
| Total Carbohydrate | 157.0 g | 57% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 43.2 g | ||
| Protein | 237.0 g | 474% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 433 mg | 33% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4058 mg | 86% | |
*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.
