Dairy-Free Classic Chicken Pie
Experience comfort food reimagined with this Dairy-Free Classic Chicken Pie, a wholesome twist on a timeless favorite. Packed with tender shredded chicken, colorful vegetables, and a creamy almond milk-based filling, this recipe brings all the rich flavors you love without any dairy. It features a golden, flaky dairy-free pie crust and a perfectly seasoned blend of thyme and parsley, ensuring every bite is bursting with both taste and charm. Perfect for family dinners or cozy gatherings, this easy-to-follow recipe combines simple prep with stress-free baking for a dish that’s as satisfying as it is allergen-friendly. Whether you're embracing a dairy-free lifestyle or simply seeking a delicious upgrade, this chicken pie is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 500 grams Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 2 large Carrot, diced
- 2 Celery stalks, diced
- 150 grams Frozen peas
- 500 milliliters Chicken broth
- 3 tablespoons Cornstarch
- 250 milliliters Dairy-free unsweetened almond milk
- 1 teaspoon Thyme leaves, fresh or dried
- 2 tablespoons Parsley, chopped
- 2 store-bought or homemade Dairy-free pie crusts
- 1 Egg, beaten (for egg wash)
- 2 tablespoons Flour, for dusting
Instructions
Preheat your oven to 200°C (400°F).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and pepper, then add them to the skillet.
Cook for about 5-6 minutes on each side until golden and cooked through.
Remove the chicken from the skillet and let it rest before shredding into bite-sized pieces.
In the same skillet, add the remaining tablespoon of olive oil and cook the chopped onion until translucent, about 4 minutes.
Add minced garlic, diced carrots, and celery, stirring occasionally, and cook for another 5 minutes.
Stir in the frozen peas and shredded chicken.
In a separate bowl, whisk together chicken broth, cornstarch, and almond milk until smooth.
Pour the broth mixture into the skillet and bring to a simmer, stirring continuously until the sauce thickens, about 3-4 minutes.
Season the filling with thyme and fresh parsley, mixing well, and remove from heat.
On a lightly floured surface, roll out one pie crust and line the bottom of a 9-inch pie dish.
Transfer the chicken filling into the prepared pie crust.
Roll out the second pie crust and place it over the filling, sealing the edges by crimping.
Cut several small slits in the top crust with a sharp knife to allow steam to escape.
Brush the top with beaten egg for a golden finish.
Place the pie on a baking sheet to catch any overflow, and bake in the preheated oven for 35-40 minutes, until the crust is golden brown.
Let the pie cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 4633 mg | 201% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 26.1 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 833 mg | 64% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3610 mg | 77% | |
*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.
