Dairy-Free Classic Chicken Pot Pie Filling
Indulge in the comforting flavors of this Dairy-Free Classic Chicken Pot Pie Filling, a delicious twist on the beloved comfort food made without any dairy. This recipe combines tender, seasoned chicken with a medley of fresh vegetables, including carrots, celery, onions, and garlic, all brought together in a creamy, herb-infused sauce crafted from almond milk and chicken broth. Perfectly seasoned with thyme and sage, the filling packs a cozy, savory punch, while frozen peas and fresh parsley add a pop of color and freshness. Ready in just 50 minutes, this versatile recipe is ideal for filling a flaky, golden pie crust or serving as a hearty topping over rice or bread for a warming family meal that's allergen-friendly yet irresistibly delicious. Keywords: Dairy-Free Chicken Pot Pie, allergy-friendly recipes, chicken pot pie filling, easy comfort food recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup diced onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cloves minced garlic
- 0.25 cup all-purpose flour
- 2 cups unsweetened almond milk
- 2 cups low-sodium chicken broth
- 0.5 cup frozen peas
- 1 teaspoon dried thyme
- 0.5 teaspoon dried sage
- 2 tablespoons fresh parsley, chopped
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Cut the chicken into bite-sized pieces and season with salt and black pepper.
Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet.
Add the diced onion, chopped carrots, and chopped celery, and cook until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetable mixture and stir to coat the vegetables evenly.
Slowly whisk in the almond milk and chicken broth, ensuring there are no lumps.
Continue whisking and bring the mixture to a simmer. Allow it to thicken, stirring occasionally, for about 5 minutes.
Add the cooked chicken, frozen peas, dried thyme, and dried sage to the skillet. Stir to combine.
Simmer the mixture for an additional 5 minutes, allowing the flavors to meld together.
Remove from heat and stir in the fresh chopped parsley.
Let the filling cool slightly before using to fill a pie crust, or serve as a comforting dish alongside rice or bread.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3649 mg | 159% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 27.9 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1144 mg | 88% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3183 mg | 68% | |
*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.
