Egg Free, Dairy Free Chicken Pot Pie Recipe

This Egg Free, Dairy Free Chicken Pot Pie Recipe will make two large pot pies, and is absolutely perfect for those with dairy and egg allergies!

One of my friends whose son has severe dietary restrictions due to allergies swears by this amazing recipe that her family came up with!

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Egg Free, Dairy Free Chicken Pot Pie Recipe

This Egg Free, Dairy Free Chicken Pot Pie Recipe is perfect for people with food allergies!

I grew up as a big fan of those little frozen chicken pot pies and I still get a hankering for them every once in a while.

It is similar to how I see chicken and dumplings – it is a classic comfort food!

There’s nothing better than a nice chicken pot pie on a chilly, rainy day. Cuddled up in a blanket on the couch with a dog (or three), watching some Hulu or digging into a new novel…that’s the perfect way to spend an evening on your own!

WHERE CAN I FIND THE RECIPE CARD FOR THIS Egg Free, Dairy Free Chicken Pot Pie?

If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you!

I know that a lot of people are old fashioned – like me! – and like to have a printed out recipe card.

Are recipe books still a thing in your household? Check out these cool recipe books (blank so that you can fill them up with your own recipes!) on Amazon!

Are you looking for other Quick & Easy recipes to serve like this Recipe?

Check out these crock pot, slow cooker and instant pot recipes that I have shared over the years. They are all tried and true recipes that I have made over the years, or my trusty food writers have made.

I think you will love them all! Of course, this is just a small selection of breakfast and brunch recipes, but we have LOTS and lots of recipes on the blog that are perfect for breakfast and brunch– just type “slow cooker” or “instant pot” into the search bar on the right hand side of the screen and they will pop up for you!

• Slow Cooker Pork Roast with Apples and Potatoes Recipe
• One Pot Chicken and Mushrooms Recipe
• One Pot Roasted Chicken and Vegetables Recipe
• Creamy Chicken & Zucchini Pasta Recipe
• Cranberry Chicken Pizza Recipe
• Sweet Potato and Pear Honey Chicken Recipe
• Mediterranean Stuffed Chicken Recipe
• Cilantro Lime Chicken Recipe
• Skillet BBQ Chicken Recipe
• Slow Cooker Orange Chicken Recipe
• Sweet and Spicy Glazed Chicken Recipe
• Instant Pot Apple Chicken Thighs Recipe
• One Pot Chicken and Black Bean Skillet Recipe
• Chicken Breast Cutlets with a Creamy Mushroom & Sage Sauce Recipe

How to Make this Egg Free, Dairy Free Chicken Pot Pie Recipe

Egg Free, Dairy Free Chicken Pot Pie Recipe Ingredients

• 1 pound of quality chicken breast, cooked in a generous amount of thyme and a bit of olive oil, let rest and then cut into small pieces or shred.  I like to cook the diced onion and minced garlic with the chicken and thyme.
• 4-6 carrots, I used orange and yellow for this pie
• 1-2 parsnips
• 6 medium Yukon potatoes
• 2 medium sweet potatoes
• 2 cloves of garlic
• 1 medium onion
• 1-2 cups each of peas and corn
• 2 boxes of pie crust, warmed to almost room temp by leaving out while prepping everything else.
• 8 tablespoons of butter substitute (or butter)
• 8 tablespoons of flour
• 2-4 cups of quality chicken stock
• thyme, sea salt and pepper

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Egg Free, Dairy Free Chicken Pot Pie Recipe Directions

Wash, cut, and peel all of the vegetables into uniformly sized smaller pieces and cook or steam them until they are fork tender. 

If needed, run them under cold water to stop the cooking process and then set them aside with the cooked chicken. 

In a large stock pot, make a rue with the butter substitute and flour and then slowly poor in with the chicken stock.

Once you have the consistency you prefer and taste you are looking for you can start to add in the vegetables and chicken. 

If you find that the rue is a little too thick, you can always add in a little more stock – just a little at a time – until it is what you’re looking for. 

Pre heat the oven to 400 degrees.  Roll out the pie crusts and set into the pie plates, fill each plate with about half of the mixture. 

Add the top pastry crust to the pie, add a few steam holes and then pinch closed the edges. 

Cover the crust edge and bake for about 10 minutes at 400 degrees before turning down to 375, bake another roughly 25 minutes.

You will know the pie is done when the crust is golden brown and the filling is bubbling a bit. 

A few notes, I use a LOT of thyme for these pies, it really reminds me of how my mother made them growing up, you can certainly scale back if you prefer. 

The longer you let the pie cool after coming out of the oven, the better the slices will hold together.  

Print off this awesome Allergy Friendly recipe!

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Egg Free, Dairy Free Chicken Pot Pie Recipe

Ingredients

• 1 pound of quality chicken breast cooked in a generous amount of thyme and a bit of olive oil, let rest and then cut into small pieces or shred.  I like to cook the diced onion and minced garlic with the chicken and thyme.
• 4-6 carrots I used orange and yellow for this pie
• 1-2 parsnips
• 6 medium Yukon potatoes
• 2 medium sweet potatoes
• 2 cloves of garlic
• 1 medium onion
• 1-2 cups each of peas and corn
• 2 boxes of pie crust warmed to almost room temp by leaving out while prepping everything else.
• 8 tablespoons of butter substitute or butter
• 8 tablespoons of flour
• 2-4 cups of quality chicken stock
• thyme sea salt and pepper

Instructions

1. Wash, cut, and peel all of the vegetables into uniformly sized smaller pieces and cook or steam until fork tender.  If needed, run under cold water to stop cooking and then set aside with the cooked chicken.
2. In a large stock pot make a rue with the butter substitute and flour then slowly poor in the chicken stock.  Once you have the consistency you prefer and taste you are looking for you can start to add in the vegetables and chicken.  If you find it is a little too thick you can always add in a little more stock at a time until it is what you’re looking for.
3. Pre heat the oven to 400 degrees.  Roll out the pie crusts and set into the pie plates, fill each plate with about half of the mixture.  Add the top pastry crust to the pie, add a few steam holes and then pinch closed the edges.  Cover the crust edge and bake for about 10 minutes at 400 degrees before turning down to 375, bake another roughly 25 minutes.  You will know the pie is done when the crust is golden brown and the filling is bubbling a bit.
4. A few notes, I use a LOT of thyme for these pies, it really reminds me of how my mother made them growing up, you can certainly scale back if you prefer.  The longer you let the pie cool after coming out of the oven, the better the slices will hold together.

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