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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!

Egg Free, Dairy Free Chicken Pot Pie Recipe

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!

Can You Freeze This Egg Free, Dairy Free Chicken Pot Pie Recipe?

They freeze quite well-just make sure they are fully cooled before putting into the freezer so they do not become freezer burnt.

Egg Free, Dairy Free Chicken Pot Pie

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

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.

To print this Egg Free, Dairy Free Chicken Pot Pie Recipe, simply click the recipe card below!

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

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.
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.
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.

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