This Egg Free, Dairy Free Chicken Pot Pie 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!
Dairy Free Chicken Pot Pie
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!
This Egg Free and Dairy Free Chicken Pot Pie is perfect for people with food allergies!
There is 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 is the perfect way to spend an evening on your own!
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This Dairy Free Chicken Pot Pie Recipe was inspired by my friend Kacey's Dairy Free Lasagna Recipe. Due to her son's allergies, she experiments with all kinds of dairy free and egg free recipes.
Are you looking for other Quick and Easy Dinner Recipes to serve like this Dairy Free Chicken Pot Pie?
Check out these crock pot, slow cooker and instant pot recipes that I have shared over the years, like our amazing Slow Cooker Pork Roast with Apples and Potatoes Recipe.
They are all tried and true recipes that I have made over the years, or my trusty food writers have made.
Instant Pot & Ninja Foodi Recipes
How to Make this Dairy Free Chicken Pot Pie
Here are the Ingredients that you will need to make our Dairy Free Chicken Pot Pie
Please note that the pie crusts should be warmed to almost room temp by leaving out while prepping everything else.
- 1 pound of quality chicken breast
- 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
- 8 tablespoons of butter substitute (or butter)
- 8 tablespoons of flour
- 2-4 cups of quality chicken stock
- thyme, sea salt and pepper
TOP TIP
When you cook the chicken, make sure that is cooked in a generous amount of thyme and a bit of olive oil. Let the cooked chicken rest and then cut it into small pieces or shred it up. I like to cook the diced onion and minced garlic with the chicken and thyme!
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Directions for how to make this Dairy Free Chicken Pot Pie
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.
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Are you looking for something to make for dessert?
These are some of my favorite dessert recipes to serve with this Dairy Free Chicken Pot Pie!
Dessert Recipes
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Dairy Free Chicken Pot Pie
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.
If you enjoyed this recipe, please take a moment to share it on Pinterest for me!
Milk allergy is an atypical immune system response to milk and products containing milk. It's one of the most common food allergies in children. Cow's milk is the usual cause of milk allergy, but milk from sheep, goats, buffalo and other mammals also can cause a reaction.
An allergic reaction usually occurs soon after you or your child consumes milk. Signs and symptoms of milk allergy range from mild to severe and can include wheezing, vomiting, hives and digestive problems. Milk allergy can also cause anaphylaxis — a severe, life-threatening reaction.
Avoiding milk and milk products is the primary treatment for milk allergy. Fortunately, most children outgrow milk allergy. Those who don't outgrow it may need to continue to avoid milk products.
Milk allergy symptoms, which differ from person to person, occur a few minutes to a few hours after you or your child drinks milk or eats milk products.
Immediate signs and symptoms of milk allergy might include:
- Hives
- Wheezing
- Itching or tingling feeling around the lips or mouth
- Swelling of the lips, tongue or throat
- Coughing or shortness of breath
- Vomiting
Signs and symptoms that may take more time to develop include:
- Loose stools or diarrhea, which may contain blood
- Abdominal cramps
- Runny nose
- Watery eyes
- Colic, in babies
Milk allergy or milk intolerance?
A true milk allergy differs from milk protein intolerance and lactose intolerance. Unlike milk allergy, intolerance doesn't involve the immune system. Milk intolerance requires different treatment from true milk allergy.
Common signs and symptoms of milk protein intolerance or lactose intolerance include digestive problems, such as bloating, gas or diarrhea, after consuming milk or products containing milk.
Anaphylaxis
Milk allergy can cause anaphylaxis, a life-threatening reaction that narrows the airways and can block breathing. Milk is the third most common food — after peanuts and tree nuts — to cause anaphylaxis.
If you or your child has a reaction to milk, tell your health care provider, no matter how mild the reaction. Tests can help confirm milk allergy, so you can avoid future and potentially worse reactions.
Anaphylaxis is a medical emergency and requires treatment with an epinephrine (adrenaline) shot (EpiPen, Adrenaclick, others) and a trip to the emergency room. Signs and symptoms start soon after milk consumption and can include:
- Constriction of airways, including a swollen throat that makes it difficult to breathe
- Facial flushing
- Itching
- Shock, with a marked drop in blood pressure
Eggs are one of the most common allergy-causing foods for children.
Egg allergy symptoms usually occur a few minutes to a few hours after eating eggs or foods containing eggs. Signs and symptoms range from mild to severe and can include skin rashes, hives, nasal congestion, and vomiting or other digestive problems. Rarely, egg allergy can cause anaphylaxis — a life-threatening reaction.
Egg allergy can occur as early as infancy. Most children, but not all, outgrow their egg allergy before adolescence.
Egg allergy reactions vary from person to person and usually occur soon after exposure to egg. Egg allergy symptoms can include:
- Skin inflammation or hives — the most common egg allergy reaction
- Nasal congestion, runny nose and sneezing (allergic rhinitis)
- Digestive symptoms, such as cramps, nausea and vomiting
- Asthma signs and symptoms such as coughing, wheezing, chest tightness or shortness of breath
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