Egg Free, Dairy Free Chicken Pot Pie

This Egg Free, Dairy Free Chicken Pot Pie is a great family dinner recipe for those with dairy and egg allergies!

Course Dinner, Entree, Main, Main Course

Cuisine American

Prep Time 10

Cook Time 30

Servings servings

Calories 656kcal

Author Jennifer

Ingredients

1 pound 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 Yukon potatoes
2 sweet potatoes
2 cloves garlic
1 onion
1 cup corn
1 cup peas
2 pie crust warmed to almost room temp by leaving out while prepping everything else.
8 tablespoons butter substitute or butter
8 tablespoons all purpose flour
2-4 cups chicken stock or vegetable 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.

Notes

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.

Nutrition