Dairy Free Chicken Pot Pie
Rich chicken and vegetable filling under a flaky crust, but made a bit healthier without any dairy at all.
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Servings: 8 servings
Calories: 436kcal
Ingredients
for the crust:
- 1 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 8 tablespoons frozen vegetable shortening, cut into small pieces
- 4 to 6 tablespoons ice water
- 1 large egg, beaten
for the filling:
- 3 tablespoons olive oil
- 1 medium yellow onion, small dice
- 2 cloves garlic, minced
- 3 carrots, large dice
- 2 celery stalks, small dice
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon ground black pepper, plus more for seasoning
- 1/4 cup all purpose flour
- 1/4 cup dry vermouth, sherry or madeira
- 4 cups shredded rotisserie chicken
- 4 cups low-sodium chicken broth or stock
- 2 cups peeled and diced Yukon gold potatoes
- 1 1/2 teaspoons chopped fresh thyme, plus more for garnish
- 3/4 cup frozen peas
- 1/2 cup chopped Italian parsley
- 4 tablespoons vegan butter, cubed
Instructions
for the crust:
- Combine 1 1/2 cups flour, 1 teaspoon sugar, and 1/2 teaspoon kosher salt in a large bowl. Using a pastry blender, or your fingers, cut 8 tablespoons shortening into dry ingredients until it is in pea-size pieces.
- Drizzle in 4 tablespoons ice water and mix just until dough comes together. (Adding more water if necessary, but don't overwork the dough.)
- Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
for the filling:
- Heat oven to 400°F and arrange rack in the middle. Meanwhile, heat 3 tablespoons olive oil in a large, high-sided frying pan over medium-high heat. Add 1 chopped onions, 2 cloves minced garlic, 3 diced carrots, and 2 diced celery stalks and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes.
- Sprinkle 1/4 cup flour over vegetables and cook, stirring constantly, a few minutes to allow flour to get slightly toasted. Add 1/4 cup vermouth and stir, scraping up any browned bits on the bottom of the pan. Add 4 cups shredded chicken, 4 cups broth, 2 cups chopped potato, 2 teaspoons salt and 1 teaspoon pepper and 1 1/2 teaspoons chopped thyme and bring to a boil.
- Reduce heat to low and simmer until potatoes are just beginning to become tender on the outside and broth has thickened slightly, about 15 minutes. Add 3/4 cup peas and 1/2 cup chopped parsley and stir to incorporate. Taste and add more salt and pepper if necessary.
- Transfer mixture to a 9-x-13-inch baking dish and let cool while you roll out the dough. Dot filling with the 4 tablespoons of cubed vegan butter.
- On a lightly floured surface, roll out the dough into a 10-x-14-inch rectangle and place over filling. Fold edges over themselves and create a decorative edge by pinching the dough together at intervals around the exterior.
- Cut 8 or 9 slits into the top to vent the steam. Add a tablespoon of water to the beaten egg and brush egg wash over the top.
- Place in oven and bake until crust in golden brown and mixture is bubbling, about 45 minutes. Let sit 10 minutes before serving.
Notes
- Pie crust: Use store-bought pie dough if you don't want to make your own, just make sure it does not have butter in it to keep this recipe dairy-free.
- Vegetables: Feel free to customize the vegetables based on what you have on hand. Cauliflower, parsnips, or mushrooms would work well in this filling.
- Gluten-Free Option: Substitute the all-purpose flour in the crust and filling with a gluten-free flour blend.
- Serving Suggestions: Serve with a simple green salad or roasted vegetables for a complete meal.
- Thickness: The sauce will thicken as the pie cools, give it at least 10-15 minutes before serving.
- Vermouth: The sweet, tanginess of dry vermouth creates the best overall flavor for this pot pie. If you don't have it, the best substitutes would be sherry or madeira. In a pinch, white wine will work, but won't be as rich and flavorful.