Dairy-Free Chicken and Mushroom Pie

Discover the ultimate comfort food with this Dairy-Free Chicken and Mushroom Pie, a hearty and wholesome twist on a classic favorite. Perfectly seasoned chicken and tender button mushrooms are simmered in a luscious coconut milk and chicken stock sauce, delicately thickened with cornflour for a creamy texture—all completely dairy-free! Encased in a flaky, golden puff pastry crust, this recipe is ideal for anyone seeking a dairy-free alternative without sacrificing flavor. Simple to prepare with just 20 minutes of prep time, this crowd-pleaser is perfect for family dinners or cozy nights in. Serve it fresh from the oven, and savor every bite of this allergy-friendly delight!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams Chicken breasts, cubed
• 2 tablespoons Olive oil
• 1 large Onion, finely chopped
• 2 cloves Garlic cloves, minced
• 250 grams Button mushrooms, sliced
• 400 milliliters Coconut milk
• 200 milliliters Chicken stock
• 1 teaspoon Thyme leaves
• 1 tablespoon Cornflour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 sheet Dairy-free puff pastry
• 1 large Egg, beaten for glaze

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

In a large frying pan, heat the olive oil over medium heat.

Step 3

Add the chopped onion and garlic, sautéing for about 2-3 minutes until the onion is translucent.

Step 4

Add the cubed chicken to the pan and cook until it's browned on all sides, about 5-7 minutes.

Step 5

Stir in the sliced mushrooms and cook for another 3-4 minutes until they soften.

Step 6

Pour in the coconut milk and chicken stock, then add the thyme leaves, salt, and black pepper.

Step 7

Dissolve the cornflour in 2 tablespoons of cold water and stir it into the chicken mixture to thicken the sauce.

Step 8

Allow the filling mixture to simmer for about 10-12 minutes until slightly thickened.

Step 9

Transfer the filling into a pie dish.

Step 10

Roll out the dairy-free puff pastry to cover the top of the pie dish.

Step 11

Place the pastry over the dish, trimming any excess and pressing the edges down to seal.

Step 12

Brush the pastry with the beaten egg for a golden finish.

Step 13

Cut a few slits on the top of the pastry to allow steam to escape while baking.

Step 14

Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and puffed up.

Step 15

Allow to cool slightly before serving. Enjoy your delicious dairy-free chicken and mushroom pie!

Nutrition Facts

Serving size	(1649.7g)

Amount per serving	% Daily Value*
Calories	1773.0

Total Fat 72.7g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 622mg	0%
Sodium 3177.1mg	0%
Total Carbohydrate 95.4g	0%
Dietary Fiber 8.5g	0%
Total Sugars 41.2g
Protein 181.6g	0%

Vitamin D 130IU	0%
Calcium 180.4mg	0%
Iron 9.5mg	0%
Potassium 2824.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.1%

Protein: 41.2%

Carbs: 21.7%