Dairy-Free Classic Chicken and Vegetable Savory Pie

Savor the comfort of homemade goodness with this Dairy-Free Classic Chicken and Vegetable Savory Pie, a hearty dish that's perfect for weeknight dinners or special family meals. This recipe features tender chunks of chicken, vibrant vegetables like carrots, celery, and peas, and a rich, creamy filling made with coconut milk and chicken broth—completely dairy-free without compromising on flavor. Wrapped in a flaky, gluten-free crust and infused with fresh thyme and parsley, this pie is both satisfying and wholesome. With simple steps, minimal prep time, and a golden crust brushed with almond milk, it delivers all the warmth and nostalgia of a traditional chicken pot pie while being an excellent choice for those avoiding dairy. Serve it hot and enjoy a comforting, allergen-friendly dish packed with balanced, delicious flavors!

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1.5 pounds boneless, skinless chicken breasts
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup frozen peas
• 0.25 cup gluten-free all-purpose flour
• 2 cups chicken broth
• 1 cup coconut milk
• 1 tablespoon thyme leaves, fresh
• 2 tablespoons parsley, fresh chopped
• 1 bay leaf
• 2 dairy-free pie crust
• 2 tablespoons unsweetened almond milk

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet over medium heat, warm 2 tablespoons of olive oil. Season the chicken with 1 teaspoon of salt and black pepper. Add the chicken to the skillet and sauté until cooked through, about 6-8 minutes per side. Remove from skillet and let it rest for a few minutes, then cut into bite-sized pieces.

Step 3

In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion, carrots, and celery, and cook for about 5 minutes until the vegetables start to soften.

Step 4

Stir in the garlic and cook for another minute until fragrant.

Step 5

Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove any raw flour taste.

Step 6

Gradually add the chicken broth and coconut milk, stirring constantly to prevent lumps.

Step 7

Add the thyme leaves, bay leaf, remaining salt, and the cooked chicken back to the skillet. Let the mixture simmer for 10 minutes, stirring occasionally, until thickened.

Step 8

Stir in the frozen peas and chopped parsley, and remove the bay leaf.

Step 9

Place one of the dairy-free pie crusts into a pie dish and pour the chicken and vegetable mixture into it.

Step 10

Place the second pie crust over the filling. Seal the edges of the crusts together and cut a few slits into the top to allow steam to escape.

Step 11

Brush the top crust with the almond milk using a pastry brush.

Step 12

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

Step 13

Allow the pie to cool for a few minutes before slicing and serving.

Nutrition Facts

Serving size	(2234.0g)

Amount per serving	% Daily Value*
Calories	2468.5

Total Fat 94.4g	0%
Saturated Fat 24.1g	0%
Polyunsaturated Fat 4.1g
Cholesterol 578.3mg	0%
Sodium 6958.0mg	0%
Total Carbohydrate 157.0g	0%
Dietary Fiber 21.1g	0%
Total Sugars 43.2g
Protein 237.0g	0%

Vitamin D 17.8IU	0%
Calcium 432.6mg	0%
Iron 14.9mg	0%
Potassium 4057.6mg	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: 35.0%

Protein: 39.1%

Carbs: 25.9%