Dairy-Free Classic Chicken Pie

Indulge in the comforting flavors of a **Dairy-Free Classic Chicken Pie**, a hearty twist on the beloved comfort food made accessible for dairy-free diets. This recipe features tender, shredded chicken breasts paired with a medley of carrots, celery, onions, and peas, all simmered in a creamy, dairy-free almond milk and chicken broth sauce enhanced with fresh thyme and parsley. Encased in a flaky, golden dairy-free pie crust, this savory dish is perfect as a family dinner centerpiece or for meal prepping ahead of a busy week. With simple ingredients, wholesome vegetables, and a foolproof technique, it’s a crowd-pleaser that delivers all the creamy satisfaction of a traditional chicken pie without the dairy. Bake, slice, and savor the ultimate comfort food, deliciously reimagined.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 500 grams Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 medium Onion, finely chopped
• 2 Garlic cloves, minced
• 2 large Carrot, diced
• 2 Celery stalks, diced
• 150 grams Frozen peas
• 500 milliliters Chicken broth
• 3 tablespoons Cornstarch
• 250 milliliters Dairy-free unsweetened almond milk
• 1 teaspoon Thyme leaves, fresh or dried
• 2 tablespoons Parsley, chopped
• 2 store-bought or homemade Dairy-free pie crusts
• 1 Egg, beaten (for egg wash)
• 2 tablespoons Flour, for dusting

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 3

Season the chicken breasts with salt and pepper, then add them to the skillet.

Step 4

Cook for about 5-6 minutes on each side until golden and cooked through.

Step 5

Remove the chicken from the skillet and let it rest before shredding into bite-sized pieces.

Step 6

In the same skillet, add the remaining tablespoon of olive oil and cook the chopped onion until translucent, about 4 minutes.

Step 7

Add minced garlic, diced carrots, and celery, stirring occasionally, and cook for another 5 minutes.

Step 8

Stir in the frozen peas and shredded chicken.

Step 9

In a separate bowl, whisk together chicken broth, cornstarch, and almond milk until smooth.

Step 10

Pour the broth mixture into the skillet and bring to a simmer, stirring continuously until the sauce thickens, about 3-4 minutes.

Step 11

Season the filling with thyme and fresh parsley, mixing well, and remove from heat.

Step 12

On a lightly floured surface, roll out one pie crust and line the bottom of a 9-inch pie dish.

Step 13

Transfer the chicken filling into the prepared pie crust.

Step 14

Roll out the second pie crust and place it over the filling, sealing the edges by crimping.

Step 15

Cut several small slits in the top crust with a sharp knife to allow steam to escape.

Step 16

Brush the top with beaten egg for a golden finish.

Step 17

Place the pie on a baking sheet to catch any overflow, and bake in the preheated oven for 35-40 minutes, until the crust is golden brown.

Step 18

Let the pie cool for at least 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2054.1g)

Amount per serving	% Daily Value*
Calories	1862.0

Total Fat 67.6g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 611mg	0%
Sodium 4632.6mg	0%
Total Carbohydrate 117.4g	0%
Dietary Fiber 20.3g	0%
Total Sugars 26.1g
Protein 186.4g	0%

Vitamin D 151.7IU	0%
Calcium 833.1mg	0%
Iron 13.1mg	0%
Potassium 3609.8mg	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: 33.4%

Protein: 40.9%

Carbs: 25.8%