Dairy-Free Classic Chicken Pot Pie Filling

This Dairy-Free Classic Chicken Pot Pie Filling brings comfort food to your table without the need for dairy, making it a perfect option for those with dietary restrictions. Tender pieces of seasoned chicken, vibrant vegetables like carrots, celery, and peas, and a creamy sauce made with unsweetened almond milk and low-sodium chicken broth come together to create a rich, hearty filling. Enhanced with aromatic herbs like thyme and sage, and finished with a touch of fresh parsley, this recipe strikes the perfect balance of flavors. Ready in just 50 minutes, this versatile filling can be used to make a traditional pot pie or served over rice or crusty bread for a cozy meal. Perfect for weeknight dinners or meal prep, it’s a delightful twist on a classic favorite that everyone will love!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 cup diced onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 3 cloves minced garlic
• 0.25 cup all-purpose flour
• 2 cups unsweetened almond milk
• 2 cups low-sodium chicken broth
• 0.5 cup frozen peas
• 1 teaspoon dried thyme
• 0.5 teaspoon dried sage
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

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

Step 2

Cut the chicken into bite-sized pieces and season with salt and black pepper.

Step 3

Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 4

Add the remaining tablespoon of olive oil to the skillet.

Step 5

Add the diced onion, chopped carrots, and chopped celery, and cook until the vegetables are softened, about 5 minutes.

Step 6

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 7

Sprinkle the flour over the vegetable mixture and stir to coat the vegetables evenly.

Step 8

Slowly whisk in the almond milk and chicken broth, ensuring there are no lumps.

Step 9

Continue whisking and bring the mixture to a simmer. Allow it to thicken, stirring occasionally, for about 5 minutes.

Step 10

Add the cooked chicken, frozen peas, dried thyme, and dried sage to the skillet. Stir to combine.

Step 11

Simmer the mixture for an additional 5 minutes, allowing the flavors to meld together.

Step 12

Remove from heat and stir in the fresh chopped parsley.

Step 13

Let the filling cool slightly before using to fill a pie crust, or serve as a comforting dish alongside rice or bread.

Nutrition Facts

Serving size	(2172.6g)

Amount per serving	% Daily Value*
Calories	1495.0

Total Fat 53.3g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 385.6mg	0%
Sodium 3649.4mg	0%
Total Carbohydrate 86.5g	0%
Dietary Fiber 18.8g	0%
Total Sugars 27.9g
Protein 160.7g	0%

Vitamin D 180.2IU	0%
Calcium 1143.9mg	0%
Iron 11.1mg	0%
Potassium 3182.7mg	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: 32.7%

Protein: 43.8%

Carbs: 23.6%