Dairy Free Chicken Pot Pie

because dairy free moms need to make casseroles too…

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Follow this recipe for delicious Chicken Pot Pie. It only takes about 10 minutes longer prep than the dairy-full version!

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Tools
Dutch Oven (not required, but it makes this a one-pot meal)
Whisk

Servings
6

Time
20 minutes active, 55 minutes cooking
115 minutes total

Ingredients for pie filling
1/2 cup dairy-free butter
1/2 cup + 2T all purpose flour
3 1/2 cup chicken broth (I use orrington farms broth base)
1/2 cup Country Crock Plant Cream
1/2T each onion powder, garlic powder, italian seasoning
2 cups frozen california veggie blend
2 large chicken breasts, diced

Ingredients for topping
1/2 cup butter
1 1/2 cups self-rising flour
1 1/2t baking powder
1 cup milk of choice (we use oat milk)

Instructions

1. Preheat oven to 350 degrees.

2. Melt the butter in your Dutch Oven and slowly add the all purpose flour, whisking after each addition until well combined. It will make a paste first, then large clumps.

3. Slowly add chicken broth, whisking after each addition until there are no clumps. It will first look like a paste, then like mashed potatoes, and eventually it will thin out into a thick broth.

4. Add the plant cream and stir well.

5. Add the seasonings and stir well. If it’s too thin, let it boil on low-medium heat for a little while. You want it to be thick so it isn’t runny after baking.

6. In a small bowl mix together all of the ingredients for the topping.

7. Add the chicken breast and vegetable mix. If not using a dutch oven, put these items in your baking dish first, then pour the cream of chicken on top.

8. Pour the topping mixture over the filling, do not stir.

11. Bake in the oven for 55 minutes or until lightly browned on top. For those new to dairy free baking, this will not get as dark as a dairy-full recipe, “lightly browned” is truly very light”

We like to serve this with rice or you can eat it alone. Either way, it’s delicious!

Enjoy!

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