Best 2 Chicken Pot Pie Filling Dairy Free Recipes

Indulge in the timeless classic of American comfort food with our diverse collection of chicken pot pie filling recipes, carefully crafted to cater to your dietary preferences. Discover the delectable flavors of our dairy-free chicken pot pie filling, a creamy and flavorful symphony of tender chicken, savory vegetables, and rich broth, all enveloped in a flaky, golden crust. For those seeking a vegan delight, our plant-based chicken pot pie filling offers a hearty and satisfying alternative, brimming with wholesome plant-based proteins, crisp vegetables, and a creamy, flavorful sauce. And for those with gluten sensitivities, our gluten-free chicken pot pie filling delivers all the classic flavors and textures, using a specially formulated gluten-free crust that maintains the integrity of this beloved dish.

Let's cook with our recipes!

DAIRY FREE CHICKEN POT PIE

Dairy Free Chicken Pot Pie image

This dairy free chicken pot pie recipe is made without milk and without cream. It is a simple, easy, and one pot. recipe It can also be easily modified to taste by adding potatoes, celery, and removing carrots.

Provided by The Taste of Kosher

Categories Dairy Free Chicken Recipes

Time 45m

Number Of Ingredients 13

Ingredients

3 tablespoons oil
3 cloves of garlic, died, optional
2 medium carrots, diced
1 small onion, diced
1 celery stalk, diced (optional)
1 cup frozen green peas
1/3 cup all-purpose flour
1 3/4 cups chicken stock
1/2 cup dairy free milk*
1 pound skinless, boneless chicken breast halves, cubed
salt
1 double 9-inch pie crust crusts
1 egg, beaten

Steps:

Preheat oven to 425°F or 220°C.
In a saucepan, heat the oil. Then, when hot, lower to a medium heat and add to combine garlic, onions, carrots, celery if desired, and peas. Cook until the onions are translucent and/or the carrots are tender.
Stir in flour and mix until it coats all the vegetables and mix for a few minutes.
Slowly stir in chicken stock, a little at a time to avoid clumping. Once its smooth finish pouring in the stock and add the dairy free milk.
Add the chicken pieces. Simmer over medium-low heat until thick like gravy. Add salt to taste.
Line the bottom of the pie pan with the pie crust. Pour the hot liquid mixture over it.
Cover with top crust, seal edges, and cut away excess dough. Brush egg and make several small slits in the top to allow steam to escape.
Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool for 10 minutes before serving.

Nutrition Facts : Calories 314 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 23 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 299 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

CHICKEN POT PIE FILLING - DAIRY FREE

Chicken Pot Pie Filling - Dairy Free image

Make and share this Chicken Pot Pie Filling - Dairy Free recipe from Food.com.

Provided by Chelle_N

Categories Savory Pies

Time 1h30m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 large chicken breasts
1 1/2 cups chicken stock
3 sprigs parsley
2 sprigs celery leaves
1 bay leaf
2 carrots, sliced
8 small white pearl onions
1 cup ham, cubed
1 cup frozen peas
2 tablespoons flour
2 tablespoons butter (or margarine)
salt and pepper
1 pie crust, premade

Steps:

In deep skillet, bring chicken, stock, parsley, celery and bay leaf to simmer. Cover and cook for 20 minutes on medium-low heat.
Add carrots and onions, cook for about 10 minutes (cooked but still firm).
Remove chicken and let cool.
Transfer carrots and onions to 1.5 ltr casserole dish. Discard parsley, celery and bay leafs.
Cut chicken into 1-1/2 inch chunks and add to casserole along with the ham and peas.
In small dish blend flour with butter until smooth. Stir in a few tbs of stock to make paste. Blend back into remaining stock in skillet, bring to simmer and cook until thickened (3 - 4 minutes) stirring constantly.
Pour into casserole and cool.
Fit pastry over casserole and seal edges. Cut slits for steam.
Bake at 425°F for 10 minutes.
Reduce heat to 350°F and cook for another 50 - 60 minutes, until filling is bubbly.
If pastry begins to get too brown, cover with foil while cooking.
****For freezing for later use either freeze filling and make the crust and bake when ready to eat OR make pie but freeze before baking and bake it when ready to eat it.

Nutrition Facts : Calories 584.9, Fat 30.9, SaturatedFat 10.3, Cholesterol 82.6, Sodium 1053.2, Carbohydrate 44.8, Fiber 6.1, Sugar 9.4, Protein 31.7

Tips:

Use a variety of vegetables to add flavor and texture to your pot pie filling. Some good options include carrots, celery, peas, and corn.
If you are using frozen vegetables, be sure to thaw them completely before adding them to the filling.
Season the filling to taste with salt, pepper, and other herbs and spices.
Be careful not to overcook the chicken. It should be cooked through but still tender and juicy.
If you are using a store-bought pie crust, be sure to pre-bake it according to the package directions.
Brush the top of the pie crust with milk or egg wash before baking to give it a golden brown color.
Serve the pot pie hot with your favorite sides, such as mashed potatoes, green beans, or a salad.

Conclusion:

This dairy-free chicken pot pie filling is a delicious and easy-to-make comfort food that is perfect for a weeknight meal. It is packed with flavor and vegetables, and it is sure to be a hit with your family and friends. So next time you are looking for a hearty and satisfying meal, give this recipe a try.