Dairy-Free Chicken Pot Pie
A dairy-free chicken pot pie with tender chicken, carrots, celery, peas, and herbs in a creamy cashew cream gravy, all topped with a flaky from-scratch crust.
Recipe by Non Dairy Dude
Chicken pot pie was the dish I missed most after cutting dairy. Every recipe I tried was either weirdly thin or had a grainy filling from coconut milk. Took me a few rounds to land on the right approach, but cashew cream was the answer. It gives the filling that thick, almost velvety quality you expect, and it doesn't leave any aftertaste. If you haven't made all-purpose dairy-free cashew cream yet, this is a good reason to start keeping it around.
The crust is made from scratch with very cold dairy-free butter sticks. Cold matters here. You want pea-sized butter chunks going into the oven so they steam and create actual layers in the pastry. The filling itself is a straightforward roux with olive oil, dairy-free butter, onion, carrots, celery, garlic, chicken broth, and cashew cream, finished with fresh thyme, sage, parsley, and a squeeze of lemon juice. Shredded or diced cooked chicken goes in along with frozen peas. Nothing exotic.
This pairs well with dairy-free mashed potatoes if you're cooking for a crowd and want something substantial on the side, or just serve it straight from the dish with a simple green salad. Leftovers reheat well in the oven at 325 for about 15 minutes. The crust stays better than you'd expect.
This recipe uses: All-Purpose Dairy-Free Cashew Cream
Ingredients
Dairy-Free Top Crust
- 1½ cupsAll-purpose flour
- ¾ tspFine salt
- ½ cupDairy-free butter sticks, very cold and cubed
- ¼ cupIce water, plus more if needed
- 1 largeEgg, beaten with 1 tsp water, optional for brushing
Filling
- 1 tbspOlive oil
- 3 tbspDairy-free butter
- 1 mediumYellow onion, diced
- 1¼ cupsCarrots, peeled and diced
- 2 ribsCelery ribs, diced
- 3 clovesGarlic cloves, minced
- ⅓ cupAll-purpose flour
Sauce
- 2½ cupsLow-sodium chicken broth
- ¾ cupAll-purpose dairy-free cashew cream
Seasoning
- 1½ tspFresh thyme leaves
- ¼ tspDried rubbed sage
- 1 tspFine salt, plus more to taste
- ½ tspFreshly ground black pepper
Chicken
- 3 cupsCooked shredded or diced chicken
Finish
- 1 cupFrozen peas
- ¼ cupFresh parsley, chopped
- 1 tspFresh lemon juice
Instructions
- 1
Make the top crust. In a large bowl, whisk together the flour and salt. Add the very cold dairy-free butter cubes and cut them into the flour with a pastry cutter or your fingertips until the largest pieces are about pea-size.
- 2
Drizzle in 1/4 cup ice water and toss with a fork until the dough starts to clump. Add more ice water 1 tablespoon at a time only if the dough is too dry to hold together when squeezed.
- 3
Gather the dough into a disk, wrap it, and refrigerate for at least 30 minutes while you make the filling.
- 4
Heat the oven to 400 F. Place a rimmed baking sheet on the lower rack to catch any bubbling filling.
- 5
Make the filling. Heat the olive oil and dairy-free butter in a large skillet or Dutch oven over medium heat. Add the onion, carrots, celery, and a pinch of the salt. Cook for 8 to 10 minutes, stirring often, until the vegetables soften but do not brown deeply.
- 6
Add the garlic and cook for 1 minute. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly, so the flour loses its raw taste.
- 7
Slowly whisk in the chicken broth, scraping the bottom of the pan as the sauce thickens. Simmer for 4 to 5 minutes, until the mixture is glossy and thick enough to coat a spoon.
- 8
Reduce the heat to low. Stir in the cashew cream, thyme, sage, remaining salt, and black pepper. Simmer gently for 2 minutes. Do not boil hard after adding the cashew cream.
- 9
Stir in the cooked chicken, frozen peas, parsley, and lemon juice. Taste and adjust with more salt, pepper, or lemon juice. The filling should taste slightly more seasoned than a soup because the crust will mellow it.
- 10
Transfer the filling to a 9-inch deep-dish pie plate or a 2-quart baking dish. Let it cool for 10 minutes so it is hot but not steaming aggressively when the crust goes on.
- 11
Roll the chilled dough on a lightly floured surface into a round or rectangle about 1 inch wider than your baking dish. Place it over the filling, trim any very long overhang, and crimp or tuck the edges against the dish.
- 12
Cut 4 to 6 small vents in the crust. Brush with the egg wash if using, or leave plain for an egg-free top.
- 13
Bake for 35 to 42 minutes, until the crust is golden and the filling is bubbling through the vents. If the crust browns too quickly, tent loosely with foil.
- 14
Let the pot pie rest for 15 minutes before serving. The filling will thicken as it stands, making it easier to scoop.
How we make it dairy-free
- Butter in the crust → Dairy-free butter sticks (very cold and cubed) replace standard butter in the pastry. They need to be the stick variety, not soft spread, to behave like real butter in the dough.
- Butter in the roux → A combination of dairy-free butter and olive oil builds the roux for the filling. The olive oil helps it cook evenly without burning before the flour goes in.
- Milk or cream in the filling → All-purpose dairy-free cashew cream replaces the milk or heavy cream. It thickens as it simmers and gives the filling a rich, gravy-like consistency without any dairy flavor.
Chicken broth does the rest of the heavy lifting for savory depth, so no additional dairy stand-ins are needed.
Tips & Variations
Timing note: The prep time includes chilling the homemade top crust. If your all-purpose dairy-free cashew cream is not already made, add about 40 minutes for soaking and blending.
Use dairy-free butter sticks for the crust: Tub-style spreads are usually too soft and watery for flaky pastry. Stick-style dairy-free butter gives a better crust.
Keep the crust cold: If the dough gets soft while rolling, slide it onto a sheet pan and refrigerate for 10 minutes before placing it over the filling.
Why top crust only: A top crust gives you the flaky pot pie experience without the common soggy bottom problem. If you strongly prefer double crust, use a dairy-free store-bought pie crust or double the homemade crust and blind bake the bottom before adding the filling.
Store-bought crust option: Many refrigerated and frozen pie crusts contain dairy, lard, or ambiguous flavorings, so check labels carefully. If you find a dairy-free crust you like, use it and skip the homemade crust steps.
Use cooked chicken: Leftover roasted chicken, poached chicken breasts, or shredded thighs all work. If using rotisserie chicken, check the label because some seasoning blends contain milk.
Do not boil the cashew cream hard: A gentle simmer keeps the sauce smooth. Hard boiling can make cashew-based sauces thicken too quickly.
Make ahead: Make the filling and crust up to 1 day ahead, but store them separately. Assemble just before baking so the crust stays flaky.
Rest before serving: The filling will look loose straight from the oven. Give it 15 minutes and it will settle into that creamy, scoopable pot pie texture.
Frequently asked questions
Can I use store-bought pie crust for the dairy-free chicken pot pie?⌄
Yes, but check the label. Many refrigerated pie crusts contain butter or lard. Some brands like Wholly Wholesome make dairy-free versions. If you find one, it saves real time.
What is the best dairy-free butter to use for the crust?⌄
Stick-style dairy-free butter works best. Brands like Miyoko's or Earth Balance Buttery Sticks hold their shape when cold, which is what you need for a flaky crust. Soft spreads or tub-style butter have too much water and will make the dough greasy.
Can I make dairy-free cashew cream ahead of time?⌄
Yes. It keeps in the refrigerator for up to five days in a sealed container. Make a batch ahead so it's ready when you build the filling.
Can I use rotisserie chicken for this recipe?⌄
Rotisserie chicken works well. Shred or dice it and add it at the same point the recipe calls for cooked chicken. Just check that the rotisserie seasoning doesn't contain any hidden dairy ingredients, since some seasoning blends do.
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