Dairy Free, Healthier Chicken Pot Pie

5 from 4 votes
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This chicken pot pie is healthier than the average. There is no heavy cream, no dairy and it’s delicious. Full of veggies, chicken and flaky crust in every bite.

Healthy Chicken Pot Pie on plates with forks.
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Why Make This Recipe

This healthy chicken pot pie is fairly easy to whip up, it’s healthier than your average heavy chicken pot pie. This will leave you feeling satisfied but not too heavy. It’s husband approved! Yes, my husband loved it, he had no idea it was dairy free and much lighter than a traditional pot pie. The main ingredient in the sauce it chicken broth! The broth keeps it dairy free, extra flavorful and after mixing it into a roux, it’s nice and thick. You can add any veggies to this recipe but I prefer mushrooms, carrots, celery, peas and pearl onions.

Ingredients Needed

Shredded or Cubed Chicken.

Chicken Broth. Low sodium is best.

Olive Oil. To sauté the veggies in

Mushrooms.

Carrots.

Celery.

Frozen Peas.

Frozen Pearl Onions. Regular white onions will also work but pearl onions are best.

Seasoning. Salt, black pepper, garlic powder.

Almond Milk. Unsweetened only.

Prepared Pie Crust.

Egg. For an egg wash.

Fresh Thyme.

Healthy chicken pot pie on a plate in a baking dish.

How To Make This Healthy Chicken Pot Pie

Step One. Preheat the oven to 425º. Heat a large dutch oven or deep skillet on medium-high heat. Add the oil to the skillet. Once it’s hot, add the mushrooms and cook for 8 – 10 minutes, until mushrooms are beginning to brown, and sweat. Add the carrots, celery, garlic powder, salt, and pepper. Cook until the carrots begin to soften a bit, about 3-5 minutes.

Step Two. Sprinkle the all purpose flour over the top of the vegetables, stir in well and cook 2 minutes. Slowly pour in the chicken broth adding a few splashes at a time, stirring constantly, making sure to get all the flour clumps stirred in. Bring the roux to a simmer. Be sure to scrape any brown bits from the bottom of the pan, this will add more flavor. Continue to simmer until thickened, about 3 to 5 minutes. Add in the almond milk, shredded chicken, thawed peas, onions, and fresh thyme. Let it come to a simmer.

Healthy Chicken Pot Pie steps, in a pie dish.

Step Three. Roll the two pie doughs into a circle large enough to cover the dish. Lay one pie curst into the bottom of the pie dish (you can also use a cast iron skillet here). Scoop the pot pie mixture into the pie crust in the dish.

Step Four. Lay the other pie crust over the top of mixture, if there is a lot of excess pie crust, cut it off to fit the pie dish. Next, press the edges of the top and bottom pie crust together, I just pinch them together. Brush the edges of the pie top with the egg wash, then lay the dough over the top so that it overhangs the sides. With a sharp knife, cut slits in the top.

Step Five. Bake until bubbly on the inside and the crust is golden, about 25 – 30 minutes (keep an eye on it, ovens will vary in temp and times. Let the pie rest a few minutes. Serve while hot.

Healthy Chicken Pot Pie on a hot  pad in a pie dish.

FAQ’s & Tips For This Healthy Chicken Pot Pie

How can I make this healthier?

You can use one pie crust instead of top/bottom. You can put the mixture in a greased pie pan on it’s own and then cover it with one pie crust.

Can I use regular milk

Yes, you can use any milk, but to be dairy free, use almond milk unsweetened.

Can I use any broth?

Yes, veggie, beef or chicken will all work for this recipe.

How long will this keep?

This healthy Chicken pot pie will keep in the fridge for up to one week, you can also freeze it in a disposable pie crust tin for up to 2 months.

Other Delicious Recipes To Try

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Healthy Chicken Pot Pie
5 from 4 votes

Healthy Chicken Pot Pie

This chicken pot pie is healthier than the average. There is no heavy cream, no dairy and it's delicious. Full of veggies, chicken and flaky crust in every bite. 
Prep: 10 minutes
Cook: 40 minutes
Servings: 4

Equipment

  • 1 oven safe pie dish or 10 inch cast iron

Ingredients 

  • 1 box prepared pie crust , it should come with two pie crusts, see notes to make healthier.
  • 12 oz baby bella mushrooms
  • 1 tbsp olive oil
  • 1 cup diced carrots , about 3 medium carrots
  • ½ cup diced celery
  • 2 garlic cloves, minced
  • ½ tsp coarse salt , *more to taste as needed
  • ¼ tsp ground black pepper
  • ½ tsp garlic powder
  • 1 tsp thyme, dried or fresh
  • ¼ cup all purpose flour, *see notes*
  • 1½ – 2 cups chicken broth, *see notes*
  • 2 cups shredded/chopped chicken or turkey , *see notes*
  • ½ cup unsweetened almond milk
  • ½ cup frozen peas
  • ½ cup frozen pearl onions, or chopped onions
  • 1 egg, beaten

Instructions 

  • Preheat the oven to 425º. Heat a large dutch oven or deep skillet on medium-high heat. Add the oil to the skillet. Once it's hot, add the mushrooms and cook for 8 – 10 minutes, until mushrooms are beginning to brown, and sweat. Add the carrots, celery, garlic powder, salt, and pepper. Cook until the carrots begin to soften a bit, about 3-5 minutes.
  • Sprinkle the all purpose flour over the top of the vegetables, stir in well and cook 2 minutes. Slowly pour in the chicken broth adding a few splashes at a time, stirring constantly, making sure to get all the flour clumps stirred in. Bring the roux to a simmer. Be sure to scrape any brown bits from the bottom of the pan, this will add more flavor. Continue to simmer until thickened, about 3 to 5 minutes. Add in the almond milk, shredded chicken, thawed peas, onions, and fresh thyme. Let it come to a simmer.
  • Grease a pie dish. or cast iron skillet. Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie crust with the egg wash, then lay the dough into the dish. Add the chicken mixture to the pie crust in the dish. Once it is full of the mixture, add the second pie crust to the top of the chicken mixture.
  • Pinch the sides of the two pie crusts together until it it completely sealed. Slice a few slits around the top of the pie to help vent and distribute heat. Brush with the egg wash (this helps brown the pie crust to a beautiful color). Bake for about 25- 35 minutes or until pie crust is deeply golden and inside it bubbling.
  • Let it rest for about 5-8 minutes before slicing and serving. Enjoy!

Notes

*You can use only one pie crust for the top of the pot pie vs the top and bottom. The pie won’t stick together as well, however you will save a lot of calories without sacrificing flavor. 
*use gluten free all purpose if gluten free
*You can also make this vegetarian
*start with 1 1/2  cups and add more as needed depending on desired thickness of mixture. I prefer mine to be a little more thin vs thick.

Nutrition

Calories: 698kcal | Carbohydrates: 69g | Protein: 30g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 1646mg | Potassium: 1051mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5630IU | Vitamin C: 13mg | Calcium: 122mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 40 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 698
Keyword: Comfort, easy dinner
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Recipe Rating




5 Comments

  1. 5 stars
    This was not only easy but really tasty!!! My husband enjoyed it so much he asked me to make few and freeze them.

  2. 5 stars
    I’ve never made a chicken pot pie before and this recipe was much easier to make than expected! They were so tasty. I made several to freeze for later although we ended up just blowing through them.

  3. 5 stars
    This brings me back to when I was a kid. So delicious!