Chicken Pot PieIt may not feel like it here in sunny South Florida, but we are heading into fall! You know what that means… Comfort food season! This is one of my all time favorites and it is super easy to make. It isn’t the prettiest pie I ever made, but dang was it good! Feel free to send pictures of your attempt to [email protected].

Easy Dairy Free Chicken Pot Pie Recipe:

  • 3 tablespoons oil
  • 3 cloves of garlic, diced
  • 2 medium carrots, diced
  • 1/2 small onion, diced
  • 1 potato diced small
  • 1 cup frozen green peas
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken stock
  • 1/2 cup dairy free milk
  • 1 rotisserie chicken
  • salt


  • Preheat oven to 425°F
  • Boil potato pieces and carrots for 15 minutes. In the last two minutes, add the frozen peas. Drain, then set aside.
  • In a saucepan, heat the oil. When the oil becomes hot, bring it down to medium heat and combine garlic, and onions. Cook until the onions are translucent. Add the rest of the cooked vegetables.
  • 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 in the pie filling mixture.
  • Cover with top crust, seal edges, and cut away excess dough. 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.
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