Making a homemade chicken pot pie can seem like a daunting task, especially because many assume it would have quite an involved recipe. But what if I were to tell you that you can very easily make a weeknight-friendly pot pie in just one pan (that also happens to be dairy-free & doesn’t include any canned soups)?
Well, this dish really checks all the options. It doesn’t require a lot of active cooking time, it’s a total one-pan meal and it’s super hearty and delicious. It’s perfect for those who can’t have dairy or who don’t eat dairy and meat together, and it really is the ultimate comfort food.
How to Make Chicken Pot Pie Without Dairy
The first step in this recipe is to brown the chicken, which provides a good flavour baseline for the pot pie. I suggest using boneless, skinless chicken thighs in this recipe because they stand up to the long cooking time.
Season the chicken generously with salt. Add some olive oil to a cast iron skillet and set it over medium-high heat.
Once the oil is shimmering, add the chicken in one layer (note that you may need to work in batches) and sear it until all sides are golden. Remove the chicken from the pan and set aside for later.
While you’re browning the chicken is also a good time to get your cream substitute together – for which I use pureed cashews.
This is the same technique I’ve outlined in recipes like my fisherman’s pie and it simply involves blending some soaked raw cashews with a bit of water until smooth. You will be surprised at how creamy it can make a dish without using any dairy.
Back to the pie filling, reduce the heat to medium and add a bit more olive oil to the skillet. Then, add in some diced carrot, celery and leek along with a bit of salt. Cook this just until everything is softened, about five minutes.
To the vegetables, also add in some minced garlic and thyme and cook this just until fragrant.
After that, add in a bit of flour in order to thicken the sauce. Cook this for a few minutes longer before deglazing with some white wine.
The wine adds a brightness to the dish that you wouldn’t get otherwise and I find it really welcome.
Once the alcoholic smell of the wine has cooked off and the liquid has mostly reduced, pour in a bit of chicken stock. This is also a time to stir in some frozen peas and your cashew cream.
The peas in this are technically optional, but they’re a classic addition to a chicken pot pie. I only omitted them from these photos as my husband and I were going to have this for dinner, and he is not a fan of peas!
Finally, stir in the browned chicken and bring everything up to a simmer. Then, remove the filling from the heat.
Now, roll out a sheet of dairy-free puff pastry and cut it to fit over the top of the skillet. Place it on top of the filling and then brush it down with a beaten egg. I also like to season the pastry with a bit of flaky salt and some cracked pepper.
Move the pie to a 190°C/375°F oven and bake until the pastry is deeply puffed and golden and the filling is bubbling, about 30 minutes. Make sure to let it rest for about 10 minutes before cutting into and serving.
Dairy-Free Chicken Pot Pie (No Cream!)
Ingredients
- 500 g (1 lb) boneless skinless chicken thighs cut into 2cm (1in) pieces
- 8 g (1½ tsp) salt divided (see note 1)
- 60 ml (¼ cup) extra virgin olive oil divided
- 50 g (½ cup) raw, unsalted cashews soaked in boiling water for at least 1 hour or in cool water overnight
- 2 ribs celery finely chopped
- 1-2 medium carrots diced
- 1 medium leek thinly sliced
- 3 cloves garlic minced
- 1 tsp fresh thyme minced
- 30 g (¼ cup) plain (all-purpose) flour
- 120 ml (½ cup) dry white wine
- 500 ml (2 cups) chicken stock (see note 2)
- 150 g (1 cup) frozen peas
- 1 sheet dairy-free puff pastry defrosted
- 1 egg beaten
Instructions
- Preheat oven to 190°C/375°F. Season the chicken evenly with 1 tsp of the salt. Add 1 tbsp of the olive oil to a 10-inch cast iron skillet (see note 3) and set over medium-high heat. Once shimmering, add the chicken, working in batches so as not to overcrowd the pan, and cook until it is browned and golden – about 2-3 minutes per side. Remove from the pan and set aside.
- Meanwhile, drain the cashews and add them to the jar of a blender along with 60ml (¼ cup) cold water. Blend on high for 1-2 minutes until very smooth. Transfer the cashew cream to a small bowl and set aside.
- Reduce the heat to medium and add the remaining oil. Add the celery, carrot and leek along with the remaining ½ tsp of salt. Cook until softened, about 5 minutes, before stirring in the garlic and thyme. Cook for 1 minute longer.
- Add the flour and stir it into the vegetables. Cook for 2 minutes longer, stirring constantly. Pour over the wine and cook until it is reduced and the alcoholic smell has dissipated, 1-2 more minutes.
- Pour over the stock and stir to combine. Bring to a simmer. Stir in the cashew cream and frozen peas. Add the chicken, along with any accumulated juices. Remove from the heat.
- On a lightly floured surface, roll the puff pastry to fit the top of the skillet. Place it over the filling. Brush with the beaten egg and season with salt and pepper, if desired. Place on a rimmed baking tray (to catch any drips) and bake until the pastry is deeply golden and the filling is bubbling, about 30 minutes. Allow to cool for 10 minutes before serving.
Notes
- For best results, use unsalted stock so you can control the seasoning of the final dish.
- For best results, measure salt by weight, as different salts vary in crystal size and density.
- A 10-inch cast iron skillet is ideal as it goes from stovetop to oven in one vessel. If you don’t have one, make the filling in any wide, heavy-based pan, then transfer it to a lightly greased 23cm (9-inch) round or 20x20cm (8-inch square) baking dish, at least 5cm (2 inches) deep, before topping with the pastry and baking.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This chicken pot pie is simple to make, dairy free and doesn’t use things like cream of chicken soup. It’s made in one pot and it’s perfect even for a busy weeknight!
Are you after a great chicken pot pie recipe? Have any questions? Let me know in the comments!
