Dairy-Free Chicken Pot Pie

21 Nov

(red color is my silicon baking wear)

Recipe from godairyfree.org

  • 4 cups frozen vegetable mix ( peas, carrots, corn, etc.)
  • 1 to 2 tablespoons canola oil
  • 3 tablespoons dairy-free margarine
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 1/2 cups chicken broth
  • 1/2 cup soy milk
  • 3 tablespoons flour
  • 1 teaspoon curry powder (yummy, but optional if you don’t like curry)
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 2 cups cubed cooked chicken
  • 1 package puff pastry (Pepperidge Farm is dairy free)


Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan and top with puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

I chose to skip the curry as it’s not my favorite flavor.

Pie was perfect and delicious. Would have preferred it to be a little thicker in consistency. Pastry is not as tasty after reheating.

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