Chicken Pot Pie (Milk-Free)

I can’t believe I found such a great recipe for a milk-free chicken pot pie! I used Puff Pastry as well, and it came out great.


  • 1 onion, chopped
  • 1 celery stalk, chopped (I used 2)
  • 1 bay leaf
  • 1/3 cup unsalted butter (you can also use dairy-free butter)
  • 1/3 cup flour
  • 12 oz. bag frozen mixed veggies, thawed
  • 3 1/4 cup chicken broth (I used 3 cups)
  • 3 cups chopped cooked chicken
  • 2 sheets puff pastry, thawed
  • Salt
  • Pepper


  1. Cook the chicken first. Marinate the chicken breasts with salt, pepper, lemon juice, garlic powder, and olive oil. Place in a baking pan, cover with aluminum foil, and bake at 400F for 30 minutes.
  2. Remove half of the puff pastry (for the bottom layer) from the freezer and leave out on the counter to thaw, about 40 minutes.
  3. Remove the chicken from the oven, remove foil cover, and let cool.
  4. Spray a square baking pan (2 quarts) with Pam or other cooking spray. Press the puff pastry sheet onto the baking pan, prick holes in it with a fork, and cover with foil. Pie weights would be good for blind baking here. Bake at 400F for 25 minutes.
  5. While the puff pastry is baking, remove the second sheet from the freezer and leave out on the counter to thaw.
  6. Chop the chicken into small chunks and set aside.
  7. In a medium saucepan, melt the butter and add the onion, celery, and bay leaf. Cook for 7 minutes, or until the vegetables are soft, stirring often.
  8. Discard the bay leaf. Add the flour to the saucepan and cook for another 3 minutes or so, until the mixture turns golden.
  9. Add the chicken broth and stir. Bring to a boil, then reduce heat to medium and add the chicken and thawed mixed vegetables, stirring well. The mixture will be thick. Remove from heat.
  10. Once the baked puff pastry is out of the oven, remove the foil and let it sit for a few minutes. When the chicken mixture is ready, pour it into the baking dish, making sure to spread it in an even layer.
  11. Place the second puff pastry sheet over the chicken mixture, pressing the sides down to meet the sides of the bottom sheet. Bake at 400F for 30 minutes, or until mixture is bubbly and the top is golden brown.




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