Chicken Pot Pie Filling - Dairy Free Recipe

Name: Chicken Pot Pie Filling - Dairy Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large chicken breasts; 1 1/2 cups chicken stock; 3 sprigs parsley; 2 sprigs celery leaves; 1 bay leaf; 2 carrots, sliced; 8 small white pearl onions; 1 cup ham, cubed; 1 cup frozen peas; 2 tablespoons flour; 2 tablespoons butter (or margarine); salt and pepper; 1 pie crust, premade

Servings: persons

2 large chicken breasts
1 1/2 cups chicken stock
3 sprigs parsley
2 sprigs celery leaves
1 bay leaf
2 carrots, sliced
8 small white pearl onions
1 cup ham, cubed
1 cup frozen peas
2 tablespoons flour
2 tablespoons butter (or margarine)
salt and pepper
1 pie crust, premade

1
In deep skillet, bring chicken, stock, parsley, celery and bay leaf to simmer. Cover and cook for 20 minutes on medium-low heat.
2
Add carrots and onions, cook for about 10 minutes (cooked but still firm).
3
Remove chicken and let cool.
4
Transfer carrots and onions to 1.5 ltr casserole dish. Discard parsley, celery and bay leafs.
5
Cut chicken into 1-1/2 inch chunks and add to casserole along with the ham and peas.
6
In small dish blend flour with butter until smooth. Stir in a few tbs of stock to make paste. Blend back into remaining stock in skillet, bring to simmer and cook until thickened (3 - 4 minutes) stirring constantly.
7
Pour into casserole and cool.
8
Fit pastry over casserole and seal edges. Cut slits for steam.
9
Bake at 425u00b0F for 10 minutes.
10
Reduce heat to 350u00b0F and cook for another 50 - 60 minutes, until filling is bubbly.
11
If pastry begins to get too brown, cover with foil while cooking.
12
****For freezing for later use either freeze filling and make the crust and bake when ready to eat OR make pie but freeze before baking and bake it when ready to eat it.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large chicken breasts, 1 1/2 cups chicken stock, 3 sprigs parsley, 2 sprigs celery leaves, and more.

Yes, Chicken Pot Pie Filling - Dairy Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Pot Pie Filling - Dairy Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions