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Dairy-Free Chicken Pot Pie

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A comforting and wholesome chicken pot pie made dairy-free, featuring a creamy filling with plenty of vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 cups diced cooked chicken
  • 1 cup carrots, sliced
  • 1 cup celery, diced
  • 1 cup peas (fresh or frozen)
  • 1 cup onion, diced
  • 4 cups gluten-free vegetable broth
  • 1 cup coconut milk
  • 2 teaspoons garlic powder
  • 2 teaspoons thyme
  • to taste salt and pepper
  • 1/4 cup gluten-free flour or cornstarch (for thickening) can be used for thickening the filling
  • optional gluten-free pie crust or biscuit dough for topping

Method
 

Preparation
  1. In your slow cooker, mix the diced chicken, carrots, celery, peas, and onion.
  2. Pour in the vegetable broth and coconut milk, then sprinkle in garlic powder, thyme, salt, and pepper. Stir everything together well.
  3. If you prefer a thicker filling, combine gluten-free flour or cornstarch with a bit of water to create a slurry. Mix this into the slow cooker.
Cooking
  1. Set your slow cooker to low for 6-8 hours, or high for 3-4 hours, until the vegetables are tender.
  2. If desired, top with gluten-free pie crust or biscuit dough, cooking on high until the topping is golden brown.
Serving
  1. Ladle the pot pie into bowls and savor the comforting flavors!

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 5gSodium: 600mgFiber: 5gSugar: 3g

Notes

For best results, use good-quality vegetable broth and coconut milk. You can customize the vegetables based on your preferences.
Tried this recipe?Let us know how it was!