10 Dairy Free Chicken Pot Pies Everyone Craves

I wanted to test whether dairy is really missed in a classic chicken pot pie, and the result surprised me. I’ll walk you through ten comforting, flaky, savory variations that swap butter and cream for ingredients like coconut milk, cashew cream, olive oil, and fragrant herbs. You’ll learn simple techniques for silky fillings and crisp crusts, plus a few bold flavor twists that make each pie feel new—stay with me and I’ll show you how.

Classic Dairy-Free Chicken Pot Pie With Coconut Milk

This dairy-free chicken pot pie uses coconut milk for a creamy, rich filling and flaky pastry for a comforting, allergy-friendly classic; it’s perfect for weeknight dinners or make-ahead meals and can be adapted to use leftover roast chicken or turkey.

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup frozen corn (optional)
• 3 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 1/2 cups canned full-fat coconut milk (shake well)
• 3 cups cooked chicken, shredded or cubed
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• Salt and black pepper to taste
• 1 sheet store-bought puff pastry (dairy-free) or 2 rounds pie crust (dairy-free)
• 1 egg, beaten (for egg wash) or nondairy milk for brushing

Preheat oven to 400°F (200°C); heat oil in a large skillet over medium heat and sauté onion, garlic, carrots, and celery until softened about 6–8 minutes, sprinkle in flour and cook 1–2 minutes, then slowly stir in chicken broth and coconut milk, simmer until slightly thickened and season with thyme, rosemary, salt and pepper, stir in chicken, peas, and corn, transfer filling to a 9-inch pie dish, top with puff pastry or crust, trim and crimp edges, brush with egg or nondairy milk, cut a few vents, and bake 25–30 minutes until crust is golden and filling bubbly; let rest 10 minutes before serving.

Tip: If using a thicker coconut milk or making ahead, cool the filling completely before topping with pastry to prevent soggy crust and consider blind-baking the bottom crust 10 minutes for extra crispness. A savory garbanzo bean dish can make a great vegetarian side or alternative protein if you’d like to serve a meatless option alongside the pot pie, especially when using garbanzo beans in flavorful preparations.

Cashew-Cream Chicken Pot Pie With Flaky Oil Pastry

This cashew-cream chicken pot pie pairs a velvety, dairy-free cashew sauce with tender chicken and vegetables tucked into a flaky oil-based pastry for a rich, comforting meal that’s allergy-friendly yet indulgent; make the cashew cream ahead for convenience and use a high-speed blender for the silkiest texture.

• 1 cup raw cashews, soaked 2–4 hours and drained
• 1 1/4 cups water or low-sodium chicken broth (for blending)
• 2 tbsp olive oil (for filling)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 3 tbsp all-purpose flour
• 1 1/2 cups cooked chicken, shredded or cubed
• 1 tsp dried thyme
• 1/2 tsp dried sage
• Salt and black pepper to taste
• For the pastry: 2 1/2 cups all-purpose flour, 1 tsp salt, 2/3 cup neutral oil (like canola), 2/3 cup ice water (adjust as needed)
• Nondairy milk or oil for brushing

Preheat oven to 400°F (200°C); first make the cashew cream by blending soaked cashews with 1 1/4 cups water or broth until completely smooth and set aside, then heat 2 tbsp olive oil in a skillet over medium heat and sauté onion, garlic, carrots, and celery until softened about 6–8 minutes, sprinkle in flour and cook 1–2 minutes before slowly whisking in the cashew cream and simmering until slightly thickened, stir in chicken, peas, thyme, sage, salt and pepper to taste and remove from heat while you roll out pastry.

Combine flour and salt for the pastry, stir in oil until crumbly then add ice water a few tablespoons at a time until a cohesive dough forms, chill 20 minutes, roll out half for bottom in a 9-inch pie dish, add cooled filling, top with remaining rolled pastry, trim and crimp edges, brush with nondairy milk or oil, cut vents and bake 30–35 minutes until golden and bubbling; let rest 10 minutes before serving.

Tip: Chill the pastry and cool the filling thoroughly before assembling to prevent a soggy bottom, and if your cashew cream is too thick thin with extra broth a tablespoon at a time to reach a desirable sauce consistency.

This recipe adapts well for slow-cooker ground chicken meals, making it easy to prep the filling ahead of time and finish in the oven for a crisp crust — great for anyone who loves Comforting Crock-Pot dinners.

Herb-Roasted Chicken and Root Vegetable Pot Pie

This herb-roasted chicken and root vegetable pot pie brings together savory, browned chicken pieces and caramelized root vegetables — carrots, parsnips, and potatoes — tossed with rosemary, thyme, and a splash of white wine in a rich but dairy-free gravy, all encased in a flaky oil pastry for a comforting, rustic main that makes a great centerpiece for family dinners or meal prep.

• 1 1/2 lbs boneless skin-on chicken thighs (or breasts), cut into large chunks
• 2 tbsp olive oil, plus more for drizzling
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2 large carrots, peeled and cut into 1/2-inch pieces
• 2 parsnips, peeled and cut into 1/2-inch pieces
• 2 medium Yukon Gold potatoes, peeled and diced
• 1 cup low-sodium chicken broth
• 1/2 cup dry white wine (or extra broth)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 2 tbsp all-purpose flour
• Salt and black pepper to taste
• For the pastry: 2 1/2 cups all-purpose flour, 1 tsp salt, 2/3 cup neutral oil (canola or vegetable), 2/3 cup ice water (adjust as needed)
• Nondairy milk or oil for brushing

Preheat oven to 425°F (220°C); toss chicken with 1 tbsp olive oil, salt, pepper, rosemary and half the thyme and roast on a sheet pan with carrots, parsnips and potatoes for 20–25 minutes until browned and nearly cooked through while sautéing onion and garlic in 2 tbsp olive oil until softened, sprinkle in flour and cook 1 minute before deglazing the pan with wine and broth, scraping up browned bits and simmering to thicken into a gravy, stir in the roasted chicken and vegetables and adjust seasoning, prepare pastry by combining flour and salt, cut in oil until crumbly then add ice water a few tablespoons at a time until dough holds, chill 20 minutes, roll out half for bottom, fill with cooled filling, top with rolled pastry, trim and crimp edges, brush with nondairy milk or oil, cut vents and bake at 400°F (200°C) for 30–35 minutes until golden and bubbling, rest 10 minutes before serving.

Tip: Make sure the filling is cooled and the pastry well chilled before assembling to avoid a soggy bottom and toss root vegetables in oil and a little salt so they caramelize rather than steam.

Chicken Savoy is a classic preparation known for its savory herbs and wine-forward pan sauce, which pairs beautifully with this pot pie when you want a deeper, flavor-packed profile.

Lemon-Thyme Chicken Pot Pie With Coconut Cream

Bright, bright and comforting, this Lemon-Thyme Chicken Pot Pie uses tender roasted chicken, bright lemon zest and fresh thyme folded into a silky coconut cream-based gravy with peas and leeks, all tucked into a flaky dairy-free crust for a spring-forward twist on a classic comfort dish.

• 1 1/2 lbs boneless skin-on chicken thighs or breasts, cut into large chunks
• 2 tbsp olive oil
• 1 large leek (white and light green parts), thinly sliced and rinsed
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 1 cup low-sodium chicken broth
• 1 cup full-fat canned coconut milk (stirred)
• Zest and juice of 1 lemon
• 1 tbsp fresh thyme leaves, plus extra sprigs
• 2 tbsp all-purpose flour
• Salt and black pepper to taste
• For the crust: 2 1/2 cups all-purpose flour, 1 tsp salt, 2/3 cup neutral oil (canola or vegetable), 2/3 cup ice water (adjust as needed)
• Nondairy milk or oil for brushing

Preheat oven to 425°F (220°C); toss chicken with 1 tbsp olive oil, salt, pepper, half the thyme and lemon zest then roast on a sheet pan with the diced carrots for 20–25 minutes until browned and nearly cooked through while sautéing leek and garlic in remaining oil until softened.

Sprinkle in flour and cook 1 minute before slowly whisking in chicken broth and coconut milk, add lemon juice and simmer until slightly thickened, stir in roasted chicken, peas and remaining thyme, adjust seasoning and cool before filling.

Prepare crust by combining flour and salt, cutting in oil until crumbly then adding ice water a few tablespoons at a time until dough holds, chill 20 minutes, roll out half for bottom, fill with cooled lemon-thyme mixture, top with rolled pastry, trim and crimp edges, brush with nondairy milk or oil, cut vents and bake at 400°F (200°C) for 30–35 minutes until golden and bubbling, rest 10 minutes before serving.

Tip: Make certain the filling is cooled and the crust well chilled before assembling to prevent a soggy bottom, and taste for lemon/salt balance after the coconut milk is added since its sweetness can mute acidity.

This dairy-free twist pairs especially well with party-friendly spreads like Cream Cheese Appetizers to offer a range of textures and flavors for any gathering.

Rustic Chicken, Mushroom, and Sage Pot Pie (No Dairy)

This Rustic Chicken, Mushroom, and Sage Pot Pie (No Dairy) highlights earthy mushrooms, tender chicken, and fragrant sage in a savory, dairy-free gravy tucked into a flaky oil-based crust — a cozy, autumnal riff on a classic that’s simple to assemble yet full of deep, comforting flavor.

• 1 1/2 lbs boneless skinless chicken thighs or breasts, cut into 1-inch pieces
• 2 tbsp olive oil, plus more for crust and brushing
• 8 oz cremini or baby bella mushrooms, sliced
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup unsweetened almond milk or other unsweetened plant milk
• 1 tbsp fresh sage, finely chopped (or 1 tsp dried)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• For crust: 2 1/2 cups all-purpose flour, 1 tsp salt, 2/3 cup neutral oil (canola or vegetable), 2/3 cup ice water (adjust as needed)
• Nondairy milk or oil for brushing

Preheat oven to 425°F (220°C); season chicken with salt and pepper and brown in 1 tbsp olive oil in a large skillet over medium-high heat until golden but not fully cooked, remove and set aside.

Add remaining oil, sauté onion, carrots and celery until softened, stir in mushrooms and garlic and cook until mushrooms release their moisture and begin to brown.

Sprinkle in flour and cook 1 minute, slowly whisk in chicken broth and almond milk, add sage, thyme and bay leaf and simmer until slightly thickened.

Return chicken to pan, fold to combine and adjust seasoning, remove bay leaf and let filling cool while you make crust.

Prepare crust by combining flour and salt and cutting in oil until crumbly, add ice water a few tablespoons at a time until dough holds, chill 20 minutes, roll out half for bottom in a pie dish, fill with cooled chicken–mushroom mixture, top with rolled pastry, trim and crimp edges, brush with nondairy milk or oil, cut vents and bake at 400°F (200°C) for 30–35 minutes until golden and bubbling.

Rest 10 minutes before serving.

Tip: Make certain the filling is well cooled and thick (reduce liquid if needed) and the crust is cold before assembling to avoid a soggy bottom, and taste for salt and sage balance after thickening.

This dairy-free take still delivers rich flavor and satisfying texture, and it can be adapted to be lighter for different diets by using unsweetened plant milk and lean cuts of chicken.

Curried Coconut Chicken Pot Pie With Sweet Potato Crust

This Curried Coconut Chicken Pot Pie with a sweet potato crust is a warm, aromatic dairy-free twist on comfort food — tender chicken and vegetables simmered in a fragrant coconut-curry gravy, baked under a thin, slightly sweet mashed sweet potato crust for a gluten-friendly (if using gluten-free flour) and cozy meal that balances spice, creaminess, and natural sweetness.

• 1 1/2 lbs boneless skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 tbsp coconut oil or neutral oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp curry powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 cup diced carrots
• 1 cup frozen peas
• 1 cup low-sodium chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp lime juice
• Salt and black pepper to taste
• 2 medium sweet potatoes (about 1.25–1.5 lbs), peeled and cut into chunks
• 2 tbsp olive oil or melted coconut oil
• 1–2 tsp maple syrup or brown sugar (optional)
• Chopped cilantro for garnish (optional)

Heat oil in a large skillet over medium-high heat and brown seasoned chicken pieces briefly then remove.

Add onion, garlic and ginger and sauté until softened, stir in curry powder, cumin and turmeric and cook 30–60 seconds, add carrots and cook a few minutes before stirring in flour if you want extra thickening (optional), pour in chicken broth and coconut milk, bring to a simmer and return chicken, add peas and lime juice and simmer until the chicken is cooked and sauce has thickened to a gravy consistency, season to taste and remove from heat while you prepare the crust.

Meanwhile boil sweet potato chunks until very tender, drain and mash with oil and maple syrup until smooth and season with salt and pepper.

Spread mashed sweet potato in a baking dish to form a crust, spoon the curried coconut chicken filling into the dish, top evenly with more mashed sweet potato if needed, brush with a little oil and bake in a preheated 400°F (200°C) oven for 20–25 minutes until edges are slightly golden and filling bubbles, let rest 10 minutes before serving and garnish with cilantro.

Tip: Make sure the filling isn’t too thin—reduce coconut milk or simmer longer to thicken—chill slightly before topping with warm sweet potato to prevent sinking and brush the crust with oil to promote browning. This recipe pairs nicely with dairy-free banana bread for a sweet finish.

BBQ Pulled Chicken Pot Pie With Dairy-Free Biscuit Topping

A smoky, tangy BBQ Pulled Chicken Pot Pie with a flaky dairy-free biscuit topping takes pulled chicken tossed in a rich BBQ sauce with sautéed onions, corn, and beans, fills a savory gravy, and gets crowned with golden, dairy-free drop biscuits for a comforting, family-friendly meal that’s easy to adapt to gluten-free needs and great for using leftover chicken.

• 1 1/2 lbs cooked shredded chicken (rotisserie or slow-cooked)
• 1 tbsp neutral oil (canola or avocado)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen corn
• 1 cup canned black beans, rinsed and drained
• 1 cup low-sodium chicken broth
• 1/2–3/4 cup your favorite BBQ sauce (adjust sweetness/spice)
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar
• Salt and black pepper to taste
• 2 cups all-purpose flour (or gluten-free blend)
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 cup dairy-free milk (almond, oat, or soy)
• 1/4 cup dairy-free butter or coconut oil, solid and cut into pieces
• 1 tbsp maple syrup or sugar (optional, for slight sweetness)
• Optional: chopped cilantro or green onions for garnish

Heat oil in a large skillet over medium heat and sauté the onion until translucent, add garlic, smoked paprika and chili powder and cook 30 seconds, stir in tomato paste, then add shredded chicken, corn, beans, chicken broth, BBQ sauce and apple cider vinegar, simmer 6–8 minutes until slightly reduced and well combined, taste and adjust seasoning then transfer filling to a 9-inch pie dish;

meanwhile whisk flour, baking powder and salt in a bowl, cut in dairy-free butter until mixture resembles coarse crumbs, stir in dairy-free milk and maple syrup to form a soft dough, drop biscuit-sized spoonfuls over the hot filling leaving small gaps for steam, brush biscuit tops with a little dairy-free milk and bake in a preheated 425°F (220°C) oven for 18–22 minutes until biscuits are golden and filling is bubbly, rest 5 minutes before serving.

Tip: Use a thicker BBQ sauce or simmer the filling longer so it’s not runny under the biscuits, and for extra flavor stir in a splash of liquid smoke or chopped pickled jalapeños to taste. Many egg-free baked goods rely on substitutes and techniques for structure, so adapting biscuit recipes used in recipes like banana bread can improve texture and rise with egg-free methods.

Mediterranean Chicken Pot Pie With Olive Oil Phyllo

Bright, bright flavors mingle in this Mediterranean Chicken Pot Pie where tender shredded chicken, sun-dried tomatoes, olives, artichoke hearts and herbs are bound in a lemony, garlicky broth and topped with layers of crisp, olive-oil–brushed phyllo for a light, dairy-free take on a classic comfort dish that serves 6 and is wonderful with a simple green salad.

• 1 1/2 lbs cooked shredded chicken (rotisserie or poached)
• 2 tbsp olive oil, divided
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 cup artichoke hearts, quartered (canned or frozen, drained)
• 3/4 cup pitted Kalamata or Castelvetrano olives, halved
• 1/2 cup sun-dried tomatoes, julienned (oil-packed, drained)
• 1 cup low-sodium chicken broth
• 1/4 cup dry white wine or additional broth
• Zest and juice of 1 lemon
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil (optional)
• 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• Salt and freshly ground black pepper to taste
• 8–10 sheets phyllo dough, thawed
• 1/3–1/2 cup extra-virgin olive oil for brushing phyllo

Heat 1 tablespoon olive oil in a large skillet over medium heat; sauté the onion until soft then add garlic and cook 30 seconds, stir in artichokes, olives and sun-dried tomatoes, add shredded chicken, wine (or extra broth), lemon zest and juice, oregano, thyme and chicken broth and simmer 4–6 minutes to meld flavors, stir in the cornstarch slurry and simmer until thickened, remove from heat and fold in fresh herbs and season to taste then transfer the filling to a 9-inch pie dish.

Preheat oven to 400°F (200°C), brush a sheet of phyllo with olive oil, layer in the dish repeating until half the sheets are used, spoon filling, top with remaining phyllo sheets brushing each with oil and tuck/drizzle edges, cut several steam vents and bake 18–22 minutes until phyllo is crisp and deeply golden, rest 5 minutes before serving.

Tip: Work quickly with phyllo keeping unused sheets covered with a damp towel, brush each layer generously with olive oil to guarantee crispness, and cool the filling slightly so it doesn’t steam-sog the bottom sheets.

Lemon-Garlic Chicken and Asparagus Pot Pie (Dairy-Free)

Bright, bright and spring-forward, this Lemon-Garlic Chicken and Asparagus Pot Pie layers tender shredded chicken and crisp-tender asparagus in a lemony garlic-thickened dairy-free filling, finished with a flaky olive-oil phyllo crust for a light, fresh take on comfort food that serves 4–6.

• 1 1/2 lbs cooked shredded chicken (rotisserie or poached)
• 2 tbsp olive oil, divided
• 1 medium shallot or small onion, finely diced
• 3 cloves garlic, minced
• 1 lb asparagus, woody ends trimmed and cut into 1–2-inch pieces
• 1 cup frozen peas (optional)
• 1 cup low-sodium chicken broth
• 1/4 cup dry white wine or extra broth
• Zest and juice of 1 lemon
• 1 tsp Dijon mustard
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill or tarragon (optional)
• Salt and freshly ground black pepper to taste
• 8–10 sheets phyllo dough, thawed
• 1/3–1/2 cup extra-virgin olive oil for brushing phyllo

Heat 1 tablespoon olive oil in a large skillet over medium heat and sauté the shallot until soft, add garlic and cook 30 seconds, stir in asparagus and peas and cook 2–3 minutes until bright and slightly tender.

Add shredded chicken, wine (or extra broth), lemon zest, lemon juice, Dijon and chicken broth and simmer 3–4 minutes to meld flavors.

Whisk in the cornstarch slurry and simmer until thickened, remove from heat and fold in fresh herbs and season to taste then transfer the filling to a 9-inch pie dish.

Preheat oven to 400°F (200°C), brush a sheet of phyllo with olive oil, layer in the dish repeating until half the sheets are used, spoon filling, top with remaining phyllo sheets brushing each with oil and tuck/drizzle edges, cut several steam vents and bake 18–22 minutes until phyllo is crisp and deeply golden.

Rest 5 minutes before serving.

Tip: Keep unused phyllo covered with a damp towel, brush each layer generously with olive oil and let the filling cool slightly so it doesn’t steam-sog the bottom sheets.

Thai-Inspired Coconut Chicken Pot Pie With Lime and Basil

This Thai-Inspired Coconut Chicken Pot Pie brings fragrant coconut milk, red curry paste, lime, fish sauce, and fresh basil together with shredded chicken and mixed vegetables, encased in a dairy-free flaky pastry (use puff pastry or phyllo brushed with oil) for a bright, aromatic twist on comfort food that serves 4–6.

• 1 1/2 lbs cooked shredded chicken (rotisserie or poached)
• 1 tbsp neutral oil (canola or coconut)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp red curry paste (to taste)
• 1 cup coconut milk (full-fat for richness)
• 1/2 cup low-sodium chicken broth
• 1 tbsp fish sauce
• Zest and juice of 1 lime
• 1 tbsp brown sugar or palm sugar
• 1 cup mixed vegetables (carrots, peas, bell pepper, cut small)
• 2 tbsp cornstarch mixed with 2–3 tbsp cold water (slurry)
• 1/3 cup chopped fresh Thai basil or sweet basil
• 1/4 cup chopped cilantro (optional)
• Salt and freshly ground black pepper to taste
• 1 sheet dairy-free puff pastry or 6–8 phyllo sheets brushed with oil
• 1 egg or dairy-free milk alternative for glaze (optional)

Heat the oil in a large skillet over medium heat and sauté the onion until translucent, add garlic and ginger and cook 30 seconds, stir in curry paste and toast 30 seconds then add coconut milk, chicken broth, fish sauce, lime zest, lime juice and sugar and bring to a gentle simmer.

Add vegetables and shredded chicken and simmer 3–4 minutes, whisk in the cornstarch slurry and cook until thickened, fold in basil and cilantro, adjust seasoning with salt, pepper and more lime or fish sauce, transfer filling to a 9-inch pie dish, top with puff pastry or layered phyllo brushed with oil sealing edges and cutting vents, brush pastry with egg wash or dairy-free milk if using and bake at 400°F (200°C) 18–25 minutes until crust is golden and filling bubbly, rest 5 minutes before serving.

Tip: Toast the curry paste briefly to deepen flavor, cool the filling slightly before topping to prevent soggy pastry, and if using phyllo work quickly keeping sheets covered with a damp towel and brush each layer well with oil.