Chicken Pot Pie Recipe Without Dairy: Flaky Golden Crust on Veggie-Packed Filling

There’s nothing quite like a homemade pot pie with its flaky, golden crust and hearty, veggie-packed filling—even without dairy, it delivers comfort in every bite. This version proves you don’t need butter or milk to achieve that classic richness and texture.

The filling is creamy and satisfying thanks to a simple roux made with oil and non-dairy milk, while the crust stays light and crisp with a trusted shortening-based pastry. Every element comes together to mimic the traditional flavors you love.

What you’ll get is a dish that’s just as indulgent as the original, with tender chicken, mixed vegetables, and a velvety sauce all encased in that signature flaky crust. It’s a foolproof way to enjoy a classic without compromise.

Perfect for family dinners or cozy nights in. Here’s how to make it from scratch.

Ingredients for Chicken Pot Pie Recipe Without Dairy

Pantry staples and a few fresh picks. Everything you need for comfort without compromise.

The shortening is key for that flaky crust—Crisco All-Vegetable Shortening is my go-to (no butter flavor, pure flakiness). Find it in the baking aisle at any grocery store. For the almond milk, unsweetened is a must—vanilla or sweetened will throw off the savory balance. Chicken broth? Swanson or Kitchen Basics have solid low-sodium options that don’t taste like salt water.

No almond milk? Oat or soy milk work just as well—avoid coconut milk here, it’ll add sweetness. Short on mixed veggies? Fresh diced carrots, celery, and peas give you the same texture. The herbs can be swapped for poultry seasoning if that’s what you’ve got (use 1 tsp total). Out of shortening? Cold coconut oil is a decent substitute, but the texture won’t be quite as tender.

The filling thickens as it cools, so don’t panic if it’s thin straight from the oven. Leftovers keep 3-4 days in the fridge—reheat in the oven to keep the crust crisp. Freeze unbaked pies for up to 2 months (thaw overnight before baking).

Step-by-Step Instructions for Chicken Pot Pie Without Dairy

Here’s how I make this comforting classic with a perfectly flaky crust every time.

Step 1: Make the Dairy-Free Crust Dough

In a large bowl, combine the 2 cups all-purpose flour with ½ tsp salt. Cut in the ¾ cup vegetable shortening using a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized shortening pieces visible.

Gradually add the ½ cup ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. It should hold when pressed but not be sticky. I’ve found that using cold water prevents the shortening from melting prematurely, which is key for flaky layers.

Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for 30 minutes. This chilling step is crucial—it relaxes the gluten and firms up the fat for that perfect flaky texture we’re after.

Step 2: Prepare the Creamy Chicken Filling

Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add the diced yellow onion and cook for 3-4 minutes until soft and translucent. Stir in the minced 2 cloves garlic cloves and cook for 30 seconds until fragrant.

Add the diced 1.5 lb chicken breast and cook until no longer pink, about 6-7 minutes. I like to season with ½ tsp salt, ½ tsp black pepper, ½ tsp dried thyme, and ½ tsp dried rosemary at this stage to build flavor layers.

Sprinkle the ½ cup all-purpose flour over the mixture and stir to coat. Gradually pour in the 2 cups chicken broth and 1.5 cups unsweetened almond milk, whisking constantly to prevent lumps. Bring to a simmer and cook for 3-4 minutes until thickened.

Stir in the 2 cups frozen mixed vegetables and cook for another 2 minutes. The filling should be creamy and coat the back of a spoon. Remove from heat and let cool slightly while you roll out the crust.

Step 3: Assemble and Bake to Golden Perfection

On a lightly floured surface, roll out one dough disc to fit a 9-inch pie dish. Transfer to the dish, pressing gently into the bottom and up the sides. Trim any excess dough hanging over the edge.

Pour the chicken filling into the crust. Roll out the second dough disc and place it over the filling. Crimp the edges to seal, then cut 4-5 slits in the top crust to allow steam to escape. For extra flakiness, brush the top with the remaining 2 tbsp vegetable oil.

Bake at 375°F for 40-45 minutes until the crust is golden brown and the filling is bubbling. If the edges start browning too quickly, cover them with foil. Let rest for 10 minutes before serving—the filling will thicken as it cools.

Regional Styles of chicken pot pie recipe without dairy

New England Style

In this coastal take, I swap ½ cup chicken broth for clamshell stock and add ½ cup diced potatoes to the filling for heartiness. The ocean influence shines through with 1 tsp Old Bay seasoning mixed into the crust. 💛

Southern Comfort

This version gets a rich, smoky depth from 1 tsp smoked paprika and ½ tsp cayenne in the filling. I use 1 cup okra instead of mixed veggies, and the crust gets a crisp boost from 2 tbsp cornmeal mixed into the flour.

Midwest Classic

Here, I keep it simple but hearty with 1 cup diced carrots and celery in addition to the mixed veggies. The crust stays traditional, but I brush it with 1 tbsp olive oil and a pinch of garlic powder before baking for extra flavor.

Southwest Twist

For a bold kick, I add 1 diced jalapeño and 1 tsp cumin to the filling, and swap ½ cup chicken broth for tomato sauce. The crust gets a sprinkle of chili powder before baking for a subtle heat. 🌶️

Pacific Northwest

This version celebrates local produce with 1 cup mushrooms and ½ cup leeks in the filling. I use 1 tsp fresh rosemary instead of dried for a brighter herb note. The crust stays classic but gets a touch of honey in the dough for subtle sweetness.

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