30+ Easy and Delicious Dairy-Free Chicken Pie Recipes to Try Today

Chicken pie is a classic comfort food, loved for its creamy filling and flaky, buttery crust.

But what if you’re avoiding dairy due to dietary preferences, lactose intolerance, or allergies? No worries!

There are plenty of ways to create the same comforting, rich flavor without any dairy.

This blog post presents over 30 mouthwatering dairy-free chicken pie recipes that are perfect for everyone—whether you’re following a dairy-free lifestyle or just looking for a healthy twist on your favorite dish.

From creamy chicken and mushroom pies to rich chicken and leek variations, these recipes cater to all tastes and are easy to prepare.

Whether you prefer a traditional pie crust or a gluten-free alternative, this collection will inspire you to enjoy the delicious flavors of chicken pie without the dairy.

Let’s explore these tasty, comforting recipes that are sure to become family favorites!

30+ Easy and Delicious Dairy-Free Chicken Pie Recipes to Try Today

Dairy-free chicken pie recipes prove that you don’t have to sacrifice flavor or comfort when eliminating dairy from your diet.

Whether you’re cooking for yourself or your family, these recipes bring warmth and satisfaction to the table without the need for dairy ingredients.

With so many variations to choose from—whether you’re craving something classic or looking to try a new twist—there’s a recipe for every occasion.

So, roll up your sleeves, grab your ingredients, and get ready to bake up a delicious, dairy-free chicken pie that everyone will enjoy!

Dairy-Free Chicken Pot Pie

This dairy-free chicken pot pie is a hearty, comforting dish made with a flaky crust filled with tender chicken, vegetables, and a savory, creamy sauce. The sauce uses dairy-free milk and a few simple seasonings to bring out rich flavor while keeping it suitable for those avoiding dairy. It’s the perfect dish for any meal, offering a warm, satisfying experience without compromising on taste.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup carrots, diced
• 1 cup peas
• 1 cup celery, diced
• 1 onion, diced
• 2 cups dairy-free milk (such as almond or oat milk)
• 1/4 cup olive oil or dairy-free butter
• 1/4 cup flour (or gluten-free flour if preferred)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 package dairy-free pie crusts (or homemade if preferred)

Instructions:

1. Preheat your oven to 375°F (190°C). Prepare the pie crusts by rolling out and placing one in the bottom of a pie dish.
2. In a large saucepan, heat the olive oil (or dairy-free butter) over medium heat. Add the diced onions, carrots, and celery, cooking until softened (about 5 minutes).
3. Stir in the flour, and cook for another 2 minutes to make a roux.
4. Gradually whisk in the dairy-free milk until the mixture thickens, about 5-7 minutes. Add the garlic powder, onion powder, salt, and pepper to taste.
5. Stir in the peas and shredded chicken, mixing thoroughly. Let it cook for an additional 2-3 minutes to ensure everything is well-combined and heated through.
6. Pour the chicken and vegetable filling into the prepared pie crust. Cover with the second crust, crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
7. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
8. Let the pie rest for about 10 minutes before serving.

This dairy-free chicken pot pie is the perfect blend of creamy, savory filling and golden, flaky crust. By using dairy-free milk and butter alternatives, you get all the deliciousness of a traditional pot pie without any dairy. It’s a great family meal that will satisfy everyone, regardless of dietary preferences, and can be made ahead for a stress-free dinner.

Dairy-Free Chicken and Mushroom Pie

This chicken and mushroom pie is a rich, indulgent dish that combines tender chicken with earthy mushrooms in a creamy, dairy-free filling. The sauce is made from coconut milk, providing a slightly sweet undertone that complements the savory flavors of the chicken and mushrooms. Perfect for special occasions or as a hearty dinner, this pie is sure to become a family favorite.

Ingredients:

• 2 cups cooked, diced chicken
• 1 cup mushrooms, sliced
• 1/2 cup onion, finely chopped
• 1 cup coconut milk (or any preferred dairy-free milk)
• 1/4 cup olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and line a 9-inch pie dish with it.
2. In a large skillet, heat the olive oil (or dairy-free butter) over medium heat. Add the onions and cook until softened, about 4-5 minutes.
3. Add the mushrooms and cook until they release their moisture and become golden brown, about 7 minutes.
4. Sprinkle in the flour, stirring constantly to combine. Cook for another 2 minutes to create a roux.
5. Gradually pour in the coconut milk, whisking to avoid lumps. Continue to cook, stirring frequently, until the mixture thickens and becomes creamy, about 5 minutes.
6. Stir in the diced chicken, thyme, rosemary, salt, and pepper. Cook for another 2 minutes, ensuring everything is well-combined.
7. Pour the chicken and mushroom filling into the prepared pie crust. Cover with the second pie crust, sealing the edges and cutting a few slits in the top to release steam.
8. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbly.
9. Let the pie cool for 10 minutes before serving.

This dairy-free chicken and mushroom pie brings a unique twist to the classic comfort food. The coconut milk-based sauce gives the dish a velvety smooth texture with a hint of sweetness that perfectly balances the richness of the mushrooms and chicken. Whether you’re serving it for a family dinner or a special occasion, it’s a dish that everyone will enjoy.

Dairy-Free Chicken and Spinach Pie

A delightful combination of fresh spinach and succulent chicken in a dairy-free creamy filling, this chicken and spinach pie is a healthy and flavorful twist on the classic pot pie. The dairy-free sauce, made with cashew cream, adds richness and depth while maintaining a light texture. It’s the ideal choice for those seeking a nutritious, satisfying meal.

Ingredients:

• 2 cups cooked, shredded chicken
• 3 cups fresh spinach, chopped
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/2 cup cashew cream (or any dairy-free cream)
• 1/4 cup olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Line a pie dish with one pie crust.
2. Heat olive oil (or dairy-free butter) in a large skillet over medium heat. Add the onions and garlic, cooking until fragrant and softened (about 5 minutes).
3. Stir in the spinach and cook until wilted, about 3-4 minutes. Remove from heat and set aside.
4. In a separate saucepan, heat the remaining olive oil (or dairy-free butter) over medium heat. Add the flour and cook for 1-2 minutes to create a roux.
5. Gradually whisk in the cashew cream, stirring constantly to avoid lumps. Cook for another 5 minutes until the sauce thickens.
6. Stir in the shredded chicken, spinach mixture, nutmeg, salt, and pepper. Mix thoroughly and cook for an additional 2-3 minutes to combine.
7. Pour the chicken and spinach filling into the prepared pie crust. Top with the second crust, sealing the edges and cutting slits in the top.
8. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbling.
9. Let the pie rest for 10 minutes before serving.

This dairy-free chicken and spinach pie is a great way to sneak in some greens while still enjoying the rich, comforting flavors of a traditional chicken pie. The cashew cream creates a luxurious, creamy texture that pairs perfectly with the savory filling. This recipe is a healthy yet indulgent option for anyone avoiding dairy but still craving a delicious, hearty meal.

Dairy-Free Chicken and Sweet Potato Pie

This dairy-free chicken and sweet potato pie is a delightful combination of savory chicken, roasted sweet potatoes, and a flavorful, creamy filling. The sweet potatoes add a subtle sweetness and depth to the dish, while the dairy-free sauce brings everything together in a luscious, comforting way. This pie is not only a delicious meal but also a nutrient-packed choice that’s perfect for those avoiding dairy.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable or chicken broth
• 1 cup coconut milk (or your preferred dairy-free milk)
• 1/4 cup olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Peel and cube the sweet potatoes, then roast them on a baking sheet with a drizzle of olive oil and a pinch of salt for 25 minutes or until soft and golden brown.
2. While the sweet potatoes roast, heat the olive oil (or dairy-free butter) in a large skillet over medium heat. Add the onion and garlic, sautéing until softened (about 4-5 minutes).
3. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Gradually pour in the vegetable or chicken broth, whisking continuously to prevent lumps. Add the coconut milk, paprika, salt, and pepper, and cook for another 5 minutes, allowing the mixture to thicken.
5. Add the roasted sweet potatoes and shredded chicken to the skillet, mixing well to combine. Let the mixture cook for another 2-3 minutes to allow the flavors to meld together.
6. Transfer the chicken and sweet potato filling into the prepared pie crust. Cover with the second pie crust, sealing the edges and cutting a few slits in the top.
7. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbling.
8. Let the pie cool for 10 minutes before serving.

This dairy-free chicken and sweet potato pie is a wholesome and flavorful alternative to the classic chicken pie. The natural sweetness of the sweet potatoes balances the savory chicken and creamy filling, creating a dish that is comforting and satisfying. Perfect for a family meal, this pie is a nutritious option for anyone looking for a dairy-free dinner option.

Dairy-Free Chicken and Broccoli Pie

A classic favorite made dairy-free, this chicken and broccoli pie combines tender chicken with fresh broccoli in a creamy, flavorful filling. The dairy-free sauce is made with a combination of almond milk and vegetable broth, making it a lighter yet just as comforting version of the traditional chicken and broccoli pie. This is the ideal dish for anyone craving a healthy, satisfying meal that’s easy to prepare.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 cups broccoli florets, steamed
• 1/2 cup onion, chopped
• 1 cup almond milk (or preferred dairy-free milk)
• 1/2 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and place it in a 9-inch pie dish.
2. Heat the olive oil (or dairy-free butter) in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened.
3. Sprinkle the flour over the onions and cook for 1-2 minutes, stirring constantly to make a roux.
4. Slowly whisk in the almond milk and vegetable broth, allowing the mixture to thicken, about 5 minutes.
5. Stir in the Dijon mustard, garlic powder, salt, and pepper, adjusting the seasoning to taste.
6. Add the steamed broccoli florets and shredded chicken to the skillet, mixing well to combine.
7. Pour the chicken and broccoli filling into the prepared pie crust. Cover with the second crust, crimping the edges and cutting slits in the top.
8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
9. Allow the pie to rest for 10 minutes before serving.

This dairy-free chicken and broccoli pie is the perfect light yet filling meal. The almond milk-based sauce provides a creamy texture that beautifully complements the fresh broccoli and tender chicken. This pie is a wonderful choice for a comforting meal without the heaviness of traditional dairy ingredients, making it a crowd-pleaser for those with dairy sensitivities.

Dairy-Free Chicken and Leek Pie

A beautifully savory dish, this dairy-free chicken and leek pie combines tender chicken with sweet leeks in a creamy, dairy-free sauce. The filling is rich in flavor and light in texture, with the sweetness of the leeks enhancing the savory chicken. This pie is an excellent way to elevate a weeknight dinner while keeping it dairy-free and delicious.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 leeks, cleaned and sliced
• 1/2 cup onion, chopped
• 1 cup vegetable broth
• 1 cup coconut milk (or any preferred dairy-free milk)
• 2 tablespoons olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and line a pie dish with it.
2. Heat the olive oil (or dairy-free butter) in a large skillet over medium heat. Add the onions and leeks, cooking for about 8 minutes until softened and golden brown.
3. Sprinkle in the flour and cook for 2 minutes to form a roux.
4. Slowly whisk in the vegetable broth and coconut milk, allowing the mixture to thicken, about 5 minutes.
5. Stir in the thyme, salt, and pepper to taste. Add the shredded chicken, mixing to combine. Let the mixture cook for another 2-3 minutes to ensure everything is well-coated and heated.
6. Pour the chicken and leek filling into the prepared pie crust. Cover with the second pie crust, sealing the edges and cutting slits in the top.
7. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbly.
8. Let the pie cool for 10 minutes before serving.

This dairy-free chicken and leek pie offers a wonderful combination of flavors, with the delicate sweetness of leeks complementing the savory chicken filling. The coconut milk-based sauce creates a smooth, creamy texture that elevates the dish. This is an ideal meal for anyone seeking a lighter, yet comforting, dairy-free alternative to a classic chicken pie.

Dairy-Free Chicken Pot Pie

This dairy-free chicken pot pie is a comfort food classic, transformed with a creamy, rich filling that’s free of dairy. Packed with tender chunks of chicken, carrots, peas, and potatoes, all enveloped in a savory, velvety sauce made with coconut milk, this dish will satisfy your cravings for something warm and hearty. The golden, flaky crust seals in all the delicious flavors, making each bite a comforting experience.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 cup potatoes, cubed
• 1/2 cup onion, chopped
• 1 1/2 cups coconut milk (or preferred dairy-free milk)
• 1 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 1/4 cup flour (or gluten-free flour)
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and line a 9-inch pie dish.
2. In a medium saucepan, heat the olive oil (or dairy-free butter) over medium heat. Add the onions, cooking until soft and translucent, about 5 minutes.
3. Stir in the flour and cook for 1-2 minutes to create a roux.
4. Gradually whisk in the vegetable broth and coconut milk. Continue stirring until the sauce thickens, about 5-7 minutes.
5. Add the carrots, peas, potatoes, thyme, salt, and pepper, mixing well to combine. Cook for another 5 minutes until the vegetables are tender.
6. Stir in the shredded chicken and mix until well combined. Remove from heat.
7. Pour the chicken and vegetable mixture into the prepared pie crust. Top with the second pie crust, sealing the edges and cutting a few slits in the top.
8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pie rest for 10 minutes before slicing and serving.

This dairy-free chicken pot pie is the perfect dish for anyone looking to enjoy the warmth and comfort of a classic pot pie without the dairy. The creamy coconut milk sauce binds the tender chicken and vegetables together, while the golden, flaky crust adds the perfect finishing touch. It’s an ideal meal for a cozy dinner or special occasion, offering all the satisfaction of the original with none of the dairy.

Dairy-Free Chicken and Mushroom Pie

Rich and savory, this dairy-free chicken and mushroom pie is perfect for those who love the earthy flavor of mushrooms combined with succulent chicken. The creamy, dairy-free sauce made with almond milk adds a silky texture to the filling, while the pie crust provides the ultimate crispy finish. It’s a comforting, indulgent meal that anyone avoiding dairy will enjoy.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 1/2 cups mushrooms, sliced
• 1/2 cup onion, chopped
• 1 cup almond milk (or preferred dairy-free milk)
• 1 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1/2 teaspoon thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with one of the pie crusts.
2. In a large skillet, heat the olive oil (or dairy-free butter) over medium heat. Add the onions and cook until softened, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and become tender, about 7-8 minutes.
4. Stir in the flour and cook for 1-2 minutes to form a roux.
5. Gradually whisk in the almond milk and vegetable broth, cooking until the mixture thickens, about 5 minutes.
6. Add the shredded chicken, thyme, garlic powder, salt, and pepper. Mix everything together and cook for another 2-3 minutes to allow the flavors to meld.
7. Pour the filling into the prepared pie crust. Top with the second pie crust, sealing the edges and cutting a few slits in the top.
8. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbling.
9. Let the pie cool for 10 minutes before serving.

This dairy-free chicken and mushroom pie is a savory, hearty dish that’s sure to please even the most discerning palates. The almond milk-based sauce gives the filling a creamy texture without the need for dairy, and the combination of mushrooms and chicken creates a satisfying, flavorful bite. Perfect for a cozy dinner or as a comfort food for any occasion, this pie offers all the indulgence of a classic dish with a dairy-free twist.

Dairy-Free Chicken and Asparagus Pie

This dairy-free chicken and asparagus pie is a light yet hearty meal that combines tender chicken with fresh, crisp asparagus in a creamy, dairy-free sauce. The combination of savory chicken, slightly bitter asparagus, and a velvety sauce creates a well-balanced and satisfying dish. This pie is ideal for springtime meals, offering a lighter option that’s just as comforting and flavorful as its dairy-laden counterpart.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 1/2 cups asparagus, chopped into 1-inch pieces
• 1/2 cup onion, chopped
• 1 cup coconut milk (or preferred dairy-free milk)
• 1 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and line a pie dish with it.
2. In a large skillet, heat the olive oil (or dairy-free butter) over medium heat. Add the onion and cook for about 5 minutes until softened.
3. Add the asparagus and cook for another 5-6 minutes until the asparagus is tender but still slightly crisp.
4. Stir in the flour and cook for 1-2 minutes to create a roux.
5. Gradually whisk in the coconut milk and vegetable broth, cooking until the sauce thickens, about 5-7 minutes.
6. Stir in the Dijon mustard, salt, and pepper. Add the shredded chicken and mix well to combine.
7. Pour the filling into the prepared pie crust. Top with the second pie crust, sealing the edges and cutting a few slits in the top.
8. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbling.
9. Let the pie cool for 10 minutes before slicing and serving.

This dairy-free chicken and asparagus pie is the perfect springtime comfort food. The combination of tender chicken and fresh asparagus offers a fresh twist on the classic chicken pie, while the dairy-free sauce ensures a lighter, more health-conscious option. The rich coconut milk sauce brings all the ingredients together, creating a satisfying, delicious dish that’s perfect for any occasion.

Dairy-Free Chicken and Broccoli Pie

This dairy-free chicken and broccoli pie is a nutritious and flavorful dish that combines tender chicken with vibrant broccoli, all in a creamy, comforting sauce. The dairy-free filling uses almond milk and a thickening roux to create a smooth, velvety texture that’s perfect for encasing the chicken and broccoli. With a golden, flaky crust, this pie offers all the warmth and satisfaction of a classic chicken pie, but without any dairy.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 cups broccoli florets, steamed or blanched
• 1/2 cup onion, chopped
• 1 cup almond milk (or preferred dairy-free milk)
• 1 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1/2 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and line a 9-inch pie dish.
2. In a medium skillet, heat the olive oil (or dairy-free butter) over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Gradually whisk in the almond milk and vegetable broth. Continue to stir until the sauce thickens, about 5-7 minutes.
5. Add the garlic powder, dried basil, salt, and pepper. Stir in the cooked chicken and steamed broccoli, mixing until well combined.
6. Pour the filling into the prepared pie crust. Top with the second pie crust, sealing the edges and cutting a few slits in the top.
7. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let the pie cool for 10 minutes before slicing and serving.

This dairy-free chicken and broccoli pie is a perfect balance of protein, vegetables, and comfort in every bite. The creamy almond milk-based filling beautifully complements the tender chicken and bright, flavorful broccoli, while the flaky pie crust adds the ideal crunch. Whether for a weeknight dinner or a special occasion, this pie is a wholesome and satisfying meal that everyone can enjoy.

Dairy-Free Chicken and Sweet Potato Pie

This dairy-free chicken and sweet potato pie is a healthy, flavorful twist on the classic chicken pie. Roasted sweet potatoes lend a slight sweetness to the dish, perfectly complementing the savory chicken and vegetables. The filling is made with coconut milk, creating a rich, creamy sauce without any dairy. This pie is ideal for those looking for a nutritious, comforting meal that’s free of dairy but still full of flavor.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup onion, chopped
• 1 cup coconut milk (or preferred dairy-free milk)
• 1/2 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 1/4 teaspoon cinnamon
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and line a 9-inch pie dish.
2. Place the cubed sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt, pepper, cinnamon, and paprika. Roast for 25-30 minutes or until soft and lightly browned.
3. In a skillet, heat the olive oil (or dairy-free butter) over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Stir in the roasted sweet potatoes and shredded chicken, mixing to combine.
5. In a separate bowl, whisk together the coconut milk and vegetable broth. Pour the mixture into the skillet with the chicken and sweet potatoes, stirring until everything is well combined and the sauce thickens, about 5 minutes.
6. Pour the filling into the prepared pie crust. Top with the second pie crust, sealing the edges and cutting a few slits in the top.
7. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let the pie cool for 10 minutes before serving.

This dairy-free chicken and sweet potato pie offers a beautiful combination of savory and sweet flavors. The creamy coconut milk sauce brings everything together, while the roasted sweet potatoes provide a unique twist that enhances the dish’s richness. Perfect for fall or anytime you’re craving a comforting, dairy-free meal, this pie is a must-try for any occasion.

Dairy-Free Chicken and Spinach Pie

This dairy-free chicken and spinach pie is a simple yet satisfying meal that combines tender chicken with nutritious spinach in a creamy, dairy-free filling. The filling is made using cashew cream, which adds a rich, creamy texture without the use of dairy. With a flaky crust and a filling that’s both hearty and nutritious, this pie makes for a great dinner or special occasion dish that everyone will enjoy.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 cups spinach, chopped (fresh or frozen)
• 1/2 cup onion, chopped
• 1 cup cashew cream (soaked cashews blended with water)
• 1/2 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1 teaspoon nutmeg
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and line a 9-inch pie dish.
2. In a medium skillet, heat the olive oil (or dairy-free butter) over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the spinach and cook until wilted (if using fresh spinach). If using frozen spinach, cook until heated through.
4. Stir in the flour and cook for 1-2 minutes to form a roux.
5. Gradually add the cashew cream and vegetable broth, stirring until the sauce thickens, about 5-7 minutes.
6. Add the shredded chicken, nutmeg, salt, and pepper, stirring to combine. Cook for another 2-3 minutes until the mixture is thick and well blended.
7. Pour the filling into the prepared pie crust. Top with the second pie crust, sealing the edges and cutting a few slits in the top.
8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool for 10 minutes before slicing and serving.

This dairy-free chicken and spinach pie is the perfect combination of protein, greens, and creamy goodness. The cashew cream provides a rich, dairy-free alternative to traditional cream sauces, and the spinach adds both flavor and nutrition. Whether you’re looking for a comforting dinner or a dairy-free meal to share with others, this pie will surely satisfy your cravings for something hearty and delicious.

Dairy-Free Chicken and Mushroom Pie

This dairy-free chicken and mushroom pie is a savory and comforting dish, packed with tender chicken and earthy mushrooms, all in a rich and creamy sauce made from coconut milk. The combination of aromatic herbs and the meaty texture of mushrooms makes this pie a hearty and satisfying meal. With a golden, flaky crust, this dish is perfect for those who love a creamy, comforting pie without the use of dairy.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup mushrooms, sliced
• 1/2 cup onion, chopped
• 1 cup coconut milk (or other dairy-free milk)
• 1/2 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and line a 9-inch pie dish.
2. In a skillet, heat the olive oil (or dairy-free butter) over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 7 minutes.
4. Stir in the flour and cook for 1-2 minutes to create a roux.
5. Gradually add the coconut milk and vegetable broth, stirring constantly until the mixture thickens, about 5 minutes.
6. Add the shredded chicken, thyme, salt, and pepper, stirring to combine.
7. Pour the filling into the prepared pie crust. Top with the second pie crust, sealing the edges and cutting a few slits in the top.
8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool for 10 minutes before serving.

The combination of creamy coconut milk and the savory mushrooms creates a rich, flavorful filling that pairs perfectly with the shredded chicken. This dairy-free chicken and mushroom pie brings together familiar, comforting flavors in a way that everyone can enjoy. Whether it’s for a cozy dinner or a special occasion, this pie is sure to become a family favorite.

Dairy-Free Chicken Pot Pie with Biscuits

This dairy-free chicken pot pie with biscuits is a creative twist on the classic dish, featuring a creamy, dairy-free chicken and vegetable filling topped with fluffy, dairy-free biscuit dough. Made with coconut milk, the sauce is rich and creamy, while the biscuits provide the perfect contrast with their light, tender texture. This pie is a satisfying, comforting meal that’s perfect for cooler weather or whenever you need a comforting dish free of dairy.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup carrots, diced
• 1 cup peas
• 1/2 cup onion, chopped
• 1 cup coconut milk (or preferred dairy-free milk)
• 1/2 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 1/2 cups gluten-free all-purpose flour (or regular all-purpose flour)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup olive oil or dairy-free butter
• 1/2 cup water

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil (or dairy-free butter) over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the carrots and peas and cook for 3-4 minutes, until the vegetables begin to soften.
4. Add the flour and cook for 1-2 minutes to form a roux.
5. Gradually whisk in the coconut milk and vegetable broth, stirring until the sauce thickens, about 5 minutes.
6. Stir in the shredded chicken, garlic powder, salt, and pepper, and cook for another 2-3 minutes. Remove from heat.
7. In a separate bowl, combine the gluten-free flour, baking powder, and salt. Cut in the olive oil or dairy-free butter until the mixture resembles coarse crumbs. Gradually add the water and mix until a dough forms.
8. Spoon the chicken and vegetable mixture into a baking dish. Drop spoonfuls of the biscuit dough on top of the filling.
9. Bake for 25-30 minutes, or until the biscuits are golden and the filling is bubbling.
10. Let the pie cool for 10 minutes before serving.

This dairy-free chicken pot pie with biscuits is a delightful twist on the traditional recipe, offering a creamy and hearty filling topped with light, fluffy biscuits. The coconut milk base provides a rich and comforting texture, while the fresh vegetables add a touch of sweetness. This dish is perfect for a comforting meal that satisfies the whole family, even those with dietary restrictions.

Dairy-Free Chicken and Leek Pie

This dairy-free chicken and leek pie is a flavorful and elegant dish that brings together tender chicken and fragrant leeks in a creamy, dairy-free sauce. The sauce, made with a combination of almond milk and vegetable broth, is thickened to create a velvety filling that perfectly complements the chicken and leeks. The flaky crust is the perfect finishing touch, making this pie a wonderful addition to any dinner table.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 leeks, cleaned and sliced
• 1/2 cup onion, chopped
• 1 cup almond milk (or preferred dairy-free milk)
• 1/2 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and line a 9-inch pie dish.
2. In a skillet, heat the olive oil (or dairy-free butter) over medium heat. Add the chopped onion and leeks, cooking until softened, about 5-7 minutes.
3. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Gradually add the almond milk and vegetable broth, stirring constantly until the sauce thickens, about 5 minutes.
5. Add the shredded chicken, thyme, salt, and pepper, and stir to combine.
6. Pour the filling into the prepared pie crust. Top with the second pie crust, sealing the edges and cutting a few slits in the top.
7. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let the pie cool for 10 minutes before serving.

This dairy-free chicken and leek pie is a sophisticated and satisfying dish, with the sweet, mild flavor of leeks perfectly complementing the creamy chicken filling. The almond milk-based sauce creates a velvety texture that pairs beautifully with the flaky crust. Whether you’re making it for a family dinner or a special gathering, this pie is sure to impress and provide a comforting, dairy-free alternative to a classic favorite.

Dairy-Free Chicken and Spinach Pie

This dairy-free chicken and spinach pie is a nutritious and flavorful dish, combining tender chicken, fresh spinach, and a creamy, dairy-free sauce. The spinach adds a pop of color and earthy flavor, while the chicken provides a hearty base. The creamy filling, made with coconut milk and seasoned with garlic and nutmeg, gives this pie a comforting richness without the use of any dairy. With a crispy, golden crust, this pie is both satisfying and healthy.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 cups spinach, chopped
• 1/2 cup onion, chopped
• 1 cup coconut milk (or any dairy-free milk)
• 1/4 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and line a 9-inch pie dish.
2. In a skillet, heat olive oil (or dairy-free butter) over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the spinach and cook until wilted, about 2 minutes.
4. Add the flour and cook for 1-2 minutes to make a roux.
5. Gradually add the coconut milk and vegetable broth, stirring constantly until the sauce thickens, about 5 minutes.
6. Stir in the shredded chicken, garlic powder, nutmeg, salt, and pepper, and mix to combine.
7. Pour the filling into the prepared pie crust. Top with the second pie crust, sealing the edges and cutting a few slits in the top.
8. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool for 10 minutes before serving.

This dairy-free chicken and spinach pie is a perfect balance of rich, creamy filling and light, fresh spinach. The coconut milk gives the dish a silky texture, while the chicken adds heartiness. This pie offers a wonderful, dairy-free alternative to traditional chicken pot pies, delivering both comfort and flavor with every bite. It’s ideal for a family meal or a cozy dinner for one.

Dairy-Free Chicken and Sweet Potato Pie

This dairy-free chicken and sweet potato pie is a wholesome and satisfying meal, perfect for those who love a balance of savory and slightly sweet flavors. The tender chicken pairs beautifully with the sweet potatoes, and the creamy filling is made rich with coconut milk and seasoned with cinnamon and ginger. The combination of these ingredients creates a comforting, nourishing pie that can be enjoyed year-round.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 large sweet potato, peeled and diced
• 1/2 cup onion, chopped
• 1 cup coconut milk (or any dairy-free milk)
• 1/4 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and line a 9-inch pie dish.
2. In a large skillet, heat olive oil (or dairy-free butter) over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the diced sweet potato to the skillet and cook until slightly softened, about 10 minutes.
4. Stir in the flour and cook for 1-2 minutes to make a roux.
5. Gradually add the coconut milk and vegetable broth, stirring until the sauce thickens, about 5 minutes.
6. Stir in the shredded chicken, cinnamon, ginger, salt, and pepper, and mix well.
7. Pour the filling into the prepared pie crust. Top with the second pie crust, sealing the edges and cutting a few slits in the top.
8. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool for 10 minutes before serving.

This dairy-free chicken and sweet potato pie offers a warm and satisfying meal, with the sweetness of the potatoes balancing the savory chicken perfectly. The coconut milk-based sauce provides a creamy texture that complements the spices in the filling. It’s an ideal comfort food dish that’s both hearty and nutritious, perfect for those looking for a dairy-free dinner option with a unique twist.

Dairy-Free Chicken and Broccoli Pie

This dairy-free chicken and broccoli pie is a healthy and delicious option for a comforting meal. The filling is packed with nutritious broccoli, tender chicken, and a rich, dairy-free sauce made from almond milk. The combination of flavors is savory and satisfying, with the broccoli providing a nice crunch that contrasts perfectly with the creamy filling. This pie is a great way to sneak in extra vegetables while enjoying a comforting meal.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 1/2 cups broccoli florets, steamed
• 1/2 cup onion, chopped
• 1 cup almond milk (or any dairy-free milk)
• 1/4 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and line a 9-inch pie dish.
2. In a skillet, heat olive oil (or dairy-free butter) over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Stir in the steamed broccoli and cook for 3 minutes, allowing it to absorb some of the flavors.
4. Add the flour and cook for 1-2 minutes to make a roux.
5. Gradually add the almond milk and vegetable broth, stirring constantly until the sauce thickens, about 5 minutes.
6. Stir in the shredded chicken, garlic powder, salt, and pepper, and mix well.
7. Pour the filling into the prepared pie crust. Top with the second pie crust, sealing the edges and cutting a few slits in the top.
8. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool for 10 minutes before serving.

This dairy-free chicken and broccoli pie is a fantastic way to enjoy a comforting, hearty meal while keeping things nutritious. The almond milk-based filling is creamy and rich, while the broccoli adds both texture and a boost of vitamins. The dish is a great choice for a cozy dinner, offering a balance of flavors and health benefits that everyone can enjoy without the need for dairy.

Dairy-Free Chicken and Mushroom Pie

This dairy-free chicken and mushroom pie offers a rich and savory filling, combining tender chicken with earthy mushrooms and a creamy, dairy-free sauce. The mushrooms add an umami-packed depth of flavor, while the chicken provides protein and heartiness. The dairy-free filling, made with coconut milk and vegetable broth, ensures the dish remains creamy and comforting without any dairy. Wrapped in a golden, flaky crust, this pie is perfect for a cozy dinner.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 cups mushrooms, sliced
• 1/2 cup onion, chopped
• 1 cup coconut milk (or any dairy-free milk)
• 1/4 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1/2 teaspoon thyme
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and line a 9-inch pie dish.
2. In a large skillet, heat olive oil (or dairy-free butter) over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
4. Stir in the flour and cook for 1-2 minutes to make a roux.
5. Gradually add the coconut milk and vegetable broth, stirring constantly until the sauce thickens, about 5 minutes.
6. Stir in the shredded chicken, thyme, garlic powder, salt, and pepper, and mix well.
7. Pour the filling into the prepared pie crust. Top with the second pie crust, sealing the edges and cutting a few slits in the top.
8. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool for 10 minutes before serving.

This dairy-free chicken and mushroom pie brings together the perfect combination of savory flavors with a creamy filling that’s both rich and satisfying. The mushrooms add a delightful texture and depth, while the coconut milk base keeps the pie light yet creamy. It’s an excellent option for anyone seeking a dairy-free, comforting meal with a gourmet twist. This dish is perfect for a family dinner or to serve guests at any gathering.

Dairy-Free Chicken and Leek Pie

This dairy-free chicken and leek pie offers a luxurious and flavorful filling. The leeks add a mild onion flavor and sweetness that complements the tender chicken, creating a perfectly balanced dish. The filling is made with a dairy-free creamy sauce using almond milk, which ensures the pie remains rich and comforting. With a buttery dairy-free pie crust and golden top, this chicken and leek pie is a perfect dish for a chilly evening.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 leeks, cleaned and sliced
• 1/2 cup onion, chopped
• 1 cup almond milk (or any dairy-free milk)
• 1/4 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1/2 teaspoon thyme
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and line a 9-inch pie dish.
2. In a large skillet, heat olive oil (or dairy-free butter) over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the sliced leeks to the skillet and cook until tender, about 8 minutes.
4. Stir in the flour and cook for 1-2 minutes to make a roux.
5. Gradually add the almond milk and vegetable broth, stirring constantly until the sauce thickens, about 5 minutes.
6. Stir in the shredded chicken, thyme, garlic powder, salt, and pepper, and mix well.
7. Pour the filling into the prepared pie crust. Top with the second pie crust, sealing the edges and cutting a few slits in the top.
8. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool for 10 minutes before serving.

This dairy-free chicken and leek pie is a flavorful, hearty dish perfect for colder months. The tender chicken and sweet leeks combine to create a delicious filling, while the almond milk-based sauce provides a rich and creamy texture. This pie is sure to become a family favorite, offering a comforting meal that is both dairy-free and satisfying, making it a great choice for those looking to avoid dairy without sacrificing flavor.

Dairy-Free Chicken and Carrot Pie

This dairy-free chicken and carrot pie is a colorful and nutritious dish that’s perfect for those looking for a wholesome, comforting meal. The tender chicken is paired with sweet carrots, creating a sweet-savory contrast that’s rich and flavorful. The creamy filling, made with coconut milk and vegetable broth, is thickened with flour, creating a luscious texture without the need for dairy. This pie is an excellent choice for a hearty, dairy-free family dinner.

Ingredients:

• 2 cups cooked, shredded chicken
• 2 carrots, peeled and diced
• 1/2 cup onion, chopped
• 1 cup coconut milk (or any dairy-free milk)
• 1/4 cup vegetable broth
• 2 tablespoons olive oil or dairy-free butter
• 2 tablespoons flour (or gluten-free flour)
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1 package dairy-free pie crusts

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out one pie crust and line a 9-inch pie dish.
2. In a large skillet, heat olive oil (or dairy-free butter) over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the diced carrots to the skillet and cook until they are tender, about 8 minutes.
4. Stir in the flour and cook for 1-2 minutes to make a roux.
5. Gradually add the coconut milk and vegetable broth, stirring constantly until the sauce thickens, about 5 minutes.
6. Stir in the shredded chicken, turmeric, salt, and pepper, and mix well.
7. Pour the filling into the prepared pie crust. Top with the second pie crust, sealing the edges and cutting a few slits in the top.
8. Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
9. Let the pie cool for 10 minutes before serving.

This dairy-free chicken and carrot pie is a wholesome and flavorful dish that balances the sweetness of the carrots with the savory chicken. The coconut milk-based sauce brings richness without any dairy, making it a perfect comfort food that’s suitable for dairy-sensitive individuals. This pie is a great way to enjoy a classic dish in a healthier, dairy-free way, and it’s sure to please the whole family.

Note: More recipes are coming soon!