Dairy-Free Chicken Pot Pie Recipe with Curry Option

This Dairy-Free Chicken Pot Pie Recipe with Curry Option is pure comfort! Ready in under an hour with optional curry twist. Perfect gluten-free dairy-free dinner idea.

You know those evenings when you’re craving something warm and comforting, but you’re juggling a million things and need dinner on the table fast? That’s exactly when this dairy-free chicken pot pie recipe saves the day at my house.

I’ll be honest—I used to think pot pie was one of those dishes I’d have to give up after going gluten and dairy-free. But then I discovered the magic of puff pastry (yes, Pepperidge Farm makes a dairy-free version!) and realized I could have my cozy comfort food and eat it too.

What I love most about this recipe is how flexible it is. Some nights I make it classic and creamy. Other times, I stir in curry powder for a totally different vibe that honestly has my family asking for seconds every single time.

The best part? Most of the work happens in the oven while you’re helping with homework or folding that never-ending laundry pile. According to the Celiac Disease Foundation, finding satisfying gluten-free comfort foods is key to sticking with the lifestyle long-term, and this dish absolutely delivers on that front.

Ready to make the easiest gluten-free dairy-free dinner that actually tastes like you spent hours in the kitchen? Let’s do this.

Ingredients

• 4 cups frozen vegetable mix (peas, carrots, corn, etc.)
• 1 tablespoon oil
• 1 tablespoon + 2 tablespoons dairy-free buttery spread, divided
• 1 cup chopped onion
• 1 cup chopped celery
• 2 cups chicken broth
• ⅔ cup lite canned coconut milk or plain unsweetened dairy-free milk beverage
• 3 tablespoons all-purpose gluten-free flour
• 1 to 2 teaspoons curry powder (optional)
• 1 teaspoon salt
• ½ teaspoon fresh ground pepper
• 2 cups cubed or shredded cooked chicken
• 1 package puff pastry (Pepperidge Farm is dairy-free)

Instructions

Step 1: Preheat your oven to 400°F. This temperature gives you that perfect golden puff pastry we’re after.

Step 2: Toss the frozen vegetables with the oil and spread them evenly onto a sheet pan. Bake until the vegetables are golden brown—this step adds so much flavor you won’t believe it’s the same bag of frozen veggies.

Step 3: Heat 1 tablespoon buttery spread in a saucepan over medium-low heat. Add the onion and celery and let them sweat until they’re soft and fragrant.

Step 4: In another medium saucepan, heat the broth and coconut milk until hot, but not boiling. Heating it first helps everything blend smoothly without lumps.

Step 5: Add the remaining 2 tablespoons buttery spread to the celery-onion mixture and cook out the water. Add the flour and curry powder (if using) and cook, while stirring, for 1 to 2 minutes. This step is crucial for eliminating that raw flour taste. Whisk in the hot liquid and cook, whisking often, until thickened. Whisk in the salt and pepper.

Step 6: Add the browned vegetables and the chicken to the sauce and toss to coat. Everything should be nicely coated in that creamy, luscious sauce.

Step 7: Pour the filling into a shallow baking pan and top with puff pastry. Don’t stress about making it perfect—rustic looks delicious here.

Step 8: Bake for about 25 minutes, or until the puff pastry has browned and the mixture is hot and bubbly. Your kitchen will smell absolutely amazing.

Substitutions & Swaps

Making this non-dairy chicken pot pie work for your family is super easy with a few simple swaps.

Dairy-Free Milk: I usually grab lite coconut milk because it’s creamy without being heavy, but any unsweetened dairy-free milk works beautifully. Oat milk, almond milk, or cashew milk all do the trick in this recipe.

Buttery Spread: Earth Balance is my go-to, but any dairy-free butter substitute you love will work. If you’re watching oil intake, you can reduce it slightly without sacrificing too much richness.

Chicken: Rotisserie chicken is my weeknight hero, but leftover turkey, cooked thighs, or even plant-based chicken strips work wonderfully. For a crock pot chicken pot pie dairy free variation, you can cook your chicken in the slow cooker earlier in the day.

Vegetables: Use whatever you’ve got! Fresh, frozen, or even leftover roasted veggies are all fair game. I’ve thrown in green beans, mushrooms, and even sweet potato cubes when I’m feeling creative.

Flour: Make sure you’re using a gluten-free all-purpose blend with xanthan gum. Bob’s Red Mill or King Arthur Measure-for-Measure blends are my favorites and behave just like regular flour here.

Troubleshooting Tips

Sauce Too Thin? Let it simmer a bit longer while whisking. The flour needs time to activate and thicken properly. If you’re still not happy, whisk together an extra tablespoon of flour with cold broth and stir it in.

Sauce Too Thick? Just splash in a bit more broth or dairy-free milk until you reach your desired consistency. It’s an easy fix and happens to all of us.

Puff Pastry Not Browning? Make sure your oven is fully preheated before baking. You can also brush the top lightly with dairy-free milk for extra color and shine.

Pastry Getting Too Dark? Tent it loosely with foil for the last 10 minutes of baking. This trick has saved many dinners at my house.

Vegetables Mushy? Don’t skip the roasting step! It removes excess moisture and adds a caramelized depth. Soggy veggies lead to a watery filling, and nobody wants that.

Storage & Meal Prep

This gluten-free dairy-free dinner is actually fantastic for planning ahead, which is music to any busy parent’s ears.

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave or warm the whole thing in a 350°F oven until heated through.

Freezer: You can freeze the filling (without the puff pastry) for up to 3 months. Thaw overnight in the fridge, pour into your baking dish, top with fresh puff pastry, and bake as directed.

Make-Ahead Magic: Prep the filling up to 24 hours ahead and keep it covered in the fridge. When you’re ready to eat, just top with pastry and bake. This trick makes weeknight dinners so much easier.

Reheating Tip: The puff pastry won’t be quite as crispy after storage, but it’s still delicious. For best results, reheat in the oven rather than the microwave to help the pastry regain some crispness.

Serving Suggestions & Pairings

This dairy-free chicken pot pie recipe is pretty hearty on its own, but here’s how I usually round out the meal.

Simple Green Salad: A crisp salad with a tangy vinaigrette cuts through the richness perfectly. I usually toss together mixed greens, cucumber, and whatever fresh herbs are hanging out in my fridge.

Roasted Vegetables: If you want extra veggies (or need to use up what’s in the crisper), roasted broccoli or Brussels sprouts are fantastic alongside this dish.

Crusty Bread: A slice of gluten-free bread for soaking up any extra sauce? Yes, please. It’s not necessary, but it’s definitely delicious.

Light Soup: On especially cold nights, I’ve served this with a simple tomato soup on the side. It feels extra cozy and comforting.

Wine Pairing: If you’re into that, a crisp white wine or light-bodied red complements the curry version beautifully. But honestly, it’s just as good with sparkling water and a squeeze of lemon.

Variations & Dietary Adjustments

Curry Version: Don’t skip the curry powder if you’re feeling adventurous! One to two teaspoons transforms this into something special without making it spicy. It adds warmth and depth that honestly might become your new favorite way to make pot pie.

Kid-Friendly: Leave out the curry and go easy on the pepper. My kids love helping sprinkle cheese-style nutritional yeast on top before serving for a “cheesy” touch.

Extra Protein: Toss in a can of white beans or chickpeas for added protein and fiber. It bulks up the filling nicely and makes it even more satisfying.

Individual Portions: Divide the filling among ramekins and top each with a square of puff pastry. They look adorable, bake faster, and make portion control easy.

Lower Carb Option: Skip the puff pastry entirely and top with a thin layer of gluten-free biscuit dough or mashed cauliflower for a lighter version.

According to research from Beyond Celiac, adapting traditional comfort foods helps people maintain variety and satisfaction in a gluten-free diet, which is exactly what we’re doing here.

Dairy-Free Chicken Pot Pie Recipe with Curry Option FAQs

Final Thoughts

This dairy-free chicken pot pie recipe has become one of those dishes I make when I need comfort food that actually loves me back. It’s creamy, satisfying, and somehow tastes like you spent way more time on it than you actually did.

Whether you go classic or add that curry twist (seriously, try it!), this gluten-free dairy-free dinner proves you don’t have to sacrifice flavor or that cozy feeling when you’re cooking without gluten and dairy.

So grab that bag of frozen veggies, heat up your oven, and get ready for your kitchen to smell absolutely incredible. You’ve got this!

Looking for more comforting gluten and dairy-free recipes? Check out my Classic Gluten and Dairy-Free Chicken Pot Pie for another delicious variation.

Need something sweet to round out your meal? My High-Protein Greek Yogurt Banana Bread is the perfect make-ahead treat.