Dairy Free Chicken Pot Pie Recipe with Biscuits

Indulge in a comforting classic with our tantalizing Dairy Free Chicken Pot Pie Recipe with Biscuits. It's a delectable blend of tender chicken, vibrant vegetables, and a velvety dairy-free sauce, all encased in a flaky homemade biscuit topping. Perfect for a cozy meal or a special occasion, this dairy-free version offers the same mouthwatering experience without any compromise on flavor.

Dairy Free Chicken Pot Pie Recipe with Biscuits

Indulge in the comforting flavors of a classic chicken pot pie, minus the dairy! This easy-to-follow recipe will guide you through creating a rich and creamy filling, topped with fluffy dairy-free biscuits.

Ingredients

For the Filling:

• Chopped cooked chicken breast
• Frozen mixed vegetables
• Olive oil
• Shallot
• All-purpose flour
• Reduced-sodium chicken broth
• Almond milk
• Salt
• Black pepper

For the Biscuits:

• All-purpose flour
• Baking powder
• Sugar
• Cold vegan butter or margarine
• Almond milk

Instructions

1. Prepare the Biscuit Dough: In a bowl, whisk together flour, baking powder, and sugar.
2. Cut the cold butter into cubes and add to the flour mixture. Use your fingers to work the butter into the flour until it resembles coarse crumbs. Gradually add almond milk until a dough forms.
3. Sauté Vegetables: In a large skillet, heat olive oil and sauté shallots until softened. Add mixed vegetables and cook until tender.
4. Create the Sauce: Sprinkle flour over the vegetables and stir to coat. Gradually whisk in chicken broth and almond milk until the sauce thickens.
5. Add Chicken and Seasonings: Stir in cooked chicken and adjust seasonings with salt and black pepper to your liking.
6. Assemble the Pot Pie: Spread the chicken filling into a small casserole dish. Drop spoonfuls of biscuit dough over the filling.
7. Bake: Preheat oven to 425°F (220°C) and bake the pot pie for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbling.

Tips

• Use rotisserie chicken for quick and easy chicken.
• If you don’t have almond milk, use another non-dairy milk such as soy, cashew, or oat milk.
• For a creamier filling, use heavy cream instead of almond milk.
• If the sauce is too thick, add more chicken broth.
• If the biscuits are browning too quickly, cover the edges of the pot pie with foil.

Nutritional Information

Per serving (1/6 of the recipe):

• Calories: 594
• Fat: 30 g
• Cholesterol: 93 mg
• Carbohydrates: 51 g
• Sodium: 856 mg
• Protein: 29 g Indulge in a creamy and comforting dairy free chicken pot pie recipe that caters to your dietary preferences.

For a quick and easy fix, whip up a batch of our easy dairy free chicken pot pie that will satisfy your cravings without sacrificing taste.

Creating the Perfect Vegan Biscuit Topping

Discovering the secrets to crafting the ideal vegan biscuit topping is essential for elevating your plant-based culinary creations. Here’s a step-by-step guide to help you achieve flaky, flavorful biscuits that will leave your taste buds begging for more:

Step 1: Master the Art of Vegan Butter

The key to achieving flaky biscuits lies in using cold, cubed vegan butter. Keep your butter as chilled as possible throughout the process to prevent the gluten from developing too quickly, resulting in tough biscuits.

Step 2: Achieve the Perfect Dough Texture

When combining the dry and wet ingredients, avoid overmixing the dough. Work it just enough to bring it together without overdeveloping the gluten, which would result in dense biscuits. Aim for a dough that is slightly shaggy and still has small butter lumps.

Step 3: Roll Out and Cut with Precision

Gently roll out the dough to an even thickness. Avoid rolling too thin or unevenly, as this can lead to inconsistent baking. Use a biscuit cutter to create even shapes and prevent overworking the dough.

Step 4: Baking to Perfection

Bake your biscuits in a preheated oven to ensure even cooking. Position the rack in the center of the oven and avoid opening the door frequently during baking to prevent the biscuits from falling.

Key Takeaways:

• Use cold, cubed vegan butter for flaky biscuits.
• Avoid overmixing the dough to prevent toughness.
• Roll out the dough evenly and cut with precision.
• Bake in a preheated oven for consistent cooking.

Source: It Doesn’t Taste Like Chicken

Assembling the Pot Pie for Baking

Key Takeaways:

• Bake the pot pie at 425°F (220°C) for 30-35 minutes or until golden brown.
• Brush the edges of the pie with egg wash to enhance the golden color and provide a protective barrier.
• Make diagonal cuts on the top crust to allow steam to escape during baking.
• If the edges of the crust brown too quickly, cover them with aluminum foil to prevent burning.
• Let the pot pie rest for a few minutes before serving to allow the filling to set.

Source: Dairy Free Chicken Pot Pie, The Taste of Kosher

Baking and Serving the Dairy-Free Chicken Pot Pie

For those who crave the comforting taste of chicken pot pie without dairy, this Dairy-Free Chicken Pot Pie recipe delivers the perfect balance of flavors. We’ll walk you through the Baking and Serving process, ensuring a golden-brown masterpiece.

Key Takeaways:

• Preheat oven to 425°F (220°C) for an evenly cooked pie.
• Sauté vegetables until tender to enhance their flavors.
• Add flour gradually to prevent clumping and create a smooth gravy.
• Simmer filling until thickened for a rich, savory sauce.
• Line the pie pan with a bottom crust and trim excess dough for a clean edge.
• Brush the top crust with egg for a golden and flaky finish.

Baking Instructions:

1. Place the assembled pie in the preheated oven.
2. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
3. Allow the pie to cool for 10 minutes before serving to prevent spillage.

Serving Suggestions:

• Pair with a leafy green salad for a balanced meal.
• Serve with crusty bread to soak up the delectable gravy.

Source:

Dairy Free Chicken Pot Pie

FAQ

Q1: What is the best way to thicken the sauce for dairy free chicken pot pie?

A1: You can thicken the sauce by adding a mixture of cornstarch and water or by using a roux made with flour and butter.

Q2: What can I use instead of chicken broth in dairy free chicken pot pie?

A2: You can use vegetable broth or a mixture of vegetable broth and water.

Q3: Can I make the biscuits ahead of time?

A3: Yes, you can make the biscuits ahead of time and store them in the refrigerator for up to 2 days or in the freezer for up to 2 months.

Q4: Can I use a different type of milk in the biscuit recipe?

A4: Yes, you can use any type of plant-based milk, such as almond milk, oat milk, or soy milk.

Q5: How can I make sure the biscuits are cooked through?

A5: To ensure the biscuits are cooked through, insert a toothpick into the center of one of the biscuits. If the toothpick comes out clean, the biscuits are done.