Go Back

Dairy Free Chicken Pot Pie

Chicken pot pie is the ultimate in comfort food. This version keeps it simple with ready made pie crusts, rotisserie chicken and roasted veggies.
Course Main Course
Cuisine American
Keyword chicken pot pie, pot pie, roasted vegtables, rotisserie chicken
Prep Time 20 minutes
Cook Time 45 minutes
Servings 8 pieces

Ingredients

  • 4 TBSP crisco sub margarine or butter for dairy version
  • 2 TBSP Flour
  • 2 cups hot chicken stock Mrs, Millers is my favorite
  • 1 can unsweetened coconut milk sub 1 cup heavy whipping cream for dairy version
  • 2 crusts refrigerated pie crust
  • 3-4 cups diced rotisserie chicken
  • 2-3 cups roasted vegetables broccoli, green beans, corn, carrots, etc

Instructions

  • Pre heat your oven to 425.
  • Melt 4 TBSP of crisco(or butter) in a large skillet.
  • Whisk in 2 TBSP of flour until smooth.
  • Slowly add in 2 cups of hot chicken stock.
  • Pour in one can of unsweetened coconut milk ( or heavy whipping cream)
  • Stir in the veggies and chicken. Simmer while you get the pie pan ready.
  • Place one pie crust on the bottom and sides of your pie plate.
  • Pour the filling mixture into the pie plate.
  • Place the second crust over top the filling and pinch the edges of the two crusts together.
  • Place in the oven on a cookie sheet (VERY IMPORTANT!)
  • Bake at 425 for 45 minutes.