Dairy-Free Chicken Pot Pie (Made with Trader Joe’s Favorites)

When the weather turns chilly and cozy season begins, I start craving all things warm and comforting — soups, casseroles, and of course, chicken pot pie. But finding a comforting dairy-free meal isn’t always easy. The good news? You don’t need cream or butter to make something rich, cozy, and full of flavor. This Dairy-Free Chicken Pot Pie is proof — my whole family loved it, and there weren’t any leftovers!

Dairy-Free Chicken Pot Pie (Made with Trader Joe’s Favorites)

I try to keep my recipes simple, especially when I can use Trader Joe’s ingredients. If you’re not near a Trader Joe’s, you can find all of the ingredients at most grocery stores. The Dairy Free Chicken Pot Pie is hearty, easy to throw together on a weeknight. This dish is perfect for anyone skipping dairy but still craving a classic comfort food.

Dairy Free Chicken Pot Pie Ingredients

• 1.5 lbs chicken breast
  Poached in 1 container of chicken broth with salt, pepper, and 1 bay leaf. Shred chicken and let rest in a covered bowl with a spoonful of broth to stay moist. Reserve remaining broth.
• 1 container fresh Mirepoix (celery, carrots, onion)
• 2 tablespoons non-dairy butter (I used Earth Balance)
• ½ bag frozen peas
• 2 tablespoons flour (or more if you prefer a thicker filling)
• Trader Joe’s canned biscuits
• Extra non-dairy butter, for brushing on top of biscuits
• Salt and pepper, to taste

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Directions

1. Prepare the chicken.
   In a medium pot, poach chicken breasts in a container of chicken broth with salt, pepper, and a bay leaf until fully cooked. Shred the chicken and set aside in a covered bowl, adding a spoonful of broth to keep it juicy. Reserve the remaining broth for the filling.
2. Sauté the vegetables.
   In a large sauté pan, melt 2 tablespoons of non-dairy butter over medium heat. Add the Mirepoix and cook until the onions are translucent, but the carrots are still firm — about 5–7 minutes.
3. Add peas and chicken.
   Stir in the frozen peas and cook for another 2–4 minutes over medium-low heat. Add the shredded chicken and a couple tablespoons of the reserved broth.
4. Thicken the mixture.
   Sprinkle 2 tablespoons of flour evenly over the chicken and vegetables, stirring well to coat. Cook for 1–2 minutes to let the flour absorb and thicken slightly. (Next time, I plan to add a little more flour and broth for an even creamier filling!)
5. Assemble the pot pie.
   Lightly butter a glass baking dish or large pie plate with non-dairy butter. Pour in the chicken and vegetable mixture.
6. Add the biscuit topping.
   Arrange the canned biscuits evenly over the filling, leaving a little space between each one. Top with small slices of non-dairy butter for extra golden color and flavor.
7. Bake.
   Cover with tinfoil and bake at 350 degrees F for 20 minutes. Remove tinfoil and bake for 5-10 more minutes or until the biscuit tops are golden brown and the filling is bubbling around the edges.
8. Serve warm.
   Let rest a few minutes before serving — then dig in! It’s cozy, hearty, and absolutely delicious (and no one will guess it’s dairy-free).

Dairy-Free Chicken Pot Pie (Made with Trader Joe’s Favorites)

A cozy, family-favorite Dairy Free Chicken Pot Pie made with tender chicken, veggies, and golden biscuits — all the comfort, none of the dairy!

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Ingredients

• 1.5 lbs chicken breast
• Poached in 1 container of chicken broth with salt, pepper, and 1 bay leaf. Shred chicken and let rest in a covered bowl with a spoonful of broth to stay moist. Reserve remaining broth.
• 1 container fresh Mirepoix (celery, carrots, onion)
• 2 tablespoons non-dairy butter (I used Earth Balance)
• ½ bag frozen peas
• 2 tablespoons flour (or more if you prefer a thicker filling)
• Trader Joe’s canned biscuits
• Extra non-dairy butter, for brushing on top of biscuits
• Salt and pepper, to taste

Instructions

1. Prepare the chicken. In a medium pot, poach chicken breasts in a container of chicken broth with salt, pepper, and a bay leaf until fully cooked. Shred the chicken and set aside in a covered bowl, adding a spoonful of broth to keep it juicy. Reserve the remaining broth for the filling.
2. Sauté the vegetables. In a large sauté pan, melt 2 tablespoons of non-dairy butter over medium heat. Add the Mirepoix and cook until the onions are translucent, but the carrots are still firm — about 5–7 minutes.
3. Add peas and chicken. Stir in the frozen peas and cook for another 2–4 minutes over medium-low heat. Add the shredded chicken and a couple tablespoons of the reserved broth.
4. Thicken the mixture. Sprinkle 2 tablespoons of flour evenly over the chicken and vegetables, stirring well to coat. Cook for 1–2 minutes to let the flour absorb and thicken slightly. (Next time, I plan to add a little more flour and broth for an even creamier filling!)
5. Assemble the pot pie. Lightly butter a glass baking dish or large pie plate with non-dairy butter. Pour in the chicken and vegetable mixture.
6. Add the biscuit topping. Arrange the canned biscuits evenly over the filling, leaving a little space between each one. Top with small slices of non-dairy butter for extra golden color and flavor.
7. Bake. Cover with tinfoil and bake at 350 degrees F for 20 minutes. Remove tinfoil and bake for 5-10 more minutes or until the biscuit tops are golden brown and the filling is bubbling around the edges.
8. Serve warm. Let rest a few minutes before serving — then dig in! It’s cozy, hearty, and absolutely delicious (and no one will guess it’s dairy-free).

Notes

Make it extra creamy: Add a splash of unsweetened oat or almond milk to your filling before baking.

Gluten-free option: Use gluten-free biscuits and a gluten-free flour blend for thickening.

Next time: I’ll bake it in a smaller dish for a thicker filling — but honestly, this version disappeared fast!

Want to see more recipes featuring Trader Joe’s recipes? Check out 5 Ingredient Lasagna Soup.