Dairy-Free Chicken Pot Pie with Homemade Puff Pastry (So Flaky and Cozy!)

When the weather turns crisp, this is the dish I look forward to most — a Dairy-Free Chicken Pot Pie wrapped in a homemade, golden puff pastry crust that’s unbelievably flaky. It’s cozy, hearty, and perfect for cold nights or holiday gatherings. With tender shredded chicken, sautéed vegetables, and fresh herbs, this is true comfort food made completely from scratch.

🍽️ Servings: 6–8

⏰ Prep Time: 30 minutes

🔥 Cook Time: 55 minutes

⏳ Total Time: 1 hour 25 minutes

Ingredients

For the Flaky Puff Pastry Crust:

2½ cups all-purpose flour
½ teaspoon sea salt
16 tablespoons (2 sticks) cold butter or dairy-free butter
½ cup plain yogurt or dairy-free sour cream (I love using yogurt)
1 tablespoon white wine vinegar
⅓ cup ice water

For the Chicken Pot Pie Filling:

2 boneless, skinless chicken breasts
2 tablespoons dairy-free butter (or regular butter)
1 yellow onion, chopped
2 large carrots, chopped
6 celery stalks, chopped
1 cup peas (fresh or frozen)
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon rosemary, chopped
2 cups chicken or vegetable broth
2 tablespoons all-purpose flour
Salt and black pepper, to taste

👩‍🍳 Instructions

Step 1: Make the Pastry Dough (First!)

In a stand mixer, combine the flour and sea salt.
Add the cold butter a few pieces at a time on low speed until the mixture resembles coarse crumbs.
In a small bowl, whisk together the yogurt (or sour cream), white wine vinegar, and ice water.
Slowly add the wet mixture to the flour until a cohesive dough forms.
Divide the dough in half, wrap each portion tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours) while you prepare the filling.

🧈 This step is key for that flaky, buttery texture! The chilled dough bakes up beautifully golden and crisp.

Step 2: Bake the Chicken

Preheat the oven to 350°F (175°C).
Place the chicken breasts on a parchment-lined baking sheet, drizzle with olive oil, and season lightly with salt and pepper.
Bake for 35 minutes, or until cooked through (internal temperature should reach 165°F).
Let the chicken cool, then shred it into bite-sized pieces using two forks. Set aside.

Step 3: Sauté the Vegetables

In a large skillet, melt the butter over medium heat.
Add the chopped onion and sauté for 2–3 minutes until translucent.
Add the carrots, celery, peas, and fresh herbs (thyme, parsley, and rosemary).
Cook together for about 5 minutes until the vegetables soften and the herbs become fragrant.

Step 4: Make the Creamy Filling

Pour in the broth, then slowly sift in the flour while stirring constantly over low heat.
The mixture will begin to thicken into a creamy sauce. If it’s too thin, add a touch more flour.
Add the shredded chicken to the pan and stir well to combine.
Season generously with salt and pepper, then remove from heat and let cool slightly.

Step 5: Prebake the Bottom Crust

Remove your chilled pastry dough from the refrigerator.
Roll out one piece on a floured surface to fit your baking dish (I love using a 13-inch cast iron skillet).
Butter the pan, press the dough into the bottom and up the sides, and poke a few holes with a fork.
Bake the bottom crust at 375°F for 15 minutes to set it before adding the filling — this keeps your crust perfectly crisp and flaky!

Step 6: Assemble the Pot Pie

Pour your thickened chicken and veggie filling into the prebaked crust.
Roll out the second dough piece, place it on top, and press the edges with a fork to seal.
Cut a few small slits in the top to allow steam to escape.
For that irresistible golden finish, brush with a beaten egg (optional if staying dairy-free).

Step 7: Bake and Serve

Bake for 35–40 minutes, or until the crust is golden and crisp.
Top with a sprinkle of flaky sea salt, let it cool for 10 minutes, and serve warm.

💡 Kendra’s Tips

Make the dough ahead! It can be stored in the fridge for up to 2 days or frozen for future use.
For a completely dairy-free version, use plant-based butter and yogurt.
Want extra cozy flavor? Add sage or tarragon with the thyme.
Perfect for holiday leftovers — swap in turkey for chicken!

The Ultimate Cozy Comfort Dish

This Homemade Chicken Pot Pie with Puff Pastry is pure comfort — creamy, savory filling wrapped in a buttery, flaky crust. It’s the kind of meal that makes your kitchen smell incredible and warms you from the inside out. Whether it’s for Sunday dinner or a chilly weeknight, this recipe is one you’ll come back to again and again.