Dairy-free Biscuit Chicken Pot Pie by shanilcooks




Dairy-free Biscuit Chicken Pot Pie



15 min


40 min

It's definitely not traditional, but it does get the job done! I've never been able to fully experience chicken pot pie because of my dairy allergy, so this really scratched that itch. Some tips: use high-quality coconut milk, not the light stuff (we want this to be indulgent & creamy!) and grab some biscuits from Kroger or your neighborhood grocer that doesn't contain any dairy. Be patient with the whisking and adjust my measurements if something looks too thin or too creamy.

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8 servings




Picture for Dairy-free Biscuit Chicken Pot Pie

8 servings





½ stick vegan butter

2 carrots, diced

1 celery stalk, diced

½ onion, diced

3 cloves garlic, sliced

1 tsp salt

½ tsp black pepper

1 tsp celery seed

1 tsp dried parsley

1 tsp fresh thyme

½ cup flour

1 cup coconut milk

2 cup chicken broth

1 pulled chicken

1 cup frozen peas

20 refrigerated biscuits

2 eggs, beaten


Step 1

Preheat oven to 425F.

Step 2

Melt the butter on low-medium heat until slightly bubbling and add carrots, celery, and onion. Cook until slightly softened.

Step 3

Add garlic and additional butter if needed and cook for 2 minutes.

Step 4

Add salt, pepper, celery seed, parsley, thyme, and flour, and whisk it into the vegetables. The flour will coat to the veggies and become slightly gritty. Cook for 1 minute.

Step 5

Whisk as you pour in the coconut milk slowly and do the same with the chicken broth. Adjust chicken broth measurement according to desired consistency. Note: the liquid will become more concentrated in the oven so don’t make it too thick just yet!

Step 6

Add your cooked pulled chicken and frozen peas and cook for 2 minutes.

Step 7

Turn the stove off and add your biscuits on top. Keep the biscuits touching to make sure the edges rise enough and cover the entire pan when cooked.

Step 8

Top the biscuits with your beaten egg wash and pop in the oven at 425F for 12 minutes or until golden.

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