Go Back
+ servings
Print Pin
4.36 from 14 votes

Healthy Chicken Pot Pie - Lightened up and Dairy Free

This healthy chicken pot pie recipe is packed with lean chicken and veggies in a creamy lightened up dairy free sauce made with chicken broth and coconut milk. 
Course Main
Cuisine Canadian
Keyword chicken dinner, chicken pot pie, pot pie recipe
Prep Time 20 minutes
Cook Time 40 minutes
pastry resting time 30 minutes
Total Time 1 hour
Servings 8 people
Calories 415kcal
Author Julie & Debbie



  • 2 tbsp coconut or avocado
  • 1 large onion , chopped
  • 3 large carrots , peeled and chopped
  • 3-4 stalks celery , diced
  • 1 tbsp fresh thyme , chopped
  • 1/2 tsp turmeric
  • 3 - 4 cloves garlic , minced
  • 2 large chicken breast cut into cubes
  • 2 tbsp cornstarch or arrowroot powder or 1/4 cup flour
  • 1.5 cups chicken broth low-sodium
  • 1 cup coconut milk
  • 1 cup frozen peas
  • 3 cups broccoli cut into small florets
  • salt and pepper to taste


  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/8 baking powder
  • 1/2 cup grass fed butter , cold and diced (or vegetable shortening)
  • 1 egg , beaten
  • 2 tsp white wine vinegar
  • 1/4 cup cold water
  • 1 egg (reserved for the egg wash)



  • In a small bowl, add an egg and break it up with a fork.  Add the vinegar and the cold water.  Set it in the fridge or freezer for a moment.  It needs to be kept cold.  You can also add a couple ice cubes to keep it cold, but reduce the water amount slightly.  
  • In a bigger bowl or your mixer, add the flour, salt, baking powder and chopped fresh herbs.  Cut the cold butter into small chunks which makes it easier to break apart and incorporate into the flour.
  • Then add the butter to the flour mixture. If using a pastry cutter, break up the butter and keep cutting and mixing until the butter and flour resemble small peas. If using a mixer, pulse in your mixer till it resembles small peas.
  • Make a well and add the liquid. Using a fork or your fingers, mix the liquid with the flour and butter gently slowly and mix till just combined. If using a mixer, just pulse quickly until the dough comes together. It its fine if it looks like a shaggy dough. As it rests, the moisture will distribute itself.
  • Pour out on to a surface and mold into a ball. Wrap it in plastic wrap and place in the fridge for at least 1/2 an hour. 1 hour is better.


  • Preheat your oven to 400 degrees.
    In a large cast iron skillet or ceramic braiser or other stove and oven proof pan, add the oil and heat to med-high.  Add the onions, carrots, celery, thyme, and chili flakes then stir for a few mins till the onions get translucent.  Add the garlic and stir again. 
  • Add the raw chicken pieces, sprinkle a little salt and pepper on them and cook for a few mins.  They won't take long to cook.  
  • Add the chicken broth and coconut milk/cream. Stir to combine. Scoop out a few tablespoons of the liquid into a small bowl. Add the cornstarch or arrowroot powder and whisk with a fork until you have a smooth mixture. This is called a slurry. Add your slurry back into the pan and cook till the liquid comes to a simmer and starts to thicken.
  • Remove from the heat and add the peas and broccoli. Don't add your broccoli before otherwise it will just get really soggy while it bakes.  Add salt and pepper to taste. You can adjust your spice here too if need be. Add a little more chili flakes if you want a little kick.


  • Remove the pastry dough from the fridge, flour a clean surface, and roll it out into the shape of your pan. It doesn't have to be perfect, just roughly the same size with a bit extra to drape over.
  • Fold one side of the dough into the middle and then fold the other side on top. This makes it easy to pick up and transfer.  Cover the chicken pot pie filling with the pastry dough and let the pastry cover the whole dish and come over the sides of the dish. Cut a few vents in the crust.
  • Beat an egg in a small bowl and brush the top of the pastry with the egg. This will give you a beautiful browned crust. Place on a baking try to catch any drips and put it in the oven for 25 mins or till the crust is golden brown.
  • Let the chicken pot pie rest for at least 15 mins or else you will have chicken soup under your crust! 


Serving: 1Serving | Calories: 415kcal | Carbohydrates: 31g | Protein: 19g | Fat: 24g | Fiber: 3g | Sugar: 4g