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Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Pie

Dairy-Free Chicken Pot Pie

Dairy-Free Chicken Pot Pie from dontmissdairy.com. Low sodium, low fat, and no non-dairy milks needed! (Updated from original post on February 27, 2012)

Homemade chicken pot pie is the perfect comfort food for a cold winter night…unless you’re lactose intolerant. Then it can be quite uncomfortable.

Most recipes call for milk, cream, or creamy condensed soup. Here’s a simple pot pie recipe that I crafted to be dairy-free! In fact, it doesn’t call for any non-dairy milks either. It’s one of my husband’s favorite comfort foods. It’s also very good for you. Here’s why:

A chicken pot pie made with ingredients that are not low in sodium can contain over 1,000mg of sodium in a single serving. By the way, have you ever looked at the sodium content in a frozen pot pie? Scary! All that salt is unnecessary. Make your own pie and replace salt with flavor. There are a few extra steps in this recipe than in the typical canned soup method, but it’s still fairly simple and totally worth it.

Remember to rinse your shredded chicken breast after draining the liquid from the can if you’d like to further reduce the sodium content. You can also use flavorful unsalted chicken stock instead of low sodium broth. Suggestions from readers include using rotisserie chicken and adding potatoes!

Dairy-Free Chicken Pot Pie from dontmissdairy.com.

Dairy-Free Chicken Pot Pie
Serves 6
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Ingredients
  1. 1 box refrigerated pie crusts, softened
  2. 3 tablespoons vegan butter*
  3. 1/2 yellow onion, chopped
  4. 1/2 teaspoon pepper
  5. 1/2 teaspoon sea salt
  6. 1/3 cup all-purpose flour
  7. 2 cups low sodium chicken broth
  8. 1/2 teaspoon dried thyme leaves
  9. 1/8 teaspoon ground sage
  10. 1 can (12.5 oz) chicken breast, drained and rinsed**
  11. 1 can (4.5 oz) chicken breast, drained and rinsed (or about a 1/3 of a large can)
  12. 2 cups frozen mixed vegetables, rinsed to thaw***
Instructions
  1. Heat oven to 425 degrees Fahrenheit. Place one pie crust inside a 9 inch glass pie pan--don't trim excess.
  2. In a large saucepan, melt vegan butter over medium low heat. Add chopped yellow onion, sea salt, and pepper, and cook until tender, about 2 minutes.
  3. Stir in flour until blended, and quickly follow with chicken broth, gradually adding the broth while stirring constantly. Add thyme and sage. Cook for about two minutes or until mixture starts to bubble and get thick.
  4. Stir in shredded chicken and mixed vegetables until well combined. Let cook for two more minutes, stirring frequently.
  5. Remove from heat and spoon complete mixture into prepared pie crust. Top with the second pie crust and seal the two crusts together, folding the extra over and under. This will prevent the crusts from separating while baking. I used a fork to seal the edges.
  6. Cut five slits in the center of the pie to let steam escape. Bake fifteen minutes to brown crust, then reduce heat to 350 degrees Fahrenheit and cook for 25-30 minutes. If crust starts to burn, you can carefully cover the edges with foil.
  7. Let pie stand for at least 10-20 minutes before serving. The longer it cools the easier it is to serve, but if you are really hungry you should just dig in.
Notes
  1. *I used Smart Balance Light Buttery Spread
  2. **I used Valley Fresh low sodium chicken breast.
  3. ***Mine included corn, peas, carrots, green beans, and lima beans.
don't miss dairy https://dontmissdairy.com/
Dairy-Free Chicken Pot Pie from dontmissdairy.com.

This is what the onion should look like after the flour is mixed in.

Dairy-Free Chicken Pot Pie from dontmissdairy.com.

This is what the onion, flour, and broth mixture should look like after the broth thickens.

Dairy-Free Chicken Pot Pie from dontmissdairy.com.

This is what the complete mixture should look like before you top with the second pie crust.

Dairy-Free Chicken Pot Pie from dontmissdairy.com

Finished Pie.

Soy Milk Pumpkin Pie

Completed soy milk pumpkin pie.

For my husband’s birthday I usually make him a pumpkin pie instead of a cake, since he considers pumpkin pie the best dessert ever created. I was an expert at making a creamy, melt-in-your mouth pumpkin pie. Now that eating anything made with 12 ounces of condensed milk is out of the question for me, I thought I would take a shot at making it lactose intolerant friendly. There are a bunch of dairy free pumpkin pie recipes out there, but I think you’ll find mine particularly tasty. If you enjoy coconut, take a look at my coconut milk pumpkin pie recipe as well!

Ingredients:

1 refrigerated pie crust
3/4 cup sugar
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 large eggs, 1 egg white
15oz can pumpkin
1 cup Silk Very Vanilla Soymilk

Directions:

1. Preheat oven to 425 degrees Fahrenheit.

2. Mold the pie crust into a pie dish and trim excess dough from the edges.

Pie crust.

3. Mix sugar, salt, and spices in a small bowl until thoroughly blended.

Sugar and spice mixture.

4. In a large bowl, beat eggs and egg white. Stir in the pumpkin and then the sugar and spice mixture.

Egg and pumpkin mixture.

5. Gradually add Very Vanilla Soymilk and stir until completely blended. Pour into pie crust.

Uncooked pumpkin pie filling in crust.

6. Bake for 15 minutes to set a crispy crust, then lower the temperature to 350 degrees Fahrenheit and bake for 40 minutes. To check if the pie is done, stick a knife through the middle and see if it comes up clean. If there is a layer of pumpkin on it, you may need to bake for an additional 5-10 minutes. Serve with dairy-free vanilla ice cream if you want to go all out. Happy Fall!