Dairy Free Chicken Broccoli Pot Pie with Biscuits

Craving some comfort food? If chicken pot pie and chicken alfredo had a baby – and there were also some biscuits thrown in – this is the recipe you’d get, haha. It’s got a creamy base made from oat milk and dairy-free parmesan that coats the chicken and broccoli beautifully. Using shortcuts like precooked rotisserie chicken and refrigerated biscuit dough allows for this recipe come together quickly, making it great for weeknights or weekends.

Ingredient Notes

Here’s a photo of all the ingredients you’ll need, along with some helpful ingredient notes and product suggestions:

• Dairy-free parmesan – The quality of dairy-free cheeses varies widely. I used Follow Your Heart parmesan for this recipe which works very well, and I think it has the closest taste to regular parmesan. I would recommend sticking with that brand unless you have another tried-and-true grated dairy-free parmesan that you already know you like. You can also simply omit this from the recipe; it adds flavor but you can skip it if you don’t have any on hand.

• Refrigerated biscuits – Some brands contain dairy and others do not, so always check labels. At the time of publish, Pillsbury grands original biscuits, Pillsbury flaky layers buttermilk biscuits, and Pillsbury Southern Homestyle Biscuits do not contain dairy ingredients, so these are what we generally use (but note that both do contain a cross contamination warning, so they may not be appropriate if you are anaphylactic). Note that other varieties of Pillsbury biscuits do contain dairy ingredients, so check them closely. Annies also makes a dairy-free refrigerated biscuit option.

• Shredded cooked chicken – I will typically use leftover rotisserie chicken for this recipe. Most storebought rotisserie chicken is dairy free but be sure to double check as occasionally some stores do use dairy in their cooking. As an alternative, you can just cook chopped chicken breast in the skillet before starting this recipe.

• Dairy-free butter – You’ll use this for sautéing the onion; I’m personally a fan of Country Crock plant butter sticks made with avocado oil. That said, any dairy-free butter will do, and you can also substitute olive oil instead if you prefer.

While not pictured, you can also garnish this with dairy-free parmesan and basil if you’d like, as shown in the photos – but this is not essential to the recipe.

Instructions

You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.

Start by sautéing the onion in the dairy-free butter. After a few minutes, add the seasonings and garlic.

Add the flour and cook for another minute, then add the oat milk, broth, dairy free parmesan, and a pinch of nutmeg.

Let that cook for about 5-10 minutes, until the mixture thickens slightly.

Stir in the broccoli and pre-cooked chicken. Remove from heat.

Add the biscuits on top. The exact number of biscuits to add will depend on a) the size of your skillet, and b) whether you’re using standard biscuits or the big size (i.e. “grands”). Usually somewhere between 6 (for larger ones) to 8 (for smaller ones) is perfect.

Bake that for about 15-20 minutes until the biscuits are cooked through and golden brown on top.

After that, you can optionally add some garnishes. Admittedly I’m too lazy most of the time for this but I did add ‘em in the images here, haha, so I’m mentioning that. It’s really only if I’m serving folks outside my family that I’d take the time to garnish. If you want to, you can add a little shredded dairy-free parmesan or mozzarella. I like the Violife “just like parmesan” block for this. You can also add a little chopped basil.

Let that cool for a few minutes, then dig in and enjoy!

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat quickly in the microwave, but note that the biscuit will not be crisp on top. If you prefer a slightly crisp biscuit texture, reheat in an oven-safe dish at 325°F until the biscuit is lightly crisp on top and the mixture is warmed through.

Recipe Tips

• You can use frozen or homemade dairy-free biscuits as well, but the cooking times and temperature may vary. I recommend using the recommended cooking temperature listed for the package or recipe and then start checking at the time recommended on those as well (but note that it might take a bit longer than the package/recipe time when cooked on top of the casserole).
• An oven-safe ceramic skillet or cast iron skillet are both great options for this recipe.
• Feel free to play around with recipe variations on the vegetables or protein. For example, you could go with mixed veggies or spinach instead of broccoli, or you could swap the chicken for turkey.
• This dish is hearty enough to serve on its own, but if you’d like a side, I recommend a simple side salad or roasted vegetables like asparagus, green beans, or Brussels sprouts.

Allergens in this Recipe

Disclaimer: Always double check ingredients and labels yourself prior to making a recipe.  While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.

As written, this recipe is dairy-free and egg-free. It should also be nut free as long as your dairy-free butter and dairy-free parmesan do not contain those ingredients.

This recipe does contain wheat/gluten (in the flour and biscuits; also sometimes oat milk may be cross contaminated with gluten) and soy (in the dairy-free butter).

You could easily eliminate the soy by using a soy-free dairy-free butter, like Earth Balance soy free sticks, or by using olive oil. Of course, double check that there is no soy in the other products you’re using.

You can also make this wheat/gluten free with a few substitutions. First, be sure the oat milk you’re using is certified gluten free. Second, substitute a gluten-free flour blend for the all-purpose flour. Third, make your own homemade dairy-free gluten-free biscuits to use on top of this recipe. (Unfortunately at the time of publication there were no canned refrigerated biscuits that are both dairy-free and gluten-free).

More Dairy-Free Chicken Dinner Ideas

If you’re looking for more chicken dinner ideas that are dairy free, be sure to give one of these a try:

• Dairy free creamy mushroom chicken thighs
• Dairy free fried chicken
• Dairy free buffalo chicken chili
• Dairy free white chicken chili

I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.

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Dairy Free Chicken Broccoli Pot Pie with Biscuits

This dairy free chicken broccoli pot pie with biscuits is a nice mashup of alfredo, pot pie, and biscuit casserole – all in one dish!

Course Main Course

Cuisine American

Keyword chicken and broccoli, dairy free, pot pie

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 servings

Calories 465 kcal

Author Dairy Free for Baby

Ingredients

For the pot pie:

• 2 tablespoons dairy-free butter (i.e. Country Crock plant butter)
• 1 small-medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon all-purpose flour
• 2 cups oat milk
• ¼ cup chicken broth
• ¾ cup dairy-free grated parmesan cheese (i.e. Follow Your Heart)
• Pinch of nutmeg (optional; enhances flavor)
• 3 cups chopped broccoli florets, cut into bite-sized pieces
• 3 cups shredded or chopped cooked chicken (loosely filled)
• 6-8 refrigerated dairy-free biscuits (i.e. Annie’s or some Pillsbury; check labels; use enough to cover most of the dish)

Optional for garnish:

• Shredded dairy-free parmesan or mozzarella (i.e. Violife just like parmesan block)
• Chopped basil

Instructions

1. Preheat the oven to 375°F.
2. In a large oven-safe skillet, heat the butter over medium heat until melted.
3. Add onions and cook for 3-5 minutes, or until they start to get tender.
4. Add the garlic, Italian seasoning, salt, and pepper. Give everything a good stir, then add the flour. Stir and continue to cook for 1 minute.

5. Add the oat milk, broth, dairy-free parmesan, and a pinch of nutmeg. Stir to combine, then cook on medium heat for 5-7 minutes, or until the mixture thickens slightly.

6. Add the broccoli and pre-cooked chicken. Stir until combined and turn off the burner.
7. Top the pot pie mixture with the biscuits so that most of the mixture is covered. Place in the oven and bake for about 15-20 minutes, or until the biscuits are golden and the pot pie is bubbly.
8. Optionally, add a little dairy-free shredded parmesan or mozzarella cheese and basil for garnish (this is completely optional; it tastes great without!). Let cool for 5 minutes, then serve and enjoy!

Recipe Notes

• The exact number of biscuits to use can vary based on the skillet size and the size of the biscuit (for example, a standard refrigerated biscuit versus the larger “grands” biscuits). For the nutrition analysis below, we assumed use of 6 larger biscuits.
• If you don’t have any dairy-free parmesan on hand, feel free to skip that in the recipe. It adds flavor and helps thicken up the base a bit, but it still tastes good without.
• If you don’t have pre-cooked chicken on hand, simply sauté chopped chicken breast (seasoned with a little salt and pepper) in the skillet prior to starting this recipe, and remove and set on a plate. Follow the recipe as directed.

 

Nutrition analysis (approximate): 465 calories, 22 g fat, 8 g saturated fat, 1050 mg sodium, 40 g carbohydrate, 3 g fiber, 5 g sugar, 27 g protein, Vitamin D: 7%, Calcium: 29%, Iron: 18%, Potassium: 10%

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