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A skillet with dairy free chicken broccoli pot pie with biscuits as the topping, garnished with dairy-free parmesan and basil.

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%