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Dairy-Free Handheld Chicken Pot Pies

Prep Time:

15 minutes

Bake Time:

30 minutes

Total Time:

45 minutes


4 servings




  • 3 tablespoons oil

  • ½ cup carrots, diced

  • 1 small onion, diced

  • 1 cup sweet corn kernels

  • 1 cup sweet green peas

  • ⅓ cup all-purpose flour

  • 1 ¾ cups chicken stock, unsalted

  • ½ cup oat milk

  • Salt (optional)

  • Ground black pepper (optional)

  • Garlic powder (optional)

  • 1 pound chicken breast, cooked, cubed

  • 2 premade 9-inch pie crust crusts (dairy-free)

  • 1 egg, beaten

  • Rosemary (optional)

  • Thyme (optional)

Tools Needed

Pizza Cutter

Basting Brush

Baking Tray

Cooling Rack

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Adapted from The Taste of Kosher

  1. Preheat oven to 425°F.

  2. In a large pan, heat the oil. Then, when hot, lower to a medium heat and add onions, carrots, peas, and corn.  Cook until the onions are translucent and the carrots are tender. 

  3. Stir in flour and mix until it coats all the vegetables and mix for a few minutes.

  4. Slowly stir in chicken stock, a little at a time to avoid clumping.  Once smooth, finish pouring in the stock and add the oat milk. Add spices (salt, pepper, garlic powder) to taste (optional).

  5. Remove pan from stove. Stir in pre-cooked chicken pieces.

  6. Lightly flour table or countertop surface and unroll one of the 9-inch pie crusts. Cut crust in half (creating two “half-moon” shapes), and fold one side in half (creating a “pie slice” shape).

  7. Crimp one of the open edges closed with a fork or crimping tool, creating a pocket with the crust. Use a spoon or small rubber spatula to  fill the pocket with the pie filling, and crimp the other open edge closed. 

  8. Repeat with the other crust half, and complete steps 6 & 7 with the additional rolled crust. Place filled hand-pies on a baking sheet lined with parchment paper.

  9. Brush egg across the top and make one small slit to allow steam to escape. Sprinkle with rosemary and thyme, optional.

  10. Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven, and let cool for 10 minutes before serving.

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