This dairy free chicken potato topped pie is creamy, hearty, warming and so tasty! Perfect for a family winter midweek dinner.
It is also egg free and can be easily adapted to be gluten free too!
The summer heat seems like it is now behind us. When the nights draw in and the temperature drops, cravings for warm, comforting food rise. This dairy free chicken potato topped pie is perfect for an autumnal, succulent family meal.
This dinner is a winner in my house, both of my children cleared their plates (which is rare!!) My eldest said she loved the sauce and my little boy said the crispy mash potato was “dewishus”!
Ingredients Needed To Make Dairy Free Chicken Potato Topped Pie
Now, there is quite a list of ingredients needed to make this dish…. But please don’t let that put you off.
It is actually pretty simple to make, most of them you will have in anyway and trust me, that extra bit of prep time will be so worth it!
- Chicken – I used breasts in this recipe as that is what I had in the fridge, but thighs would also work really well. If the thigh fillets are quite small, I would chuck in an extra one and use 5 for this recipe.
- Potatoes – Yukon Gold potatoes are fab for mash as the texture of the flesh is deliciously creamy, meaning you don’t have to add a butter alternative. If you can get hold of these they are my first choice! Failing that a good Maris Piper or Russet potato are great alternatives.
- Bacon – Smoked bacon will give you a stronger flavour.
- Carrots & Mushrooms – I have used these as I know both of my children will eat carrots and I can easily disguise the mushrooms if I chop them small enough! Peas also work really well.
- Onion and garlic.
- Butter and Flour – to thicken the sauce. Use dairy free spread to be dairy free. I have used Pure olive oil spread for this recipe. You can also use gluten free flour.
- Chicken stock – I have used the Knorr chicken stock pots. They are gluten free, intact they are free from the top 14 allergens.
- Dried thyme.
- Mustard – This can be left out if you are allergic.
- Black pepper – to season.
How To Make Dairy Free Chicken Potato Topped Pie
Brown your chicken in some oil in a frying pan until lightly browned. Remove from the pan and set aside.
Whilst the chicken is browning, boil your potatoes. Once cooked, mash them. You can add a splash of dairy free milk to make them a little creamier.
Add the bacon to the same pan and fry until nice and crispy. Once crisp, turn down the heat and and add the garlic, onion, carrots and mushrooms. You can mix up the veg if you like, peas also work really well in this recipe. Fry all together until soft.
In a separate pan, melt the butter, add the flour and whisk together. Slowly add the stock, whisking all the time until the sauce has thickened, then add the mustard and dried thyme, and stir.
Put the chicken back into the frying pan with the bacon, then add the sauce and mix together well.
Transfer mixture into a casserole dish then top with the mash.
Bake in the oven for 45 minutes until crispy.
What Can I serve with Dairy Free Chicken Potato Topped Pie?
This pie is delicious served with green beans or any other green vegetable like broccoli (or peas if you are not using them in the pie!)
How Can I Store Leftovers?
This dairy free chicken potato topped pie will keep in an airtight container in the fridge for 2 days. You can also freeze once cooked. Defrost in the fridge for 8 hours, then re-heat in either the microwave or oven until piping hot throughout.
More Family Dinner Ideas…
- Celery (Check your stock cube doesn’t contain celery)
- Milk (Ensure you use a dairy free spread)
- Tree nuts
- Sesame seeds
- Soya (Check your dairy free spread doesn’t contain soya)
- Sulphur dioxide and sulphites
- Gluten – Can be made gluten free by using gluten free flour
- Mustard – This can be left out
PLEASE DOUBLE CHECK ALLERGENS ON ALL PACKAGING
Dairy Free Chicken Potato Topped Pie
- 4 x chicken breasts
- 3 Rashers smoked bacon
- 1 Small onion sliced thinly and chopped into small squares
- 2 Cloves garlic crushed
- 100 Grams carrots sliced and quartered
- 100 Grams mushrooms sliced
- 1 Kg Potatoes Preferably Yukon Gold or Russet
- 50 Grams Dairy free spread e.g Pure olive oil spread
- 50 Grams plain flour can be substituted for gluten free flour
- 500 ML chicken stock pot e.g Knorr chicken stock pot
- 2 Tsp dried thyme
- 1 Tsp wholegrain mustard can be omitted
- 1 Tbsp olive oil
- 1 Splash Dairy free milk optional
- Black pepper to season
- Pre-heat your oven to 180 degrees / gas mark 4
- Chop your chicken breasts into chunks. Heat the olive oil in a frying pan and fry the chicken on a medium heat for 5 minutes until lightly browned. Remove from the pan and set aside.
- Whilst the chicken is browning, peel and chop the potatoes into chunks. Boil them in a saucepan of boiling water for 15-20 minutes until soft. Once cooked, drain and mash them. You can add a splash of dairy free milk to make them a little creamier.
- Next, chop and prepare your onion, garlic, carrots and mushrooms.
- Chop the bacon into small squares and add to the same pan the chicken was in. Fry for 3-4 minutes until nice and crispy. Once crisp, turn down the heat and and add the garlic, onion, carrots and mushrooms. Fry all together for 2-3 minutes until soft.
- In a separate pan, melt the butter, then add the flour and whisk together. Slowly add the stock, whisking all the time until the sauce has thickened. Add the mustard and dried thyme, then stir well.
- Put the chicken back into the frying pan with the bacon mixture, add the sauce and then mix together.
- Transfer mixture into a casserole dish then top with the mash. Score the mash in a circle pattern with a fork.
- Bake in the oven for 45 minutes until crispy.