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Non-dairy Chicken Pot Pie Recipe


  • 1 package (13.2 ounces) refrigerated puff pastry
  • 2 tablespoons avocado oil
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup plus 1 tablespoon Bolthouse Farms Plant Protein Milk
  • 1 1/2 cups frozen peas
  • 1 tablespoon lemon juice
  • 1 small (3 3-pound) rotisserie chicken, skin removed and meat cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large egg yolk


  1. Preheat oven to 400°.
  2. Unroll the puff pastry and set aside. Grease a 2-quart, oblong baking dish and set aside.
  1. In a large skillet, heat oil over medium-high heat; sauté onion and carrots until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour and cook, stirring constantly, for 1 minute.
  2. Gradually stir in broth and 1 cup of the Bolthouse Farms Plant Protein Milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
  3. Stir in the frozen peas, lemon juice, chicken,  and salt and pepper; return to a boil. Transfer to the greased baking dish.
  4. Whisk together egg yolk and remaining Bolthouse Farms Plant Protein Milk; brush over pastry. Bake, uncovered, until bubbly and golden brown, 45 minutes. Let stand 15 minutes before serving.