Chicken pot pie has always been one of my favorite comfort foods, especially when the weather cools down.

Traditional versions usually rely on heavy cream and butter, which can be hard to enjoy if you avoid dairy.

That is why I made this dairy free chicken pot pie soup, so anyone can enjoy that rich, cozy flavor without an upset stomach.

The soup turns out thick, creamy, and loaded with tender chicken and vegetables.

To finish it off, I bake simple puff pastry squares on the side to serve right on top for that classic flaky crust feel.

Why This Recipe Is a Keeper

Ultra Creamy Texture – Oat milk and dairy-free butter create a velvety broth without needing any real heavy cream.

Never Soggy Crust – Baking puff pastry squares separately gives you a warm, flaky crunch on top of every bowl.

Classic Cozy Flavor – Fragrant herbs like thyme and rosemary deliver all the traditional comfort of homemade chicken pot pie.

Easier Than Pie – You enjoy authentic pot pie taste without the extra effort of rolling and baking heavy crusts.

Here’s What You’ll Need

For the Pastry Topping

1 sheet Dairy Free Puff Pastry, Thawed
1 tbsp Unsweetened Oat Milk
1/4 tsp Flaky Sea Salt

For the Soup

4 tbsp Dairy Free Butter
1 medium Yellow Onion, Diced
2 Carrots, Diced
2 stalks Celery, Diced
3 cloves Garlic, Minced
1/3 cup All Purpose Flour
5 cups Chicken Broth
1 lb Yukon Gold Potatoes, Diced Into 1/2 Inch Pieces
1 tsp Dried Thyme
1/2 tsp Dried Rosemary
1 Bay Leaf
3 cups Cooked Chicken, Shredded
1 cup Frozen Peas
1 cup Unsweetened Oat Milk
1 1/2 tsp Salt
1/2 tsp Black Pepper

How to Make It

Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the puff pastry into 2 inch squares, arrange them on the sheet, brush with oat milk and sprinkle with flaky salt. Bake for 15 to 18 minutes until puffed and golden.

Step 2

Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots and celery and cook for 7 minutes until softened, then stir in the garlic for 1 minute.

Step 3

Sprinkle in the flour and stir for 2 minutes. Slowly pour in the broth while whisking so the soup stays smooth.

Step 4

Add the potatoes, thyme, rosemary and bay leaf. Bring to a boil, then simmer for 15 minutes until the potatoes are tender and the soup has thickened.

Step 5

Stir in the chicken, peas and oat milk and simmer for 5 minutes. Remove the bay leaf and season with the salt and pepper.

Step 6

Ladle the soup into bowls and top with the warm puff pastry squares just before serving so they stay flaky.

Recipe Tips

Keep the Puff Pastry Cold

I recommend working with the puff pastry while it is still chilled straight from the fridge.

If dairy-free puff pastry gets too warm on the counter, the fat melts too early and the squares will turn out flat instead of light and flaky.

If your kitchen is warm, pop the cut squares in the fridge for 10 minutes right before you put them into the oven.

Cook the Flour Completely

From my experience, stirring the flour in the melted dairy-free butter for a full two minutes makes a huge difference in the final taste.

You want to cook out that raw, pasty flour taste before you add any liquid.

It should look like a paste, smell lightly toasted, and coat all the vegetables evenly before you reach for the broth.

Add the Broth Slowly

You’ll get the best results if you pour in just one cup of broth at first and whisk it thoroughly into the vegetables.

Dumping all five cups in at once makes the flour separate into tiny clumps that are very hard to smooth out.

Once that first cup forms a smooth, thick sauce with the flour, you can pour in the rest of the broth with no lumps at all.

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