Home Allergy Dairy Free Chicken Pie

Dairy Free Chicken Pie

by Laura

Chicken pie was one of my staples throughout my uni years- chucking an Aunt Bessies pie in the oven was one of my go-to easy comfort foods. Since not being able to have dairy, I’ve been making my own, and thought I’d share my recipe with you all!

To make the short crust pastry:
100g Plain flour
100g Self-raising flour
Pinch of salt
50g Vegetable fat (I used Trex because its dairy free, but if you eat meat you could use lard.)
50g Pure or any other margarine alternative
2tbsp Cold water

To make the chicken filling:
Chicken breast fillet
Gravy- I use Knoor chicken gravy pot
3 Carrots
3 Mushrooms
5 Asparagus tips
Garden peas- I just poured these in, you can use as many as you want, I’d say 2 handfuls
Broccoli heads- I pulled off the smaller florets and used about 6 of these smaller ones.
1 egg (for the egg wash)

For pastry:
1. Rub together the flour and the fats, lifting the mixture and letting it fall back into the bowl, which will aerate the flour. When you add the fats, cut them up into smaller chunks to make this quicker and easier. Rub until they look like breadcrumbs, and there aren’t any large lumps of the margarine/ vegetable fat.
2. Mix in the cold water, using a knife to cut and stir, I found once the 2tbsp was added I had to add in a few more drops, but add this extra water very slowly and carefully because you don’t want a sticky pastry!
3. Flour your worktop and rolling pin, then roll your pastry out thinly.

For Chicken filling:
1. Chop up the chicken breast, and fry
2. Chop the carrots, asparagus, and broccoli, and boil with the peas in water
3. Once the chicken is lightly browned, quickly fry the mushrooms- don’t let these go too browned though as you don’t want them to taste fried in your pie
4. Make the gravy up, using the instructions according to the make of gravy. Mine used 280ml water, this was enough gravy to cover the mixture, but I like a lot of gravy in my pie- as you can see from the spillage that occurred on the photos! Nothing is worse than a dry pie!
5. Drain the vegetables, and, as well as your chicken and mushrooms, mix these in with the gravy, then put these on a low heat on the stove, don’t let it boil though this is just to make sure everything is warmed through. I then stirred in a bit of the basil flakes.
6. Get a pie dish, and pour this mixture in
7. Go back to your rolled out pastry, get your rolling pin in the middle of the pastry and flip half of it over the rolling pin. Lift the pastry up this way, and lay over the chicken filling.
8. Use a sharp knife to cut around the dish so your pastry isn’t dropping down the sides of the dish
9. Use a fork to press down the edges of the pastry, so that it won’t shrink when its being baked, then using a knife cut around three holes in the centre of the pie so any steam can be released here
10. Crack an egg into a glass and using a fork whisk it up a bit, then using a pastry brush brush the egg wash all over the top of the pie which will make it a lovely golden brown colour!
11. Cook at 180° for around 25 minutes, until golden brown.

My pie- pre bake, post egg wash!


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