Dairy Free Chicken Pot Pie Crock Pot

You want a dinner that hits like a hug but doesn’t wreck your stomach or your schedule? This dairy free chicken pot pie crock pot recipe does both. It tastes like Sunday at grandma’s, but you make it on a Tuesday with zero drama.

No roux whisking, no oven juggling, and definitely no dairy crash. Toss, cook, thicken, top, done. If you can operate a slow cooker and open a can, you’re basically a hero now.

The Secret Behind This Recipe

The magic move is swapping the classic cream base for a silky combo of coconut milk and chicken stock, then finishing with a quick arrowroot slurry (or cornstarch, your call).

You still get that luxurious, spoon-coating gravy without any butter or cream. The second cheat code? Layering aromatics and herbs upfront so the crock pot does the flavor-building while you ignore it for hours.

For the “pie” vibe, we go two routes: biscuit-style topping baked separately (store-bought dairy-free biscuits or easy drop biscuits), or puff pastry–style squares using a dairy-free puff pastry. Either way, you get that golden, flaky finish without cooking the topping to death in the slow cooker. Pro tip: Let the crock pot mixture thicken at the end so it hugs every veggie like it means it.

What Goes Into This Recipe – Ingredients

• 1.5–2 lbs boneless, skinless chicken breasts or thighs, cut into large chunks
• 1 medium yellow onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 2 cups frozen peas
• 2 cloves garlic, minced
• 1 lb baby gold potatoes, halved (or 3 cups diced russets)
• 2 1/2 cups low-sodium chicken broth
• 1 (13.5 oz) can full-fat coconut milk (well-shaken)
• 2 tsp kosher salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 bay leaf
• 1 tbsp lemon juice (brightens the richness)
• 3 tbsp arrowroot powder (or cornstarch)
• 3 tbsp cool water (for slurry)
• 2 tbsp olive oil (optional, for sautéing onion/garlic first)
• Dairy-free topping: store-bought dairy-free biscuits or puff pastry, or homemade dairy-free drop biscuits
• Optional add-ins: 1 cup sliced mushrooms, 1 tsp poultry seasoning, 1/4 tsp smoked paprika

How to Make It – Instructions

1. Optional flavor boost: Sauté the onion and garlic in olive oil over medium heat for 3–4 minutes until fragrant.Not required, but it amps things up.
2. Load the slow cooker: Add onion, garlic, carrots, celery, potatoes, chicken, thyme, parsley, bay leaf, salt, pepper, broth, and coconut milk. Stir to combine.
3. Cook low and slow: Cover and cook on Low 6–7 hours or High 3–4 hours, until chicken is tender and veggies are soft.
4. Shred the chicken: Remove chicken pieces, shred with two forks, and return to the pot.
5. Add peas and lemon: Stir in peas and lemon juice. Let peas warm through for 5–10 minutes.
6. Thicken it: Whisk arrowroot (or cornstarch) with cool water.Stir slurry into the slow cooker, cover, and cook on High for 10–15 minutes until the sauce thickens to a creamy gravy.
7. Bake the topping: While it thickens, bake dairy-free biscuits or puff pastry per package directions. Keep them separate—no soggy tops allowed.
8. Taste and adjust: Add more salt, pepper, or a splash of broth if needed. Remove bay leaf.
9. Serve: Ladle the pot pie filling into bowls and top with a hot biscuit or a square of puff pastry.Finish with extra parsley if you’re fancy.

How to Store

• Fridge: Store the filling in an airtight container for up to 4 days. Keep biscuits/pastry separate.
• Freezer: The filling freezes well for 3 months. Thaw overnight in the fridge; reheat gently on the stovetop or microwave, then re-thicken with a small slurry if needed.
• Reheat: Warm on the stove over medium-low with a splash of broth to loosen.Re-crisp biscuits in a toaster oven.

Why This is Good for You

• Dairy-free comfort: Zero cream, all the coziness. Your gut will send a thank-you card.
• Balanced macros: Lean protein from chicken, slow carbs from potatoes, and fiber-packed veggies for steady energy.
• Healthy fats: Full-fat coconut milk delivers creaminess and satiety without butter.
• Micronutrient win: Carrots, peas, and celery stack vitamins A, C, K, plus antioxidants. Grandma would approve.

Don’t Make These Errors

• Skipping the thickener: Without the slurry, you’ll get soup, not pot pie vibes.Don’t do it.
• Overcooking peas: Add them at the end or they’ll go army green and mushy. Hard pass.
• Cooking the topping in the crock pot: It turns gummy. Bake separately for that legit flaky bite.
• Not salting enough: Coconut milk loves salt.Taste, then season like you mean it.
• Cutting veggies too small: They’ll vanish after 6 hours. Aim for chunky, 3/4-inch pieces.

Variations You Can Try

• Gluten-free: Use gluten-free biscuits or puff pastry; ensure your broth is GF.
• Low-carb: Swap potatoes for cauliflower florets and add more mushrooms. Thicken slightly less.
• Herb-forward: Add fresh thyme and chopped parsley at the end for a garden-fresh finish.
• Rotisserie shortcut: Stir in shredded rotisserie chicken during the last hour.Reduce cook time accordingly.
• Smoky twist: Add 1/2 tsp smoked paprika and a splash of coconut aminos for depth.
• Thanksgiving remix: Sub turkey for chicken, toss in green beans, and top with fried onions (dairy-free) for fun.

FAQ

Can I make this without coconut milk?

Yes. Use unsweetened almond milk plus 2–3 tbsp dairy-free cream cheese or 1–2 tbsp olive oil to add body. You may need a bit more slurry to reach a creamy texture.

Do I need to brown the chicken first?

No.

Browning adds flavor, but the slow cooker builds plenty over time. If you want extra depth, sear briefly before adding—totally optional.

Can I cook this on the stove instead?

Absolutely. Simmer covered on medium-low for 35–45 minutes until chicken is tender.

Shred, add peas and lemon, then thicken with the slurry.

What if my sauce is too thick?

Stir in warm chicken broth, a few tablespoons at a time, until it loosens to your preferred consistency. Easy fix.

Will it taste like coconut?

Barely, if at all. The herbs, chicken broth, and aromatics do the heavy lifting.

FYI, full-fat coconut milk gives the best texture with minimal coconut flavor.

Can I use frozen chicken?

For food safety, it’s best to thaw chicken before slow cooking. If you must use frozen, cook on High and ensure the internal temp hits 165°F, but IMO thawing is safer and tastier.

How do I keep leftovers from getting bland?

Reheat gently and finish with a squeeze of lemon, a pinch of salt, and fresh parsley. Revives everything like magic.

Wrapping Up

This dairy free chicken pot pie crock pot recipe brings nostalgic comfort and weeknight practicality into the same bowl.

You get creamy, herb-loaded filling, tender chicken, and a crisp, golden topper—all without dairy or kitchen chaos. Set it, forget it, thicken it, and serve it with a smile (and maybe a second biscuit). If cozy had a recipe card, this would be it.