Dairy Free Chicken Pot Pie Coconut Milk. Remove chicken from pot and transfer to a large bowl; Shredded chicken in bowl with 2 forks.
The ultimate comfort food—and gluten free. Then whisk in coconut milk and remove from heat. This healthy chicken pot pie recipe is packed with chicken and veggies in a creamy lightened up dairy free sauce made with chicken broth and coconut milk.
3 cups chopped cooked chicken (omit chicken and add more veggies for a veggie pot pie!) 2 sheets puff pastry, thawed (we used pepperidge farm.
Add sauce and stir to combine. If your coconut milk is too hard to measure, simply heat it over low heat in a saucepan until softened. 3 cups chopped cooked chicken (omit chicken and add more veggies for a veggie pot pie!) 2 sheets puff pastry, thawed (we used pepperidge farm. Bake the chicken pot pie at 425 degrees f for 25 minutes, until golden.
