Paleo Chicken Pot Pie (AIP)
This chicken pot pie tastes just like the real thing without any of the gluten or dairy! This recipe is paleo and AIP-friendly.
What is Chicken Pot Pie?
Chicken pot pie is a classic American food dish made with vegetables, chicken, a creamy sauce, and topped off with a pie crust. It’s comforting, filling, and super decadent!
Typically, this recipe is made with a premade pie crust to save time, but this recipe makes a pie crust from scratch! The recipe is paleo, AIP, and made totally from scratch without grains of dairy.
Growing up with a Hungarian mother, I never really had a ton of classic American comfort food at home. We mostly had Italian dishes, and I would get my fill of American food via fast food and restaurants. I never really had chicken pot pie, but my husband, however, loves it. He was basically living off of chicken pot pies for a bit while I had terrible morning sickness, so I really trusted his judgment on this pot pie recipe. He was super stoked to have a homemade version and said it was just good pot pie.. not good “paleo” pot pie… but just as good as the real deal! Heck yes.
How to make this Paleo Chicken Pot Pie
To make the filling
- Using a large deep skillet, heat the coconut oil over medium heat. Add the chicken and lightly salt. Saute until cooked through. Set aside.
- Add more oil if needed along and saute the onion. Add the garlic, celery, carrots, and broccoli and saute for another 4-5 minutes or until the vegetables lightly fork tender. Add the arrowroot starch and stir to coat.
- Pour in the chicken broth, coconut milk, and seasonings. Stir to fully combine and bring to a low simmer for 3-4 minutes, allowing the sauce to thicken. Add the chicken back to the mixture and stir to coat. Pour the mixture into a lightly greased pie pan.
To make the crust & pot pie
- Preheat the oven to 400 F. Using a large mixing bowl, combine the cassava flour, coconut flour, salt, and gelatin. Cut in the palm shortening and mix well. Pour in the water and mix well to combine until a dough forms.
- Flour a clean surface with cassava flour and add the dough to the surface. Flour a rolling pin and roll the dough into a large circle that’s about 1/2-3/4″ larger than your pie pan. Roll until even.
- Flour your hands if needed and very carefully transfer the dough onto the pie pan. Pinch the sides to cover the pie pan. Use a knife to score about 3-4 small lines into the top of the pie crust.
- Transfer to the oven and bake for 20-25 minutes or until the crust is lightly golden brown. Carefully remove from the oven and allow to cool before serving.
Can you use something other than cassava flour?
Cassava makes a great sub for bread flour in pie crusts. I have not successfully tried anything other than cassava and cannot recommend a swap that would yield the same results.
Can you use coconut oil instead of palm shortening?
The palm shortening is essentially a swap for butter in the crust. I haven’t tried coconut oil and don’t think it would hold up as well. Lard would likely be the next best option!
Can you use rotisserie chicken instead?
You can! Any chicken that you have on hand that’s mildly seasoned will work.
The Ingredients You’ll Need for the Chicken Pot Pie
Chicken breast
You can also use chicken thigh or pre-made rotisserie chicken.
Carrots, broccoli, and onion.
You can also add in peas in you’d like, and something like parsnip or potato.
Chicken broth, coconut milk, and arrowroot starch
These are the main ingredients of the sauce for the chicken and vegetables.
Cassava flour, coconut flour, and palm shortening
These are the ingredients for the pie crust. I have not tried any swaps. You can certainly try other pie crusts that you prefer!
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Paleo Chicken Pot Pie (AIP)
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main dishes
- Method: Baked
- Cuisine: American
Description
This chicken pot pie tastes just like the real thing without any of the gluten or dairy! This recipe is paleo and AIP-friendly.
Ingredients
For the filling
- 2 tbsp coconut oil
- 1 lb chicken breast, cubed
- 1 tsp sea salt, divided
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup broccoli florets
- 1/2 cup celery, chopped
- 2 tbsp arrowroot starch
- 1 1/2 cup chicken broth
- 1/2 cup coconut milk
- 2 tsp dried thyme
- 1 tsp dried sage
For the crust
- 1 1/4 cup + 2 tbsp cassava flour
- 3–4tbsp coconut flour (see notes)
- 1 tbsp gelatin
- 1/4 tsp sea salt
- 1/3 + 1/4 cup palm shortening
- 1/4 cup + 2 tbsp water
Instructions
For the filling
- Using a large deep skillet, heat the coconut oil over medium heat.
- Add the chicken and lightly salt. Saute until cooked through to an internal temperature of 165 F. Set aside.
- Add more oil if needed along and saute the onion for 4-5 minutes or until lightly transluscent. Add the garlic, celery, carrots, and broccoli and saute for another 4-5 minutes or until the vegetables are lightly fork tender. Add the arrowroot starch and stir to coat.
- Pour in the chicken broth, coconut milk, and seasonings. Stir to fully combine and bring to a low simmer for 3-4 minutes, allowing the sauce to thicken. Add the chicken back to the mixture and stir to coat.
- Pour the mixture in to a lightly greased pie pan (about a 9″ pie pan) and set aside.
For the crust
- Preheat the oven to 400 F.
- Using a large mixing bowl, combine the cassava flour, coconut flour, salt, and gelatin. Cut in the palm shortening and mix well. Pour in the water and mix well to combine until a dough forms.
- Flour a clean surface with cassava flour and add the dough to the surface. Flour a rolling pin and roll the dough into a large circle that’s about 1/2-3/4″ larger than your pie pan. You can also roll the dough between two pieces of parchment paper if it’s sticking. Roll until even.
- Flour your hands if needed and very carefully transfer the dough onto the pie pan. Pinch any tears in the pie crust, and pinch the sides to cover the pie pan. Use a knife to score about 3-4 small lines into the top of the pie crust.
- Transfer to the oven and bake for 20-25 minutes or until the crust is lightly golden brown. Carefully remove from the oven and allow to cool before serving.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
I find that all coconut flours have different absorbancy levels, and some result in a more dry crust than others. Add coconut flour 1 tbsp at a time to ensure that the coconut flour is not overly dry and doesn’t dry out your crust.
Nutrition
- Serving Size: 1 serving
- Calories: 523
- Fat: 35.2g
- Carbohydrates: 28.1g
- Fiber: 12.5g
- Protein: 26.3g
This recipe is so wonderful, you wouldn’t be able to tell that it’s grain free! The pie as a whole is delicious but the best part is the crust! I make mine in the large size corningwear white casserole dish and roll my dough out thinner so I always have extra dough from trimming off the edges, it makes the best shortbread-ish treat! I use it to dip in coconut milk ice cream and it tastes like I’m eating a cone. The last two times now put cinnamon on the dough and peeled a Granny Smith apple then wrapped the dough around the apple and baked it. It’s like eating apple pie if you add some ice cream or just add a little sugar with the cinnamon to make it a sweeter treat on its own. I don’t know if you have any other recipes using this crust for desserts but it works out so perfectly! Thank you for such a great recipe haha
YUM!!!
So so so good. A new family favorite!!! I added a little coconut milk to the crust after mine turned out a little crumble and it’s literally the best chicken pot pie I think I’ve ever had! Next time we’re gonna try adding Japanese sweet potato!! Thank you!!
I use your crust and do a mushroom pie out of it (your crust + sauce made out of mushrooms, onions, coconut cream, some lemon & salt) – incredibly delicious! Just an idea if you ever want to make a mushroom pie or cabbage pie recipe in here. Thank you Michelle for making my AIP life a yummy one!
I’m looking forward to this! Any idea how this might work if you made it in individual-sized 5.5″ pans? How many pies would it make? Would you need to alter anything like cooking time/temp, crust amount, etc, and by how much?
I’m sure it would work well! I can’t tell you how many pies it would make as I haven’t tried it in individual pans. But you could make the recipe as is and distribute it evenly among 3-4 of the pans and see if it will make enough for equal servings. Cooking time will likely need to be adjusted, you’ll just want to watch them and add time as necessary until the filling is bubbling and the crust is a nice golden brown!