This allergy friendly Chicken Pot Pie has my heart. It’s fully gluten free and AIP. With a versatile filling, the easy crust steals the show!
Chicken pot pie is a classic! I remember eating the Marie Callender’s pot pies as a kid with my dad when my mom was out of town. The creamy chicken and veggie filling, the delicious and buttery crust… mmm! Well, I re-created this childhood favorite into a completely paleo and allergy friendly version. There is no gluten, corn, dairy, or eggs. It’s completely nightshade free and AIP (autoimmune diet friendly).
Paleo Chicken Pot Pie Filling
The filling is easy to make and you can use fresh, frozen, or leftover veggies. This is a fantastic option after a holiday like Thanksgiving for using up leftover veggies and turkey.
You’ll sauté the veggies if using raw/frozen ones then add herbs for flavor, broth, and coconut milk for the creamy consistency. Using coconut milk keeps this recipe dairy free and AIP friendly. Stir in some cooked, shredded chicken or turkey then pour everything into a baking dish.
Chicken Pot Pie Crust Ingredients
- Cassava flour
- Coconut flour
- Baking soda
- Salt
- Pumpkin puree
- Coconut oil
- Ice water
The crust is also easy to whip up and uses pumpkin puree instead of an egg to keep this poor pie autoimmune diet friendly.
You’ll mix together the dry ingredients then cut in the pumpkin and oil. Use some cold water to bring the dough together as necessary before rolling it out and shaping it over the filling.
Bake until golden and enjoy!
Can I freeze this chicken pot pie?
I love making this dish for meal prep as it does freeze and reheat well! Once cooked, portion and freeze in freezer save containers for up to 3 months. When ready to heat, thaw and then warm in the oven at 300F for 30-45 minutes.
More delicious paleo dinner recipes
Tomato Free Paleo Stuffed Peppers
Paleo Chicken Pot Pie
Ingredients
Filling
- 2 Tbsp oil of choice, for cooking
- 1 large or 2 smaller heads of broccoli finely chopped
- 4-6 carrots diced
- 3 stalks of celery diced
- Optional: 1/2 cup peas OR use any veggie combo you want! Pot pie is great for using up leftovers
- 1 lbs. chicken, cooked and shredded I usually just make this in my instant pot or you can boil the chicken or used any leftover cooked chicken you have
- 1 cup chicken broth
- 1 cup coconut milk
- 1 Tbsp thyme
- 1 Tbsp rosemary
- 1/2 tsp salt
- 2 Tbsp arrowroot starch
Crust
- 3/4 cup cassava flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp pumpkin puree
- 3 Tbsp coconut oil not melted
- 1 cup of cold water
Instructions
Filling
- Preheat oven to 400F.
- Heat 2 Tbsp of oil over medium heat in a large pan. Add all the chopped veggies and cook, stirring occasionally, for about 10 minutes until they have softened some and broccoli is a darker green.
- Add broth, coconut milk, herbs, and salt and reduce to a simmer for another 10 minutes until veggies are cooked through.
- Mix in the chicken and arrowroot starch until everything thickens.
- Pour filling into a 9×9 baking dish
Crust
- Mix the flours, salt, and baking soda together in a bowl. Cut in the pumpkin and coconut oil until well mixed. Add the water, starting with 1/2 a cup, and mix until dough comes together. Add water 1 Tbsp at a time, you may not need all of it.
- Roll out the dough between two pieces of parchment paper sprinkled with some extra flour. The dough should be about 1/4 inch thick and large enough to cover the top of your dish.
- Lay the dough over the filling (if it cracks or breaks, that's fine! Just patch it up- it's rustic) and use your hands to adjust it and make sure it covers the filling. Poke some holes in the top with a fork.
- Bake for about 30-35 minutes, until crust is golden brown. Let cool for 5-10 minutes before serving.
Notes
Seriously one of my fave Paleo recipes of all time. The crust is DELISH. The filling is DELISH. Have made this one maybe 10 times?? Maybe more? So gooood!!!!
I’m so glad you love it! This recipe is one of my all time favorites, as well. The crust is SOO good 🙂