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!
paleo chicken pot pie
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.
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!
allergy friendly paleo chicken pot pie
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.
A comfort meal classic, made healthy and allergy friendly! These completely paleo, AIP, and dairy free version of chicken pot pie is so delicious, you won’t miss the gluten filled and artificially flavored version.
Course Main Course
Cuisine American
Keyword classic, comfort food
Prep Time 30 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 4servings
Author Victoria Faling
Ingredients
Filling
2Tbspoil of choice, for cooking
1large or 2 smaller heads of broccolifinely chopped
4-6carrotsdiced
3stalks of celerydiced
Optional: 1/2 cup peas OR use any veggie combo you want! Pot pie is great for using up leftovers
1lbs.chicken, cooked and shreddedI usually just make this in my instant pot or you can boil the chicken or used any leftover cooked chicken you have
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
*You could make this recipe completely vegan and plant-based by using a can of chickpeas instead of the chicken!
Often I want a simple cookie recipe that doesn’t make too many and is more than a plain cookie. I love baking with tiger nut flour as an AIP alternative to other nut/seed flours. It adds a nice sweetness and makes AIP baking easier. As much as I love chocolate chip cookies, not only are there plenty of recipes for them, but I don’t handle chocolate well so enter BLUEBERRIES! You could certainly sub chocolate chips for the blueberries in this recipe, though.
I hope you enjoy this simple cookie recipe as much as I do. It’s perfect for the evenings you are craving a sweet, comforting snack but don’t want to make a giant batch of cookies you’ll never get through (or will end up eating all in one night ;).
How can it be fall without a lovely apple recipe? A warm cinnamon-apple bread seemed like just the way to kick off the cooler weather. Okay, well it’s not exactly cooling off here in Colorado yet, but a girl can pretend, right?! Has it cooled off where you live yet?
This is such an easy and delicious apple bread recipe. It’s completely paleo and easily made vegan/AIP. What is your favorite apple or fall recipe? Let me know! And let me know if there are any favorite fall recipes you’d like me to try and make paleo/AIP or healthified
Sauté diced apple over medium heat with 1 tbs. of water until soft, about 10 minutes.
While the apple is cooking, you can whisk the dry ingredients together in a small bowl.
Blend all the wet ingredients except the apple cider vinegar together in a large bowl. Once the wet ingredients are well blended, stir in the apple cider vinegar.
Now add the dry ingredients to the wet and mix well to combine. Fold in the softened apple until evenly distributed throughout the batter.
Pour the batter into a loaf pan (I always line mine with parchment paper to make things easier) and spread it evenly.
Bake for 35-38 minutes, until golden brown and a toothpick comes out clean.
Let cool for 10 minutes in the pan before transferring to a rack to finish cooling. Make sure it has cooled completely before cutting or it will fall apart.
I love to serve this with more sautéd apple on top and a drizzle of coconut cream!
If you live anywhere near Colorado then you know that Palisades peaches are so. freaking. delicious and that peach season is to die for around here! The peaches are so juicy and flavorful that it’s unbelievable at times.
If you haven’t picked up on it already, I love a good crisp or crumble, so of course I had to make a peach version. I thought it would be fun to make individual crumbles by using half a peach with it’s own topping. I hope you enjoy these as much as I do!
Peach Crumble Cups
Makes 10
Ingredients:
5 peaches, cut in half and pitted
1 tsp. arrowroot starch
1 tbs. honey (melted if not runny)- use maple syrup for vegan
1 tsp. cinnamon
1/2 cup cassava flour
1/4 cup coconut flour
1/4 cup tiger nut flour
1 tsp. baking powder (I make my own with 2 parts cream of tartar, 1 part baking soda, 1 part tapioca starch)
1/4 tsp. salt
1/4 cup cold coconut oil
1/4 cup cold water
2 tbs. maple syrup
Preheat oven to 425 F.
Gently mix the peach halves, arrowroot flour, cinnamon, and honey in a large bowl so the peaches are covered with the other ingredients. Place each peach half in one cupcake hole of a cupcake pan.
Whisk the cassava, coconut, tiger nut flour, salt, and baking powder in a bowl until well combined. Cut in the cold coconut oil using a knife or pastry cutter until just combined. Add the water and maple syrup and mix until combined. The dough will be wet.
Using your hands, sprinkle the crumble dough over each peach in the cupcake pan and gently press down.
Bake for about 22-25 minutes, until crust is golden brown and peaches are bubbling. Let cool for at least 10 minutes before serving. Store in the fridge for up to 5 days.
I love serving these with some fresh coconut cream on top or drizzled with coconut milk!
Who doesn’t like cookies? I mean, really, if you don’t like cookies what is wrong with you? Okay, it may not be everyone’s favorite dessert, but who says no to cookies? That’s what I thought.
So I was originally going to call these AIP Oatmeal Raisin Cookies, which they definitely could be, but I used dates so they obviously ended up not being so raisin-y. BUT, you could definitely use raisins instead of dates and they would resemble a grain free version of the classic oatmeal raisin. I happen to love a good oatmeal raisin cookie (yes I love a good chocolate chip cookie, too). I very much miss oats, but my body does not.
Whisk all your dry ingredients together in a small bowl, making sure there are no lumps.
Use a mixer to whip the coconut oil, syrup, banana, and vanilla extract together in a large bowl until light and fluffy.
Mix the dry ingredients into the wet ingredients then fold in your coconut flakes and dates/raisins.
Drop tablespoon fulls of dough on a parchment lined baking sheet and press down gently. The cookies won’t spread much so flatten them as much as you like (I like mine to be probably about 1/4-1/2 inch thick). You should get about 12 cookies.
Bake for 18 minutes, until just beginning to golden around the edges. Let cool for 10 minutes on the baking sheet before transferring to a wire rack to finish cooling.
These store for up to a week in an airtight container. I think they store best in the fridge and then pull some out about an hour before eating to bring to room temperature.
This recipe is based off of Lau’s Healthy Life blueberry muffin recipe. I wanted to make a nut-free version, one that used a natural sweetener, and also utilized my favorite Nuzest protein powder. This is the only protein that doesn’t seem to bother my GI system and is very easily digested. It’s great for baking, super clean, and no weird after taste like you get with most protein powders!
I’ve made these several times now and feel like I’ve really nailed them. I LOVE muffins (okay, what baked good don’t I love?!) and these are a delicious and healthy version. The protein powder makes them more filling than your average baked good, so they’re perfect for an on the go breakfast or snack to keep you fueled up.
Paleo Protein Blueberry Muffins
Makes 9
Ingredients:
1/3 cup coconut oil, softened
1/4 cup maple syrup
1 tsp. vanilla
1 egg or egg substitute (I haven’t tried this with 1/2 a mashed banana or gelatin egg, but I feel like either would work)
1 cup dairy free milk
1 tsp. apple cider vinegar
1/2 cup Nuzest vanilla protein (this is a pea protein and can’t be substituted for another type of protein)
In a large bowl, beat the coconut oil and maple syrup until smooth and fluffy. Add in the vanilla and egg and beat until combined.
In a small bowl, whisk all the dry ingredients together. Add the dry ingredients and remaining wet ingredients to the large bowl. Mix everything together until just combined.
Fold in the blueberries. You should have a thick batter.
Line a cupcake tin with muffin liners of your choice. Divide the batter into 9 muffins.
Bake for about 45 minutes, until golden brown and toothpick comes out clean.
Let cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
