Paleo Chicken Pot Pie

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This Paleo Chicken Pot Pie has a delicious buttery flaky crust and creamy, savory filling packed with chicken and veggies. It’s the perfect comfort food for cold nights and can be made ahead of time too! Gluten free, grain free, dairy-free option and kid approved.

I’ve gotten tons of requests over the past month or so for a chicken pot pie recipe – it’s like you all are mind readers, because I’ve been MEANING to make a paleo chicken pot pie since last winter – true story – but never got around to it due to the intimidation factor.

Chicken pot pie is a tall order, the ultimate of ultimate comfort foods, in my opinion, and, one of my favorite foods from childhood. The savory equivalent of a hot fudge peanut butter brownie sundae with cooking dough ice cream, AKA, the essence of what makes life worth living.

I’m kidding (sure I am). But really, chicken pot pie is special, don’t you think?! And special meals require planning, focus, determination and follow through. It didn’t happen last winter, but I’ve come around now – the ultimate paleo chicken pot pie, right here for all of you to enjoy!

It all starts with the dough/crust. I based the recipe on my easy paleo pie crust, nearly doubling it and using a mix of organic palm oil shortening and grass fed butter for the fat. I love using a combination of both, but you can use all palm shortening OR all butter and get great results.

I decided to make 2 smaller pies with double crusts (top and bottom) and one personal size pie with only a top crust to test both options. Both turned out absolutely delicious, so feel free to use only a top crust, and smaller dishes, if you want to cut down down on prep time or just don’t want so much crust in your pie.

As for the filling, which is probably more important than the crust (??), I decided to go very traditional, only swapping out the typical peas for broccoli florets to make it “truly” paleo. You can easily swap your favorite veggies into the filling without altering the recipe, so definitely take the opportunity to add whatever you and your family loves the most.

For the chicken, I pre-baked boneless skinless chicken thighs, then cubed them, but you can use any cooked chicken you like – even a rotisserie chicken will work just fine. Once again, use whatever is convenient and family-approved to make this your own! The filling is given lots of flavor with onions, celery, carrots, broccoli, sea salt and pepper plus organic poultry seasoning. Simple but oh-so-good!

So, what’s left? The creamy factor, right? We’ll be using chicken bone broth – either homemade or purchased – along with organic ghee or grass fed butter, tapioca flour (or arrowroot) as a thickener, and a small amount of coconut milk for that last bit of creaminess.

The filling may or may not make more than you need to fill the crusts (depending on the size of your dishes) but any leftovers can be stored in the refrigerator and served for lunch the next day as soup. At least, that’s what I did with mine – YUM! Are you ready to get started? Let’s put our hearts and souls into this one 😉 Aaaaaannnnd – GO!

Ingredients

Crust:

2cupsalmond flour1/4cupcoconut flour1 1/4cupstapioca flour1tspsalt14TbspPalm oil shorteningcold, or grass-fed butter, or a combination of both, cold1tspcoconut sugaroptional2large eggs

Filling:

1lbchicken breasts or thighscooked and cubed1small oniondiced1 1/4cupscelerydiced1 1/2cupscarrotspeeled and diced and blanched**1head broccolicut into florets and blanched**6Tbsporganic gheeor grass-fed butter1/4cuptapioca flouror arrowroot starch2 3/4cupschicken bone brothhomemade or purchased1/3cupfull fat coconut milkblended prior to adding1tspdried poultry seasoning blend3/4tspsea saltor to taste1/4tspblack pepper1Tbspfresh parsleyminced1egg plus 1 tbsp waterfor egg wash, optional

Instructions

Prepare Crust:

In a food processor combine all ingredients EXCEPT for the eggs and pulse until mixture resembles thick crumbs. Then, pulse/process in the eggs until a dough forms. Gather the dough into a ball prior to rolling or pressing into your pie dish(es).

Separate dough into 4 disks and wrap tightly in plastic. Refrigerate for about 30 minutes prior to pressing/rolling out dough.

Prepare Filling:

Have your chicken cooked and cubed and your carrots and broccoli blanched** and set aside. Preheat your oven to 400 degrees

Heat a large stock pot over med-low heat and add the 6 tbsp ghee or butter. Add the onions and celery, sprinkle with just a bit of salt and pepper.

Raise the heat to medium and cook about 5 minutes, until translucent and fragrant.Whisk in the tapioca flour and continue whisking while the mixture bubbles for 1-2 minutes.

Add bone broth and raise the heat, bringing the mixture to a boil while stirring. Once boiling, lower heat to med-low and continue to simmer another 10 minutes, until thickened.

Once thickened, add the coconut milk, poultry seasoning, salt, pepper, parsley, cubed chicken, carrots and broccoli. Stir and cook another 1-2 minutes, then remove from heat and set aside.

Assemble Pies:

If planning on making both bottom and top crusts (as opposed to top only) press or roll dough between two sheets of parchment paper, then gently lay each one into the bottom of your pie dishes – you can make this in a large deep dish pie dish (9 inches) or 2 smaller deep dish pie dishes (5-6 inches). Alternatively, you can make 4 personal size pies in ramekins.***

If using a bottom crust, poke holes all over crust with a pork and place pie dishes on a baking sheet. Pre-bake the bottom only for 10-12 minutes, or until bottom is just set, then remove from oven.

Fill your pie dishes with filling almost up to the top (it’s fine that they boil over a bit while baking). Extra filling can be saved as leftovers for soup, or frozen for later use.

To prepare the top crusts, roll or press the remaining disks between two pieces of parchment paper (or all of them, if using a top crust only) until about 1/4” thick. Carefully place top crust over filling and seal the edges as desired, then, using a thin knife, make 3 or 4 slits on the top crust. If using the egg wash, gently brush it over the top crusts and sprinkle with additional sea salt if desired.Place pie dishes on a large baking sheet (use 2 if necessary) and bake in the preheated oven for 30 minutes, until crust is deep golden brown and filling is bubbling through.

Recipe Notes

*Unbaked pies can be frozen and baked later on, you can also prepare dough and filling up to 3 days ahead of time, then assemble and bake

**See this video for instructions on how to blanch vegetables.

***Press dough into bottom and sides of the pie dish(es) to fit – this dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!

Nutrition

Calories: 558kcalCarbohydrates: 28gProtein: 20gFat: 43gSaturated Fat: 17gCholesterol: 84mgSodium: 542mgPotassium: 498mgFiber: 4gSugar: 3gVitamin A: 3735IUVitamin C: 57.6mgCalcium: 98mgIron: 2.2mg

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What I Used To Make My Paleo Chicken Pot Pie:

Want More Paleo Dinner Ideas? Try One of These!

One-Pan Lemon Garlic Chicken Thighs {Whole30}

Paleo and Whole30 Bacon Wrapped Pork Tenderloin

Chicken and Pork Fried Cauliflower Rice {Whole30}

Paleo Salisbury Steak Meatballs {Whole30}

Paleo BBQ Chicken Pizza

Tell Me!

Do you have a favorite childhood frozen meal?

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