Paleo Chicken Pot Pie (AIP) (2024)

Jump To Recipe // December 16, 2019 // 32 Comments »

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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.

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!

You’ll also love…

Chicken divan
Broccoli cheese casserole
Bacon ranch chicken casserole

Paleo Chicken Pot Pie (AIP)

★★★★★4.7 from 6 reviews

Author: Michelle
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x

Print Recipe

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

Scale

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.

Prep Time: 20
Cook Time: 45
Category: Main dishes
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 523
Fat: 35.2g
Carbohydrates: 28.1g
Fiber: 12.5g
Protein: 26.3g

Keywords: pot pie, chicken pot pie

Fall Main Dishes Spring Winter

posted by Michelle on December 16, 2019

32 Comments / Leave a Comment »

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32 comments on “Paleo Chicken Pot Pie (AIP)”

Ebony T — December 17, 2019 @ 8:19 pm Reply

What size pie form should we use?
- Michelle — December 18, 2019 @ 3:58 pm Reply
  
  9″ 🙂
  - Ebony T — December 19, 2019 @ 2:52 am Reply
    
    Thanks. Made it tonight and it was a hit. I used a little less broth for a thicker filling. Husband loved it! Did not think we would be having chicken pot pie again. Thanks again!
    ★★★★★
Heather — December 22, 2019 @ 10:37 pm Reply

Could I make the dough for the crust in advance and refrigerate until I need it?
- Michelle — December 24, 2019 @ 3:27 am Reply
  
  I haven’t tried but I think it should work… let me know if you do 🙂
Tonya — December 31, 2019 @ 5:52 pm Reply

Thank you for sharing your recipe. I’ve been wanting to make a chicken pot pie, but the crust is the difficult part. This one worked! I added a little more water because it was too dry to roll out. Turned out beautiful though! I also added mushrooms because we love them and used some onion & garlic powder as I cooked the meat and veggies. Can’t wait to eat it!
★★★★
- Jen — February 17, 2022 @ 5:17 pm Reply
  
  This is more a question? I made this today & my dough was so crumbly I had to put on top like a pieces – any tips on what I did wrong?
  - Unbound Wellness — March 11, 2022 @ 3:28 pm Reply
    See Also
    Instant Pot Chicken Pot Pie Recipe - Easy Chicken Recipes
    
    Some flours brands can vary on how absorbent they are, so I would add a bit more water next time and see if that helps!
Kltw — January 14, 2020 @ 10:58 pm Reply

Do you use 1/3 or 1/4 cup palm shortening? The quantities listed are a little confusing
- Michelle — January 15, 2020 @ 7:11 pm Reply
  
  It’s 1/3+1/4 cup 🙂
Emilir — January 19, 2020 @ 2:46 am Reply

Could Tapioca be used in place of arrowroot?
- Michelle — January 19, 2020 @ 10:41 pm Reply
  
  Tapioca is a bit gummier, but it should still work!
Emily — March 5, 2020 @ 7:34 am Reply

I wonder if this could be made in an instant pot…
I don’t have an onion but this looks AMAZING.
Gopika — March 5, 2020 @ 2:19 pm Reply

I made for dinner last night. I used lard for the palm shortening. Only thing I’d do differently is to chill the dough for a little bit. It still rolled out easily between sheets of parchment, but I wonder if that would give the crust even more of the wonderful texture of a crust. I also used collagen powder by mistake instead of the called-for gelatin powder, so maybe that would help, too.
A real winner of a recipe. Thxx for sharing it.
michelle — April 15, 2020 @ 5:35 pm Reply

This recipe was amazing, my son loved it, probably the best AIP meal we’ve had so far,
Thank you 🙂
★★★★★
- Michelle — April 15, 2020 @ 7:44 pm Reply
  
  Yay!! Thank you so much! So glad it was a hit 🙂
Anna — April 16, 2020 @ 11:34 am Reply

Is the nutritional information for the entire pot pie or 1/6? ( it’s listed as six servings) The number just seems high for 1/6.
Mary — October 5, 2020 @ 11:28 pm Reply

Can I use coconut oil instead of palm shortening ?
- Michelle — October 6, 2020 @ 7:54 pm Reply
  
  I would probably use lard before coconut oil… the oil may not be solid enough.
Sandy — November 8, 2020 @ 6:11 am Reply

I did really love the flavors of this recipe and the broccoli in a pot pie was a lovely add on. It was hearty, nutritious and perfect the fall weather. I could not find palm shortening and substituted in butter, I had to add a lot more than what was called for with palm and also more water. It took forever to get the crust to get dough like, when it did it then totally fell apart again. I kind of pieced it together on top. I don’t blame the recipe as I didn’t have the right ingredient. It was a bit bland, but with added salt and pepper and rosemary I was very pleased. I do highly recommend!
★★★★
jacqueline Clements — November 28, 2020 @ 3:21 pm Reply

Haven’t tried but curious what kind of gelatin did you use for the crust?
- Michelle — December 6, 2020 @ 4:12 am Reply
  
  Vital proteins 🙂
Jacqueline Lounsbury — November 28, 2020 @ 4:58 pm Reply

Is this just a top crust or is there enough for both a bottom and a top?..if so do you toast the bottom before adding filling and top crust?
- Michelle — December 6, 2020 @ 4:12 am Reply
  
  It’s just the top 🙂
Kathy Adams — January 22, 2021 @ 2:25 am Reply

Totally DELICIOUS! My husband loves it!
- Michelle — January 25, 2021 @ 4:47 pm Reply
  
  Thank you, Kathy!!
Courtney — April 15, 2021 @ 3:50 pm Reply

This was delicious! You are truly a super hero with all these amazing AIP recipes; I feel like I’m having more fun eating than I did pre-AIP.
I have the Dash Mini Pie Maker, so I ended up making little pot pies that I could freeze and eat through the week. They turned out very well!
- Unbound Wellness — May 4, 2021 @ 6:15 pm Reply
  
  Oh yay, I’m so happy to hear that! That sounds amazing!
Kristina — April 25, 2021 @ 9:16 pm Reply

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?
- Unbound Wellness — April 26, 2021 @ 6:00 pm Reply
  
  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!
Laura — September 25, 2021 @ 6:37 pm Reply

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!
★★★★★
Kelly Gomez — December 31, 2021 @ 3:35 pm Reply

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!!
★★★★★