Our Paleo Chicken Pot Pie tastes just like the classic everyone loves! With almost 100 five-star reviews, this is the gluten-free chicken pot pie you must make!
Paleo Chicken Pot Pie
I love a good pot pie, who doesn’t though? It is the ultimate cold-weather comfort food.
A few winters ago, I started perfecting my gluten-free and paleo-friendly version of classic pot pie. I tested the recipe with both leftover Thanksgiving turkey and rotisserie chicken and both worked out just fine. I also tried parsnips instead of potatoes and they were somewhat interchangeable (spoiler: I prefer the potatoes).
But the crust was just an issue – I wasn’t 100% happy with it. By the end of the season, I retired my ideas and decided to come back to it this year.
Now that it’s been cold for a couple of weeks, I figured there was no better time to get back into the kitchen to experiment with pot pie dough. I used my savory paleo pie crust as a base recipe and just keep tweaking until I got it where I wanted it.
This final version is gluten-free chicken pot pie PERFECTION. Don’t believe me? There are over 100 5-star reviews on this recipe!
A rich and creamy savory pot pie filling that is topped with a light and flaky grain-free crust. My family could not believe that it was gluten-free, grain-free and paleo-friendly.
They also couldn’t believe I didn’t use any type of thickener for the sauce.
To say that this recipe was a success would be an understatement. As my husband said, “Baby, you hit it out of the park with this one! When are you making it again?”
I can’t wait to hear what you think!
Gluten-Free Chicken Pot Pie Ingredients
Crust Ingredients:
- Blanched Almond Flour
- Tapioca Starch
- Paprika
- Finely Ground Sea Salt
- Baking Powder (gluten or grain free)
- Ground White Pepper
- Pastured Butter OR Ghee
- Egg
- Ice Cold Water
Filling:
- Pastured Butter or Ghee
- Yellow Onion
- Russet Potatoes
- Chicken Broth
- Full-Fat Canned Coconut Milk
- Carrots
- Kosher Salt
- Black Pepper
- Cooked Chicken or Turkey Meat
- Frozen Peas
- Fresh Thyme
- Fresh Rosemary
Are Potatoes, Peas and Butter Paleo?
Before we dive into how to actually make this paleo chicken pot pie, let’s address the potato, pea, butter, and elephant in the room.
There used to be some controversy about white potatoes in the paleo diet but that has largely been rebuked many years ago. If you want to avoid white potatoes when making this chicken pot pie, you could substitute cubed Japanese sweet potatoes (that would be my first choice as the starch will help make the sauce) or peeled and cubed parsnip (will be much sweeter).
Many people who eat a mostly Paleo-diet occasionally eat green peas. If that doesn’t work for you, you can substitute cut up green beans.
As for the pastured butter, this is another area of contention. Many mostly-Paleo eaters include high-quality pastured butter in their cooking. If you cannot have butter and can tolerate Ghee, this is a great substitute. Many readers have successfully made this paleo chicken pot pie using frozen Ghee in place of pastured butter.
If all dairy is out, you can use hardened coconut oil, lard or high-quality vegetable shortening (that is chilled) but know that the taste will slightly change.
How to Make Paleo Chicken Pot Pie
It’s important to note that this chicken pot pie is not a quick recipe. It takes a bit of time to put it all together but it’s SOOOO totally worth it! This paleo chicken pot pie tastes like classic chicken pot pie and you know what’s even better? The 2nd, 3rd, 4th and 5th time you make it – it goes super fast. Plus, once you get the hang of it, you can double or triple the filling and freeze in batches for future meals!
- Combine flours and spices in the bowl of a food processor. Pulse a couple of times to get rid of any lumps. (Picture #1)
- Use a cheese grater to grate the cold butter into the flour mixture. (Picture #2)
- Add egg and pulse a few times. (Picture #3)
- Add cold water and use a spatula to mix in until incorporated. (Picture #4)
- Transfer dough to a bowl or piece of parchment or wax paper. Place in freezer to harden.
- Prepare onions, potatoes, carrots, and fresh herbs.
- Heat a large skillet over medium heat until hot. Add butter and then onions. (Picture #5)
- Add 1/2 lb of chopped potatoes and chicken broth. (Picture #6)
- Use a slotted spoon to transfer potato chunks from skillet to a blender or food processor. (Picture #7)
- Add the coconut milk to the potatoes in the blender and process until smooth and creamy. (Picture #8)
- Add carrots and remaining potatoes to broth in skillet along with salt and pepper. (Picture #9)
- Add cubed chicken, frozen peas and chopped herbs. (Picture #10)
- Slowly stir in creamy potato and coconut milk mixture. Remove from heat and set aside. (Pictures #11 and #12)
- Remove dough from freezer. It should be hard and not sticky. Place between two pieces of parchment or wax paper and roll out to the desired size. (Picture #13)
- Once you have the shape you need, leave the dough between the parchment paper, place on a flat dish or tray to keep its shape and place back in the freezer for an additional 30 to 45 minutes or until ready to use. (Picture #14)
- Grab a baking dish and pour in filling mixture. (Picture #15)
- Remove rolled out dough from freezer and gently remove from parchment paper one side at a time letting the dough fall onto the pot pie. (Picture #16)
- Scrape the edges a little so that there isn’t too much overhang, remove the excess dough from the baking sheet and discard. Use a small knife to cut 2 to 3 slits (if making one big pot pie or 1 slit per individual pot pie) to allow some steam to escape while cooking.
- Bake uncovered for 1 hour and 10 minutes or until crust is beginning to brown all over.
- If you are using individual baking crocks, you may need to decrease the time.
- Allow to rest for 10 minutes, serve and Enjoy!
Get the full detailed instructions on the printable recipe card below.
Tips for the Best Gluten-Free Pot Pie
- Almond meal (ground raw almonds with their skins on) and blanched almond flour (finely ground blanched and skinless almonds) are different. This paleo chicken pot pie uses blanched almond flour and will not work as well with almond meal.
- Your butter or Ghee has to be ice cold if you want a flaky crust!
- I used rotisserie chicken meat but cubed turkey also works so this is perfect for using up leftover Thanksgiving turkey!
- You can make both the filling and dough ahead of time and freeze. I do recommend freezing them separately and placing the dough on the pot pie right before baking. You may need to adjust your baking time slightly (longer).
- This gluten-free chicken pot pie can be made in individual ramekins. You will need to slightly reduce the cooking time so that the crust doesn’t burn.
- While I haven’t tried it, some readers (in the comments) have doubled the crust recipe and made another layer under the pot pie filling. I suggest par-cooking the crust before filling it to try and keep it as crispy as possible.
- Please note that the nutrition information generated is for the exact recipe as written. If you make any modifications, you will need to recalculate the nutritional information for it to be considered accurate.
Did you make this recipe? Please give it a star rating below!
Our Paleo Chicken Pot Pie tastes like the classic everyone loves! This is a well-loved and well-tested recipe with dozens of 5-star reviews.
- 1 cup blanched almond flour
- 3/4 cup tapioca starch
- 1/2 teaspoon paprika
- 1/2 teaspoon finely ground sea salt
- 1/4 teaspoon baking powder (gluten free or grain free)
- 1/8 teaspoon ground white pepper
- 1/4 cup pastured butter OR Ghee frozen
- 1 large egg
- 3 Tablespoons ice cold water
- 1.5 Tablespoons pastured butter or Ghee
- 1 large yellow onion finely chopped
- 1 pound russet potatoes divided, (1/2 lb peeled and and cut into 1/2" dice, 1/2 lb peeled and roughly chopped)
- 1 cup chicken broth
- 1/3 cup full fat canned coconut milk
- 2 medium carrots peeled and cut into 1/2" dice
- 2 teaspoons kosher salt
- 1/4 teaspoons freshly ground black pepper
- 1 pound boneless, skinless, cooked chicken meat cubed
- 2/3 cup frozen English peas
- 1 teaspoon fresh thyme leaves finely chopped
- 1/2 teaspoon fresh rosemary leaves finely chopped
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In the bowl of a food processor, combine almond flour, tapioca flour, paprika, salt, baking powder and white pepper. Pulse a couple of times to get rid of any lumps.
Using a cheese grater, grate cold butter or Ghee into flour and spice mixture.
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Add egg. Pulse 5 to 6 times so butter and egg are just incorporated. Don't over-mix.
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Add cold water and use a spatula to mix in until incorporated.
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Transfer dough to a bowl or piece of parchment or wax paper. Place in freezer for 1/2 hour.
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Remove dough from freezer. It should be hard and not sticky. Place between two pieces of parchment or wax paper and roll out to desired size. You can also use your fingers to push into shape you want.
Once you have the shape(s) you need, leave the dough between the parchment paper, place on a flat dish or tray to keep its shape and place back in the freezer for an additional 30 to 45 minutes or until ready to use.
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Finely chop onion.
Peel potatoes, dice 1/2 lb into 1/2" cubes. Roughly chop the other 1/2 lb.TIP: Soak your potatoes in cold water until ready to use. Make sure to drain thoroughly before using!
Peel carrots and cut into 1/2" dice.
Finely chop thyme and rosemary leaves and measure 1 tsp thyme and 1/2 tsp rosemary - combine and set aside.
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Preheat oven to 350F. Heat a large skillet (12") over medium heat until hot. Add butter and then onions. Saute 10 to 12 minutes until soft and translucent, stirring occasionally.
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Add 1/2 lb of roughly chopped potatoes (thoroughly drained!) and chicken broth. Raise heat to high until broth is boiling. Immediately lower to a simmer and cook 6 to 8 minutes or until potatoes are just fork tender but still somewhat firm in the middle.
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Use a slotted spoon to transfer potato chunks from skillet to a blender or food processor. It's OK to get a little broth and/or onion in there so don't stress about it.
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Add the coconut milk to the potatoes in the blender and process until smooth and creamy.Transfer to a measuring cup or bowl and set aside.
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Add carrots and remaining potatoes (cut into 1/2" dice) to remaining broth in skillet along with salt, and pepper. Raise heat to medium and cook for 8 to 10 minutes till vegetables are just starting to soften.
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Add cubed chicken, frozen peas and chopped thyme and rosemary leaves. Cook 1 to 2 minutes to heat through.
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Slowly stir in creamy potato and coconut milk mixture. Remove from heat and set aside.
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Grab baking dish(es) and pour in filling mixture. I used a glass Pyrex style casserole dish as shown.
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Remove rolled out dough from freezer and gently remove from parchment paper one side at a time letting the dough fall onto the pot pie.
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Scrape the edges a little so that there isn't too much overhang, remove the excess dough from the baking sheet and discard.
Use a small knife to cut 2 to 3 slits (if making one big pot pie or 1 slit per individual pot pie) to allow some steam to escape while cooking.
-
Bake uncovered for 1 hour and 10 minutes or until crust is beginning to brown all over.
If you are using individual baking crocks, you may need to decrease the time.
Allow to rest for 10 minutes, serve and Enjoy!
- Butter is a controversial ingredient in the Paleo community. Some freely eat high quality butter and others feel it isn't compliant. You can substitute Ghee (which is also Whole30 approved) for butter in this recipe if you fall into the second camp. Make sure that they Ghee is frozen and follow the same directions.
- Peas are another controversial ingredient. Many people eat them and consider them an acceptable part of their Paleo diet plan. We fall into that camp. If you don't, you can substitute chopped green beans.
- Almond meal (ground raw almonds with their skins on) and blanched almond flour (finely ground blanched and skinless almonds) are different. This pot pie uses blanched almond flour and will not work as well with almond meal.
- Your butter or Ghee has to be ice cold if you want a flaky crust!
- I used rotisserie chicken meat but cubed turkey would also work.
- You can make both the filling and dough ahead of time and freeze. I do recommend freezing them separately and placing the dough on right before baking. You may need to adjust your baking time slightly (longer).
- Please note the the nutrition information generated is for the exact recipe as written. If you make any modifications, you will need to recalculate the nutritional information for it to be considered accurate.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: This Paleo Chicken Pot Pie was originally published in November 2014 and was updated in August 2019 with step-by-step photos and instructions and answers to common questions.
I’ll definitely be making this again! I used leftover turkey breast and added a stalk of chopped celery but otherwise followed the recipe as written. Turned out fabulous – thank you.
Hi Kris! So happy to hear this feedback 🙂
I loved this recipe!
Thanks so much Julia!! 🙂
This was a really really good recipe it was so good I loved it very much. I did not use white pepper cuz I couldn’t find white pepper anywhere and one of the store clerks told me that she makes pot pie all the time and she’s never used white pepper and I’ve been told by somebody that women I don’t know how true this is but they said women have less of a desire for white pepper their palettes just aren’t attuned to white pepper as men are and women don’t usually like it I like to use it in deviled eggs to enhance the deviled egg flavor but that’s on the place I use it so I left it out and it was fine.
I also think I can’t remember but I think I left out the egg by accident and it’s still worked out. What I did I think that really helped a lot looking back at it is I didn’t roll the dough into a bowl freeze take it out smash it flat and then put it back in the freezer I decided to just lay it flat from the get-go onto a pizza tray and then freeze it and I froze it for like an hour and a half because it’s by the time I started making everything else it wasn’t nearly as short of a time frame as I expected and it ended up being like a whole hour and 10 minutes or hour and a half or something. And yes the dough was a little on the solid side for what it probably should have been but it wasn’t like a solid as a block of ice it was more solid than it should have been so I I think that really helped. And it turned out just fine so I’m excited I’m going to use your recipe for pie crust and follow it to make a kind of like a pizza tart thing by putting it in the oven and then taking it out and topping it like a pizza and putting it back in for a few minutes.
Hello Lara, Thanks so much for the comment! Glad you loved it and it worked out without the white pepper. 🙂
Can you use arrowroot flour in place of tapioca starch? If yes, would it be the same measurment?
Hi Shelley, Usually you can sub arrowroot for tapioca 1:1 so it “should” work but arrowroot is a bit dryer so the crust may fall apart quicker. If you experiment and try it, come back and let me know how it turns out (if you can). Thanks and Happy New Year!
I used the same amount of arrowroot starch and had great success! It might have been slightly drier, but my family was surprised when i told them it was a gluten free crust.
That’s fantastic!!!
This recipe sounds fabulous and I’d love to try it. I’m avoiding eggs, though. Any chance something could be subbed for the egg in the crust?
Yes-I have always used flax egg in this recipe. It is amazing.
This is THE BEST chicken pot pie. A little labor intensive but definitely worth the work. Thank you for the awesome recipe!
Hi Kate!! I agree – it is a bit labor intensive (especially the first time) but SOOOOO worth it! glad you loved it <3
Hi! What size baking dish did you use?
Can I make the crust the night before?
Hi Rhiannon!
Yes – I have made the crust the night before and kept it refrigerated or even frozen until ready to use!
I was going to try this, but “your videos” is taking up half my screen and I can’t close it…
Hi Tiffany, Thanks for letting me know! I will go and check the settings. I also really HATE excessive ads. Appreciate the heads up 🙂
Hi,
I am wanting to make this recipe for my family but we dont do potatoes, will this turn out okay without them? Would anything need to be adjusted?
Hi Holly, Unfortunately, potatoes are a critical ingredient to make the creamy sauce for this chicken pot pie as written. I would suggest looking for a potato-less recipe. thanks and good luck!
I made this about 7 years ago and used 1 cup cauliflower purée (steamed cauliflower blended with a little ghee) instead of the puréed potatoes. Instead of adding coconut milk to the cauliflower purée, I added it to the pan with the chicken stock (and I used just the thick coconut cream that had come from the can). I also used taro root in place of the potato pieces. Using the taro root made it extra starchy so I had to use extra chicken stock.
So glad those subs work – thank you for sharing with the community!!