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! With almost 100 5-star reviews, this is the gluten-free chicken pot pie you must make!
- 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
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.
Add egg. Pulse 5 to 6 times so butter and egg are just incorporated. Don't over-mix.
Add cold water and use a spatula to mix in until incorporated.
Transfer dough to a bowl or piece of parchment or wax paper. Place in freezer for 1/2 hour.
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.
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.
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.
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.
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.
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.
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.
Add cubed chicken, frozen peas and chopped thyme and rosemary leaves. Cook 1 to 2 minutes to heat through.
Slowly stir in creamy potato and coconut milk mixture. Remove from heat and set aside.
Grab baking dish(es) and pour in filling mixture. I used a glass Pyrex style casserole dish as shown.
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.
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.
So of course after reading the “fine print”, I have used almond meal instead of almond Flour , and dough is waiting in freezer all rolled out.. 🤪
Do I have any chances of this almond meal dough working out or should I start over? 🙏🏽
Thank you so much!
Hi Amanda!! How did it come out?!?
I like all the process shots. And that the crust has very approachable ingredients. I love an old fashioned chicken pot pie so I’ll have to try this version to compare!
Thanks Jill! I hope you love it 🙂
This is comfort food for the win! Needs to happen soon for dinner!
Hope you LOVE it!
I’m so excited to try this!!! Going to try it tonight! Can I leave out the paprika in the crust? Is there anything else I could substitute it with? I am sensitive to anything spicy and just want to make sure it won’t have a kick to it.
Hi Erin! The paprika doesn’t have any kick to it – it helps to balance out and mask the taste of the unconventional flours.
Your recipe sounds terrific!
We haven’t eaten pot pie in 2 years and it’s one of our favs. We’ve gone gluten and sugar-free.
I don’t own a food processor, and don’t even know how much they cost or how to use one. Is it possible to use a hand mixer?
Donna
Hi Donna! You can definitley use a hand mixer!!
Can I substitute corn starch for tapioca starch?
Hi Elizabeth! I haven’t tried that and they perform a bit differently so I would be concerned the crust texture might not work
We had to cut out all grains, so what is the substitute for baking powder? There is corn starch in it. Eating grains results in serious health condition reactions. You might consider removing the grain free label if there isn’t a substitute. I have no idea what a good replacement for it is yet.
Hey Nikki! If you can’t find a corn free / grain free baking powder – you can make your own:
1/4 cup baking soda
1/2 cup cream of tartar
1/4 cup arrowroot powder or tapioca flour / starch
ohhhhh W O W!!! This was delicious! Chicken Pot Pie is my husband’s favorite meal and he said this was the best version yet! This will definitely be a repeat for us!
Thank you so much Kate! So glad you all loved it!!
Hi,
I have never made a pie crust before and I do not not own a food processor or cheese grater. Could I use my ninja magic bullet instead? Could I replace with buckwheat flour? Am making this for my partners birthday and really want it to come out right!
Thank you so much!
Hi Cher, I think you can sub the magic bullet for the food processor but I would recommend picking up a hand grater for the butter (they are very cheap). As for the flour, stick with the recipe as written if it is for a special occasion as I don’t know of any success subbing buckwheat flour in this recipe. Good Luck!
Can I sub coconut flour for the almond flour??
Hi Brandi,
Coconut flour can not be subbed for almond flour – it absorbs moisture and will ruin the crust.
This worked out pretty well. I subbed cauliflower for the white potatoes and didn’t freeze the rolled out dough enough as it broke apart while I was pealing it off the paper. However, it tasted exactly like pot pie crust.
Hey Jerm! Glad you liked it and it worked with the cauliflower 🙂
I have read thru all the comments and can not find the oven temp for your recipe. Help I’m almost ready to go in the oven.
Hi Daniel – it is listed in the “COOK” section of the recipe – I believe step 11. It’s 350F. Hope you love it 🙂
Holy cow. This rocked my world! My mom just had surgery, so I doubled the recipe and made one for her and one for me. I used sweet potato instead of regular, and absolutely loved it (preference, not dietary restriction). I felt that my crust would become too thin if I used the size of dish pictured, but it worked great in a 9×9. Will DEFINITELY be making this again!
Hi Johanna! Hope your Mom is healing well and so happy to hear that you loved this recipe!!!
This is not paleo. Butter, potatoes, peas (legumes) are not part of a paleo diet.
Amy- You can sub ghee for the butter, omit peas and add green beans and I eat potatoes with paleo. They have also been added to Whole 30 list as well. If you don’t, you can sub with sweet potatoes or celeriac!
I thought it was sooo good!! I can’t wait to make again! 😊
This was SO GOOD. May I link to this post on my blog? I’d like to share it with my readers. I’ve been craving pot pie for I don’t know how long. 🙂
Hi Susan! Thank you so much – yes, please do and thanks for asking!!
Hi Maven,
I can’t wait to make this. Yummy. I want to make individual ramakin size and put the crust on unbaked and freeze to bake later. Can you tell me what temp and how long to bake it like this. And I have also been paleo and gf and really if you don’t want to use the potatoes and butter just change it to whatever you need it to be. This is so adaptable. I think it’s perfect just as is. I also don’t think an occasional change like using potatoes will hurt anyone so long as you don’t eat to much and only on occasion. That being said use cawliflour and ghee and problem solved.
Thanks for the great recipe.
Hi Patti! I haven’t made this in individual ramekins from uncooked in the freezer so unfortunatley I don’t have an accurate time for you. I would read through the comments if you have time, I know a bunch of my readers have tweaked this recipe and there may be info there to help you. Hope you love it!
I cannot mix chicken with butter, so I’ll try olive oil. By the way to the Paleo Phds. I have 5 very reputable Paleo cookbooks and all use dairy and potatoes. What I have read is that dairy is ok if you can tolerate it and to only use full fat and grain fed and organic.
I recommend chilling the olive oil first so it is solid! Hope it works out Harriet!!
Hello, I am going to make this tonight with leftover roasted turkey. Would I be able to use Ghee instead of butter in this recipe?
Thank you!
You would need to harden the ghee in the fridge first!
Just made this for dinner tonight. I’ve made this a bunch of times now. I can’t have potatoes so I substitute it with Japanese yams and is so yummy. For the dough I have to make double the batch to cover the whole dish though. Maybe because I use Arrowroot starch instead of tapioca? I thought they were interchangeable but maybe not. Also, the dough is always sticky, but I make it work.
Hi Sheila! I always use tapioca so maybe it is that. I have found that arrowroot and tapioca are *mostly* interchangeable but not anywhere near 100% as they perform differently.
This recipe is amazing! It took a while to make but will be a regular at our house now. If my husband loves it it’s good and he kept raving about how good it was! It does not taste paleo! Thanks for a great recipe!
You are so welcome – that is such great feedback!! 🙂
What size is your casserole dish?
I used a 2-quart or 11×7 like this one.
Can I use whole milk instead of coconut milk?
I have heard readers say that it works fine for them to swap whole milk!
I just made this and it was better than any nonpareil version I’ve made or had. I used fingerling potatoes Andy added celery salt to bothe the crust and the mix. Other than that I followed the rest as suggested and it came out marvelous! My only complaint is that it’s not enough for left overs so next time I will double the recipe.
The crust is perfect for any pie so you just expanded my options!
Thank you so much!
Wow Sandra – what great praise! Thank you so much and I LOVE the idea of adding celery salt. Putting that on my list!
This is seriously the best ever chicken pot pie! Even my hubby thinks so. Although paleo does not include potatoes, and since I do have issues with them I exchange them for yucca, cooked until very soft. We also just use coconut oil in the crust.
My ONLY complaint about it, is that I can’t just print simple directions without 101 pictures.
Seriously, just make it, its one of our favorites, you won’t regret it!
Hi Sarah! Thanks so much for the feedback. There is a “Print” button on every single recipe (it’s green) that prints with only 1 main photo. I also HATE when I print recipes and a zillion images print so I hear you 🙂
We love your recipes! And I do appreciate your print button option but it doesn’t allow you any options to print on 1 page. That part I hate. I normally would opt for 2-sided printing if it doesn’t all print on the first side. Or, I wish I could copy and paste, then make the font smaller. It’s just so wasteful.
Hi Jill, Are you using the “green” print button on my site OR the print button on your browser? My button that says PRINT RECIPE in green condenses the recipes to one page (occasionally two if it’s long). If you need further help, email me alyssa@everydaymaven.com
You have returned pot pie to me. I will build a great temple in your honor and keep this day holy in your memory.
I do agree with some others in that I required a bit more stock to get the consistency right. Nonetheless, can’t thank you enough for a fantastic grain free solution to a long missed dish
Hi E.D.! What a great comment – you just made my day!!! 🙂
Hi! I would love to make this tonight, but what size pan you used isn’t showing up on my computer. It’s blank on #19 in the instructions. I am not much of a baker and never make pie crust, so I’d like to know what size you used so I have less of a chance of screwing it up! Ha! Hope you see this before this afternoon! 🙂 Thank you!
Hi! Just a note saying for sake of accuracy, please adjust the prep time on this recipe, as it is false and misleading. As you have to chill the dough for a half hour before you can even start rolling it out, there’s no way the prep time should say 20 min., not to mention all the other prep time for veggies.
That being said, Looove the crust on this and the recipe and will continue to make it however long it takes!
Hi Nikki,
The prep time is for “active” prep time. Glad you love the recipe and thanks for the feedback!
I totally agree! Active prep was about an hour for me! It’s in the oven now. Fingers crossed! Thanks for the recipe!
Hi Amy! Sorry I missed this. How did it come out? I’m going to fix that missing info on the recipe – not sure why that disappeared!
Hi there! I’m so excited to try this! Quick question. Would I be able to just add more Almond flour and exclude the Tapioca Starch altogether? Hope to hear from you, thanks for making this recipe!
Hey Dominique – I don’t think you will get the same results and that the crust will just crumble and fall apart.
I never comment on recipes… This is literally my first comment… But this recipe is amazing. The potato/coconut milk thickener trick is absolute magic. Thank you so much for sharing!
This looks so yummy. Do you think the crust recipe would hold up if I want to do a bottom layer of crustal well?
Hi Marissa, I have had a bunch of readers write me and say that it worked for them. I’ve tried it and felt like it got too soggy so if you really like crispy – I would stick with just the top layer!
it’s in the oven now, the only thing I question is the addition of the white potatoes, I was in the belief that they are not paleo, so I used sweet potatoes and I thickened the gravy/coconutmilk with salt,pepper, and tapioca flour paste. smells delish, I also added tons more veggies, thin sliced cabbage, mushrooms, and the sweetpotatoes,celery, and onions too…also added some fresh dill …counting the minutes. the crust looks amazing
I’m not sure if it’s just me, but I’ve tried to pull up the recipe from both my phone & computer and get the same results – the ingredients list is really funky for the pie crust. There are two, sometimes three measurements for one ingredient, which makes me think that there are ingredients we’re missing but can’t tell what’s what =/ Hoping you can help as we’ve made this before but had issues with our crust which is where the errors are!
Hey Kaleigh! My site had an update over the weekend and it corrupted some of my recipes. Thanks so much for letting me know about this one – I just fixed it!
Can you make it ahead of time before baking???
Yep! Just freeze it and bake from frozen – allow some extra time 🙂
This was so delicious and I absolutely adore carbs but my husband is paleo and I’m trying to limit carbs. The crust was flaky and delicious and the filling tasted amazing, even though I used dried herbs and I had to limit the salt for my husband (i love salt but I love my husband more lol). The only thing I had to do was use way more chicken broth, for some reason my potatoes took forever to soften, guess I didn’t cut them small enough, but other than that followed everything exactly and I loved it.
I also forgot to ask, and maybe this is a dumb question but I’ve never made paleo pie crust, but how do you store and reheat leftovers? I made individual pies and have 2 left over
Hi Melanie!
So glad you loved it, thanks for taking the time to comment and let me know. As for storing the pies, let them cool completely, cover well and freeze. When ready to reheat – bake from frozen on a lower heat – say 350F – for about 45 min to an hour. You may need to adjust the cooking time depending on the size of your pies but that should work!
Oh my goodness this turned out fabulous! I’m not sure why but my pastry took something like 45 mins to harden up enough so making the pie was a long drawn out process. However, it was crispy and tasted just like my Mum’s (gluten) pie pastry that she’d make when I was growing up. Happy memories. Needless to say the family polished it up and I’ll be making it again. Thanks so much for posting this recipe 🙂
Hi Jenny! What a great compliment – thanks so much for letting me know and I am so happy you all loved it!
You already know this based on all the positive reviews, but this recipe is absolutely amazing! Thank you for all your hard work in compiling it. It so worth the lengthy prep. I haven’t ever even made “traditional” chicken pot pie from scratch, but in my gluten days I loved the chicken pot pie from Costco. This recipe is 100% on par with that chicken pot pie. Just to let you know I used a 1/4 cup frozen ghee in place of the cold butter and the crust was spectacular. Figured I’d mention that since I’ve seen a few people wondering if it would work. I also added some frozen cut green beans.
That is high praise Monique – thank you so much!!!
Hi, I’d love to try this recipe, but I can’t have dairy. I know that cold butter is really key to the flakiness of the crust, but have you (or anyone you know tried a substitute that works?) maybe frozen ghee?
Gosh Danielle, I personally haven’t had success getting this crust without using butter. You could try palm shortening but it might be a bit greasy??
Delicious recipe, I really like using the potato/coconut mixture to add creamy sauce to the recipe while staying gluten and dairy free! However the 20 min prep time listed is super misleading. A 20 min assembly time is more accurate if you are only counting the instructions for sauteing (sp?) the onion up through the adding of the chicken & potato/coconut mixture – that equals approx. 20 minutes. It does not include the time it takes to make your pie crust, cook/chop chicken, wash/peel/chop veggies making sure you have all your equipment out (skillet, food processor, cheese grater, blenders, can opener, baking dish, parchment paper). This would be one of those recipes that I’d prep ahead of time, it’s not one that could be quickly pulled together otherwise. For anyone new to cooking their own pie crust from scratch YES there is a reason why she says to grate ice old butter and NOT to over mix the crust dough. the texture we’e all come to know and love in pie crusts, muffins, quick breads are all affected by over-mixing. Less is better in this dept! Your dough will not come out like expected if you don’t follow how she has it written. That all said, I will be making this recipe again to replace the gluten-dairy filled favorite that my family loves – I’ll just make sure I prep my ingredients ahead of time.
Great feedback Roseanne! Thanks for taking the time to write the comment.
This is an excellent recipe. I did however have to add a lot more liquid to the mixture because I think I used a bit more potatoes. Regardless, it was absolutely delicious, and I will keep this recipe and make it over and over.
The crust was perfect. I was unsure how it would turn out, but wow. Thank you!
Thank you Emmi! So happy to hear that you all loved it so much!! 🙂
Loved this recipe! AND….the leftover crust made great crackers. I just rolled out the excess crust, scored it into squares and baked it right along with the pie just until it was nicely browned. It broke into the squares nicely and the crackers were great for dips. I’m going to make a batch of crust just to make crackers!
I do the same thing!! I’ve thought about doing a post about the crackers but they are always gone so quickly, I never have taken any pictures – love it!
I have a tree nut allergy–any suggestions on a substitute for almond flour?
I think ground sunflower seeds might work.
I just made this for dinner tonight and we loved it way better than my regular Paula Deen chicken pot pie recipe and I didn’t get brick in my belly feeling when in was done eating! I didn’t notice the note about using the blanched skinless almond meal until after I made it but it still turned out ok. I did learn that I need to leave the crust a tad thicker next time when I roll it so it’s easier to get off the parchment paper in one piece. Overall, excellent and i could eat this weekly!
Thanks so much for the feedback Ashley!! So glad to hear you all loved it and the crust even worked with the almond meal!
Made this for dinner tonight. My non-paleo husband and teenager both had seconds! Bravo to you for coming up with a family pleasing healthy recipe!
Love it Kathleen!! 🙂
Thank you for the great recipe! I made this tonight for dinner and it was delicious. My kids especially loved the crust. I actually doubled the recipe but only made one pan tonight. So, now I have a recipe of filling and a ball of dough for crust in my freezer for an easy meal sometime :).
Here were my substitutions:
– 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 because that’s what I had in my fridge after I had used the watery portion for something else)
– Instead of the potato chunks, I used about 3/4lb per single recipe of taro root (I washed and peeled the taro and then cut them into small cubes).
– The filling got very thick, partly because of using the taro (it gives off kind of a starchy, gooey substance when it cooks) so I added 2c chicken stock (per single recipe)
– I used only half of an onion (1/2 cup) and added 1/2 cup (about 2.5 stalks) celery
The taro ended up being a great substitution for the cubed potatoes, even for the potato lovers in our family. It’s a recent find for me – I don’t do well with potatoes so I’m excited to have found a substitute.
This was definitely a lot of work but very much worth it, especially when you can double it and freeze half for later! Thank you!
So glad you all loved it and it worked with your substitutions! 🙂
Wow, this was AMAZING!!!! The crust was so good! My husband and I absolutely loved it. Can this crust be adapted for pies? This was by far the best gluten-free (much less paleo!) crust ever. Thanks for all your trial and error!
Thank you so much Mallory!!! Yes, I have had many, many readers adapt it and use for pies with great success! 🙂
Hello! I am so excited to try this but only have coconut flour on hand. Will it still work? Thanks!
Hi Lexy!
No, it won’t. Coconut flour absorbs moisture and performs very differently than the flours I use for this. It will most likely be a wet, gummy mess.
I have to say that this is now a staple and a favorite in my house. I can’t thank you enough for such an amazing recipe! I made a glutenous version for my father-in-law and he actually preferred this recipe instead which is a miracle!
It can get boring to eat the same things all the time when you’ve got food sensitivities but this recipe saved us from dinner boredom!
Thank you!
So happy to hear that you all liked it – even your Father In Law!!! Thanks for taking the time to let me know 🙂
Hi!!
So excited to give this a try.. I am vegan and my boyfriend is paleo. So I usually make his meals at the beginning of the week. I’m wondering how well this saves in the fridge??
Thanks so much 🙂
Hi Meghan,
You can make and freeze the dough until ready to use. As for the filling, I wouldn’t store it longer than 2 days in the fridge. Hope you love it!
This was a lot of work for me (cause I hate to cook), but it turned out delicious! And I felt great eating chicken pot pie that is actually good for me. 🙂 I wish it was a little creamier though. I may add more coconut milk next time. Thanks for the recipe!
Hi Heather! So glad you liked it. It does have a bunch of steps but so worth it!
The filling of this chicken pot oue recipe is amazing! The crust texture turned out great, but the tapioca flavor was very strong. Any ideas why that would be? I followed the recipe exactly. Thanks!
What brand tapioca flour did you use and how do you store it?
I used Bob’s Red Mill and I store it in the freezer.
Lisa, I wonder if the tapioca absorbed too much moisture or the flavor of something in your freezer? I store mine in the pantry. Here is a great piece with lots of good info! http://www.glutenfreegigi.com/research-based-facts-about-storing-gluten-free-flours/
Hi, great recipe! We love chicken pot pie and I’m always looking for ways to make it more paleo. I don’t have any almond flour and was already planning to cook a pot pie today when I found your recipe. I’m wondering if just gluten free flour would work? Do I still need tapico starch too? I’ve got some arrowroot on hand. I do have tapico starch here too, but I am not sure I like it.
Thank you,
Carrie
Hi Carrie,
I am not sure – in theory it should work but I’ve never tried it with GF flour. Good luck!
Mine is not as liquidy as yours. I followed to the T… I’ll try again and see if it improves.
Thanks for the recipe!
Hi Shannon,
First time I’ve heard of this happening. What brand coconut milk did you use?
Native Forrest organic coconut milk from lazy acres (similar to whole foods)
Hmmm Shannon – I am stumped!
In the middle of prepping for this and I am so excited! My husband is not fond of thyme and rosemary. Are there any other spices you would recommend?
Hi Jewel! You know, I would say use the Thyme and Rosemary – they are not overpowering at all and really add that classic Pot Pie taste here. Maybe just dial them back a touch?