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.ÂTIP: 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.
Rosanne Hood says
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.
EverydayMaven says
Great feedback Roseanne! Thanks for taking the time to write the comment.
Emmi says
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!
EverydayMaven says
Thank you Emmi! So happy to hear that you all loved it so much!! 🙂
Sue C says
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!
EverydayMaven says
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!
Ashley Riser says
I have a tree nut allergy–any suggestions on a substitute for almond flour?
Emmi says
I think ground sunflower seeds might work.
Ashley says
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!
EverydayMaven says
Thanks so much for the feedback Ashley!! So glad to hear you all loved it and the crust even worked with the almond meal!
Kathleen says
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!
EverydayMaven says
Love it Kathleen!! 🙂
Emily says
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 purĂ©e (steamed cauliflower blended with a little ghee) instead of the purĂ©ed potatoes
– Instead of adding coconut milk to the cauliflower purĂ©e, 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!
EverydayMaven says
So glad you all loved it and it worked with your substitutions! 🙂
Mallory says
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!
EverydayMaven says
Thank you so much Mallory!!! Yes, I have had many, many readers adapt it and use for pies with great success! 🙂
Lexy says
Hello! I am so excited to try this but only have coconut flour on hand. Will it still work? Thanks!
EverydayMaven says
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.
Lexy says
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!
EverydayMaven says
So happy to hear that you all liked it – even your Father In Law!!! Thanks for taking the time to let me know 🙂
Meghan says
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 🙂
EverydayMaven says
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!
Heather Burns says
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!
EverydayMaven says
Hi Heather! So glad you liked it. It does have a bunch of steps but so worth it!