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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!
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!