Paleo Chicken Pot Pie

It’s March 14th, which means it’s Pi Day! A day honoring the mathematical constant π. …*crickets*…  Ok well I don’t like math either, but I sure like pies so here is my brand new recipe for Paleo Chicken Pot Pie! Mmm. Pot pie. I love it. It’s so warm and comforting. I have been wanting to create a paleo pot pie recipe for a while now, so when I heard this mathematical phenomenon celebratory day was upon us I figured it was now or never.

This pot pie recipe is grain-free and dairy-free, but you’d never be able to tell. The chicken and vegetable filling is rich and creamy, and the crust is buttery with a hint of sweetness. This amount of filling fills a regular 9″ pie dish perfectly. I only put a crust on top of mine, but I bet you could double the crust ingredients to make a bottom and a top if you desire.

Paleo Chicken Pot Pie
Prep time
Cook time
Total time
Serves: 2
  • 3 Tablespoons Grass-Fed Butter (filling)
  • 1 Cup Carrots, chopped (filling)
  • ½ Cup Celery, chopped (filling)
  • ⅓ Cup Onion, chopped (filling)
  • ¼ Cup Tapioca Flour (filling)
  • 1½ Cups Chicken Broth (filling)
  • ½ Cup Coconut Milk (filling)
  • 1 Cup Frozen Peas (filling)
  • 2 Cups Cooked Chicken Breast, shredded or cubed (filling)
  • ½ Teaspoon Salt (filling)
  • ¼ Teaspoon Pepper (filling)
  • ½ Teaspoon Thyme (filling)
  • ½ Cup Grass-Fed Butter, melted (crust)
  • 2 Eggs (crust)
  • 1 Tablespoon Raw Honey (crust)
  • ¾ Cup Coconut Flour (crust)
  1. Preheat your oven to 400 degrees
  2. Melt the butter for the filling in a saute pan over medium heat
  3. Place the carrots, celery, and onion into the pan and saute for 10 minutes
  4. Sprinkle the tapioca flour into the pan and mix well
  5. Pour in the chicken stock and coconut milk and mix well
  6. Add in the peas, chicken, salt, pepper and thyme and reduce the heat to simmer for 10 minutes
  7. Let the filling rest for about 5 minutes and then pour it into a 9" pie dish
  8. Meanwhile, combine the melted butter, eggs, and honey for the crust
  9. Add in the coconut flour and mix well until combined
  10. Pat the dough together with your hands to form a ball and place it between 2 pieces of parchment paper
  11. Flatten the dough with your hands or a rolling pin into a circle about ¼ of an inch thick
  12. Remove the top piece of parchment and using the bottom piece of parchment, carefully turn it upside down and place it onto the pie dish over top of the filling
  13. Very carefully peel back the parchment and remove any access crust that is hanging over the edges
  14. Place the pie onto a baking sheet (to prevent spills) and bake for 10 minutes or until golden brown
  15. Serve and enjoy!


Kylie Walker

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