Chicken Pot Pie


I developed this recipe for several of my personal chef clients who follow paleo diets as well as the autoimmune protocol. This means no nut flours and no eggs, as well as no nightshades or spices such as black pepper.

The more clients I cook for who follow the autoimmune protocol, the more I’ve come to appreciate using fresh herbs for flavor! It’s inspiring to find ways to make dishes work using less-popular ingredients, or ingredients that maybe we’re all less used to cooking with. For example, sweet potato flour…. if you’re cooking gluten-free or grain-free, try it out! 

Please note: this recipe has a lot of steps, with making the crust and then the filling and then baking it. I always make the crust a day or two before I’m going to make the whole pot pie. You can also double the crust recipe and then keep some of it frozen for future use. The filling can also be made up to 3 days in advance, just store in fridge until you are ready to assemble.

Chicken Pot Pie
Prep time
Cook time
Total time
Gluten-free, dairy-free, egg-free, nut-free, paleo-friendly, and autoimmune protocol friendly too!
Recipe type: Dinner
Cuisine: American
Serves: 2-3
  • Crust:
  • ½ cup coconut flour
  • ⅓ cup tapioca flour or ¼ cup sweet potato flour
  • ½ tsp sea salt
  • ½ tsp cream tartar
  • ¼ tsp baking soda
  • 1 tsp fresh thyme leaves
  • ⅓ cup plus 1 Tbl sustainable palm shortening (Nutiva is a good brand)
  • ¼ cup plus 2 Tbl water
  • ⅓ cup pumpkin (or butternut squash) puree
  • Filling:
  • 2 chicken breasts, cooked and diced
  • 2 Tbl coconut oil
  • ½ cup diced celery
  • 3 sage leaves, finely chopped
  • 2 sprigs thyme, stems removed and chopped
  • 1 sprig fresh rosemary, finely chopped
  • 1 cup diced veggie of choice: broccoli, carrots, cauliflower are all good
  • 1 Tbl coconut flour
  • ¾ cup coconut milk, gently warmed or at room temperature (not cold)
  • ½ cup broth, warmed
  • ⅓ cup pumpkin or butternut puree
  • ½ tsp each salt (add black pepper if not on autoimmune protocol)
  • Optional: you can add it other veggies such as broccoli or kale too, about ½ cup of either.
  1. Crust:
  2. In a small mixing bowl, mix to combine dry ingredients: flours, salt, tartar, baking soda, and thyme.
  3. In a separate small bowl, combine the water with the pumpkin puree.
  4. Add the palm shortening to the dry ingredients. Using your fingers, work the shortening into the flour. You want the flour to resemble course damp sand.
  5. Using a fork, slowly add your water/puree mixture into the flour, being sure to evenly mix. Once the dough gets too thick to mix with a fork, use your fingers.
  6. Shape dough into a round flat disk, wrap in plastic wrap, and chill for at least 30 minutes. If you want to make your pot pie filling while the dough is chilling, go ahead and do that.
  7. This would be the time to preheat your oven to 325º if you are baking your crust today (you can store the crust unbaked in fridge for 2-3 days, or freeze).
  8. When you’re ready to roll out the dough, remove from fridge.
  9. Tear 2 sheets of parchment big enough to fit the dough once rolled out.
  10. I bake this is in a 7x7 square baking dish or a loaf pan, but you can also use a round pie dish or make multiple mini pot pies in ramekins.
  11. Lay 1 parchment sheet on counter and sprinkle a tiny bit of coconut flour on top.
  12. Unwrap dough and place on parchment. Sprinkle a tiny bit of coconut flour over top of dough, place second sheet of parchment on top.
  13. Gently roll out dough between the two sheets to form a round disk approx. 10 inches in diameter. The edges crumble a little as you roll, so you just have to keep tucking the loose edges back together.
  14. Chill dough for 5-10 minutes between the parchment, then remove top sheet when ready to place on your pot pie.
  15. Carefully flip your dough onto the top of the pot pie. Use that bottom sheet of parchment as leverage to pick up the dough and flip quickly. If some bits break off don’t worry you can piece them back together.
  16. Crimp the excess dough around the edge to form a small lip, or use a fork to press little indents around the edge.
  17. Glaze the top of the dough with ghee or coconut oil, then poke several small holes in dough with a fork so filling can steam.
  18. Dough bakes in about 15-20 minutes, rotate dish halfway through to ensure even browning, and baste again with ghee/coconut oil after 10 minutes. Remove from oven when crust is golden brown.
  19. Filling:
  20. First heat 1 Tbl of coconut oil over medium heat.
  21. Add the celery, and sauté for several minutes. Add the fresh herbs and any other vegies that you chose to use, sauté for about 5 minutes, then scrape into a small bowl and set aside.
  22. Using same sauté pan, now heat the remaining 1 Tbl of oil over low heat until melted.
  23. Remove briefly from the heat and sprinkle the coconut flour into the pan. Return to heat, and whisk the flour into the oil. It will be clumpy and thick, you just want to get the flour coated with the oil.
  24. Very slowly add the coconut milk while whisking. It will froth and simmer.
  25. Once all the coconut milk is added, also add the broth and pumpkin puree, whisking to combine.
  26. Season with salt and pepper, then add your cooked celery mixture into the sauce, as well as the cooked chicken. Stir to coat.
  27. Since the chicken is cooked, feel free to taste for seasoning.
  28. Fill your baking dish with the filling, then place rolled out dough on top (instructions for this are with the crust recipe)

Please note: some of the links in this post are affiliate links. This means I receive commission if you click on the link and make a purchase. Regardless, I only recommend products I personally use and believe add legitimate value for my readers.

Chicken Pot Pie was last modified: January 1st, 2016 by grace

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