Chicken Pot Pie {Paleo With Egg Free Option}

Wow – it seems like forever since I’ve posted anything or even been in the kitchen! We’ve been plagued with sickness this past week… and earthquakes… and tornadoes… crazy things are happening I tell you! Crazy things.

What was I talking about? Oh yeah, chicken pot pie 🙂

This is one of my family’s favorite comfort meals – it has a creamy, savory filling and flaky crust. And it’s not as hard to make as you might imagine. To make dinnertime a bit easier, I like to make my my pie crust whenever I have a little extra time and let it sit in the fridge until I’m ready to use it, plus I almost always have boiled chicken in the fridge for salads and recipes. So if you already have the pie crust and some cooked chicken in your fridge, you can have dinner on the table within 45 minutes – baking and all!!! Plus, my Paleo Pie Crust can also easily be made egg free by using a gelatin egg – YAY!!! So prepare to be comforted 🙂

*Click here for my pie crust recipe

Chicken Pot Pie
  • 1 gluten free pie crust recipe (link above)
  • 3 stalks celery
  • 3 medium carrots
  • 1 medium yellow onion
  • ½ C frozen peas
  • 4 Tbsp. refined coconut oil
  • 2 C cooked shredded chicken (I boil bone in chicken for about 30 minutes or until cooked through, then de-bone it)
  • 1 C chicken broth
  • 1 C non-dairy milk
  • 1 tsp. salt
  • black pepper to taste
  • up to 1 tsp. ground thyme
  • 2 Tbsp. tapioca flour (arrowroot will work, but tends to loose it's thickening power when exposed to prolonged heat)
  • 2 Tbsp. cold water
  1. Prepare the pie crust according to directions and place in fridge until ready to use.
  2. Place the chicken in a large stockpot and cover with water. Bring to boil and cook until the chicken until cooked through, about 30 to 45 minutes. Then remove the chicken from the bones when cool enough to handle, set aside.
  3. Preheat oven to 350 degrees.
  4. Start by finely cutting up the celery, carrots, and onion.
  5. In a large pan, melt the coconut oil over medium heat. Add the celery, carrot, onion, and peas. Saute about 5 minutes, or until veggies start to turn translucent.
  6. Add the chicken, milk, chicken broth, salt, pepper, and thyme. Taste and adjust seasonings. Bring to boil.
  7. In a small bowl, mix together the tapioca flour and cold water. Pour into boiling pot pie filling and stir until thickened, about 1 minute. Remove from heat.
  8. Pour into pie pan.
  9. Preheat the oven to 350 degrees.
  10. Place the pie crust between two pieces of parchment paper and roll out from the center using a rolling pin. Invert over the pot pie and gently press into the sides of the dish to seal
  11. Brush the top with non-dairy milk (optional). Bake for 20 minutes or until the crust is golden brown and the filling is bubbly.
  12. Use a large spoon to serve.


this post is part of Slightly Indulgent Tuesday, Allergy Free Wednesdays, Gluten Free Wednesdays, and Fat Tuesday

Posted November 8, 2011 by Cassidy in Whats For Dinner? / 10 Comments


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10 responses to “Chicken Pot Pie {Paleo With Egg Free Option}

  1. Anonymous

    These are awesome!! I made individual sized pot pies using leftover turkey, and they are amazing! The crust is to die for! I’m looking forward to using it to make sweet pies next. Thank you SO much!

  2. Regan

    I see you use coconut milk for a lot of your dishes? Is there a specific reason you use coconut milk over other non-dairy milks? Just wondering if it delivered the best flavor and if it has a coconut flavor to it? Thanks for your help!

    • Cassidy

      Hi Regan!

      I use coconut milk just because I personally prefer the coconut milk flavor over the almond milk flavor. The coconut milk in sold in a carton is very neutral and shouldn’t impart a coconut flavor into your recipes while canned coconut milk has a bit stronger taste, but I specify canned coconut milk if the recipe calls for it. I hope this helps!


      • Regan

        Yes, that does help! Thanks so much! We have been gluten free, dairy for for about 10 months! We are recovering our 4 year daughter who has Autism! The progress has been nothing short of amazing! We also found out she had genetic mutation common in kids with autism and she was deficient in several things! I still remember how things used to taste so I am always trying to find things that come close to the older versions if at all possible! I still expect the food to taste good and sometimes to just doesn’t! I am excited to try some of your recipes! Thanks again!

  3. Your pot pie recipe is similar to mine, Cassidy. I originally made it using gf ap flour, but now use almond flour for the crust. Like you, I much prefer the coconut milk in recipes like this one. It helps make such a creamy and rich base for pot pie. 🙂 Thanks for sharing on Gluten-Free Wednesday! Sharing!


    • Thanks so much Shirley! I just checked out your pot pie recipe and it looks great – I really like the seasonings you used. Also, I have never heard of a “pour-over” crust for a pot pie, that’s a great idea- even though you said you now use an almond flour crust 🙂


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