This Paleo & Keto Chicken Pot Pie has a creamy, savory filling with a flaky crust and is incredibly flavorful and super comforting! It’s also the perfect way to use up leftover chicken or turkey.

Keto 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 pie crust whenever I have a little extra time and let it sit in the fridge until I’m ready to use it. Plus, this is a great way to use up any leftover chicken or turkey you have sitting in your fridge.

But even if you don’t have leftover chicken or turkey, I have a link to my perfectly cooked chicken recipe made either in the oven or the Instant Pot so you’ll have some cooked chicken in no time!

Paleo And Keto Chicken Pot Pie Instructions

Start by preparing the pie crust. I used my Keto Pie Crust but feel free to sub my Paleo Pie Crust if you’re not Keto.

The Paleo Pie Crust has an egg-free option, no psyllium husks, and is just a tad easier to roll out. So choose whichever fits your needs best.

Place the crust in the fridge. Then, chop up some carrots, celery, and an onion.

I love using a cast-iron skillet for this recipe, so if you have a cast-iron skillet melt some butter (can use non-dairy) in it, then add the veggies we just chopped along with some garlic and frozen peas.

If you don’t have a cast-iron skillet, you can use any large skillet you prefer. Sautee the veggies around 5 minutes, or until they start to soften.

When the veggies are soft, add a cup of chicken broth, a cup of full-fat canned coconut milk, shredded chicken or turkey, salt, pepper, and thyme.

Bring it to a boil and allow to lightly boil for around 10 minutes, or until thickened. If you’re not using a cast-iron skillet you need to transfer the filling into a deep pie pan. Set the filling aside for now.

Baking The Pie

All that’s left is adding the crust! Take the crust out of the fridge and place it on a piece of parchment paper. Cover it with plastic wrap and roll it out from the center using a rolling pin.

Peel off the plastic wrap then invert the crust over the filling. The crust will have a few breaks in it so use your fingers to patch up the cracks and cinch the crust to the edge of the pan. It will have a nice rustic look to it.

Brush the top with a beaten egg (optional) and bake at 350 degrees for 20 minutes or until the crust is nicely browned. There ‘ya have it! A perfect chicken pot pie with a creamy, savory filling and a flaky crust!!!

Expert Tips

• If you prefer Paleo over Keto, use my Paleo Pie Crust instead of the Keto Pie Crust in the recipe card. It has an egg-free option, no psyllium husks, and is just a tad easier to roll out.
• Many recipes require canned coconut milk to be refrigerated, but this recipe works best when using room temperature coconut milk. This makes it easier to stir and prevents it from separating. 
• If you don’t have any leftover chicken or turkey on hand, you can easily make shredded chicken in the oven or Instant Pot using this Perfectly Cooked Shredded Chicken Recipe.

Looking for more Keto dinner recipes? Check these out!!!

Lasagna Soup

Meatball Soup

Beef Stroganoff

Chicken Pot Pie Soup

If you’ve tried this Paleo And Keto Chicken Pot Pie or any other recipe on the blog please let me know in the comments below!

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Paleo & Keto Chicken Pot Pie {Dairy Free}

This Paleo & Keto Chicken Pot Pie has a creamy, savory filling with a flakey crust and is incredibly flavorful and super comforting! It's also the perfect way to use up leftover chicken or turkey.

5 from 2 votes

Print Rate

Course: dairy free, Dinner, gluten free, Grain Free, keto, paleo

Cuisine: American

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 8

Calories: 500kcal

Author: Cassidy Stauffer

Ingredients

US Customary - Metric

Keto Pie Crust:

• 1 1/2 Cups Blanched Almond Flour
• 2 Tbsp. Ground Flaxseeds I prefer golden for a lighter colored crust
• 3 Tbsp. Coconut Flour
• 1/4 tsp. Sea Salt
• 1 Tbsp. Psyllium Husk POWDER or 1/2 tsp. xanthan gum
• 1 Tbsp Swerve Sweetener or preferred granulated sweetener
• 4 Tbsp. Butter cold, can use non-dairy
• 1 Large Egg
• 1 Tbsp Cold Water or as needed

Filling:

• 4 Tbsp. Allowed Butter can use non-dairy
• 1 Medium Yellow Onion
• 3 Stalks Celery
• 2 Large (or 3 medium) Carrots
• 2 cloves Garlic minced
• 1/4 Cup Frozen Peas can increase to 1/2 cup if desired
• 2 Cups Cooked Chicken or Turkey
• 1 Cup Chicken Broth
• 1 Cup Full Fat Canned Coconut Milk well shaken or stirred, works best if not refrigerated
• 1 tsp. Sea Salt
• Black Pepper to taste
• 1 tsp. Ground Thyme
• 1 Egg optional

Instructions

Crust:

• Add the almond flour, ground flax seeds, coconut flour, sea salt, psyllium powder or xanthan gum, and sweetener to the bowl of a food processor and process until combined. Add the butter to the flour and pulse until well combined and looks like sand.
• Add the egg and 1 Tbsp. water. Pulse until combined and forms a ball. Your dough should have the consistency of Play-Dough. If it's crumbly you need to add 1 Tbsp. of ice-cold water or if it's too soft or like batter, add 1 Tbsp. almond flour until you reach the desired consistency. It's perfect when it forms a ball in the food processor.
• Place the dough in a baggie and put in the refrigerator while you make the filling.

Chicken Pot Pie:

• Preheat oven to 350 degrees.
• Start by finely cutting up the celery, carrots, and onion.
• In a cast-iron skillet or large pan, melt the butter (can use non-dairy) over medium heat. Add the celery, carrot, onion, and peas. Saute about 5 minutes, or until veggies start to soften.
• Add the chicken, coconut milk, chicken broth, salt, pepper, and thyme. Taste and adjust seasonings. Bring to boil.
• Allow to gently boil for 10 - 15 minutes or until thickened, stirring occasionally. If not using a cast-iron skillet transfer to a deep pie pan. Set aside. 
• Place the pie crust on a large piece of parchment paper and cover with plastic wrap. 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, patching up any cracks with your fingers.
• Brush the top with a beaten egg (optional). Bake for 20 minutes or until the crust is golden brown and the filling is bubbly.
• Use a large spoon to serve.

Notes

• If you prefer Paleo over Keto, use my Paleo Pie Crust instead of the Keto Pie Crust in the recipe card. It has an egg-free option, no psyllium husks, and is just a tad easier to roll out.
• Many recipes require canned coconut milk to be refrigerated, but this recipe works best when using room temperature coconut milk. This makes it easier to stir and prevents it from separating. 
• If you don't have any leftover chicken or turkey on hand, you can easily make shredded chicken in the oven or Instant Pot using this Perfectly Cooked Shredded Chicken Recipe.
• For step-by-step instructions for the pie crust, see my Keto Pie Crust Recipe.

Calories: 500kcal | Carbohydrates: 16g | Protein: 22g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 99mg | Sodium: 590mg | Potassium: 351mg | Fiber: 9g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 10.5mg | Calcium: 56mg | Iron: 3.5mg

Nutritional information is approximate and may vary.

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