over head shot of a piece of chicken pot pit on a white plate
Print
5 from 1 vote

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.
Course dairy free, Dinner, gluten free, Grain Free, keto, paleo
Cuisine American
Keyword gluten free chicken pot pie, grain free chicken pot pie, keto chicken pot pie, keto turkey pot pie, paleo chicken pot pie, paleo turkey pot pie, recipes with leftover turkey
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Calories 500kcal
Author Cassidy Stauffer

Ingredients

Keto Pie Crust:

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, and monkfruit or preferred sweetner to the bowl of a food procesor 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.

Nutrition

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