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5 from 2 votes

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
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8
Calories 500kcal
Author Cassidy Stauffer

Ingredients

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.

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