This Paleo, Keto, & Dairy-Free 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.
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 vanilla. Pulse until combined and forms a ball. Your dough should have the consistency of soft Play-Dough. If it's crumbly you need to add 1 tablespoon of ice-cold water or if it's too soft or like batter, add 1 tablespoon 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 or at least 30 minutes to an hour.
Chicken Pot Pie:
Preheat oven to 350 degrees.
Start by finely cutting up the celery, carrots, and onion.
In a cast-iron skillet or medium-sized 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. Bake for 20-30 minutes or until the crust is golden brown and the filling is bubbly.
If you prefer Paleo over Keto, feel free to use my Paleo Pie Crust instead of the Keto Pie Crust in the recipe card. It has an egg-free option and is just a tad easier to roll out. However, it's made with starch so is not low-carb.
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 your coconut milk is too hard to measure, simply heat it over low heat in a saucepan until softened.
I recommend using Sprouts, Thai Kitchen, or Native Forest coconut milk. Other brands may leave an aftertaste.
If you're not dairy-free, feel free to use heavy cream in place of the coconut milk.