I’ve been a little MIA lately – sorry! I’m in Florida spending time with my mom and aunts and uncles, but I wanted to give you this recipe while I’m thinking about it. We were just talking about what we’re having for dinner tonight, and pot pie is really what I’d love!

This Paleo Chicken Pot Pie recipe is free of gluten, grains, dairy, legumes, and sugar – it’s totally Paleo – and it’s still really good!

If you’d like more Comfort Food recipes that have been adapted for the Paleo diet, check out my new cookbook!

Chicken Pot Pie
Serves 4
Comfort food is the hardest thing for many people to give up when making a transition to a healthier diet, but it’s easy when you find healthy substitutes for your favorites, like this super delicious chicken pot pie recipe. Note: You can bake this in a pie dish, but the crust is difficult to work with so it’s easier to bake smaller pieces and top individual bowls with the crust.
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Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
  1. 1 cups blanched almond flour
  2. 1/3 cup tapioca flour
  3. 1/3 tsp sea salt
  4. 1/2 cup coconut oil, chilled
  5. 3-4 Tbsp ice water
  1. 1.5 Tbsp olive oil
  2. 1 onion, diced
  3. 1 medium carrot, peeled and diced
  4. 1.5 Tbsp tapioca flour
  5. 2 cups chicken broth
  6. 2/3 lb boneless skinless chicken breasts, sliced
  7. 2/3 cup coconut milk
  8. 1/2 cup frozen peas
  9. Sea salt and fresh ground pepper, to taste
For the crust
  1. Combine the flours in a large bowl. Add the coconut oil.
  2. Using your fingers, cut the oil into the flour until you have a sandy mixture.
  3. Add the water a little at a time and stir with a fork until you have a ball of dough.
  4. Chill the dough for 10 minutes.
  5. Preheat oven to 350 degrees F.
  6. To bake the crust separately, press the dough onto a clean surface into a thin layer.
  7. Using a cookie cutter or glass, cut circles out of the dough and lay them on a parchment lined baking sheet.
  8. Bake for 10-15 minutes, until firm and lightly browned. (Alternatively, you can fill a pie pan with the filling and lay the crust over top before baking.)
To make the filling
  1. Heat the olive oil in a saucepan and add the onions and carrots. Cook until soft and stir in the tapioca.
  2. Cook for another minute and add the broth and chicken breasts.
  3. Bring the mixture to a lower simmer and simmer for 10-15 minutes, until chicken is done.
  4. When chicken is done, stir in the coconut milk and peas.
  5. Simmer on low until heated through.
  6. To serve, scoop the filling into bowls and top with a piece of the pie crust.
Nutrition Information per serving
  1. Serves 4
  2. Calories 497
  3. Total Fat 42.5g
  4. Total Carbohydrates 9.3g
  5. Dietary Fiber 3.9g
  6. Sugar 3.4g
  7. Protein 23.4g
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If you want more recipes like this one, take a gander at my new Paleo Comfort Cookbook!