Rustic Chicken Pot Pie (paleo)

November 3, 2018

Right about the minute the weather turned, I started craving comfort food. 

Doesn't that happen to all of us? 

And for whatever reason, I really wanted pot pie.  Which is semi-strange, because it's not something I've eaten a lot of or even probably made more than once. 


I think I stood in front of the pot pies in the freezer section at the grocery store on two different occasions... picked one up, read the nutrition, frowned and put it back.  Then again, with hopes of a different outcome after reading the label.  It's chicken and vegetables, for crying out loud.


But as with most purchased prepared food, it's just not good for you! 



And also, I sorta kinda told myself I was going to cut out the added sugars, refined carbs, and dairy in an attempt to preempt all of the holiday eating nonsense. 


So basically there are no pot pies in any freezer section fitting my requirements.  


But good news! 


This one is super easy to make, and really delicious!  And if you don't care about making a gluten-dairy-sugar free pie crust, use a purchased one from the freezer section (however, my husband said this crust was his favorite part of the dish, and it's not hard to make...). 


Make this chicken pot pie for a cozy Sunday evening dinner, and if you're lucky, you'll have leftovers for lunch the next day- it reheats well! 


Rustic Chicken Pot Pie



  • 1 cup almond flour

  • 1 cup tapioca flour

  • 1/4 cup each, ghee & coconut oil (firm)

  • 1/2 tsp each, fresh sage & thyme, chopped

  • 1/2 tsp salt

  • 1 egg, beaten


  • 1 tsp ghee or coconut oil

  • 1/2  medium onion, diced (about 1/2 c)

  • 12 ounce bag frozen mixed vegetables

  • 1/2  6 ounce bag frozen green beans

  • 2 cups cooked, shredded chicken

  • 1 tsp chopped fresh herbs (sage, thyme, oregano, etc.)

  • 1 tsp salt

  • 1/4 tsp fresh ground black pepper

  • 1 cup chicken stock

  • 1/2 cup unsweetened almond milk

  • 2 TB tapioca flour


  1. Preheat oven to 400 degrees.

  2. Whisk together the almond flour, tapioca flour, sage, thyme and salt. Cut in the ghee and coconut oil until the mixture resembles coarse crumbs.  In a separate bowl, whisk the egg, then add to the flour mixture.  Using a pastry blender, combine dough until egg is well incorporated and the dough begins to come together.  Using your hands, shape dough into a ball, then flatten into a disc.  Wrap in plastic wrap and refrigerate while you prepare the filling. 

  3. Heat a cast iron skillet to medium.  Add 1 tsp ghee or olive oil, when warm add diced onion and sautee until translucent.  Add frozen vegetables, chicken, herbs, salt & pepper and turn off heat.  In a medium mixing bowl add chicken stock and almond milk, then whisk in tapioca flour.  Whisk until smooth, then pour over chicken & vegetables.  Stir to combine.  

  4. Remove pie dough from refrigerator and place between two sheets of parchment paper.  Roll into a circle that will cover top of cast iron skillet.  Carefully remove top piece of parchment paper then invert over skillet and carefully peel off remaining piece of parchment.  Trim edges of dough to fit.  Cut several slits in crust to vent.  

  5. Place skillet on a baking sheet and bake for 25 minutes or until filling is bubbly. 

Nutrition: 543 calories, 34g fat, 16g saturated fat, 847mg sodium, 28g CHO, 4g fiber, 3g sugar (0g added sugar), 32g protein





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