Paleo Pot Pie
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Paleo Chicken Pot Pie - Gluten-free, dairy-free, nut-free and a family favorite. Freezes great too!

This Paleo Pot Pie is comfort food at it’s best. It’s a cozy classic remake! It’s so good my mom asks me to make it every time that she visits.

Why We Love This Paleo Pot Pie

First, I love that my Paleo Pot Pie recipe makes a large 9×13 pan. This is enough to feed a crowd (or a large family like mine, ha!).

Plus, the leftovers freeze great! So, if you manage to have leftovers, you can store them in the fridge for up to a week or in the fridge for up to 3 months.

Also, it’s a versatile recipe! Use either chicken or turkey, chopped or shredded, and the combination possibilities of veggies is endless. A great dish to use up leftover odds and ends in your fridge.

Finally, this recipe is Paleo, gluten-free, dairy-free, grain-free, nut-free, and egg-free. Additionally, you can make it vegan by omitting the chicken and using vegetable broth instead of chicken broth.

Ingredients For My Paleo Pot Pie

  • Ghee or vegan butter – Ghee is butter that has had the milkfat solids removed from it. For many, it is far less inflammatory and works as a “dairy-free” option, even though it comes from a dairy product (butter). But, if you have a true dairy allergy or need a vegan option, use an equal amount of vegan butter like Miyokos.
  • Onion – White or yellow onion, finely chopped.
  • Cassava flour – Cassava flour is made from a yucca root and is naturally nut-free. You can learn more about what cassava flour is here. I get my cassava flour most often from Amazon. Note: Not all cassava flours are equal. Some don’t behave well in baked goods or have a weird aftertaste. I prefer to use the Anthony’s brand linked (great product, more affordable) or Otto’s Cassava Flour is a great brand as well.
  • Chicken or turkey broth (or bone broth)  – Either chicken or turkey broth work well. Use bone broth for extra protein! Or, if you need a vegan option, use vegetable broth instead.
  • Salt + Pepper – Regular table salt and ground black pepper.
  • Canned full-fat unsweetened coconut milk – Make sure it’s canned, full-fat, and unsweetened! Not all canned coconut milks have a great texture. I love the Thai Kitchen brand, and like the carton with a reusable lid like this one at Walmart.
  • Shredded chicken or turkey – This is a great way to use up leftover chicken breast or Thanksgiving turkey! If you don’t have any leftover chicken, here is the easiest way to make shredded chicken in the Instant Pot. 
  • Chopped veggies – This Paleo Pot Pie recipe is a great way to use up veggies you have on hand! You simply need 8 cups total of raw veggies. I love to use 2 cups each of butternut squash, potatoes, green beans, and carrots.
  • Palm shortening or vegan butter – Either works well to make a delicious crumbly crust! Palm shortening I get on Amazon here. Vegan butter I can find at my local Walmart here or here.
  • Baking powder

How to Make This Paleo Pot Pie

  • First, steam or boil veggies for 10 minutes till tender. (I prefer to use my “Steam” setting on my InstantPot for this – adding veggies + 1/4 cup water and steaming for 10 minutes)
  • Next, for the crust, combine flour, salt and baking powder in a food processor. Add shortening and pulse 4-5 times, until shortening is chopped fine within flour. With the motor running, slowly add ice water until dough forms a ball. If dough is still crumbly, add a little more ice water until a dough ball just forms. *Try to only add as much water as needed to hold it together and don’t over mix, or you will have a tough crust. Wrap in parchment or plastic wrap and put in fridge while you make the sauce.
  • For sauce, combine melted ghee and chopped onion in a medium skillet on the stove on medium heat. Cook until onion is translucent. Whisk in the flour and cook 3 more minutes. Add broth, salt, and pepper, and cook on medium high heat until sauce thickens, about 4-5 minutes. Then whisk in coconut milk and remove from heat.
  • Preheat oven to 350 degrees.
  • In a 9×13 pan, add chopped or shredded chicken or turkey and steamed veggies. Add sauce and stir to combine.
  • Remove crust from fridge and roll flat between two sheets of parchment paper to the size of your 9×13 pan. Remove top layer of parchment, and then flip onto the top of your 9×13 pan. Pinch edges of crust if desired (it looks pretty ; ) and patch any crust holes as needed.
  • Bake with the 9×13 pan on a cookie sheet (sauce will bubble and spill over, this prevents it from burning onto the bottom of your oven) for 1 hour.
  • Store leftovers in a sealed container in the fridge for up to 1 week and freezer for up to 3 months.
Paleo Chicken Pot Pie - Gluten-free, dairy-free, nut-free and a family favorite. Freezes great too!

Paleo Pot Pie

Autumn, @wholefoodfor7
A cozy remake of a classic that is nourishing and absolutely delicious.
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 702 kcal

Ingredients
 

Sauce

  • 3/4 cup melted ghee or vegan butter
  • 1 large onion, chopped
  • 1/2 cup cassava flour
  • 2 1/2 cup chicken or turkey broth or bone broth
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup canned full fat coconut milk

Meat & Veggies

  • 3-4 cups cooked chicken or turkey meat cubed or shredded
  • 8 cups chopped veggies *see note

Pastry

  • 2 1/2 cups cassava flour
  • 1 cup palm shortening** or vegan butter
  • 1 1/2 teaspoon salt
  • 1 tsp baking powder
  • 1-1 1/2 cups ice water

Instructions
 

  • Steam or boil veggies for 10 minutes till tender. (I prefer to use my "Steam" setting on my InstantPot for this - adding veggies + 1/4 cup water and steaming for 10 minutes)
  • For the crust, combine flour, salt and baking powder in a food processor. Add shortening and pulse 4-5 times, until shortening is chopped fine within flour. With the motor running, slowly add ice water until dough forms a ball. If dough is still crumbly, add a little more ice water until a dough ball just forms. *Try to only add as much water as needed to hold it together and don't over mix, or you will have a tough crust. Wrap in parchment or plastic wrap and put in fridge while you make the sauce.
  • For sauce, combine melted ghee and chopped onion in a medium skillet on the stove on medium heat. Cook until onion is translucent. Whisk in the flour and cook 3 more minutes. Add broth, salt, and pepper, and cook on medium high heat until sauce thickens, about 4-5 minutes. Then whisk in coconut milk and remove from heat.
  • Preheat oven to 350 degrees.
  • In a 9x13 pan, add chopped or shredded chicken or turkey and steamed veggies. Add sauce and stir to combine.
  • Remove crust from fridge and roll flat between two sheets of parchment paper to the size of your 9x13 pan. Remove top layer of parchment, and then flip onto the top of your 9x13 pan. Pinch edges of crust if desired (it looks pretty ; ) and patch any crust holes as needed.
  • Bake with the 9x13 pan on a cookie sheet (sauce will bubble and spill over, this prevents it from burning onto the bottom of your oven) for 1 hour. Enjoy and remember leftovers freeze great on this one!

Notes

VEGGIES: I love to use 2 cups each of butternut squash, potatoes, green beans, and carrots. But, you do you and use whatever 8 cups of veggies sound good (or need to be used up) in your pot pie.
.
SUBSTITUTIONS: You can use cold butter instead of palm shortening, if you can tolerate some dairy. There is no other paleo subsitution for the cassava flour - almond, coconut, or tapioca will not work the same in this recipe.Though, another gluten-free flour that measures 1:1 like white flour would work instead of cassava flour. 

Nutrition

Calories: 702kcalCarbohydrates: 64gProtein: 20gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 16gTrans Fat: 4gCholesterol: 81mgSodium: 1528mgPotassium: 666mgFiber: 9gSugar: 3gVitamin A: 9261IUVitamin C: 23mgCalcium: 157mgIron: 5mg
Keyword dairy-free, egg-free, gluten-free, kid-friendly, main dish, nut-free, paleo
Tried this recipe?Let us know how it was!

6 Comments

  1. 5 stars
    This pot pie had AMAZING flavor!! My husband, who is a hot sauce lover, had two helpings and never ONCE added any “flavor” (which he assumed he would need based on past pot pie experience! I’m glad I convinced him to try that first bite before he changed anything!

    Reply
    • How wonderful the flavor on this was spot on and the hubby didn’t need the hot sauce, only seconds, lol! Hooray and thank you!

      Reply
  2. 5 stars
    I love this recipe! I make the pot pie minimally twice a month because the flavor is perfect and it makes enough for a few days of leftovers. Yes, it is a labor of love to make it but man it pays off in the end. I turned one of my girlfriends on to the recipe and her non gf husband prefers this crust over traditional crust. That says a lot! My one tip would be to save the left over scraps from the dough and make a pop tart with it. I roll the leftover dough out thin, add jam, fold over the dough, and sprinkle coconut sugar on the top. Cook it while you pot pie is in the oven and you’ll have a little sweet treat for dessert.

    Reply
    • I love that tip, great one! And so happy this is a hit in your home and you make it regularly!

      Reply
  3. What can you use in place of the full fat coconut milk?

    Reply
    • You can use any dairy-free milk (or dairy milk if you can tolerate dairy) that works for you!

      Reply

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