Creamy Paleo Chicken Pot Pie with Almond Flour Crust
This paleo chicken pot pie is a weeknight win you can count on. Tender chicken and vegetables get cozy in a dairy-free, creamy sauce under a flaky, golden almond flour crust that tastes just as comforting as the classic, without a speck of grain. It’s real comfort food, paleo style, and it actually works on the first try.
You won’t need a dozen weird flours or a pastry degree. One skillet, a mixing bowl, and about an hour from chopping block to table are enough to feed four people something that feels special and totally doable on a Tuesday.
Why This Paleo Pot Pie Stays in the Rotation
The crust is the quiet hero. Almond flour and a little coconut flour make it tender and flaky, not dry or crumbly. Chilling the dough while you cook the filling keeps the coconut oil firm, so the top layers turn golden and crisp in the oven.
The filling relies on full-fat coconut milk and a touch of arrowroot to get that velvety thickness without any dairy or floury glue. It coats the chicken and vegetables in a sauce that’s rich but never heavy. I keep coming back to this version because it’s the one that tastes like a proper pot pie while still being something I feel good about eating.
Ingredients
- 2 cups almond flour: blanched, super-fine almond flour gives the lightest crust.
- 2 tbsp coconut flour: helps hold the dough together and adds a subtle nutty note.
- 1/2 tsp fine sea salt: for the crust.
- 1/4 cup solid coconut oil: cold from the fridge, cut into small pieces so it blends easily.
- 1 large egg: at room temperature, binds the dough.
- 2 tbsp ice cold water: as needed to bring the dough together.
- 2 tbsp olive oil: for sautéing.
- 1 lb boneless skinless chicken thighs: cut into 1-inch chunks. Thighs stay juicier, but breast is fine.
- 1 medium yellow onion: diced.
- 2 celery stalks: diced.
- 2 medium carrots: peeled and cut into small dice.
- 4 oz cremini mushrooms: sliced.
- 1 cup green beans: trimmed and cut into 1-inch pieces, a crisp swap for peas.
- 2 garlic cloves: minced.
- 1 tsp dried thyme: the classic pot pie aroma.
- 2 tbsp arrowroot starch: or tapioca starch, for thickening.
- 1 cup full-fat coconut milk: shake the can well before measuring.
- 1/2 cup chicken broth: look for a paleo-friendly one with no added sugar.
- Salt and black pepper: to taste.
Variations / Substitutions
- Turkey: Leftover roast turkey or browned ground turkey work well if that’s what you have.
- Sweet potatoes: Swap half the carrots for diced sweet potato, and give them a couple extra minutes in the pan.
- Dairy-free creaminess: If you’re not strict paleo, use unsweetened almond milk with a spoonful of cashew butter to mimic the richness.
- Herbs: A tablespoon of fresh chopped thyme or rosemary instead of dried brings a brighter note.
- Onion/garlic: A sliced leek or a chopped shallot adds gentle, sweet depth.
- If you like the idea of a soupier, no-crust version, take a look at our chicken pot pie soup recipe.
How To Make Creamy Paleo Chicken Pot Pie
Step 1: Mix the Almond Flour Crust
In a mixing bowl, whisk together the 2 cups almond flour, 2 tbsp coconut flour, and 1/2 tsp salt. Add the 1/4 cup cold coconut oil and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse sand with pea-sized bits of fat. Lightly beat the egg and stir it in along with the 2 tbsp ice water, just until a dough comes together. If it crumbles, add another teaspoon of water. Gather the dough into a ball, press it into a disc, wrap it in parchment, and chill in the refrigerator for at least 15 minutes while you make the filling. Chilled dough rolls out without sticking and bakes up flaky.
Step 2: Sauté the Chicken and Vegetables
Set a large oven-safe skillet (cast iron is ideal) over medium-high heat and warm 1 tbsp of the olive oil. Season the 1 lb chicken pieces with a little salt and pepper, then add them to the hot pan. Let them brown for about 5 minutes, turning once, until just cooked through. Move the chicken to a plate and set it aside. Pour the remaining 1 tbsp olive oil into the same skillet, then add the onion, celery, carrots, mushrooms, and green beans. Cook, stirring now and then, for 6 to 7 minutes, until the vegetables soften and the onion turns translucent. Stir in the minced garlic and 1 tsp dried thyme and cook for 1 minute, just until fragrant.
Step 3: Simmer the Creamy Filling
Sprinkle the 2 tbsp arrowroot starch over the vegetables and stir constantly for 30 seconds to coat everything. Pour in the 1 cup coconut milk and 1/2 cup chicken broth, scraping up any browned bits stuck to the bottom. Bring the liquid to a gentle simmer, stirring often, and cook for 3 to 4 minutes. The sauce will thicken noticeably and should coat the back of a spoon. Return the browned chicken and any juices to the skillet, stir it through, and taste for salt and pepper. At this point the filling should be creamy and substantial, not soupy.
Step 4: Assemble the Pot Pie
If your skillet is not oven-safe, transfer the filling to a 9-inch pie dish or a 2-quart baking dish. Remove the dough from the fridge and place it between two sheets of parchment paper. Roll it out into a circle roughly 10 inches across and about 1/4 inch thick. Peel off the top parchment, carefully flip the dough over the filling, and remove the second sheet. Trim the overhang to about half an inch, tuck it under, or just press the edges against the dish. Cut four small slits in the center to let steam vent.
Preheat the oven to 375°F (190°C) if you haven’t already.
Step 5: Bake Until Golden and Serve
Slide the skillet or baking dish onto the middle rack and bake for 25 to 30 minutes. The crust will turn deep golden brown, and you’ll see the filling bubbling at the edges. Remove from the oven and let it rest for 5 minutes before you scoop. Serve hot, making sure each spoonful catches that flaky top and a generous puddle of the creamy chicken and vegetables.
Tips for the Best Paleo Pot Pie
- Keep the fat cold.: If the coconut oil starts to melt while you work, pop the bowl into the fridge for a few minutes. Cold fat makes flaky layers.
- Don’t rush the chill.: Even 15 minutes in the refrigerator transforms a sticky dough into one that rolls out cleanly and holds its shape in the oven.
- Watch the filling thickness.: Let it bubble and reduce a bit longer if it seems thin, because the vegetables will let out more moisture as it bakes.
- Vary the green veg.: Chopped asparagus, broccoli florets, or thawed artichoke hearts all work in place of green beans.
- Use a wider dish.: Spreading the filling a little thinner under the same amount of crust gives you a better crust-to-filling ratio.
Storing Leftovers
Cover the skillet or move leftovers to an airtight container and refrigerate for up to 4 days. The crust will soften but stay satisfying. Reheat in a 350°F (175°C) oven for 15 to 20 minutes to bring back some crisp, or microwave individual portions if you’re short on time. The filling freezes well on its own so you can make it ahead and bake with fresh crust later.
What To Serve With Creamy Paleo Chicken Pot Pie
This dish stands on its own, but a simple arugula salad dressed with lemon and olive oil cuts through the richness beautifully. Roasted brussels sprouts or steamed asparagus also sit alongside it well. If you’re feeding a group, a paleo coleslaw adds the kind of crunch and tang that pairs nicely with the creamy filling.
Frequently Asked Questions
Can I use frozen vegetables?
Yes. Use about 2 cups of mixed frozen veggies (like carrot, green bean, and mushroom) and add them straight to the skillet after removing the chicken. No need to thaw, just shave a minute off the sauté time.
Is there a nut-free crust option?
You can swap the almond flour for 1 1/2 cups cassava flour and skip the coconut flour. The texture will be denser, and you may need a splash more water to get a workable dough.
Can I assemble this ahead of time?
Yes. Build the whole pie, cover it, and refrigerate for up to 24 hours. Bake it straight from the fridge, adding about 5 extra minutes to the baking time.
My crust cracked when I rolled it out. Did I do something wrong?
The dough was probably a little too cold or just a touch dry. Press the cracks together with your fingers, or let the dough sit at room temperature for 5 minutes to become more pliable. A few cracks won’t hurt the finished dish.
How do I get a deep golden crust without dairy?
The egg and coconut oil do most of the browning work. For extra color, brush the top with a little whisked egg or a thin layer of coconut milk before it goes into the oven.
Creamy Paleo Chicken Pot Pie Recipe
Ingredients
Method
- Mix almond flour, coconut flour, and salt in a bowl. Cut in coconut oil until crumbly, then stir in egg and ice water to form a dough. Shape into a disc, wrap, and chill.
- Heat 1 tbsp oil in an oven-safe skillet over medium-high. Brown chicken with salt and pepper, about 5 minutes; remove. Add remaining 1 tbsp oil and cook onion, celery, carrots, mushrooms, and green beans until softened, 6 to 7 minutes. Stir in garlic and thyme for 1 minute.
- Sprinkle arrowroot over vegetables and stir 30 seconds. Pour in coconut milk and broth, stir until thickened, 3 to 4 minutes. Return chicken, season, and simmer until creamy.
- If not using an oven-safe skillet, transfer filling to a baking dish. Roll chilled dough between parchment to a 10-inch circle. Place over filling, trim edges, and cut steam vents.
- Bake at 375°F (190°C) for 25 to 30 minutes until crust is golden and filling bubbles. Let rest 5 minutes before serving.
