AIP Chicken Pot Pie Recipe: Nightshade-Free Comfort With Flaky Crust

This AIP-friendly take on classic comfort food proves you don’t need dairy or nightshades for rich, satisfying flavor. The flaky crust, achieved with cassava flour, delivers the perfect texture without compromising dietary needs.

What sets this dish apart is its ability to recreate the creamy filling of traditional pot pie using coconut milk and arrowroot starch. The result is a velvety, savory sauce that clings to tender chicken and vegetables.

Every bite offers the warmth of home-style cooking with a flaky, golden crust and hearty filling. It’s the kind of meal that turns a simple dinner into a cozy, memorable experience.

Ideal for anyone following an autoimmune protocol or simply seeking a nourishing, comfort-filled dish. Here’s how to make it.

Ingredients for Aip Chicken Pot Pie

AIP-compliant ingredients that deliver classic comfort without compromise.

The cassava flour is non-negotiable for that flaky crust—Otto’s brand at Whole Foods or online has the best texture. Coconut oil must be chilled solid (I keep a jar in the fridge just for baking). For the coconut milk, Native Forest or Thai Kitchen full-fat cans give you that velvety sauce without gum additives. The chicken should be fresh, not frozen, for even cooking.

Arrowroot starch can be swapped for tapioca starch in a pinch, but don’t use cornstarch—it’s not AIP-compliant. No fresh herbs? Dried at one-third the amount works, though fresh really shines here. If celery isn’t your thing, zucchini or mushrooms (AIP-approved varieties) can sub in. The onion can be swapped for leeks if you prefer a milder flavor.

The crust dough can rest in the fridge for up to 2 days before rolling. Leftovers keep 4-5 days refrigerated, though the crust softens slightly. Freeze uncooked pies for 3 months—bake straight from frozen, adding 10-15 minutes to the time.

Step-by-Step Instructions for AIP Chicken Pot Pie

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Flaky Cassava Crust

In a food processor, combine the 2 cups Cassava Flour, 0.5 cup Coconut Oil (chilled and solid), 0.25 cup Water (ice cold), and ½ teaspoon Sea Salt. Pulse until the mixture forms a dough that holds together when pressed. Avoid overmixing—this keeps the crust tender, not tough.

The coconut oil must stay cold to create flaky layers, so work quickly. If the dough feels too dry, add 1 teaspoon of the Water at a time until it just comes together. Divide the dough in half, shape into discs, and chill for 20 minutes while you prepare the filling.

Step 2: Sauté the Vegetables and Chicken

Heat the 2 tbsp Olive Oil in a large skillet over medium heat. Add the diced Yellow Onion, Carrots, and Celery Stalks. Sauté for 5-6 minutes until the vegetables soften and the onion becomes translucent.

Add the minced Garlic Cloves, chopped Fresh Thyme, and chopped Fresh Rosemary. Cook for 1 minute until fragrant. Stir in the diced 1.5 lb Chicken Breast and cook for 6-7 minutes, until the chicken is no longer pink and the vegetables are tender.

Step 3: Create the Creamy Sauce

Sprinkle the 2 tbsp Arrowroot Starch over the chicken and vegetables. Stir well to coat everything evenly. Slowly pour in the 1 can Coconut Milk, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.

Cook for 3-4 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon. Season with the remaining 1 tsp Sea Salt. Remove from heat and let the filling cool slightly while you roll out the crust.

Step 4: Assemble and Bake the Pot Pie

On a piece of parchment paper, roll out one disc of dough to fit the bottom of a 9-inch pie dish. Transfer the dough to the dish and press it gently into place. Pour the chicken and vegetable filling into the crust, spreading it evenly.

Roll out the second disc of dough and place it over the filling. Crimp the edges to seal, then cut a few slits in the top crust to allow steam to escape. Bake at 375°F for 30-35 minutes, until the crust is golden brown and the filling is bubbly. Let it rest for 10 minutes before serving to allow the filling to set.

Serving Suggestions for This Recipe

Plating Presentation

Serve individual portions in shallow bowls to showcase the flaky crust and creamy filling. I like to place a large spoonful in the center, letting the crust slightly overhang for rustic charm. Garnish with fresh thyme sprigs for color.

Side Pairings

A simple mixed greens salad with olive oil and lemon dressing balances the richness. For heartier meals, roasted asparagus or green beans add freshness. I often serve with mashed cauliflower for extra comfort.

Sauce Enhancements

Drizzle with 1-2 teaspoons of AIP-compliant garlic aioli for added depth. Alternatively, a sprinkle of coconut aminos enhances the savory notes. Both options keep the dish nightshade-free while boosting flavor.

Family-Style Serving

For gatherings, present the whole pie on a wooden board with a sharp knife for slicing. The golden crust looks stunning and invites sharing. I always let guests serve themselves straight from the dish. 💛

Beverage Pairings

A crisp sparkling water with lime cleanses the palate between bites. For warmth, herbal teas like chamomile or peppermint complement the savory filling. Both options are AIP-friendly and refreshing.

Leftovers Tip

Reheat portions in the oven at 350°F for 10-12 minutes to restore crust crispness. The microwave works in a pinch but softens the crust. I always add a splash of water to the dish and cover with a damp paper towel. 🔥

Frequently Asked Questions