Paleo Chicken Pot Pie Recipe: Grain-Free Crust With Herb-Rich Filling

This paleo version delivers all the comfort of traditional chicken pot pie without the grains or dairy. A flaky almond flour crust wraps around a rich, herb-infused filling that’s packed with tender chicken and vegetables.

The filling comes together quickly with simple ingredients, while the crust achieves that perfect golden finish in the oven. It’s a satisfying dish that stays true to paleo principles without sacrificing flavor or texture.

You’ll love how the filling thickens naturally, and the crust bakes up golden and sturdy enough to hold its shape. Each bite offers the hearty warmth of a classic pot pie, made entirely with paleo-approved ingredients.

Serve it fresh from the oven for a meal that feels indulgent but aligns with your dietary goals.

Ingredients for Paleo Chicken Pot Pie

Simple ingredients for a grain-free, dairy-free comfort classic. Nothing complicated here.

The almond flour crust is the foundation—Bob’s Red Mill is my go-to for consistency. Coconut oil gives it that flaky texture, but make sure it’s solid when you mix it in. For the chicken, thighs work too (and stay juicier), but breasts are leaner. Whole Foods or Costco have good pre-diced options if you’re short on time. Fresh herbs make a difference here, but dried in a pinch works (just use about a third as much).

No tapioca flour? Arrowroot powder works just as well in the crust. Swap chicken broth for vegetable broth if that’s what you’ve got. Coconut milk can be light, but full-fat gives the richest filling. Out of peas? Frozen green beans or diced zucchini work great. The thyme and rosemary are flexible—swap in sage or oregano if that’s your preference.

Store almond flour in the fridge to keep it fresh for 3-4 months. The crust dough can be made a day ahead—just wrap it tight. Leftovers (if there are any) keep for 4-5 days in the fridge or freeze for up to 3 months.

Step-by-Step Instructions for Paleo Chicken Pot Pie

Here’s how to create this comforting dish with a flaky grain-free crust and rich herb filling.

Step 1: Make the Grain-Free Crust Dough

In a large bowl, combine the 2.5 cups almond flour, 0.25 cup tapioca flour, and 1 tsp salt. I like to whisk these dry ingredients first to break up any lumps and ensure even distribution.

Cut in the 0.5 cup coconut oil (make sure it’s solid, not melted) using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Then add the 2 whole large eggs and mix until a dough forms. Don’t overwork it—just bring it together into a uniform ball.

The dough should hold together when pressed but not be sticky. If it feels too dry, add a teaspoon of water, but I’ve found the eggs usually provide enough moisture. Shape into a disc, wrap in parchment, and chill for 30 minutes.

Step 2: Prepare the Herb-Rich Filling

In a large skillet over medium heat, sauté the diced 1 whole yellow onion, 2 whole carrots, and 2 whole celery stalks until softened, about 5-7 minutes. You want them tender but not browned—just beginning to turn translucent.

Add the minced 3 cloves garlic cloves and cook for 1 minute until fragrant. Then stir in the diced 1.5 lb chicken breast and cook until it’s no longer pink, about 6-8 minutes. Season with 0.5 tsp black pepper.

Pour in the 1.5 cups chicken broth, 0.5 cup coconut milk, 1 tbsp fresh thyme, and 1 tbsp fresh rosemary. Simmer for 10 minutes, then stir in the 0.5 cup frozen peas and cook for 2 more minutes. The filling should be thick and bubbly.

Step 3: Assemble and Bake the Pot Pie

Preheat your oven to 375°F. Transfer the filling to a 9-inch pie dish or similar baking dish. The filling should be hot and slightly reduced—this prevents a soggy crust.

On a piece of parchment paper, roll out the chilled dough to about ⅛-inch thickness and large enough to cover your dish. Carefully place it over the filling, crimping the edges to seal. Cut a few slits in the top to allow steam to escape.

Bake for 25-30 minutes until the crust is golden brown and the filling is bubbling through the vents. If the edges start to brown too quickly, cover them loosely with foil. Let it rest for 10 minutes before serving—the filling will thicken as it cools.

Wine and Beer Pairings for This Recipe

White Wine Picks

A crisp Sauvignon Blanc from New Zealand cuts through the richness beautifully, with its citrus and herbal notes complementing the thyme and rosemary in the filling. I like Kim Crawford or Oyster Bay for reliable quality at a reasonable price. 🍷

Rich Whites

A buttery Chardonnay from California, like Kendall-Jackson Vintner’s Reserve, adds a creamy texture that mirrors the coconut milk in the filling. The subtle oak notes pair well with the almond flour crust.

Light Beer Options

A crisp pilsner like Samuel Adams Noble Pils offers a clean, refreshing contrast to the hearty filling. The effervescence cleanses your palate between bites, making each mouthful taste as fresh as the first.

Dark Beer Pairings

For something richer, try an amber ale such as Fat Tire from New Belgium. Its caramel notes and moderate bitterness balance the savory herbs and tender chicken. The maltiness enhances the dish’s comforting warmth. 🍺

Non-Alcoholic Choices

Sparkling water with a squeeze of lemon or lime works surprisingly well, offering a light, palate-cleansing effect. For a cozier option, try ginger beer—its spicy kick complements the herbs beautifully.

Frequently Asked Questions