Chicken Pot Pie

There is nothing quite like cozying up with a warm bowl of nostalgia, but finding a version of the classics that fits a clean lifestyle can be tough. That’s exactly why I’m obsessed with this Paleo Chicken Pot Pie. It delivers all that creamy, savory goodness you crave, but it’s completely dairy-free and gluten-free, thanks to a rich coconut milk base and a hearty rustic crust. If you’re looking for a healthy family dinner that doesn’t skimp on flavor, this recipe is the ultimate guilt-free twist on your favorite comfort food.

Serves: 8

Ingredients

• 1 recipe Hearty Rustic Dough (prepared in advance)

• 0.5 cup (2.3 oz / 65 g) Arrowroot or tapioca flour

• 2 tsp (0.3 oz / 9 g) Coconut oil

• 1 medium (3.9 oz / 110 g) Onion, chopped fine

• 1 rib (1.4 oz / 40 g) Celery, minced

• 3.5 cups (28.0 oz / 795 g) Chicken Broth or Stock

• 1 tsp (0.17 oz / 5 ml) Balsamic vinegar

• 2.0 lbs (32.0 oz / 907 g) Boneless, skinless chicken breasts, trimmed of all visible fat

• 3 medium (6.3 oz / 180 g) Carrots, peeled, halved lengthwise, and sliced 0.25-inch thick

• 1.0 cup (8.5 oz / 240 g) Coconut milk

• 0.75 cup (4.6 oz / 130 g) Frozen spinach, thawed and drained (or seasonally available greens)

• 2 tbsp (0.1 oz / 4 g) Minced fresh parsley

• 2 tsp (0.3 oz / 10 ml) Fresh lemon juice

• As needed Coconut oil for greasing baking dish

• To taste Sea salt and pepper

• 2 large (2.1 oz / 60 g) Egg whites, whisked until fluffy

Preparation

1. The evening before, prepare the rustic dough starter in the oven.
2. Prepare the rustic dough and set it aside. Adjust the oven rack to the middle position and preheat the oven to 425°F (220°C). Grease a 13×9-inch rectangle dish with coconut oil.
3. Heat 2 tsp of coconut oil in a Dutch oven over medium heat until shimmering. Add the chopped onion and minced celery and cook until softened and lightly browned, roughly 8 to 10 minutes.
4. Stir in the chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Add the chicken breasts and carrots and bring the liquid to a simmer. Reduce heat to low, cover, and cook until the chicken registers 160°F (71°C) on a meat thermometer.
5. Transfer the chicken to a carving board, allow it to cool slightly, and shred it into bite-size pieces.
6. Whisk the coconut milk into the arrowroot (or tapioca) flour until smooth, then whisk this mixture into the pot. Bring to a simmer and cook, whisking constantly, until the sauce thickens.
7. Remove from heat and stir in the shredded chicken, spinach, parsley, and lemon juice. Season with sea salt and pepper to taste.
8. Transfer the mixture to the prepared baking dish. Spoon the rustic dough in dollops over the top of the chicken mixture and press into an even layer with greased hands.
9. Brush the top of the dough with the reserved whisked egg whites. Bake until the dough is deep golden and the sauce is bubbling around the edges, approximately 15 minutes. Allow the dish to cool slightly before serving.

Nutrition Facts Per Serving

Calories: 455.0 kcal Total Fat: 26.8 g Saturated Fat: 14.5 g Total Carbohydrates: 23.4 g Dietary Fiber: 3.2 g Net Carbohydrates: 20.2 g Protein: 31.5 g Cholesterol: 95.0 mg Sodium: 480.0 mg Potassium: 550.0 mg Sugar: 3.5 g

Macro Breakdown

Fat: 53.0 % Protein: 27.0 % Carbs: 20.0 %

Pro Tips for the Perfect Pot Pie

• Don’t Skip the Simmer: When you add the tapioca flour mixture to the pot (Step 6), make sure you actually let it bubble for a minute or two. Tapioca needs that heat activation to reach its full thickening power. If you pull it off too early, your filling might be a bit soupy.

• The Dough Hack: Sticky hands? Because this rustic dough is gluten-free, it can be a bit tacky. Rub a little extra coconut oil on your hands before pressing the dollops of dough over the chicken mixture. It smooths everything out perfectly without the mess.

• Shredding Shortcut: If you have a stand mixer, you can throw the cooked chicken breasts in with the paddle attachment on low for about 20 seconds. It shreds the chicken perfectly in a fraction of the time it takes to use two forks!

• Veggie Swap: Not a fan of spinach? This recipe is super forgiving. Kale or Swiss chard work beautifully as greens. You can even toss in frozen peas or green beans if you want to keep it more traditional—just make sure to thaw and drain them first so you don’t water down that creamy sauce.

• The “Golden” Rule: The egg white wash is the secret to that Instagram-worthy finish. Don’t skip it! It gives the crust that glossy, deep golden sheen that makes it look like it came from a professional bakery.

Frequently Asked Questions

Can I make this Chicken Pot Pie ahead of time? Yes, this is a great meal-prep recipe. You can prepare the filling and the dough separately up to 2 days in advance. Store them in the refrigerator in airtight containers. When you are ready to eat, reheat the filling slightly on the stove (so it isn’t ice cold), assemble the pie with the dough on top, and bake as directed.

Can I freeze this recipe? Absolutely. For the best results, assemble the pie in a freezer-safe dish but do not bake it. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. When you are ready to bake, you can put it straight into the oven from frozen, but you will need to add 20 to 30 minutes to the baking time. Cover the top with foil if the crust browns too quickly.

What can I use instead of coconut milk? If you don’t enjoy the taste of coconut or have an allergy, you can substitute it with unsweetened almond milk or cashew milk. However, coconut milk has a higher fat content which helps create a creamy, thick texture similar to heavy cream. If using almond milk, your filling might be slightly thinner.

Is tapioca flour the same as tapioca starch? Yes, in most cases, tapioca flour and tapioca starch are the exact same product and can be used interchangeably. If you cannot find either, Arrowroot powder is a perfect 1:1 substitute for thickening the sauce.

How do I store leftovers? Store any leftover pot pie in an airtight container in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave or place them back in the oven at 350°F (175°C) for about 10 minutes to crisp up the crust.

Is this recipe Keto-friendly? This recipe is Paleo and Gluten-Free. While it is lower in carbs than a traditional wheat-flour pot pie, it does contain carrots, tapioca flour, and potentially higher-carb ingredients in the rustic dough. To make it strictly Keto, you would need to swap the tapioca flour for a gum-based thickener (like xanthan gum) and ensure your dough uses almond or coconut flour exclusively.

Ready to Dig In?

I truly hope this Paleo Chicken Pot Pie becomes a regular in your dinner rotation, just like it has in mine. It is the perfect proof that eating clean doesn’t mean you have to say goodbye to the cozy, hearty meals you grew up loving. Whether you are cooking for a crowd or just prepping lunches for the week, this dish delivers on both flavor and nutrition. Give it a try this week, and don’t forget to leave a comment below letting me know how it turned out—or tag me in your photos on social media so I can see your golden-brown creations!