Grain Free Chicken Pot Pie


Chicken Pot Pie gluten free real food recipe Grain Free Chicken Pot Pie

Chicken Pot Pie was one of those dishes I didn’t love as a kid (store bought version) and then loved as an adult (homemade version) and had to say goodbye to when we switched to a grain-free, real food diet. (Flour and vegetable shortening crust…not so much!)

I just recently attempted a healthy version of Chicken Pot Pie and the kids loved it! It sneaks in some veggies that aren’t typically kid-favorites and some healthy fats. It’s also pretty filling and great for active kids.

To me, chicken pot pie is a poultry version of one of my favorite recipes: Shepard’s Pie, which I’ve also adapted as a sweet potato Shepards Pie and Meatloaf cupcakes. Those recipes are all more budget friendly, so if you aren’t a chicken person or are on a tight budget, try them instead!

5.0 from 2 reviews
Chicken Pot Pie
Prep time
Cook time
Total time
A grain free take on Chicken Pot Pie.
Recipe type: Main
Cuisine: American
Serves: 6-8
  • 3-4 chicken breasts (cooked and chopped) or 1 whole chicken (cooked and deboned)
  • 1 cup celery (finely chopped)
  • 1 small turnip (finely chopped)
  • 1 small parsnip (finely chopped)
  • 1.5 cups carrots (finely chopped )
  • 1 cup fresh green beans (finely chopped)
  • 1 onion (finely chopped)
  • 1 bag frozen peas (about 12 oz)
  • ½ cup butter or coconut oil
  • 1 cup coconut milk
  • 2 cups almond flour
  • 2 eggs
  • ¼ cup parmesan cheese (optional)
  • ¼ cup butter (optional)
  • spices to taste: garlic powder, sea salt, pepper, basil, oregano, turmeric
  1. Pre-cook chicken in oven or skillet until cooked through and set aside.
  2. Peel turnip and parsnip and finely chop.
  3. Heat a couple tablespoons of butter in large skillet until melted, then add the turnip and parsnip.
  4. Finely chop celery, carrots, green beans and onion and add to pan.
  5. Saute over medium heat until all have started to soften.
  6. Add frozen peas and continue cooking until peas have defrosted.
  7. Chop chicken into 1//2 inch cubes and add to pan.
  8. Spice to taste with garlic powder, salt, pepper, basil, turmeric and oregano (I use about 1 tsp each)
  9. Add half of the coconut milk to the pan and continue cooking until it has started to evaporate and remove from heat.
  10. Preheat the oven to 350.
  11. In a separate bowl, mix almond flour, parmesan, egg, butter and remaining coconut milk to form a “crust.” You may have to add slightly more milk or more flour, depending on the dryness of your almond flour (I cook with Honeyville, but some brands don’t absorb as much liquid).
  12. Can also add a sprinkle of garlic powder and sea salt to the crust for flavor. It should be somewhat thick but spreadable.
  13. Transfer the chicken mixture to an oven safe baking pan. (I cooked in two pie pans or two 8x8 dishes so that one could be frozen for another meal)
  14. Carefully spread the “crust” mixture over the chicken mixture.
  15. Place in oven and bake 15-20 minutes until crust has started to harden.
  16. Serve and Enjoy!
Do you like Chicken Pot Pie? Let me know below!

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Reader Comments

  1. Chantel says

    This looks delicious! Can’t wait to make it. Why do you only use Honeyville brand? I notice they sell a lot of “glutenous” products. Are they pretty careful about not cross-contaminating?

    • says

      They are careful, from what I can tell. They just have very finely ground and well blanched flour, so it bakes well and holds its shape. A lot of the other brands are more mealy and don’t stick well…

  2. jacey says

    Used to eat this all the time as a child, but my mom topped ours with those Pillsburry Grands…. oh boy. I have yet to try a healthy version, but I think I will attempt this recipe this week! thanks

  3. Erin says

    My hubby will flip if I can pull this dish off! He loves chicken pot pies. When we were first married he used to buy the getto ones from Swanson (I think that’s the brand).

  4. Chiken Recipes says

    I was just thinking about pot pie last night. I think I need to make this recipe.mouth water is came.

  5. Chantel says

    This was DELICIOUS! I ate it for dinner then again for breakfast and lunch the next day! I had some leftover rutabaga so i diced that up in lieu of the parsnips and turnips. I also didn’t have green beans…but it was very delicious nonetheless! I’m gonna make it again this week. :)

  6. Amanda JAnning says

    I would love to try the recipe. I am allergic to nuts. Do you have any substitution suggestions for the almond flour?

    • says

      They are my one “sometimes” legume since they are on the border of legume or not as they technically come from the pod stage. You can also always sub chopped asparagus…

  7. Meritt says

    We do Paleo but my son, 10, really dislikes even a hint of coconut taste. Can I use almond milk and almond flour interchangeably with coconut milk and coconut flour? In other recipes I’ve tried it has worked fairly well. Also, heard you on PaleoCon. Great interview. Immediately signed up for your blog. Thanks.

  8. Amy says

    I have some coconut flour on the way, I can’t wait to start trying paleo comfort food. It’s been a painless transition so far, but I’m starting to want things like chicken and dumplings and pot pie. I was wondering if you’d thought about putting out a cookbook? I like nomnom, but a lot of her recipes contain ingredients that your average family doesn’t keep in their kitchen. Your recipes are a lot more practical, and I wouldn’t mind paying for a cookbook, our even an ebook…

  9. Ashlee says

    I made this for dinner last night, it was so yummy. My husband who can be ridiculously picky and hates vegetables loved it. He refused to eat the peas, but had no idea he was eating any other vegetables! We will be having this again.

  10. Vicki says

    I am so excited about this recipe! My husband and I were so happy to find something that tasted normal (non-paleo) yet exceptional with the spices and textures of this dish! We put aside the other dish and are thrilled to have it waiting for us! I regularly feed and care for my young grandchildren who unfortunately were not boiled over for the dish. They are the reason I have poured myself over your site. I’m afraid they are not challenged to grow in their eating habits…except when they are with us. We don’t give up though. Thanks so much for this wonderful new family favorite!

  11. Ann Marie says

    Made it tonight..wish I would have added more coconut milk to the inside of the pie to moisten it up along with more veggies like broccoli and spinach. Overall it tasted great just lacked moisture and I just love green veggies!

  12. Belinda says

    I’ve made this several times and love it! In my experience it’s not super soupy like traditional recipes but I actually like it drier so this is perfect for me. It also freezes great so thanks for suggesting that! So I just realized in the recipe there are two places it calls for butter. I was wondering where the 1/2 cup butter fits in. Assuming saute? Even so that would be a lot. Any clarity would be great. Thanks so much for sharing your life with us!

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