Paleo Chicken Pot Pie! (Grain/Dairy/Egg Free)



Is there anything more comforting than a pot pie?? I think not. It's hands down my favorite meal.  I've been making variations of this recipe for a year now..and I'm a terrible person for hoarding the recipe until now.  The problem was always the same..we ate every pie before I got the opportunity to take pictures!  Yesterday I had to work extremely hard to keep all hands off, while I snapped a few quick photos.  There was some disappointment, but we survived. And yes, Incase you were wondering..this pie you see pictured about is 100% gone.

For this recipe I use my Grain Free/ Egg Free Pie Crust recipe. So I recommend you do the same, as the baking times I mention below are intended to be used with this exact recipe. If you can't have Almond flour, try using another nut or seed flour of choice (such as Cashew, Sunflower seed Flour etc.) You can make your own flour if needed by throwing it into a high powdered blender until it is finely ground.

Feel free to make your pot pie in a regular pie pan, or in a cast iron skillet as I did.



Paleo Chicken Pot Pie!


  • 2 Tbsp of oil or melted butter.
  • 1 Lb of Chicken Thighs chopped
  • 1 Large Onion chopped
  • 2 Cups of Celery Chopped
  • 2 Cups of Carrots Chopped
  • 1-2 cups of Frozen Peas.
  • 1 1/2 tsp. of Salt
  • 1 1/4 tsp. Black Pepper
  • 1 tsp. garlic powder
  • 1 1/2 cups of chicken broth
  • 2 Tbsp of Starch (Tapioca, Arrowroot or potato starch)


  1. In a large pan cook the chicken in one Tbsp of oil or melted butter, remove from the pan and set aside.
  2. Add the second Tbsp of oil to the pan and add the Onions, Celery and Carrots. Saute for 10-15 minutes until fully cooked through.
  3. Add the chicken back and stir in the spices.
  4. Whisk together the starch and chicken broth, add to the pot of chicken and veggies and stir over medium heat until it thickens. Set aside.
  5. Make the Pie Crust! Follow the grain free pie crust recipe linked above (and double the recipe for a top and bottom crust).
  6. Preheat the oven to 350.
  7. Divide the pie crust into two, and roll out between two sheets of parchment. Place bottom crust in place, add the filling and then put the top crust on. (Note: if you use the parchment as your guide to place the crust in place, it won't break! This crust holds together beautifully!)
  8. Poke a few hole in the top of the pie with a form, and brush on some oil or melted butter!
  9. Bake 20-24 minutes. This crust will not get very dark or golden, you know its done when it feels cooked through!

Brittany Angell

6 comments | Leave your own

  1. Tanya

    Can I make this ahead of time in the morning and put it in the oven in the evening? Or will he crust get mushy and wet?

  2. Brianna

    Looks fantastic! About how many people does this serve?

  3. Emily T

    Thank you for this! I am making it for dinner tonight! You left out the frozen peas, I assume they go with the other veggies but you never know! Thanks again 🙂

  4. Stephanie

    I’m just wondering what size the skillet is that you used. Thanks!

  5. mary

    What does paleo mean?

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