Monday, February 7, 2011

Chicken Pot Pies

Tonight, I am in the mood for crusty, savory comfort food. What would be more satisfying than chicken pot pie with a flaky almond flour crust? This is a great cold-weather meal and a big accomplishment for me because Aly, my toughest critic and the pickiest of my little eaters, actually ate the whole thing without much fuss at all! Be sure to use a super-fine blanched almond flour for the best results. You can fill 4-6 ramekins with this recipe, but it's really only enough food to satisfy four people for dinner.

Adapted from

Makes 4 servings.

2-3 cups shredded or chopped roasted chicken
2 cups chicken stock
1/2 cup coconut milk
3 stalks celery, sliced (1 cup)
6 small carrots, cleaned and diced (1 cup)
1/2 medium onion, peeled and chopped (1/2 cup)
4 ounces mushrooms, cleaned and chopped
1 Tbsp coconut oil
1/2 tsp thyme, fresh or dried
sea salt
freshly ground black pepper
2 1/2 cups blanched almond flour
2 Tbsp chilled grass-fed butter
1 egg
1/2 tsp salt
6 ramekins

  1. Preheat oven to 375 degrees F.
  2. Warm coconut oil in a medium saucepan over medium heat. Add celery, carrots, onion, mushrooms, and thyme and saute for 5-10 minutes or until tender.
  3. Add chicken and chicken stock and bring to a boil. Reduce heat, remove one cup of chicken stock and add coconut milk. Simmer for 5 minutes to allow the flavors to blend.
  4. To make crust, add flour, butter, egg, and salt in bowl of a food processor, pulse until a soft dough forms. Transfer to a sheet of parchment and use your hands for form a ball.
  5. Top with another sheet of parchment, press down, and use a rolling pin to form dough to a 1/4-inch thick layer.
  6. Use a biscuit cutter, cookie cutter, knife, or jar lid to cut the crust to the appropriate size circles to fit your ramekins.
  7. Divide chicken mixture evenly among ramekins. Place crust on top of chicken mixture and press into sides.
  8. Place ramekins on a large, rimmed baking sheet.
  9. Bake for 15 minutes or until the crust is lightly browned.
    NOTE: Pot pies and burnt tongues go hand-in-hand. Especially if you are serving children, be sure to insert a spoon through the crust to let the filling cool down a little bit before eating.


  1. Thank you SO MUCH for this recipe! It hit the spot on sooo many levels! I am going to try adding a little arrowroot to help thicken the sauce, but otherwise it was rather delicious.

    1. Thanks, Kristin! I'm glad this recipe hit the spot! Good addition with the arrowroot--I'm going to try that next time around. I appreciate your nice comments!

  2. Another great dish, Pam. I love Paleo "substitutes" that don't really taste like they're substitutes. This was JUST as good as my mom's chicken & (Bisquick) dumplings that I used to love as a kid, without all the guilt! I also added a bit of arrowroot powder to thicken the sauce and omitted the mushrooms (personal preference). And we don't have enough ramekins so I baked in a 9" round baking dish for about 18 minutes. Turned out perfect!


    1. Hi, Sarah! I like the flexibility of this dish--you can really put in whatever you'd like. The arrowroot is a good idea. I just think this crust is awesome! Glad you liked it. Thanks for the great feedback!

  3. A great recipe. My friends at work couldn't believe it was healthy. I ran out of blanked almond flour and used almond meal. Still very good. I also used arrow root. I did cook the chicken in the crockpot over nov with a tsp liz smoke and the chicken came out perfect. I told my cross fit instructor and a coworker and they are going to use some of your recipes. They like the variety of what I cook. Thanks again for another winning recipe

    1. Hi, Denise! I'm glad you were able to make this recipe your own and I love that you are trying so many new dishes. This one gets a lot of good feedback. The crust is so yummy! Thanks for the great comments and for spreading the word about Paleo Table!

  4. This is the best chicken pot pie. Ever. So easy to make (except getting the crust on top without cracking it...). I, too, added arrowroot thanks to the above comments and I baked it in a 9" pie pan. Sooo good!

    1. Thanks, Nicole! I recently used this crust for another recipe in a 9" pie pan (you'll see it posted soon). It was tricky to keep it together, but the texture is so nice after baking it. I'm glad you liked this recipe. Thanks for letting me know!

  5. This is a really good alternative to the classic pot pie recipe. I thought it had great flavor. I prep the pies a day before and pop them in the oven when I got home for work. This works great for a busy work/school week. Thanks for the recipe.