Pot pies are the ultimate comfort food. Although most often made with chicken, you can fill them with anything you want from various meats to an assortment of vegetables. Need a paleo version? I got you covered.
This easy pot pie is made with leftover turkey, so it’s perfect for dinner a few days after Thanksgiving. The toping is a biscuit crust made from coconut flour coconut oil, and eggs with seasonings, and you can replace the heavy cream with coconut milk as suggested.
Frozen? Well, you don’t eat them frozen. This listing is titled that way because these little pot pies are just perfect for making ahead and freezing until you’re ready to eat them. You can use them to prepare easy meals for busy weeknights or last-minute dinners.
This pot pie has a deliciously flaky crust made from almond and tapioca flours. Tapioca is also used to thicken the filling slightly and make it silky and creamy. I love the addition of broccoli in this recipe because I think it goes so well with chicken.
This chicken pot pie has a butter and almond flour crust with a filling made from carrots, parsnips, red onion, fresh collards or other greens, chicken, and mushrooms. If you’re opposed to potato starch, use arrowroot, but add it gradually and stop when it’s thick enough for you.
That’s my own name for this recipe, because it really seems to me to be all about the filling this time. There’s a paleo pie crust included, but I’m most excited about the buttery chicken, bone broth, onion, carrots, celery, and mix of other chopped vegetables with coconut milk.
This keto diet and paleo chicken pot pie has a very unique ingredient making up its crust. Can you guess it? Pork rinds! The unique combination of pork rinds (recipe linked if you want to make your own), almond flour, and flax meal creates a flavor sensation in this pot pie.
This chicken pot pie has a cauliflower sauce that’s thickened and made extra nutrititious by adding the egg yolks left over from making the pie crust. I also love that the filling has green plantains, as they’re one of my very favorite starches. SO yummy!
These pies are made in ramekins for easy portioning, and are extra easy because they use frozen vegetables. In pot pies, the vegetables get mixed with the cream sauce so it’s perfectly acceptable (flavor and texture-wise) to use frozen ones that were picked and preserved at peak freshness.
This recipe comes from one of my favorite food blogs and uses soaked and dehydrated almonds as the base of the crust, along with ghee and a bit of coconut flour. Fill it up with a delicious seasoned chicken, celery, and frozen mixed vegetables.
Try this pot pie when you’re looking for something with a butterfly, flaky crust—the grass-fed butter in this topping makes it absolutely heavenly, and the creamy filling with chicken, onion, garlic, carrots, green peas, potatoes, and coconut milk is so tasty.
Here’s another chicken pot pie that uses root vegetables (in this case, turnips, parsnips, and carrots) in a perfect almond flour crust and with a coconut milk sauce. I recommend adding the butter, and my seasonings of choice would be sea salt, basil, and oregano.
My family is only the two of us right now, so I’m keeping this recipe in mind as it’s the perfect amount of food for the two of us. This crust looks really fantastic—firm enough to cover the pie but not so thick as to overwhelm the more nutrient-dense fillings.
Now this is my kind of pot pie. Made in the slow cooker? Yes please. Makes my house smell amazing when I walk into it after a long day? Give it to me. I also love the unique flavors brought to this one by balsamic vinegar! Packed with meats and vegetables.
A cauliflower cream sauce keeps this pot pie rich and creamy without making it too heavy, using dairy, or imparting any coconut flavor. Chicken stock makes it extra nutritious. The grain free pastry is made from coconut flour and eggs whites, and this pie has a delicious chicken-veggie filling.
Don’t want to bother with a grain-free crust? No big deal. Just make this creamy soup that’s filled with chicken and delicious, healthy vegetables (with a flavor boost from nutritional yeast). Cauliflower makes this soup creamy without any dairy.
(Read this next: 12 Comforting Paleo Chicken Pot Pies)
Want more Paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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