When you bake up a Paleo chicken pot pie you’ll have a genuine comfort food that won’t set you back on your progress. Here are a dozen different recipes that show you unique ways to enjoy this classic, time-tested favorite in a new healthy way.
If you’re looking for an easy chicken pot pie recipe that reminds you of the old comfort food you used to love, this one is your winner. It’s full of flavorful and good-for-you vegetables and coconut milk, and has a simple almond flour crust.
This pot pie has a crust made with almond and coconut flours and coconut milk, and a filling with the standard chicken and vegetables, plus a heaping helping of mushrooms for additional flavor, protein, and nutrients. Great idea!
Soaking nuts can help make them easier to digest and make their nutrients more accessible. This recipe uses almonds that have been soaked and then made crispy again in a dehydrator. If you don’t have a dehydrator, you can still make the recipe with unsoaked almonds.
Let’s be honest—you can really make a pot pie with any kind of meat you’d like, right? This recipe is for an almond and coconut four based crust and a delicious filling with meat, vegetables, and a flavorful cream-based (coconut or other dairy-free) sauce.
Now we’re getting creative! This pie is very savory and a little bit sweet, with sweet potato, pumpkin, coconut milk, onion, mushrooms, carrots, broccoli, and cauliflower. The almond and flax crust is lightly sweetened with maple syrup and spiced with nutmeg.
This chicken pot pie features a slightly thicker, crumblier crust—most like a biscuit. That’s a result of the mixture of almond and coconut flours, as coconut flour is a bit crumblier. It’s just as delicious—it all depends on what you’re looking for and what you’re used to.
This delicious casserole-like pot pie is filled with flavor from the meat and vegetables and has a unique crust made from riced cauliflower, coconut flour (or almond), garlic, and chopped bacon. If you’re not strict paleo, you can add grated cheddar, but it’s optional.
This blogger calls this recipe “the chicken pot pie they secretly crave.” Have you been craving some? Let me help you out. This recipe contains some variations in case you’re not strict paleo, but you can make it 100% paleo by using coconut cream and sweet potatoes.
This pot pie is made with a simple, easy almond flour based crust, vegetable and chicken fillings, and a creamy, dreamy sauce made with cashew cream, chicken broth, and seasonings. This is a good option if you’re worried about coconut milk flavoring your pie.
Yes, you read that right! This pot pie has a crust made from pork rinds (store bought or homemade, and there’s a recipe to make your own if you’re interested). This chicken pot pie is suitable for the ketogenic diet as well as paleo and primal styles of eating.
This chicken pot pie has the fillings you would expect, and a crust that’s flaky and buttery from the use of tapioca starch and butter. Just look at that shiny, delicate, golden brown and bubbly-looking crust in the photographs! Yum.
We’ve seen a crust made out of cauliflower, and a cream sauce made from cashews, but what about a cauliflower cream sauce? You got it! This recipe has a coconut flour pastry crust with a cream sauce made from chicken stock and cauliflower and seasoned with onion salt.