Chicken Pot Pie {Grain Free}

Over the past year I’ve received several email from readers telling me how much they love my coconut flour pie crust recipe. One person recently mentioned she used it to make chicken pot pie! I had never though to use this crust for pot pie because you wouldn’t be able to make a top crust to cover the pie. As I thought more about it I realized the Chicken Pot Pie doesn’t need to have a top crust. So I decided to give it a try!

Chicken Pot Pie {Grain Free}
Serves: 4-6

Ingredients

  • 1 Coconut Flour Pie Crust, baked
  • 2 tablespoons butter or coconut oil
  • 1 carrot, peeled and sliced 1/4 inch thick
  • 1 rib celery, sliced 1/4 inch thick
  • 1/2 onion, minced
  • salt
  • 1 garlic cloves, minced
  • 1 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/4 cup arrowroot powder or non-gmo corn starch
  • 1 1/2 cups homemade chicken broth
  • 3 tablespoons whole cream (optional)
  • 1 bay leaf
  • pepper
  • 1 1/2 pounds boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
  • 1/2 cup frozen peas
  • 1 tablespoons minced fresh parsley

1. Melt butter in a large Dutch oven over medium heat. Add carrot, celery, onions and 1/4 teaspoon salt and cook until soften, about 7 minutes.

2. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Stir in the arrowroot powder. Add broth, cream and bay leaves. Simmer until the mixture is thickened, about 10 minutes.

Note: The cream does add a creamy texture, but it is not needed if you cannot tolerate dairy.

3. Season the sauce with salt and pepper to taste. Stir the chicken into the sauce and continue to simmer until chicken is cooked, about 10 minutes.

4. Discard the bay leaves and stir in the peas and parsley. Pour the mixture into baked coconut flour pie crust.  Allow to set for 5 minutes before serving.

Enjoy!

Chicken Pot Pie {Grain Free}
 
Author:
Ingredients
  • 1 Coconut Flour Pie Crust, baked
  • 2 tablespoons butter or coconut oil
  • 1 carrot, peeled and sliced ¼ inch thick
  • 1 rib celery, sliced ¼ inch thick
  • ½ onion, minced
  • sea salt
  • 1 garlic cloves, minced
  • 1 teaspoons minced fresh thyme or ½ teaspoon dried
  • ¼ cup arrowroot powder or non-gmo corn starch
  • 1½ cups homemade chicken broth
  • 3 tablespoons whole cream (optional)
  • 1 bay leaves
  • pepper
  • 1½ pounds boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
  • ½ cup frozen peas
  • 1 tablespoons minced fresh parsley
Instructions
  1. Melt butter in a large Dutch oven over medium heat. Add carrot, celery, onions and ¼ teaspoon salt and cook until soften, about 7 minutes.
  2. Stir in the garlic and thyme and cook until fragrant, about 15 seconds. Stir in the arrowroot powder. Add broth, cream and bay leaves. Simmer until the mixture is thickened, about 10 minutes. The cream does add a creamy texture, but it is not needed if you cannot tolerate dairy.
  3. Season the sauce with salt and pepper to taste. Stir the chicken into the sauce and continue to simmer until chicken is cooked, about 10 minutes.
  4. Discard the bay leaves and stir in the peas and parsley. Pour the mixture into baked coconut flour pie crust. Allow to set for 5 minutes before serving.

 

This recipe is linked to Simple Lives Thursday hosted by GNOWFGLINS, Culinary Bliss & Sustainable Eats, Pennywise Platter at The Nourishing Gourmet

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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.

Comments on this entry are closed.

  • Lily September 19, 2016, 6:26 am

    Wow…I’m excited, I wanted to make chicken pot pie today.
    I was looking for a healthy pie crust and found You..LOL
    I love to cook healthy and I often use coconut oil.
    I saw that you had recipe for chicken pot pie, I will also try it.
    THANKS !!
    Lily

  • Kimone May 19, 2016, 9:05 pm

    Hi. Love your blog. I have a question. When using the coconut flour pie crust do we have to bake it first? I have an apple pie recipe that doesn’t call for baking the crust before hand

  • mp April 16, 2016, 2:57 am

    Hmm..I am wondering if there is a way to cut back on the fat content of this. It pains me to use a stick of butter or 1/2 cup of any oil in a recipe. Has anybody tried to use less with positive results? Also what is the verdict on adding ingredients to uncooked pie shell? I also would like a top crust and was wondering if I should cook it all at the same time or pre bake bottom and then bake again with top crust.

  • Shawn December 1, 2014, 3:11 pm

    Would it be ok to bake the pie and crust at sane rime? I want to use top & bottom crust and in the past I’ve put it together, poured into raw crust, topped with a second raw crust and baked. It works fine with conventional flour crust but wasn’t sure with this recipe if there may be some reason not to. Thanks so much in advance!

    • Susan January 21, 2016, 3:58 pm

      I doubled the recipe and made a top crust. It actually rolled out really nice with the rolling pin and I rolled it on a silicone mat and then flipped it over on top of the pie. and then baked it turned out really great

  • turkish Food Recipes August 13, 2014, 1:56 am

    Hi there, You’ve done an excellent job. I’ll definitely
    digg it and personally recommend to my friends. I am sure they’ll be
    benefited from this web site.

  • Larry December 15, 2013, 8:42 pm

    I tried this for dinner tonight. The chicken part was great, the crust… well, the pie crust would have been fine in a regular fruit-type pie, but it was just way too sweet for a pot pie. I measured the ingredients carefully, going for the minimum honey – 1 tbs. IS there something else I could have/should have done to make the crust less sweet?

    • Tiffany @ The Coconut Mama December 15, 2013, 9:15 pm

      I don’t use any sweetener if I use the crust for this. In the directions for the pie crust I say, ” If you use this crust for a dessert, add the raw honey or other natural sweetener to taste. If you use it for a savory dish (like Quiche Lorraine) omit the sweetener all together.”

      • Larry December 16, 2013, 8:37 am

        Opps, didn’t RFM I guess. So one tbs of honey can make that much difference. Like I said, it was good, I’ll try omitting the honey next time I make it. Thanks for your quick reply, and thanks for this whole big helpful deal here.

  • Dana September 26, 2013, 12:49 pm

    Was good — added more carrots and also just baked the crust separate on a cookie sheet to put a square on top of the chicken mixture. Yum! Not quite as good as a real flour crust, but what can you say? 🙂 It’s paleo!

  • Rachel February 20, 2012, 2:23 pm

    Thank you for this recipe! I have been trying to use arrowroot as a thickener, but I see that I have probably been using way too little. I’m going to try the pot pie filling tonight.

  • Susanne February 11, 2012, 7:28 am

    I made this, hoping for leftovers. Well, so much for leftovers! My family — both my GAPSsters and those not on GAPS — absolutely loved this recipe, and the amount remaining in the pie plate (or rather, the lack thereof!) reflected that.

    I’m going to make this again tonight. Only, instead of making a crust and filling it, I’m planning on putting the filling directly into the pie plate. Then, I will make wedges of crust and simply lay those on top, as a sort of topping.

  • Kristi Croddy November 18, 2011, 2:12 am

    Thanks for sharing this recipe. It looks so tasty, and we’re staying away from gluten, so I will definitely be giving this a try. If you are wanting a top crust, I bet you could easily made a mashed potato crust for a topping….

  • shuhan November 17, 2011, 9:30 pm

    came over from pennywise platter! intrigued by the sound of that coconut crust! definitely looks very versatile, for sweet or savoury!