This one skillet chicken pot pie is easy to throw together and the perfect cozy comfort food for cold winter nights. A creamy chicken and veggie gravy is topped with a flaky, “buttery” grain free crust that will impress even the pickiest eaters! It’s gluten free, grain free and paleo with a dairy free option.
We’re right at that time of year where it getting dark around 5pm. And I find myself wearing nothing but warm sweaters and baggy jeans with no holes.
It’s November! And it’s exactly the time that I start needing some new comfort food recipes in my life.
Enter – this one-skillet chicken pot pie! Creamy chicken gravy topped with a flaky grain free (but you’d never know!) crust that will have you in cozy food heaven with the first bite.
What You Need To Make Skillet Chicken Pot Pie
To start, you’ll need a large oven proof skillet. I love a simple cast iron one for this recipe.
Mine is 10.25″ but you can go with a 12″ skillet for a bit more room for the gravy. The top crust recipe is enough to fit either size skillet.
Here’s everything you’ll need to prepare the chicken pot pie:
Crust:
- blanched almond flour
- arrowroot flour, or tapioca
- grass fed butter, ghee, or palm oil shortening, cold and cut or broken into pieces
- fine sea salt
- maple sugar or coconut sugar
- egg
Filling:
- ghee or other cooking fat
- onion
- celery
- garlic
- rosemary leaves
- sage leaves
- thyme leaves
- arrowroot flour or tapioca
- chicken bone broth
- full fat coconut milk
- frozen peas and carrots
- cooked and cubed or shredded chicken
- sea salt and black pepper
Egg Wash:
- egg
- coconut milk
How to Make The Pie Crust:
Prepare the crust first. You will make the filling while the dough chills. In a food processor or large bowl, combine the almond flour, tapioca or arrowroot, cut up fat, salt and sugar.
If using a food processor, pulse the mixture until coarse crumbs form, or use a pastry blender to cut the fat/butter into the dry ingredients.
Add in the egg and mix/pulse until a dough forms. Gather the dough into a ball, wrap it in plastic wrap and flatten it into a disc shape. Chill the dough in the refrigerator while you prepare the pot pie filling. You can also chill the dough overnight to get a head start on the recipe.
How to Make the Chicken Pot Pie Filling:
For the filling, heat a deep oven proof skillet over medium heat and add the ghee. I used a 10.25” cast iron skillet in the photos but a 12” skillet will also work well.
Add in the onions and celery and cook until translucent, the add the garlic and fresh herbs, sprinkle with salt and pepper, and cook another 2-3 minutes.
Stir in the arrowroot or tapioca to coat the veggies evenly, then pour in the broth and coconut milk and stir. Bring to a boil, then lower the heat to medium-low and simmer for another 3-5 minutes. Stir in the peas and carrots and the chicken and cook for another 2 minutes. Taste, then season as desired with sea salt and black pepper, remove from heat.
How To Assemble and Bake the Skillet Chicken Pot Pie
Preheat your oven to 375° F.
To roll out the dough, place a piece of parchment paper on a cutting board and sprinkle with arrowroot or tapioca flour. Place the dough on top and sprinkle more flour on the dough, then cover with another sheet of parchment.
Roll the dough into a large circle, slightly larger than the diameter of the top of your skillet. Remove the top sheet of parchment, repair the edges as needed, then carefully flip the crust onto the top of the skillet. Flute the edges as desired and cut 3-4 slits in middle of the dough for venting. In a small bowl, whisk together the egg and coconut milk for the egg wash and brush all over the crust.
Place the skillet on a large baking sheet to catch leaks and bake on the middle rack of the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbly. Allow the pot pie to sit for 10 minutes to set before serving. Serve hot and enjoy!
Tips for Working with Paleo Pie Dough
Paleo pie dough can sometimes be difficult to work with, since it’s slightly stickier and also breaks more easily than traditional dough due to the lack of gluten.
Luckily, because you’re not working with gluten, you can’t damage the texture of the dough by overworking it the way you can with gluten pie dough.
Once you get the hang of it, the dough is very manageable and creates delicious, flaky pie crusts! Here are a few tips for working with paleo pie dough:
- Chill until very firm, then allow the dough to sit at room temperature before rolling it out.
- Tapioca or arrowroot flour won’t dry out the dough, so liberally sprinkling your parchment paper and dough with it to prevent sticking it totally fine.
- Roll out the dough between two sheets of parchment paper, checking for sticking and periodically flipping it and/or adding more tapioca, if necessary.
- Repair broken dough by tapping it back together lightly.
- Re-chill at any point that the dough is too sticky, greasy, or hard to work with.
I hope you’re ready for a seriously delicious, hearty, easy and oh-so-cozy one skillet chicken pot pie that will have everyone in your house raving!
Grab your ingredients and your favorite skillet because it’s time to cook – let’s go!
One Skillet Chicken Pot Pie {Paleo}
One Skillet Chicken Pot Pie {Paleo}
Ingredients
Crust:
- 1 1/2 cups blanched almond flour
- 3/4 cup tapioca flour or arrowroot
- 1/2 cup grass fed butter ghee, or palm oil shortening, cold and cut or broken into pieces
- 1/2 tsp fine sea salt
- 1 tsp maple sugar or coconut sugar
- 1 large egg
Filling:
- 3 Tbsp ghee or other cooking fat
- 1 small onion diced
- 1 cup celery sliced
- 3 cloves garlic minced
- 2 tsp fresh minced rosemary leaves
- 2 tsp fresh minced sage leaves
- 1 tsp fresh thyme leaves
- 3 Tbsp arrowroot flour or tapioca
- 2 cups chicken bone broth
- 1/2 cup full fat coconut milk
- 2 cups frozen Peas and carrots
- 3 cups cooked and cubed or shredded chicken*
- 3/4 tsp sea salt or to taste
- 1/4 tsp black pepper or to taste
Egg Wash:
- 1 egg
- 1 Tbsp coconut milk
Instructions
- Prepare the crust first. You will make the filling while the dough chills. In a food processor or large bowl, combine the almond flour, tapioca or arrowroot, cut up fat, salt and sugar.
- If using a food processor, pulse the mixture until coarse crumbs form, or use a pastry blender to cut the fat/butter into the dry ingredients. Add in the egg and mix/pulse until a dough forms. Gather the dough into a ball, wrap it in plastic wrap and flatten it into a disc shape. Chill the dough in the refrigerator while you prepare the pot pie filling. You can also chill the dough overnight to get a head start on the recipe.
- For the filling, heat a deep oven proof skillet over medium heat and add the ghee. I used a 10.25” cast iron skillet in the photos but a 12” skillet will also work well.
- Add in the onions and celery and cook until translucent, the add the garlic and fresh herbs, sprinkle with salt and pepper, and cook another 2-3 minutes.
- Stir in the arrowroot or tapioca to coat the veggies evenly, then pour in the broth and coconut milk and stir. Bring to a boil, then lower the heat to medium-low and simmer for another 3-5 minutes. Stir in the peas and carrots and the chicken and cook for another 2 minutes. Taste, then season as desired with sea salt and black pepper, remove from heat. Preheat your oven to 375° F.
- To roll out the dough, place a piece of parchment paper on a cutting board and sprinkle with arrowroot or tapioca flour. Place the dough on top and sprinkle more flour on the dough, then cover with another sheet of parchment.
- Roll the dough into a large circle, slightly larger than the diameter of the top of your skillet. Remove the top sheet of parchment, repair the edges as needed, then carefully flip the crust onto the top of the skillet. Flute the edges as desired and cut 3-4 slits in middle of the dough for venting. In a small bowl, whisk together the egg and coconut milk for the egg wash and brush all over the crust.
- Place the skillet on a large baking sheet to catch leaks and bake on the middle rack of the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbly. Allow the pot pie to sit for 10 minutes to set before serving. Serve hot and enjoy!
Nutrition
Shop Products and Ingredients:
Want More Paleo Comfort Food Recipes? Try One of These:
Chicken Pot Pie Soup with Low Carb Biscuits
Swedish Meatballs with Mashed Potatoes
Best Cauliflower Mashed Potatoes
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there was a star next to the 3 cups of cooked chicken. I looked but did not find an additional note about the chicken. Was there a suggestion for the cooked chicken that somehow was omitted? Thank you! You have wonderful recipes!
Can you double the pie crust and have a bottom crust as well as top? And can you bake it in a cast Iron
I have the same question.
Can this be made in a ceramic pie dish?
This was delish!!! Honestly better than any traditional chicken pot pie I’ve had to date- thanks for this healthy rendition. My only issue is getting the crust to look like yours- mine didn’t transfer too well and broke a lot, but still tasted great so c’est la vie!
Really good and super easy!
Thanksgiving. This recipe was just in time. This is Delicious and the crust was really quick and easy. Definitely will make again. Thank you!
Do you have any tips for making ahead, or is it best served day of?
I can’t wait to try this recipe! I really miss chicken pot pie since going GF & DF. I’m also, unfortunately egg free! I was wondering if I can make this crust with flax egg substitute?
Thanks!
I was so excited to make this. It looks great and we’ve absolutely loved every recipe I’ve made from this blog. Unfortunately, we were not happy with this one. No one in my family took more than a few bites and the rest was dumped.
Delicious!
My boyfriend said this was the best chicken pot pie he’s ever had – “like Marie Callender, but better” and I agree! This was such a delicious and comforting meal!
This is a great recipe. I made it for my family tonight and it was a big hit. My one suggestion is to roll out the dough and then put it back in fridge. It gets soft very quickly!
The kids and I enjoyed this. My husband did not because he doesn’t like peas. He usually eats them if they are mixed into the dish similar to this, but there were too many for his liking. Being from Louisiana I found this pretty bland so I had to add some spice. Other than that it was good.
The flavor and process was straightforward and great! My only issue (not reflected in the rating because it’s personal) was having issues being new to an almond flour based dough and having such a darn time flipping it onto the filling. But other than my struggles, haha, it was very tasty, family approved, and I will definitely be making this again! Thanks, Michele!
Is the crust recipe for a top and bottom crust? I could barely get 2 crusts out of this recipe.
Had it for a Sunday night dinner and it was great!
This meal was amazing! So warm, comforting, and delicious!
So so delicious! My crust ended up a little more rough around the edges than yours, but the flavor of this pie was everything I had hoped it would be and more! Thank you!
Wow this recipe was absolutely amazing! Thank you – all your recipes I’ve tried are great!
Delicious! I can’t believe how yummy this GF crust is! My sauce ended up being a little thick (I loaded it down with veggies and lots of chicken), so I used white wine to add volume and thin it a bit. It turned out beautiful and delicious!
This is amazing!!
I made it ahead and it was great! I prepared the filling, transferred it to a pie plate, and then put the crust on. I refrigerated it for about 4 hours before brushing on the egg wash and cooking. Fantastic!
This was incredible and you could not tell it is not a real deal pot pie. The recipe was a bit more involved than I am used to, but it was well worth the effort. I used leftover turkey from thanksgiving that was in the freezer. My family devoured this and we will be saving the recipe for special occasions.
I would love a video of how to make the crust because mine would never form a dough…extremely crumbly.
This was so good and easy to make! I haven’t had chicken pot pie in years since becoming gluten and dairy free so I was really excited about this. The crust was so flaky and buttery even when I used Earth Balance vegan butter. I added mushrooms and zucchini since I had them in my fridge. The crust stayed flaky even as leftovers. I can’t wait to make it again.
I would also love a video on the crust too. Mine was so crumbly I could hardly even roll it out between the parchment. Would it work to add another egg or more palm shortening?
Will the crust turn out without the cocnut sugar? I am doing whole 30 and that is something I can’t have.
I’m wondering the same, maybe I’ll just try it and see what happens.
Thank you for this. We are a GF family due to our daughters Celiac. Can this crust be used for other things? (Ex: biscuits or pop tarts)
WOW! This was amazing!! I am new to the paleo world so I was worried about trying this. I found it to be easy and forgiving! I thought the crust was simple and delicious and the filling was thick and flavorful. I’ll be using this crust recipe for everything else from now on. Even my husband (who is not paleo unless I serve it to him) said he was dreading this meal all week but that once he tasted it, he thought it was delicious. And went back for more! My kiddos gobbled it up too. Win win win!!
Soooo good! Just made this for dinner and it was perfect!! My crust rolled out just fine but it sunk a bit (so did not look like the picture) BUT it still tasted amazing- thank you for this recipe!