One Skillet Chicken Pot Pie {Paleo}

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}

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.

Author: Michele

Prep Time: 20 minutes

Cook Time: 45 minutes

Course: Dinner

Cuisine: Gluten-free, Paleo

Keyword: baking, chicken, comfort food, gluten free, paleo, pot pie

Servings: 8 servings

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4.64 from 131 votes

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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

Calories: 467kcal

Carbohydrates: 24g

Protein: 22g

Fat: 34g

Saturated Fat: 15g

Cholesterol: 122mg

Sodium: 609mg

Potassium: 380mg

Fiber: 4g

Sugar: 2g

Vitamin A: 3811IU

Vitamin C: 7mg

Calcium: 79mg

Iron: 2mg

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Want More Paleo Comfort Food Recipes?  Try One of These:

Cornbread Chili Skillet Pie

Chicken Pot Pie Soup with Low Carb Biscuits

Whole30 Zuppa Toscana

Biscuits and Sausage Gravy

Swedish Meatballs with Mashed Potatoes

Best Cauliflower Mashed Potatoes 

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