Paleo Chicken Pot Pie
For the Single Crust:
  • 1-1/2 cups almond flour
  • ½ cup tapioca flour
  • 3 tbsp shortening or lard, chilled/frozen
  • 1 egg
  • 1 tsp water
  • ½ tsp dry sweetener of choice
  • ½ tsp sea salt
Simply double the ingredients & split dough in half for double-crust.
For the Chicken:
  • 1-1/2 lbs chicken breast tenderloins (I use about 5 tenderloins)
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • Freshly ground black pepper
For the Filling:
  • 1 can coconut milk (about 1-3/4 cups)
  • 1-2/3 cups chicken broth
  • 1 heaping cup chopped carrot
  • 1 cup diced potatoes
  • 1 cup diced onion (about 1 med/large onion)
  • ½ heaping cup finely diced celery
  • ⅔ cup frozen peas (opt. - not paleo)
  • ½ cup sliced mushrooms (opt.)
  • 2 large cloves garlic, minced/grated
  • 2 tbsp tapioca flour
  • 1-1/2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp olive oil
  • 1 tbsp butter/ghee (you can use all oil, I just prefer the taste of butter)
  • Pinch of fresh or dried thyme (opt.)
Preheat oven to 400. Grease one 9-inch pie plate OR six 1-cup ramekins or mini pie dishes. (I bought mine from TJ Maxx for $15.)
For the Crust:
  1. Pulse all crust ingredients together in food processor until dough ball forms. Flatten into disk and wrap in saran wrap. Refrigerate while preparing filling.
For the Chicken:
  1. Toss chicken breast tenderloins in olive oil, salt, and pepper. Bake in preheated oven, covered, for 20 mins and uncovered for another 10 mins until internal temp reaches 165. Once cool enough to handle, dice cooked chicken into bite-sized chunks & set aside. Reduce oven heat to 350.
For the Filling:
  1. Bring a small to medium saucepan of water to a boil. Boil chopped carrots for 7-8 mins & remove with slotted spoon, then, boil diced potatoes for 6-7 mins & remove. Set parboiled veggies aside.
  2. Heat butter/ghee & oil in a large skillet or dutch oven over med heat and sauté onion & celery until translucent - about 5 mins. Add tapioca and mix until softened veggies are evenly coated in flour.
  3. Add coconut milk & chicken broth and bring to a boil, stirring frequently, for 6 mins until reduced & thickened.
  4. Add cooked & diced chicken, frozen peas, sliced mushrooms, parboiled carrots & potatoes, fresh garlic, salt & pepper. Mix & immediately remove from heat, then, pour into greased pie plate(s).
  5. Roll out chilled pie crust disk between two sheets of parchment/wax paper. Once you've cut your dough to fit your pie plate, use a sharp knife to create ventilation slits/a pretty design. (I prefer the classic flower-look.)
  6. Slide a thin cutting board or piece of cardboard underneath the cut pie crust and quickly (but carefully) flip the crust onto your pie. You can also very quickly slide the crust off your board and onto your pie. Remember, any breaks or cracks can be pinched and patched back together.
  7. Place pot pies on a sheet tray and bake at 350 for first 15 mins, then, increase heat to 425 for remaining 20-25 mins until bubbly & golden brown.
  8. Let cool for 5-10 mins before serving.
Recipe by Merit + Fork at