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By Lauren Holden

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Chicken Pot Pie (Paleo, Whole-30, Dairy-Free)

September 4, 2019

A classic favourite made dairy-free & with a low-carb crust!

Chicken Pot Pie (Paleo, Whole-30, Dairy-free)

Chicken pot pie just says comfort all over it to me. It has been one of my favourites since I was little & I honestly crave it this time of year!

Chicken Pot Pie (Paleo, Whole-30, Dairy-free)

Feel free to get creative with this recipe! If you want to make it lower carb & 100% paleo, sub the peas & corn for cauliflower rice/broccoli! I love adding greens before I put it into the oven & let them wilt slightly, as a tasty way to add more greens into my day! So many possibilities!

Chicken Pot Pie (Paleo, Whole-30, Dairy-free)

I won’t waste any time so let’s get into the recipe! Make sure to tag me in your re-creations over on Instagram so I can share them on my IG stories!

Print Recipe
Chicken Pot Pie (Paleo, Whole-30, Dairy-Free)
Chicken Pot Pie (Paleo, Whole-30, Dairy-free)
Servings
Servings
Ingredients
Chicken pot pie filling
  • 4 chicken breasts (pre-cooked & shredded)
  • 1 red onion, diced
  • 4 medium carrots, peeled & diced
  • 3 garlic cloves, minced *optional
  • 1 tbsp avocado oil (or butter or coconut oil)
  • 1 cup chicken broth
  • 3/4 cup milk of choice (I used unsweetened cashew milk)
  • 2-3 tbsp arrowroot powder (you can try subbing with 2 tbsp flax meal for a lower carb option)
  • 1/2 tsp pink salt & pepper
  • 1 tbsp thyme
  • 1/2 cup corn (or sub with another lower carb veg of choice. I recommend cauliflower, broccoli, spaghetti squash, etc.)
  • 1/2 cup peas (or sub with another lower carb veg of choice. I recommend cauliflower, broccoli, spaghetti squash, etc.)
  • 1-2 celery stalks, diced *optional
Low-carb crust
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil (or butter) solid
  • 1 egg
  • 1/2 tsp pink salt
Servings
Servings
Ingredients
Chicken pot pie filling
  • 4 chicken breasts (pre-cooked & shredded)
  • 1 red onion, diced
  • 4 medium carrots, peeled & diced
  • 3 garlic cloves, minced *optional
  • 1 tbsp avocado oil (or butter or coconut oil)
  • 1 cup chicken broth
  • 3/4 cup milk of choice (I used unsweetened cashew milk)
  • 2-3 tbsp arrowroot powder (you can try subbing with 2 tbsp flax meal for a lower carb option)
  • 1/2 tsp pink salt & pepper
  • 1 tbsp thyme
  • 1/2 cup corn (or sub with another lower carb veg of choice. I recommend cauliflower, broccoli, spaghetti squash, etc.)
  • 1/2 cup peas (or sub with another lower carb veg of choice. I recommend cauliflower, broccoli, spaghetti squash, etc.)
  • 1-2 celery stalks, diced *optional
Low-carb crust
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil (or butter) solid
  • 1 egg
  • 1/2 tsp pink salt
Chicken Pot Pie (Paleo, Whole-30, Dairy-free)
Instructions
Chicken pot pie filling
  1. In a large saucepan over medium heat, sauté the red onion, carrots & garlic (if using) in the avocado oil for 4-5 minutes.
  2. Add the chicken broth & milk of choice to the pan. Add the shredded chicken, pink salt & pepper, & thyme.
  3. Reduce to a simmer & add 2 tbsp of arrowroot powder. Allow it to simmer until the carrots are softened. If the mixture hasn’t thickened up after a few minutes add in 1 more tbsp of arrowroot powder.
  4. Add the peas & corn (if using, you can also sub this for diced cauliflower, broccoli, etc for a lower carb option) & continue to simmer for another 5 minutes.
  5. Transfer the mixture to a casserole dish (I used a large rectangular glass one). Place the prepared crust (rolled out with two sheets of parchment paper on either side) on the mixture, so it covers evenly.
  6. Bake in the oven for 35-50 minutes at 350 degrees F, until the crust has browned & the mixture is bubbling over slightly.
  7. Remove from the oven & let cool slightly. Serve warm with your favourite toppings (my fave is ketchup)!
  8. Note: feel free to get creative with this & mix up the veggies you use. Swap diced sweet potato for carrots. Swap out the peas & corn for cauliflower & broccoli. Use what you have on hand & mix it up!
Low-carb crust
  1. In a mixing bowl add the firm coconut oil (or chilled butter) diced into chunks with the almond & coconut flour.
  2. Mix with your fingers until a crumble is formed & everything incorporated.
  3. Add the egg & the pink salt & form into a dough.
  4. Using two sheets of parchment paper (one on the top & one on the bottom), roll out the dough into a thin layer, similar to the shape of your dish.

Comments

  1. Madison says

    September 5, 2019 at 1:40 am

    What temperature do you bake in oven for?

    Reply
    • admin says

      September 5, 2019 at 1:17 pm

      Thank you for this question! I am so sorry I forgot to include the temperature originally, I just updated the recipe for you! Bake at 350 degrees F! Let me know if you have any other questions 🙂

      Reply
  2. Katherine says

    September 17, 2019 at 2:17 am

    Made this today, it was great! Awesome recipe. Broiled for a few minutes at the end just to get it nice and golden brown on the top.

    Reply
    • admin says

      September 17, 2019 at 2:48 am

      Wow that is a great tip! I am going to share on Instagram! Thank you for sharing your feedback & I am SO happy you are loving the recipe!
      Lau

      Reply
  3. Eve says

    September 17, 2019 at 3:42 am

    Hey is there a way to make the crust nut free?

    Reply
    • admin says

      September 17, 2019 at 6:34 pm

      Hmm, not that I have tested myself personally. You could definitely try subbing the almond flour for something like cassava, however, that will increase carbohydrates in the recipe so it wouldn’t be low carb, & I don’t know how it would come out taste & texture wise as I haven’t tried it myself! If I can come up with a nut-free version I will be sure to post it on here!

      Reply

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