The Perfect (Grain-Free) Chicken Pot Pie Recipe
by Miranda Demarest
Nothing beats a hearty chicken pot pie recipe to warm and nourish you on a cold winter night. Heck, I love pot pie so much, I'd warm up the kitchen in summer just to have one!
This recipe is for a chicken filling, but you can fill a pot pie with anything you like. Beef, pork, seafood, or just veggies; it's all good.
Pot Pie Ingredients
For the pie crust:
Follow the ingredients and instructions found on this perfect paleo pie crust recipe.
For the filling:
- 1 whole chicken, preferably pastured, even an old stewing hen will work
- 2 Tbsp fat, butter, olive oil, bacon fat, coconut oil
- 1 chopped onion
- 3-5 cloves of garlic, minced or pressed
- 2 cups chicken broth, preferably good homemade bone broth
- spices to taste: thyme, tarragon, sage, parsley, paprika, tumeric, pepper, salt
- 1-2 cups chopped carrots
- 1 cup chopped celery
- 2-3 cups of chopped vegetables like green beans, asparagus, broccoli, potatoes, peas, whatever you like and have on hand. This is the total amount, but keep each veggie separate, unless they cook at the same rate.
- 1 cup milk (cow, but coconut milk works well, too)
- 2 Tbsp tapioca flour
- enough of your favorite pie crust to cover*
*This recipe makes enough filling for a 9x13 pan, which a standard two crust pie crust can cover as a single top crust. Double your pie crust recipe if you want a bottom crust.
Chicken Pot Pie Directions
1. Cook the chicken.
I like to toss it in the crockpot, sprinkled with salt and pepper and let it cook on low until the meat is very tender and the carcass is falling apart. You can use your favorite way to roast a chicken, too. This is a good step to do ahead. You can take the meat off the bones and have it ready for when you want to make the chicken pot pie recipe. I like to leave the meat in big chunks, instead of chopping it up, but you can do as you like. Don't forget to use the bones to make a batch of bone broth for the next pot pie!
2. Have all the ingredients prepped before you start, including lining your pan with a bottom crust if you want one. This will all come together fast if you are prepared in advance. Heat the oven to 375.
3. Heat the fat in a large skillet. Saute the onions till soft, adding the garlic near the end. Before the garlic gets a chance to burn, pour in the broth, scrapping the bottom of the pan to release any bits that may have stuck.
4. Stir in your favorite herbs and spices, to taste
5. Add in and stir your other vegetables in the order they take to cook, carrots and celery first, faster cooking veggies later, so that they are all cooked al dente at about the same time. You want them almost but not quite done, so that they do not overcook in the oven.
6. Add the tapioca flour to the milk and mix well. Pour this into the pan, stirring well as you do so. When the sauce thickens add the chicken meat and stir until all is evenly covered with the sauce. It will be very thick and sticky and you will think you have ruined it. Not to worry, it will settle down in the oven to a lovely smooth gravy.
7. Pour filling into your pan and top with crust, crimping or decorating as you like. Cut a few steam vent holes in the top.
8. Bake for about 25 minutes, or until the top crust is lightly browned and the filling is bubbling.
9. Let cool for a few minutes, so you don't burn your tongue when you take that first bite! I know it will be hard to wait, but trust me, this chicken pot pie will be worth it.
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