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Paleo Chicken Pot Pie (AIP)

  • Author: Jaime Hartman
  • Total Time: 45 mins
  • Yield: 2-4 servings 1x


This AIP version of chicken pot pie is a dead ringer for the real thing, but it is completely grain, dairy, nut, and nightshade free!




  • 2 tablespoons coconut oil, lard, or other AIP-friendly cooking fat
  • 1 small onion, chopped finely
  • 2 medium carrots, peeled and cut 1/4 inch thick
  • 1 celery rib, diced
  • salt
  • 2 cups cooked, shredded chicken
  • 1/4 cup cassava flour
  • 2 cups bone broth
  • 1/2 teaspoon dried thyme leaves



  1. Preheat oven to 400 degrees.
  2. Heat oil in a large skillet. Cook onions, carrots, and celery until soft (about 5 minutes), stirring frequently. Add chicken. Sprinkle 1/4 cup cassava flour and stir to distribute and allow it to brown slightly (about 1-2 minutes).
  3. Add broth and cook until sauce is thick and bubbling, stirring constantly.
  4. Add thyme and salt to taste. Pour into 1-2 quart baking dish and set aside.
  5. In medium bowl, whisk together cassava flour, baking soda, and salt.
  6. Using two forks or a pastry blender, mix in lard or vegetable shortening until well distributed.
  7. Add water and mix with a spoon until dough forms.
  8. Roll dough out on floured surface and cut into six round biscuits (the dough will be wet, so this may be tricky – it’s OK if your biscuits look a little “rustic!”).
  9. Place biscuits on top of filling.
  10. Bake for 30-35 minutes, or until biscuits are golden brown.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Entree
  • Cuisine: American