Food Re-networked Series: Healthy Chicken Pot Pie

Healthy Chicken Pot Pie #glutenfree #paleo #dairyfree

A delicious grain-free and dairy-free chicken pot pie made from scratch with carrots, celery and a thick cream sauce – a comfort food classic.

Anytime I’ve checked out a classic chicken pot pie recipe, I’m overwhelmed by the amount of ingredients, the cream, the flour, and the 2+ hour time investment.

You too?


Food Re-networked Blog Series

After I changed eating styles, watching Food Network (my all-time favorite TV channel) was torturous. It reminded me of all the foods I couldn’t eat anymore and how alone I felt in my healthy living journey.

I do not want you to feel the way I felt. No matter what your eating style, food allergies or sensitivities, I firmly believe that recipes can be re-networked to make them work for you.

Each month in 2014, I’ll be re-networking your favorite Food Network recipes into meals that are safe for you and your family.

In January, I made these Chocolate Crepes from Giada De Laurentiis

And for this months’ Food Re-networked recipe, you voted for me to rework Ina Garten’s Chicken Pot Pie.

I think you’ll like what I did here ;)

Healthy Chicken Pot Pie #glutenfree #paleo #dairyfree

4.8 from 6 reviews
Healthy Chicken Pot Pie
Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 6
A delicious grain-free and dairy-free chicken pot pie made from scratch with carrots, celery and a thick cream sauce - a comfort food classic.
  • 2 teaspoon coconut oil
  • 2 garlic cloves, chopped
  • 2 small onions, diced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 500 grams chicken (approximately 2 half-breasts, 1 whole breast)
Cream Sauce
Grain-free Pastry
  • 6 tablespoons coconut flour
  • 1 egg
  • ¼ cup room-temp coconut oil
  • 1 tablespoon hot reserved cauliflower broth
  • 2 tablespoons egg white
  1. Preheat oven to 350F.
  2. Add the coconut oil, garlic, onions, celery and carrots to a large frying pan. Saute on medium heat while you cut up the chicken breasts into small, bite-sized pieces.
  3. Add chicken to the pan. Cover and cook until no longer pink, about 10 minutes.
  4. Remove the cover and cook for 2 minutes to allow the juices to boil off. If there are still juices, drain and replace in pan. Set aside.
  5. Meanwhile, add cauliflower, chicken stock and onion salt to a large saucepan. Bring to a boil, reduce heat to simmer and simmer for 15 minutes, or until cauliflower is very tender.
  6. Drain the cauliflower, reserving the liquid in a separate bowl.
  7. Add ⅓ cup of reserved liquid to the jug of your high-powered blender with drained cauliflower. Blend until very smooth.
  8. Pour cream sauce over cooked vegetables and meat. Stir to combine, then transfer to 6 small ramekins.
  9. Meanwhile, prepare the pastry by adding coconut flour, egg, and coconut oil to your stand mixer, or to a bowl and mix with a hand mixer.
  10. Once mixed well, add hot reserved cauliflower broth. This will help melt the coconut oil completely.
  11. Separate the dough into 6 equal parts. Taking one part at a time, transfer to a piece of parchment paper, cover with a second piece of parchment and roll until about ⅛-inch thick. Cut a circle out of the rolled dough, I used a drinking cup. And carefully peel from the parchment, transferring to the tops of the ramekins. Poke the top with the end of a fork. Repeat with remaining dough.
  12. When complete, place ramekins on a large baking sheet, brush the egg whites over top, and bake in preheated oven for 30 minutes, or until tops are golden and crisp.
Can it be frozen: I haven't tried it (because we ate them up too quickly!), but I think it would work!
Eggs: are required in this recipe because coconut flour was used.
Pastry: I am sure that this recipe would work with a different pastry on top. Feel free to use whatever recipe would work for you and your family.

View nutrition information (once on page, scroll down)

Healthy Chicken Pot Pie #glutenfree #paleo #dairyfree

I have to admit, once the sauce was added to the chicken and vegetable mix, I ate about 4 spoonfuls of the stuff, straight out of the pan.

If you don’t want to go the pastry route, you could serve chicken and vegetable sauce over a roasted sweet potato and be done with it.

Healthy Chicken Pot Pie #glutenfree #paleo #dairyfree

The trick to the cream sauce is in very soft cauliflower. Let the baby boil!

Healthy Chicken Pot Pie #glutenfree #paleo #dairyfree

The pastry is easy to roll out. I definitely recommend using parchment as you can flip it over and peel the circle away from the paper.

Healthy Chicken Pot Pie #glutenfree #paleo #dairyfree

Poke a couple little holes on the top to make it look pretty. Generally these holes are added to allow steam to escape but the sides of the pies will do this naturally so if you do not want holes, you don’t have to make them.

Healthy Chicken Pot Pie #glutenfree #paleo #dairyfree

Vote for next month’s Food Re-networked recipe

Which Food Network recipe would you like me to re-network in March?

FEBRUARY-Food-re-networked-CirclesClick a link below to make cast your vote::

  1. Bobby Flay Classic Fried Chicken
  2. Food Network Kitchens Grape Jelly Breakfast Tarts
  3. Giada De Laurentiis Chocolate Milkshakes

Comments | Leave Your Comment

  1. What a brilliant idea! I made this yesterday (well, ok, I made the sauce part to go with my own chicken pot pie spices and veggie preferences) and it was great! Cauliflower doesn’t, of course taste like a flour roux, but the cauliflower-cooked-in-chicken-stock sauce is spot on for texture AND it definitely doesn’t taste overly cauliflower-y. If anything, it’s just more lovely rich chicken flavor. Leave it to the brilliant paleo tinkerers to create a delicious healthy approximation of this favorite comfort food. Thank you!!!

  2. Question : are the nutrition facts that are posted for the entire recipe? Or per serving? I’m making this as I type! And am super excited Bout it!!!

  3. Hello! I just tried this recipe for the first time tonight and I must say the filling is delicious! Tastes so much like pot pie it is ridiculous! I did add more broth to my sauce because I wanted it more creamy and less mash potatoe like. The crust however was not a success. I found it tasted way to much like coconut and the flavors just didn’t mix well. It was also really dry. Not sure if it’s the coconut flour I am using or what but so far I am not a fan of it lol. But we just popped the tops off and ate the filking. It was delicious! Thank you for this recipe!!!

  4. Just for clarification, because the ramekins you link to are 4oz each, these pies are half cup servings? So the total recipe comes to about 3 cups of filling?

    • Hey! It makes 6 servings. So yes, about 1/2 cup of mixture in each, top with pastry and you’re good to go!

  5. Holy Smokes. I have this in the oven right now, and I have to say, this recipe has already changed my life. Especially the cauliflower “cream” sauce. I have been dairy free for almost a decade, and this is the biggest game changer I’ve come across.

    I made a few alterations to the recipe, that you might also enjoy. Since I’m not gluten free, I made my pot pie with pie crusts in the traditional 9” pie style. I also used olive oil instead of coconut oil. (These are obviously not important substitutions.)

    For my veggies, I used celery, carrots, corn (shaved off a cob), and leeks (if I were to marry a veggie, it would probably be a leek… seriously). I also seasoned with some freshly chopped dill (which, by the way, goes AMAZINGLY with leeks).

    It’s still in the oven, but I already previewed the filling and it was to die for. Thanks so much for this recipe! Can’t wait to try the others out! :)

  6. Hi! This looks great! Is it possible to bake all together instead of separate ramekins. I don’t have any, and I’m not sure I would use them much. Thanks!

    • Sure it is! Just make one large one and you’re good to go :)

  7. I just found your blog a week ago and this was the first recipe I tried. OMG so good, and I love that I KNOW my stomach will not be making horrible grumbly noises tonight (as most flour/dairy recipes do to me). I altered it a little (i had brown rice flour in the house and not coconut flour and I didn’t have enough chicken broth so I mixed beef and chicken broth). THANK YOU. This recipe is going into my little black book of tried and loved recipes. I also love that you just gave me a gem, in dairy free cream sauce! I can use that idea for everything!!! I paired my little ramekins with some spinach salad and voila! Beautiful and satisfying.

  8. Wow, this post is nice, my sister is analyzing such things, so I am going to let know her.

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