Grain-free Chicken Pot Pie

24 40 313
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 8
Grain-free Chicken Pot Pie
Health Highlights
If you love chicken pot pie, you're going to love this vegetable loaded, grain-free alternative!


2 tbsp Extra virgin olive oil (filling)
1/4 cup White onion (filling; minced)
1 medium leek(s) Leek (filling; white part only, thinly sliced)
1 medium Summer squash (filling; halved lengthwise, thinly sliced - can use other types of squash)
8 medium spear(s) Asparagus (filling; cut into 1 inch pieces)
2 cup Chicken broth (stock) (filling; plus additional cup if needed)
1/4 cup Coconut milk, sweetened (filling)
1 tbsp Arrowroot flour (filling)
1 tbsp Water (cold; filling)
1/2 tsp Salt (filling)
1/2 tsp Black pepper (filling)
341 gm Chicken breast, boneless, skinless, grilled (filling; cubed)
1 tbsp Parsley, fresh (filling; minced)
1 tsp, leaves Tarragon, fresh (filling; minced)
1/2 cup Coconut flour (topping batter)
1/2 tsp Baking soda (topping batter)
1/2 tsp Salt (topping batter)
1/2 tsp Black pepper (topping batter)
4 large Egg (room temperature)
1/2 cup Coconut oil (topping batter; melted)
1/4 cup Coconut milk, sweetened (topping batter)
2 tsp Apple cider vinegar (topping batter)
2 tsp Water
1 sprig Parsley, fresh (topping batter; for garnish)


  1. Preheat oven to 400F (204C). Prep all of your vegetable ingredients according to instructions.  
  2. Heat a large skillet over medium heat on your stovetop. Add your olive oil to the skillet and allow it to warm up for 15 seconds.
  3. Add the onion, leek, squash and asparagus. Sauté until tender, about 5 to 6 minutes. 
  4. Add chicken stock and coconut milk, and bring to a gentle boil.
  5. In a small bowl, add arrowroot powder and cold water. Whisk to combine. Add the arrowroot mixture gradually to the vegetable mixture, stirring constantly, until the mixture thickens. If your mixture becomes too thick, add a bit more stock, stirring constantly until you reach the desired consistency.
  6. Season your vegetable mixture with salt and pepper, then stir in cooked chicken, parsley and tarragon. Stir until everything is incorporated and thoroughly combined. Pour pot pie filling into a 13 x 9-inch baking dish and set aside.
  7. In a large bowl, add coconut flour, baking soda, salt and pepper. Whisk to combine.
  8. In a separate medium bowl, add eggs, coconut oil, coconut milk, apple cider vinegar and water, then whisk until frothy. Pour liquid ingredients into the bowl with the dry ingredients, and stir until everything is combined.
  9. Spoon the topping batter over the pot pie filling in eight equal portions. Place the pot pie, uncovered in the hot oven and bake 20 to 25 minutes or until filling is bubbling and topping is deeply golden and a little crusty. Serve with a garnish of minced parsley. Serve immediately. 


Quick Tips

  • You can store it in your fridge for a few days prior to cooking. Simply warm in your oven for 15- 20 minutes before serving. 
  • Omit the chicken for the vegetarian recipe, substitute with firm tofu. 
  • Substitute with your favourite vegetables.

Nutrition Facts

Per Portion

Calories 313
Calories from fat 202
Calories from saturated fat 128
Total Fat 22.5 g
Saturated Fat 14.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 5.2 g
Cholesterol 152 mg
Sodium 471 mg
Potassium 530 mg
Total Carbohydrate 9.9 g
Dietary Fiber 3.8 g
Sugars 3.0 g
Protein 19.7 g

Dietary servings

Per Portion

Meat 0.6
Meat Alternative 0.3
Vegetables 1.0

Energy sources


Meal Type(s)