classic chicken pot pie

It’s that time of year. Nights are long. Temperatures are low. And comfort food is on the mind. I’ve got memories of homemade chicken pot pie that make my mouth water. And this time of year, nothing sounds better. So, I’ve gone to work to create a delicious grain-free classic chicken pot pie that will fulfill all the comfort food cravings, while still meeting the need for health, nourishment, and sustainability that are ever so important. It’s a from-scratch recipe that will have everyone asking for more.

I know the results of this recipe firsthand because in our sweet little town, people often trade goods for services rather than money. A few weeks ago, my dear friend and amazing masseuse traded me a great (and much needed) massage for a fresh chicken pot pie dinner (plenty of recipe testing went into this one). Let’s just say we both came out of that deal VERY satisfied, comforted, and at peace.

So on this cold winter night, whip your family and friends up a soul warming chicken pot pie, knowing you’ve created a dish from scratch (and therefore, from the heart) and that you’re feeding the ones you love a meal that will warm their hearts and nourish their bodies, and by choosing locally sourced produce and pastured chicken, you can also do your community and earth some much needed good too.12440326_678926225601682_8157378073047923869_o

On another note, today I got to go meet some new future additions to our little homestead today. A new awesome friend saw a recent post about us planning our chicken coop, and in a beautiful series of events (she and her family are off on a new sailing journey) needed a new home for some young chickens. We’ll be bringing them in within the month, and I am thrilled! The beauties of a small town and tight-knit community are endless.

Classic Chicken Pot Pie (GF, DF)

  • Servings: 4
  • Difficulty: moderate
  • Print


for the crust:

for the filling:

  • 1 lb pastured chicken thighs cut into cubes (leftover roasted chicken works great or you can go with raw)
  • 2 carrots, chopped
  • 1 small head of broccoli
  • 1/3 cup butter or ghee
  • 1/2 onion, diced
  • 1/4 cup tapioca flour
  • 1 tsp salt
  • 1 tsp turmeric (read why I add this to so many dishes here)
  • 1/2 tsp fresh ground black pepper
  • 1.5 cups homemade bone broth
  • 1/3 cup organic heavy cream (coconut cream works too)


  • preheat oven to 375F
  • stir together the almond flour, tapioca flour, salt and baking powder
  • cut in the palm shortening until combined and course
  • stir in cold water (I use my hands) and then put mixture into the fridge until you’re ready to use the crust
  • in a medium pot, combine the chicken (only if raw), carrots and broccoli
  • cover with water and boil for 15 minutes, then drain move to a bowl, and set aside
  • in the same (now empty) pot over medium heat, cook onions in butter until soft and translucent
  • add tapioca flour, salt, pepper and turmeric, stirring to incorporate
  • then, stir in chicken broth and cream
  • set to low and allow to simmer until thickened like gravy, stirring frequently
  • once thickened, remove from heat and stir in chicken, broccoli, and carrots
  • pour filling mixture into a pie dish and take crust mixture from the fridge
  • drop in little balls of crust mixture on top of the filling until the whole top is covered, starting on the edges and working in
  • put pie dish on baking sheet (to catch bubble over) and bake 30-35 minutes, until crust is golden brown
  • let cool for 10-15 minutes and then ENJOY!  

10557151_677620429065595_5199720095175824778_oI’d love to hear what you think of this one. Tag me in a photo on Instagram (@radical.roots) or comment with your thoughts. Enjoy! And happy comfort food season. Love every season and every day (after all, winter means cool boots and rocky beaches). And as always, Live Rad.

♡ Laura

By | 2016-01-07T18:36:15-08:00 January 7th, 2016|Health, Pastured Meat, Recipes|7 Comments


  1. Jordi January 7, 2016 at 7:19 pm - Reply

    Can I sub out the bitter and Palm shortening for anything else?! We don’t do dairy, and I’m not too found of the Palm shortening either 🙁

    • Laura Bruner January 8, 2016 at 2:26 pm - Reply

      Hi Jordi! Thanks for checking in. I haven’t tried anything aside from these two. I would be curious to see how coconut oil would do (similar to the crust for my pumpkin pie). I might have to give it a go. If you try it, please do let me know! 🙂

  2. […] Get a recipe here: My Radical Roots […]

  3. LaRae February 6, 2016 at 6:55 pm - Reply

    Hi, Laura.

    I made this tonight and it was delicious! It will definitely become part of the menu rotation.

    I have IBD, and have only recently started experimenting with starches (versus being starch-free) so I’ve never before used tapioca flour. I worked so beautifully. Everyone in the family liked the dish.

    Your husband’s Aunt Laurie is my friend through homeschooling, and discussing my symptoms and how I avoid inflammatory foods, she told me about your blog. I’m excited to try more of your recipes.

    • Laura Bruner February 7, 2016 at 1:34 pm - Reply

      Hello LaRae! Thank you for the nice note. I am so happy to hear that the dish worked well and that everyone liked it. It is moments like these that make me absolutely love posting recipes. Please tell Laurie we say hello. I am so grateful she directed you to my blog. Down the line, when we have kiddos, I might be posting about some homeschooling of our own.

  4. LaRae February 6, 2016 at 6:57 pm - Reply

    Whoops. I just re-read that. *It. *It worked so beautifully.

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