Paleo Pot Pies with Flaky Grain Free Crust

I have fond memories of eating chicken pot pies as a child — not homemade ones, but the kind you popped into the oven from the freezer. The creamy chicken and vegetable filling topped with a flaky, buttery crust is pure comfort food. I wanted to recreate that nostalgic warmth in a grain-free version, so I developed these Paleo Pot Pies, made individually in ramekins for the best results.

I prefer making single-serving pot pies. Baking them in individual ramekins gives a crisper crust, keeps the filling neat, and makes serving much cleaner than slicing a large casserole. For this reason the recipe is written for four 6-ounce ramekins — you can, of course, adapt quantities if you want a larger pie.

These pot pies turned out wonderfully. The grain-free crust bakes up delicious and flavorful, though it can be more delicate to handle than a traditional wheat crust. Don’t be alarmed if it feels finicky — there are notes in the instructions about working with the dough, and small repairs or reshaping on the ramekins are easy and won’t affect the final result. This recipe works beautifully with leftover Thanksgiving turkey, rotisserie chicken, or simply with vegetables if you prefer a vegetarian version.

Paleo Pot Pies

Equipment

• Baking sheet
• 4 (6-ounce) ramekins or coquettes
• Parchment paper
• Skillet or saucepan
• Food processor and rolling pin (or hands)

Ingredients

For the Pie Crust

• 3/4 cup blanched almond flour
• 1/3 cup arrowroot flour
• 1/2 tsp kosher salt
• 1/4 tsp baking powder
• 1/4 cup ghee, chilled until solid (substitute unsalted butter if desired)
• 1 large egg, whisked
• 2 tbsp cold water
• 2 sheets parchment paper, each about 12 inches long

For the Filling

• 2 tbsp ghee (or unsalted butter)
• 1/2 cup finely diced yellow onion (about 1/2 small onion)
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp freshly chopped thyme leaves
• 2 tbsp arrowroot flour
• 1 cup low-sodium chicken broth (or turkey stock)
• 1/2 cup dairy-free creamer (or substitute unsweetened full-fat coconut milk for dairy-free, or heavy cream if not avoiding dairy)
• 2 cups cooked and diced turkey or chicken (or use vegetables to keep it vegetarian)
• 1/2 cup frozen peas
• Dash of cayenne pepper (optional)
• 1 large egg, whisked (for egg wash)

Instructions

1. Preheat

• Preheat your oven to 400°F (200°C).

2. Prepare the Pie Crust

• In a food processor, combine the almond flour, arrowroot flour, salt, and baking powder. Process until the mixture is uniform and free of lumps.
• Cut the chilled ghee into small 1/4-inch cubes and add them to the food processor. Pulse until the ghee is incorporated and the mixture becomes crumbly and even.
• Add the whisked egg and pulse 5–6 times until the dough begins to come together into a ball.
• Add the cold water and use a spatula to mix just until combined.
• Transfer the dough to one sheet of parchment paper. Place the second parchment sheet on top and use a rolling pin or your hands to press and smooth the dough into an even 1/4-inch layer large enough to cover four ramekins.
• Place the prepared dough (still on the parchment) in the refrigerator while you make the filling.

3. Make the Filling

• Heat 2 tablespoons ghee in a large skillet or saucepan over medium heat. Add the diced onion, celery, carrot, garlic, salt, pepper, and thyme. Cook, stirring occasionally, until the vegetables are tender, about 5–7 minutes.
• Sprinkle the 2 tablespoons arrowroot flour over the vegetables and stir to combine. While stirring constantly, slowly add the chicken broth, then the creamer, blending until smooth.
• Simmer the mixture uncovered, stirring frequently, until it thickens and becomes creamy, about 4–5 minutes. Remove from heat and stir in the diced turkey (or chicken) and the frozen peas. Add a dash of cayenne if you like a bit of heat.

4. Assemble and Bake

• Place the four ramekins on a baking sheet and divide the filling evenly among them.
• Remove the dough from the refrigerator. Carefully peel away one side of the parchment so the crust remains attached to one sheet. Cluster the ramekins close together, flip the parchment and dough over the ramekins, and gently press the dough around each rim so it lays over the filling. Remove the parchment and ensure each ramekin is covered. You can do this one ramekin at a time if easier.
• Use a small knife to make a 1/2-inch slit in the center of each crust to allow steam to escape. Brush the tops with the whisked egg for an egg wash.
• Bake in the preheated oven until the crusts are golden brown and crisp, about 20 minutes. Remove from the oven and let cool for 10 minutes before serving. Garnish with extra thyme leaves and flaky sea salt if desired.

Notes

Working with the crust: The grain-free crust is flavorful but can be delicate. If it tears or needs shaping, gently patch and press pieces together on the ramekin — the final bake will still be excellent.

Freezer Tips:

• To freeze: allow pies to cool completely in their ramekins, then wrap each tightly in plastic wrap and a layer of aluminum foil. Place in the freezer for up to 3 months. Label and date the packages.
• To reheat: thaw overnight in the refrigerator, remove wrappings, and reheat in a preheated oven at 375°F (190°C) for 20–25 minutes, or until heated through and the crust is crispy. If the crust browns too quickly, cover loosely with foil.

Additional Info

• Author: Alex Snodgrass
• Servings: 4
• Nutrition information is automatically calculated and should be used as an approximation.