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A steaming, bubbly chicken pot pie is one of my favorite comfort foods when the weather turns cool and rainy. The contrast of a crisp crust and a rich, savory filling—creamy chicken, tender vegetables and plenty of herbs—makes it instantly satisfying. This version highlights earthy mushrooms and a simple, grain-free crust so it’s Paleo-friendly without sacrificing the classic pot pie flavor and texture.
I had been craving mushrooms and found myself with a bounty of shiitake and baby bella mushrooms in the fridge, so I combined them with shredded chicken and leafy kale to create this Paleo Chicken and Mushroom Pot Pie. The result is herby, earthy and warming—exactly what I wanted. The filling is rich and savory, complemented by fresh thyme, a touch of sage and bright lemon zest to lift the flavors.
The crust is made from cassava and coconut flour rather than wheat, so it’s naturally grain-free and suitable for a Paleo approach. This crust isn’t the same as a traditional butter-based pastry: it’s more pliable and a bit wetter, but it bakes up crisp and golden. The dough comes together quickly—no chilling and cutting in butter required—so this recipe is approachable on weeknights and cozy enough for weekend dinners.
One practical tip: because the recipe uses olive oil (or another neutral oil) instead of butter, choose your oil carefully. A very robust, peppery extra-virgin olive oil can leave a lingering aftertaste; if you prefer a neutral fat, avocado or safflower oil works well. I baked mine in a Lodge Cast Iron Baker’s Skillet, which is ideal because you can cook the filling on the stovetop directly in the skillet, then add the crust and transfer the whole skillet to the oven—fewer dishes and excellent browning.
Paleo Chicken and Mushroom Pot Pie
Ingredients
For the crust:
- 1 cup cassava flour + 1 tablespoon
- 1/4 cup coconut flour
- 1/2 cup extra virgin olive oil, avocado oil, or safflower oil (choose a neutral-tasting option)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
For the filling:
- 3 tablespoons extra virgin olive oil, avocado oil, or safflower oil
- 1 large shallot, diced
- 2 cloves garlic, minced
- 3 cups mushrooms, loosely chopped (a combination of shiitake and baby bella works well)
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried sage
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 tablespoons cassava flour
- 1 cup low-sodium chicken broth
- 2 cups cooked, chopped chicken (rotisserie chicken is convenient)
- 2 cups lacinato kale, stem removed and finely chopped
- 1 cup dairy-free creamer (I use Nutpods Original)
- Zest of half a lemon
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- Make the crust: In a large bowl, combine 1 cup cassava flour, 1/4 cup coconut flour, 1/2 cup oil, 1/2 teaspoon salt and 1/4 teaspoon baking powder. Stir until a loose, cohesive dough forms. Because it’s grain-free the dough will be wetter than traditional pastry. Form it into a ball, wrap it in plastic wrap and refrigerate for 20 minutes while you prepare the filling.
- Prepare the filling: Heat a large skillet (the Lodge Cast Iron Baker’s Skillet is great for this) over medium heat and add 2 tablespoons of the oil. Sauté the diced shallot and minced garlic until fragrant and the shallots are just tender, about 2 minutes. Add the chopped mushrooms, thyme, sage, salt and pepper and cook, stirring, until the mushrooms begin to soften, about 3 minutes. Add the remaining tablespoon of oil and sprinkle in 1 1/2 tablespoons cassava flour; stir to coat the mushrooms evenly.
- Slowly pour in the chicken broth while stirring, scraping up any browned bits from the skillet. Bring the mixture to a gentle simmer. Add the chopped chicken and kale, stirring until the kale just wilts, about 2–3 minutes. While stirring, pour in the dairy-free creamer and stir in the lemon zest. Remove the skillet from the heat.
- Roll the crust: On a sheet of parchment paper, lightly dust 1 tablespoon cassava flour. Place the chilled dough on the parchment and gently coat with a bit more cassava flour, reshaping the dough ball if needed. Place a second sheet of parchment on top and, using your hands, press the dough into an approximately 12-inch circle. Remove the top parchment carefully.
- Assemble the pie: Flip the dough over the mushroom and chicken filling in the skillet. Remove the remaining parchment paper. Using a knife, cut an “X” in the center of the crust to vent steam.
- Brush the top of the crust with the beaten egg. Transfer the skillet to the preheated oven and bake until the crust is golden and the filling is hot and bubbly, about 15 minutes.
- Remove from the oven, let rest a few minutes, then serve warm.
Tips and Storage
- Substitutions: If you prefer, use avocado oil or safflower oil for a more neutral crust flavor. Rotisserie chicken speeds preparation.
- Make-ahead: Prepare the filling in advance and refrigerate. When ready, assemble and bake; you may need to add a few extra minutes to the bake time if the filling is cold.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to help re-crisp the crust.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Author: Alex Snodgrass