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I fondly recall eating chicken pot pies as a kid. Nothing homemade, it wasn’t necessary when the freezer had Marie Callendar’s inside ready to pop into the oven! The creamy chicken and veggie filling topped with flakey, buttery pastry is just a bowl of comfort sent straight from heaven. That comforting, nostalgic feeling stuck with me as I created these Paleo Pot Pies.
I firmly believe that each person should have their own individual pot pie. The results are better: the crust gets crispier, the filling stays nice and tidy in a little ramekin, and, when serving, it’s not a sloppy mess on a plate with a crust that’s wanting to slide off. This is why I did my pot pie in ramekins rather than a skillet or casserole dish. I just won’t have it any other way — it’s a personal preference.
Needless to say, these paleo pot pies turned out absolutely perfect. In fact, my kids devoured theirs and my Gordon Ramsey of a husband told me it was the best he’s ever had and devoured his, too! Full disclosure, while the grain-free paleo crust comes out perfectly and absolutely DELICIOUS, it is not the easiest to work with. I provided some notes in the recipe, but don’t be alarmed. And, just know that you can totally patch it together when it’s time to bake and you’ll never even know it happened. I even did it with two just to be sure it’d still come out okay, and they were just as perfect tasting.
This recipe is great with leftover Thanksgiving turkey. It’s also great with any leftover or rotisserie chicken meat. Oh, and just omit the meat and you can keep this vegetarian — you really can’t go wrong with any combination!
SHOP THE POST.
Paleo Pot Pies
Equipment
- Baking Sheet
- 4 [6-ounce] ramekins or coquettes
- parchment paper
- skillet or saucepan
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 in the refrigerator or freezer until solid) (you can sub unsalted butter here)
- 1 large egg, whisked
- 2 tbsp cold water
- 2 [12-inch long] sheets of parchment paper
For the Filling:
- 2 tbsp ghee (you can sub unsalted butter here)
- 1/2 cup finely diced yellow onion (or 1/2 small onion)
- 1/2 cup celery, diced small
- 1/2 cup carrot, diced small
- 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 homemade turkey stock)
- 1/2 cup Nutpods Dairy-Free Creamer (you can sub unsweetened, full-fat coconut milk for dairy-free OR heavy whipping cream for non-dairy-free/paleo option)
- 2 cups cooked and diced turkey or chicken
- 1/2 cup frozen peas
- dash of cayenne pepper (optional)
- 1 large egg, whisked (for the egg wash)
Instructions
- Preheat oven to 400 degrees F.
Prepare the Pie Crust:
- In a food processor, combine the almond flour, arrowroot, salt, and baking powder. Process until well combined and there are no longer lumps.
- Remove the ghee from the fridge and pop out onto a cutting board. Cut into small cubes, about 1/4 inch big and add to the food processor. Pulse the food processor until it is broken apart into the flour mixture and you have an even and crumbly consistency.
- Add in the egg and pulse 5-6 times, or until the dough starts to come together in a ball.
- Add the cold water and using a spatula, stir in until just combined.
- Transfer the dough onto a large sheet of parchment paper. Place the other sheet of parchment paper on top and using a rolling pin (or your hands) smooth out the dough so that it is in an even, thin layer, about 1/4 inch thin and large enough to cover 4 ramekins.
- Transfer the parchment paper with the dough in the center to the fridge and let cool while you prepare the filling.
Make the Filling:
- Heat ghee in a large saucepan or skillet with sides over medium heat. Add the onion, celery, carrot, garlic, salt, pepper and thyme cook, stirring, until the veggies are tender; 5 to 7 minutes.
- Sprinkle in the arrowroot flour and stir into the veggies until well combined. While stirring constantly, slowly pour the chicken broth into the skillet until it is well incorporated. Then, while stirring do the same with the dairy-free creamer.
- Cook, simmering uncovered and stirring, until the contents are thick and creamy; 4 to 5 minutes. Remove from heat and stir in the diced turkey (or chicken) and the frozen peas.
Make the Pot Pies:
- Place 4 [6-ounce] ramekins on a baking sheet and evenly divide the filling amongst the ramekins.
- Now, here is the tricky part — but trust me, even if you mess up the crust you can rebuild/shape it on each of the ramekins and it will turn out perfect no matter what. Okay? This crust is NOT easy to work with, but it tastes absolutely fantastic when it is done.Remove the crust from the fridge and carefully remove one side of the parchment paper so that the crust is stuck to 1 side of the parchment paper only. Place your ramekins in a cluster together so that they are all close together and touch. Now, flip the parchment paper pie crust over so that it is laying across the 4 ramekins. Using your hands, carefully press around the edge of each ramekin so that the pie crust falls directly on top of the filling within each of the ramekins. Remove the parchment paper and ensure that all of the ramekins are covered. Alternatively, you can do this one at a time, just make sure you leave room for the rest of the ramekins to be covered.
- Using a pairing knife, make one small 1/2 inch slit in the center of each of the pie crusts. Using a brush, carefully brush the top of the crust with a bit of the egg wash.
- Transfer to the oven and cook until golden brown and crisp on the top, about 20 minutes. When cook time is complete, remove from the oven and let cool for 10 minutes prior to serving. Garnish with extra thyme leaves and flakey salt, such as Maldon, if desired. Enjoy!
Notes
- To freeze, allow the pies to cool completely in the ramekins before wrapping each pie tightly in plastic wrap, followed by a layer of aluminum foil. You can put in the freezer as-is or slide them into a large freezer bag. Label and date the containers before placing them in the freezer. These store in the freezer for up to 3 months.
- To thaw, transfer the pies to the refrigerator and let them thaw overnight. Remove the plastic wrap and foil then reheat the pies in a preheated oven at 375°F for 20 to 25 minutes, or until the filling is heated through and the crust is crispy. If the pies are browning too quickly, you can always top with a layer of foil.
Nutrition information is automatically calculated, so should only be used as an approximation.
So excited to try this recipe! It looks delish!! I even ordered ramekins 🙂 Wondering if a 7-cup food processor is large enough to make the dough?
Yes, that should be big enough! Hope you love it!
This recipe is one of our all time favorites! We double the crust ingredients to make a bottom crust as well. I would love to drop these off for loved ones for a meal train but am struggling with how to prep and give to them? Do you have any ideas Alex? I’m nervous to freeze and drop them off to them while thawing. Thinking maybe a par bake but can’t perfect it. Thank you SO much!
You could assemble them fully, wrap in plastic wrap, and then give your loved ones instructions for how to bake them within 24 hours! But you could also deliver them frozen and let them thaw and bake at their convenience. Hope that helps!
Love this recipe, I’ve made it many times and it’s always a hit. Question though…. I’m all out of arrowroot (and it seems local stores are as well.) Can I substitute corn starchl? I know I can for the filling but not sure on the dough… Thanks for all your amazing recipes Alex 🩵
Would it be possible to sub-coconut oil for the butter/ghee for the crust? I am looking for a non-dairy option! Thank you!
yes that should work okay- it will change the flavor a tad- but will still be good!
As always, another amazing recipe from Alex! I did not add any water to the dough after reading through other readers comments and I put it in the freezer after rolling out on the parchment. The dough was wet enough from the egg.
How would you recommend translating this recipe to a full sized dish instead of the ramekins? thanks!
Can you make ahead and freeze?
My husband and I have made these 3 times now! We are OBSESSED. The crust is definitely hard to work with BUT it doesn’t even matter we just slop it on and push it down and it comes out PERFECT! We don’t feel guilty at all for indulging in these!
I ADORE this pie crust! Do you think I could set up hand pies with it? Going a little rogue this holiday;)