The best Paleo Chicken Pot Pie ever!
Chicken Pot Pie is one of those comfort foods I have missed since we changed our diet about four years ago. My mom’s chicken pot pie was one of my favorites growing up. Once we went Paleo, I had pretty much given up on the idea of creating a tasty Paleo chicken pot pie recipe. Let’s be honest–making a grain-free crust that’s flakey, yummy and actually holds together is a tall order. But, it’s been done, friends. I have officially made a Paleo chicken pot pie recipe that impressed every one of my kids, Superman and myself!
The trick to this crust is to make sure it’s completely chilled before you work with it, and working with it quickly. You’ll have a perfect chicken pot pie on your hands if you work quickly!
This recipe is perfect for a cool fall evening or cold winter night when you just want a bit of comfort and warmth in your belly.
This Paleo Chicken Pot Pie recipe is egg-free, grain-free and amazing!
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people
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- For the crust:
- 1.5 cups blanched almond flour
- 1/2 cup tapioca flour
- 1 tsp salt
- 1/2 tsp gluten-free baking powder
- 2/3 cup organic palm shortening
- 6 TBSP cold water
- For the filling:
- 1 lb boneless, skinless chicken breasts cut into small cubes
- 2 carrots chopped
- 1 cup broccoli chopped
- 1/3 cup butter or coconut oil
- 1/3 cup chopped onion
- 1/4 cup tapioca flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- pinch paprika
- 1 3/4 cups chicken broth (THIS is the kind I use but if you have homemade on hand, even better!)
- 1/3 cup almond milk or other preferred milk
Ingredients
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- For the crust:
- Using a fork, stir together the almond flour, tapioca flour, salt and baking powder.
- Cut in the palm shortening until the mixture resembles course sand.
- Stir in the cold water.
- Place in refrigerator while you prepare the filling.
- For the filling:
- Preheat oven to 375 degrees.
- In a saucepan, combine the chicken, carrots and broccoli.
- Cover with water and boil until chicken is done, about 10-15 minutes. Drain and set aside.
- In another saucepan over medium heat, cook onions in butter until tender.
- Stir in tapioca flour, salt, pepper and paprika.
- Slowly stir in chicken broth and almond milk.
- Simmer over medium-low heat until thickened like gravy. Remove from heat and set aside.
- Check on your crust--if it's chilled completely, it's ready. If it's still a bit sticky and not cold, wait another 15-20 minutes. Note: The crust dough MUST be cold in order for it not to stick!
- Divide the dough in half and place 1/2 in a 9-inch pie plate, and put the other 1/2 back in the fridge.
- Place a piece of parchment paper on top and press down with another pie tin or plate until flat. Use your fingers to spread the dough crust to the sides if necessary.
- Stir together the chicken mixture and butter mixture, then pour into crust.
- Take the other 1/2 of your crust out of the fridge and place between 2 pieces of parchment paper. Use a rolling pin to roll into a circle, then lay on top of your pie.
- Note: You may need to use some more almond flour or tapioca flour for the top crust. You need to work quickly to get the top crust on. It may not be perfect looking, but it tastes amazing!
- Place on baking sheet (it may bubble over), and bake in oven for 30-35 minutes, until crust is golden brown.
- Cool for about 10 minutes before serving.
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Meesha says
Just wanted to say this was excellent, thank you! I had to use arrowroot because I am out tapioca starch but the crust came out just fine. I also used raw heavy cream instead of almond milk, and potato starch in the filling (arrowroot tends to get too snot-like when used in a roux). Tasted just like the pot pies I haven’t eaten in years!
Life Made Full says
Yay! So glad you liked it!
Jenna says
AH. So stinkin good. I think my phone deleted my last comment on accident- so I’ll write again about how AWESOME this pot pie is :D. We are absolutely loving it, it’ll be a new staple dish in my household! I used butter instead of the shortening, and beef broth instead of chicken broth. My dough was stickier, but I’m out of shortening atm. Freakin’ fantastic dish either way! Love love it!
Life Made Full says
Yay! So glad you liked it! Thanks for letting me know!
Ariel says
What type of butter did you use. Would Ghee work?
Life Made Full says
I used KerryGold butter–ghee is definitely worth a try!
Meagan says
I NEVER write comments on new recipes I try, but I have to on this one! This was so good! Great alternative for the comfort food we miss with eating paleo! I actually do not normally like pot pies, but my husband does so I figured I would make it for him, and I loved it! Thanks so much for the recipe!
Life Made Full says
Thank you so much for letting me know, Meagan!
Shellie D. says
THANK YOU for this awesome recipe! I made this for dinner tonight and the family loved it! I did make a couple minor changes to the recipe. I browned the chicken breasts in Kerrygold butter in a skillet (instead of boiling) and added celery in with onions. I baked the bottom crust for about 10 minutes before putting in the filling and adding the top crust. DELICIOUS! Will make again!
Michaela Hill says
Not sure what I did wrong but the crust stayed gooey. Chilled it for over an hour and a half. Ended up having to run to the store and buying a crust 🙁
Shannon says
Mine too. More like Bisquick. Not pie crust at all. Maybe I’ll try 6 tsps of water next time. I chilled it for over an hour, too.
Elizabeth says
I had the same problem tonight. There was also WAY too much filling for a 9″pie plate. I improvised in the casserole dish, but the crust was a mess! It does taste good. Maybe it needs more flour, less butter?
Tatiyana says
This sounds so good! I’m in the process of making it right now, but I think I might have missed something…my crust never got coarse sand like, it was more a playdough consistency so when I added the cold water, it just looked milky and there was no way for the dough to absorb the water. Fingers crossed it turns out ok after baking!!
Cortney Foster says
This was fantastic! The only change I made was to use half and half instead of almond milk. The top crust was difficult to work with, wouldn’t come off the parchment paper. So I stuck it in the freezer for 10 minutes and it helped tremendously! Thanks!!
A says
Thank you so much for this wonderful recipe! I am a super picky eater who’s recently gone paleo and I loved this. The crust was crispy and flaky and the gravy was amazingly decadent.
Imani says
THIS. CAME. OUT. SOOOO. GOOD. The crust was great. I am going to definitely make this again. It pleased all the non-Paleo folks in my house too.
Shanti Landon says
So glad you liked it! It’s definitely a favorite around here!
Kristen says
I too, had trouble with the top crust. After a couple of attempts and re-chilling between tries, I ended crumbling the dough cobbler style. It still turned out amazing! This is one of those great recipes that fulfills the craving for comfort food on a chilly evening. Thank you so much for sharing!
Jamie says
I made this recipe about a month ago, using frozen veggies instead of broccoli (my Husband hates broccoli). My family (always skeptical to new Paleo recipes) loved this recipe. I am making this recipe again Saturday night, and can’t wait to nosh. You really outdid yourself on this one!!!!!!!!!! Thank you for sharing.
Shanti Landon says
Yay! I’m so happy you loved it. We love it, too!
Terri says
Made this for dinner last night and it was a big hit! Thanks so much for this recipe.
Shanti Landon says
So glad!! Thanks for letting me know!
Heather Brohmer says
Making this tomorrow for my husbands bday! Can I use arrowroot instead of tapioca??
Shanti Landon says
Yes!
Heather Brohmer says
Awesome! Does the tapioca make it a chewier consistency?? Or is it an equal swap?? Thanks! 🙂
Shanti Landon says
I believe it should be an equal swap? I haven’t officially tried it though! Let me know how it turns out!
Michelle says
This was soooo good my son already asked if I could make it again next week. I subbed peas and celery for broccoli, heavy whipping cream for almond milk and arrowroot flour for tapioca in the gravy.
May says
This look sooo amazing and chicken pot pie was always my favorite before I found out about all my allergies and switched to paleo. However, one of those allergies is tapioca…is there anything I can use to substitute the tapioca or am I just shit outta luck? Haha sorry for the language but I do really wanna try this! I hope I can!!!
May says
Lol of course right after I post my comment I see all of the ones of people talking about swapping tapioca for arrowroot which was what I had in mind. Hope this works! Cannot wait to try it!!
Tina Otwell says
Yes! You can use arrowroot instead of tapioca! Those 2 are interchangeable! 👍🏼
Sarah says
Does anyone know if coconut milk will work instead of almond milk? Looks delicious, I will be making tomorrow night!
Shanti Landon says
Hi, Sarah! Coconut milk should work just fine!
Lisa miracle says
wanted to make this today!! I don’t have palm shorting what else could I use to sub it!!! Please thank you!!
Shanti Landon says
Hi, Lisa! Are you strict no dairy? Butter is a great alternative. You can also use coconut oil, but it won’t result in the same flakiness that palm shortening or butter will. Hope that helps!
Sheena Wenger says
If I substituted butter for palm shortening do you think I should still use 2/3 cup?
Shanti Landon says
Hi, Sheena! That should work fine!
Lacey says
My dough came out very gooey as well. I added more almond flour until it got a little more firm and actually ended up adding an egg. It came out very delicious at the end! I wonder if it was because I use a coarser grind almond flour. I think it was labeled almond flour/meal, however, depending on what is on sale I have used a much finer flour. Would using a rough grind effect the absorption of the fat and water and make it more gooey?
Shanti Landon says
Hi, Lacey! Yes, almond meal will not absorb as much as blanched almond flour because the skins are still in. Glad it ended up turning out ok though!
Amy says
Absolutely love this recipe!! The top crust is tricky, and I haven’t perfected it yet (made it twice for dinner). But who cares how it looks? As long as it tastes delicious- which it does. Thanks for sharing.
Mackenzie says
just made this tonight, turned out great- even my world’s pickiest eater ate it. Subbed peas for the broccoli and used butter instead of the palm shortening.
Libby says
My family loves this crust. We have been grain-free for more than three years and so I’m always looking for great recipes. This is a huge hit. I’ve made it several times and here are the modifications that I’ve made that work.
1). I use ramekins instead of a pie plate. Works perfectly and everybody gets their own little pie. (Maybe, three inch diameter.)
2). I’ve used ghee and I’ve used Kerry Gold. Both are excellent.
3). I’ve used almond milk as well as heavy cream. I’ve gently reduced the cream to make it even heavier. That one was our fav.
4). If I have extra after doubling the repcipe, I make biscuits.
5). I made the crust and pie filling a few days ago and froze the filling and tightly wrapped the dough. We are on a ski/snowboard vacation in Brian Head, Utah so when we got back to our house, I rolled out the dough, crudely, with my hands and fingers and placed four over the filling-filled ramekins and baked per directions. Perfection! And I didn’t have to “cook” after a long and fun-filled day on the slopes.
Thank you for a great recipe.
Alicia says
I made this pot pie over the weekend and my husband and I couldn’t believe how amazing it was. I also never post comments but had to thank you for such an amazing recipe. My two little ones weren’t willing to try it (they are quite picky at their young age), but I know I’ll get them to try it one of these times, as I will definitely be making it many times again. Thank you, thank you!!
Shanti Landon says
So glad you liked it, Alicia! And thank you for commenting and letting me know!
Beth says
FABULOUS! I used meat from a free-range stewing chicken I had just prepared along with some of its broth to make this pot pie so, naturally, part of my prep was a bit different. I left out the broccoli and added celery and frozen peas. Instead of paprika, I used poultry seasoning. I used half and half for the milk. The pot pie was delicious. The crust is AWESOME! After adding only 5 tablespoons of cold water, I noticed my pastry was plenty moist, so I left it at that. Just as you warned us, the crust is a bit tricky to work with, but worth it. I tried not to get hung up on appearance and used my imagination. One thing I did was cut the top crust (that was acting up a bit) into 6 pie-shaped triangles and placed those pieces onto the filling rather than trying to keep the top crust in one piece. The result was pretty and yummy! Thank you for this fabulous recipe. IT’S A KEEPER!
Shanti Landon says
AWESOME idea, Beth! Thanks for sharing!
Emily says
Chicken pot pie was one of my favorite comfort foods…really one of my favorite all time foods. I haven’t had it for years because I only knew of the frozen store bought pot pies.
I substituted coconut oil for the shortening in the crust and for the butter in the filling. It gave it a nice slightly sweet crust. YUMMM! This recipe hit the spot and will be a family regular from now on! It was perfect!! Thank you for sharing. 🙂
Shanti Landon says
Thank you, Emily! So glad you liked it!
Michelle says
I’ve made this recipe three times, the first time it turned out perfect, but the last two times it was really liquidity, any suggestions? The last time I tried reducing the chicken stock to 1 1/2 cups and let it sit for an hour, but still liquid when I cut into it.
Shanti Landon says
Hi, Michelle! Do you mean the filling is really liquidy? If so, you could increase the tapioca flour by a TBSP or so and see if that helps thicken the sauce for you?
Kim Beauchamp says
My family went CRAZY for this dish! I had to stop my daughter from eating the rest of it before my husband came home for dinner. I messed up the crust (which isn’t unusual for me), so I just scraped chunks of it onto the filling and it was perfect—like little biscuits! Thanks for another winner!!
Rennie says
Oh dear goodness this is delicious!! Just made it for dinner tonight and I am having to restrain myself from eating myself sick. Best chicken pot pie EVER. Ever. And it’s paleo? Heck yeah! Thanks for the great recipe! I used shredded chicken I made in the slow cooker. I didn’t have an onion, so I just threw in some minced dried onion and sauteed it in the coconut oil (which worked just fine instead of butter!). Then I stirred in frozen broccoli florets before adding the chicken to the gravy mixture. Oh, and I used boxed coconut milk . FANTASTIC!
Shanti Landon says
Hi, Rennie! Thank you so much for the comment! So glad you liked it!
sarah says
can I make the crust ahead today and keep it in an airtight container and roll it out for dinner tomorrow?
Shanti Landon says
That should be fine Sarah!
Julie says
This was great! I added more veggies (peas, celery and mushrooms). My crust was gooey, too, but all was well. For anyone else who has this issue, just use it as a “drop biscuit” crust. Just pour the filling straight into the pie pan (no bottom crust), then using a spoon, dollop the batter right onto the filling. Make it flat,maybe 1/2″ thick (does not need to completely cover the top) with spoon or wet fingers. Bake as directed. Has a more rustic look 🙂
Hannah says
I absolutely love this recipe and have made it a few times already. My Mom has been wanting to go paleo (or at least primarily paleo) and I told her about this recipe. Only problem is she is allergic to almonds! Can you sub any other flour for almond? Or what would work the same way?
Shanti Landon says
Hi, Hannah! Do you do GF flour? You could sub out a GF flour blend like Bob’s Red Mill 1:1…other than that, I haven’t found a great straight sub for the almond flour…
Mary says
hello! I absolutely love this recipe. My family loves this recipe. I’ve made 3 times now. This last time, I put in individual ramekins and it came out great!
I do have a question…could I make this ahead of time, in ramekins? I’m having ladies over for a luncheon and would like to assemble everything the night before and wondering if this would be ok.
Thank you for a wonderful recipe!
Shanti Landon says
Hi! I’m so glad you like the recipe, Mary! I think making it ahead should work just fine! You may need to just add a bit of cook time. =)
Kathryn says
Hi Shanti,
I had to tell you how much my family loves this recipe. I actually found it last year right before Thanksgiving and made it using leftover turkey my husband had smoked. He thought it was amazing and I have made it many times since then. Even friends who don’t use the grain free diet said it was better than any they had tasted – so thank you. Even though I have yet to make it with chicken the turkey is fantastic!
Shanti Landon says
Hi, Kathryn! I’m SO glad you guys like it! I’ll have to try it with turkey! Thanks for the comment!
Jess says
Omg this pie is amazing i used coconut oil in the crust instead of palm shorting as i could not find it locally.. i do have a question do you knpw the nutrional information ?
Shanti Landon says
Hi, Jess! I’m sorry, I don’t. I believe there are websites that can do it for you if you type in the ingredients, though? Sorry I’m not more help!
April says
Nutritional info would be very helpful just fyi for future reference. I eat keto and when I look at low carb recipes online the first thing I need to know is net carb count before I can even waste time reading the recipe.
Marcie says
My crust skipped the sand-like stage and then turned play dough consistency. Should the palm shortening have been cold? I ended up putting drops of dough on the top and everything tasted great in the end. I would love to have a real crust though. Any ideas?
Shanti Landon says
Hmmm. If your palm shortening was pretty soft, chilled may work better next time. Sorry it didn’t quite work out, but glad it still tasted ok!
Penni says
The entire time this was baking, I thought there was no way it was going to turn out. But it was amazing! I really needed some comfort food and this more than did the trick.
I didn’t have palm shortening, so I used palm oil. It was a little orange because of that, but it was still flaky and tasty. Ugly but delicious!
Shanti Landon says
lol! So glad you liked it, sorry it was ugly!
Penni says
The taste made up the for the look!
Amy says
I never comment on stuff like this but this was the best pot pie I have ever had. Thank you for sharing. The crust is so good. I did have a hard time with mine being sticky but I ran out of my normal almond flour and had to make my own so the almonds had the brown shell on it. Next time I am sure it will be easier when i use my regular almond flour.
Shanti Landon says
I’m so glad you liked it! Thanks for the comment!
Whitney says
Does this recipe freeze well?
Shanti Landon says
You can freeze it before it’s cooked, and then cook while frozen! You need to add about 45 minutes of cook time, though, and make sure you cover the edges with foil to keep them from burning.
Amanda says
I have a bit of an odd question. Do you know an approximate number of cups the filling recipe makes? I have some leftover curry chicken stew that I think will work great with a crust as a pot pie, but need to make sure I have enough filling leftover.
Shanti Landon says
Hi, Amanda! Hmmm…I’m not sure?? I’m guessing like 4 cups? I have no idea though! lol So sorry!
Monica says
Oh my goodness gracious!! SO dang good! I made this tonight for dinner and everyone inhaled it. I can’t wait to do it again, hopefully improving on my crust a little.
As a little girl, chicken pot pie was my be all end all of comfort foods. Once I realized that I could no longer do dairy and had no desire to do grains, I figured that I was destined to a life of suffering. You have proven me wrong. Eating this meal was like snuggling up to a big ol’ hug. Thank you so much!!
Shanti Landon says
Wow! That was like a magazine review! lol Thanks, Monica! So glad you liked it!
Julie says
Does anyone know the calories per serving? Love, love, love this recipe. My go-to for a Paleo lunch!!
Shanti Landon says
I actually don’t know! Sorry about that!
Belinda says
Just like so many others said this was uhmazing! Eating leftovers right now and am loving it! After reading other comments I only used 5 TBSP of water instead of 6. However, I would use 4 next time to reduce stickiness even more. Even so it wasn’t a problem b/c I put the dough in the freezer for 20-30 minutes per another comment on here. The bottom half I actually rolled straight from the fridge (a little sticky and tricky to work with) and the top half I put in the freezer (pulled right off parchment ) so I was able to see the benefit from doing so.
Also I don’t precook my veggies (minus the onions which I saute) when making chicken pot pie, I just chop them small and let the oven do the work! Sometimes it requires a little extra baking time but I like them crisp tender so not too much (and crust browned perfectly with the extra time). I actually used chopped up brussel sprouts and sliced carrots (mandalin super thin). I also covered the edges with foil to prevent too much browning maybe 1/2 way in.
And as another suggested I baked my crust for 10 minutes before adding filling and felt like it was worth it. One last thing I would probably add another 1/4 tsp salt to the filling b/c I like a little more but just personal preference. Thanks so much for the awesome recipe!
Jen says
What brand of chicken stock and palm shortening do you use? I tried clicking on the link but was unable to open the page. Thank you!
Shanti Landon says
Hi, Jen! I use organic chicken broth from Costco, and I’ve updated the palm shortening so the link is fixed! Hope that helps!
Colleen Boehm says
Tried this tonight…it got good reviews from everyone (even my non-Paleo hubs). I made a few changes…I did green beans and carrots instead of broccoli. I cooked the veggies in broth. When it came time to thicken, I pureed a little onion and squash into broth and added it, then only used about 1-2 T tapioca flour. Came out nice and thick.
The crust was VERY crumbly, but delicious. I only used 4 T water because it was very sticky at that point. Don’t think it needed anymore.
Carol says
This crust was a total failure fore me. I’m so disappointed. After reading all the reviews I was really looking forward to it be a success and a great meal. Don’t know what happened. Follow the directions, it was chilled for a long time. I will try it again some other time.
Shar says
You could put the chicken mixture in little baking dishes and just put the crust on top
Jennifer says
Just wanted to tell you that this has become a family favorite. I made it for a church potluck last night and 2 people wanted the recipe. This is definitely a winner.
Shanti Landon says
So glad you liked it, Jennifer!
Anne says
This recipe is labeled as “paleo” and filed under “dairy-free” but it certainly isn’t with the butter, making it kind of misleading. “Primal” would have been the more appropriate classification. I see that you mentioned coconut oil as an alternative but to label this as paleo I would have hoped you would have actually tried it yourself with an alternative you felt confident recommending.
Shanti Landon says
Hi, Anne! Thank you for pointing that out. I have updated the recipe, as I’ve tried it multiple times with coconut oil with success. Thank you!
Nicole says
This was so tasty! My husband and middle son had seconds!
For the filling I used *canned chicken, carrot, celery, *red onion, garlic, *frozen baby Lima beans, and *frozen diced potatoes (*because that’s what I had on hand). I sautéed them in garlic olive oil and butter, and added *beef broth and *unsweetened almond/coconut milk with tapioca flour.
I made the crust as directed but used half as much water. It really didn’t need any water, the water made it too wet and harder to work with. It definitely needed to be chilled and worked with quickly.
Thank you to a previous poster who suggested pre-baking the bottom crust briefly and another who suggested freezing the top crust briefly after spreading it out.
We will enjoy this again!
Shanti Landon says
I’m so glad you liked it, Nicole!
Teresa says
Below zero temps and I wanted a comfort food. This completely delivered.
My first time making it so my notes
I used a 9” by 12” pan because I could not find my favorite pie plate
Used margarine
Used the vegetables I had on hand
My pie crust needs work. I will try baking the 1st layer for 10 minutes and putting top half back in the fridge
Otherwise awesome !!!!
Jackie says
This was sooooooo good! I replaced tapioca with arrowroot flour and butter with ghee. I also broiled it for a few minutes at the end, because my crust didn’t turn as golden as I would like it to be. I too have missed chicken pot pie since I changed my diet to mostly paleo. This recipe is a winner!!
Lori says
This is a HIT! And with my dough suggestions it eliminates a lot of the problems other people had with the dough. I also don’t use shortening, just grass-fed butter in its place.
I double the “insides” recipe (and even add a bit more broccoli) but leave the crust recipe the same amount (I just put in on top). But, I don’t “cut in” the butter, I just melt it and then mix in the other ingredients. I only use about 1/4 of the water it calls for (and that’s only because I feel like I shouldn’t leave it out entirely since it’s on the recipe), but I could probably leave it out entirely. I think that since I melt the butter I really don’t need the extra liquid. Instead of trying to roll the dough out, I put the blob of dough on a piece of parchment paper, put another piece of parchment paper on top of that, then I take the glass rectangular pan I’m going to cook the pot pie in and press it down on top of that. I can see how much the dough has spread out, and when it’s about the size of the baking dish I put the whole thing flattened dough between two sheets of parchment paper) on a cookie sheet and put it in the freezer until I’m ready to use it.
When the “insides” are ready, I pour them into the buttered rectangular glass baking dish and then put the frozen crust on top. Any extra dough I either put on top of it, or if I had extra “insides” I make mini pot pies in ramekins. Turns out perfect every time and the crust is sooooooooooo good. But as much as a LOVE the crust, I don’t feel like I’m not missing anything by not putting it on the bottom, so I’m saving 1/2 the crust calories (just means I can have a second helping!)
So good, I’m making a quadruple batch of the insides, double bath of the dough right now to make two rectangular pans—one for dinner tonight and lunch over the next few days.
Laurie Stetelman says
I have made this recipe several times!! My family loves this recipe!!!
Shanti Landon says
I’m so glad!
Kelly says
This is my absolute favorite chicken pot pie, my whole family loves it… it doesn’t last very long at our house… wondering if you can help me with the nutritional info… mostly fat
Calories, carbs and protein. Trying to track my macros…. thank you
Cayla S Millet says
Can this be made and completely put together then frozen to take out later? … If so, any specific instructions on freezing and cooking?
.
I made this the other day and it was a huge hit! I’m so excited about it and would love to make a few to freeze and even to “gift” to Paleo new mommies.
Rosalinda says
It was very tasty. I did well rolling out the dough to the top of the Chicken pot pie and removed one of the parchment papers, I turned over the other piece of parchment paper with the top to the pie but I guess I didn’t work quick enough to remove the parchment paper to the top of the Chicken pot pie. I left the parchment paper with the dough attached & baked it that way. LOL 😅. After 30 minutes of baking I was able to remove it with no problem. I then left it 7 more minutes to make sure it cooked through. It was awesome 😍, thanks 😋❣️
Katie H says
Can I use coconut flour instead of almond flour for the chicken pot pie? Almond allergy…..
Shanti Landon says
Hi, Katie! Unfortunately, coconut flour does not sub well for almond flour. =(
Anne says
Hi, we have been making this for years and it’s a favorite, thank you!! (I am sorry I haven’t thanked you sooner!)
Question, have you ever made the crust dough ahead of time and froze it?