Grain-Free Leftover Chicken Pot Pie

Grain-Free Leftover Chicken Pot Pie

This Grain-Free Leftover Chicken Pot Pie has the flakiest crust and is as versatile as your chicken recipes. We made an amazing Herb Roasted Chicken with Root Vegetables and had leftovers. The office microwave seemed like a cruel fate, and that’s how this pot pie was born. The possibilities are endless.

We used two 5.5″ ceramic pie plates (two servings each), which you can buy just about anywhere. These held about 2 cups of water, so that’s what we based ingredient measurements on. Measure first and adjust accordingly.

As written, this recipe will fill and cover (top crust only) one deep full-sized pie plate, two 5.5″ pie plates, or four 8-ounce ramekins. You will also have a bit of dough left over if you want to add shapes to the crusts or roll and bake separately for dipping into the pies.

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Grain-Free Leftover Chicken Pot Pie

Grain-Free Leftover Chicken Pot Pie

Turn leftovers into the ultimate comfort food with this chicken pot pie recipe.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x



For the Crust

  • 1 cup blanched almond flour, packed
  • 1/2 cup plus 2 tbsp tapioca flour, packed
  • 2 tbsp coconut flour, packed
  • 1/2 tsp salt, plus more for sprinkling crusts
  • 7 tbsp cold butter, cut into 1/4” slices
  • 2 large eggs: one lightly stirred, one reserved for egg wash 

For the Filling

  • 1 1/2 cups cubed cooked chicken, light/dark/combo meat
  • 2 cups roasted vegetables, including onions (root vegetables like carrots, parsnips, and rutabaga work best), chopped into bite sized pieces
  • 23 tbsp chopped caramelized onions (if not included with the roasted vegetables)
  • 2 tbsp tapioca flour or arrowroot flour plus 2-3 tbsp cool water
  • 1 cup low sodium or unsalted chicken broth, bone broth, or vegetable broth
  • 3 tbsp choice of: cream, half and half, whole or 2% milk, or full fat coconut milk

For the Seasoning

To complement the seasoning from our roasted vegetables, we used:

  • 1/2 tsp dried parsley flakes
  • 1/4 tsp each dried thyme and sage, and salt
  • 1/8 tsp dried rosemary
  • Generous pinch each ground black pepper and garlic powder


For the Crust

  1. Add dry ingredients then cut butter into a food processor and pulse until fully combined and crumbly. Next, add egg and pulse again until a thick dough forms. 
  2. Use a rubber spatula to roll dough onto a piece of plastic wrap, form a ball, and wrap tightly. Chill for at least 30 minutes in back of refrigerator. 
  3. Once dough is chilled, place oven rack at center position and preheat oven to 400 degrees F. 

For the Filling

  1. While the dough is chilling, prep cooked chicken and vegetables and combine all herbs, salt, and pepper in a small bowl. 
  2. In a medium sauce pan with a heavy bottom, bring broth to a boil then add seasoning mixture. 
  3. Place the 2 tablespoons tapioca flour in a measuring cup or mug and add 2-3 tablespoons cool water, one at a time, to make a slurry. Stir vigorously to remove all lumps. 
  4. Slowly add half of the slurry to the broth, whisking constantly, and reduce to a simmer on medium-low heat.
  5. Simmer about 3 minutes and continue adding small amounts of the slurry until desired thickness is reached. Go on the thick side because you will add the cream next and the sauce will thin a bit while cooking.
  6. Continue adding and whisking, a total of 5-8 minutes then add cream or milk of choice and whisk to combine. 
  7. Add chicken and vegetables, stir and cook another minute or two, until warmed through then divide filling evenly between pie plates or ramekins with a slotted spoon. This should nearly fill each container. Spoon sauce over each container until filling is just shy of the top (you may have a bit of sauce left). 

Putting it Together

  1. After chilling, and right before baking, divide the dough into two equal balls (or four if making individual ramekins) and place each dough ball between two sheets of parchment. 
  2. Roll or press (yep, we sure did) into disks, about 1/4 inch thick. Hold the parchment wrapped dough over a pie plate or ramekin to make sure it is large enough. 
  3. Place each prepared dough circle back in the fridge while you make the others. The dough is fragile and this helps keep it from tearing. Starting with the coldest dough circle, remove from fridge one at a time, then remove from parchment and carefully position on top of the pie plate or ramekin, then seal all around the edges. 
  4. Make a few slits on top of the pie, then repeat process with remaining pies.
  5. Place pie plates or ramekins on a large baking sheet. In a small bowl or mug, whisk an egg with a tablespoon of cool water and then liberally brush egg wash on top of each pie. Sprinkle pies with a pinch of salt if desired. 
  6. Bake for 25-30 minutes. The crusts will be a rich golden brown and the filling will be lava so rest these bad boys for a good 10 minutes before serving to avoid burning your mouth on the molten core.


Make the dough a day ahead and this meal is fast enough for a weeknight. 

Pies can be assembled and frozen for later use. Cool filling mixture before assembling, then freeze on a baking sheet for an hour to set. As soon as the dough is hard, wrap tightly in plastic and return to freezer. Thaw overnight in refrigerator before baking. 

Your vegetable combination can be whatever you want as long as they’re fully cooked with as much water removed as possible. Oven roasted vegetables work best. Use the same seasoning in the cream sauce as on your cooked vegetables. 

  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 30
  • Category: Entree, Dinner, Freezer Meal
  • Method: Stove top and Baking
  • Cuisine: Comfort Food

Keywords: pot pie, grain-free, comfort food, gluten-free, chicken pot pie, leftovers, quick meals, weeknight meals, make ahead, freezer meal


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