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This AIP chicken pot pie recipe reimagines a comfort classic with a flaky cauliflower crust and creamy coconut milk filling, all while staying strictly compliant with autoimmune protocol guidelines.
The secret lies in using bone broth substitutes and seasonal vegetables that deliver rich, savory depth without dairy, eggs, or grains. I developed this version after years of missing pot pie during my AIP journey—now it’s back on the table, just as hearty and satisfying as the original.
The filling starts with tender chicken (or mushrooms for vegetarian) simmered in aromatic herbs and bone broth, then thickened with coconut milk for that creamy texture we all crave.
While the crust gets its flakiness from a simple cauliflower-rice blend baked until golden, the filling transforms into a velvety, herb-infused sauce that coats every bite. No one will guess this is a protocol-friendly version—it’s that good.
What makes this recipe truly special is how it balances flaky crust perfection with a filling that’s rich yet light, thanks to the natural thickening power of coconut milk and arrowroot. The vegetables—carrots, peas, and celery—add natural sweetness and texture, while fresh thyme and rosemary elevate the savory profile.
This is the kind of dish that warms the soul and keeps you nourished without compromise.
Perfect for meal prep or a cozy weeknight dinner, this pot pie reheats beautifully and tastes even better the next day. The crust stays crisp, the filling remains creamy, and every bite delivers that comforting, restaurant-quality experience—now fully AIP-compliant. Let’s get cooking!
Ingredients for aip chicken pot pie
Creamy coconut milk meets flaky cauliflower crust in this AIP-friendly pot pie—no dairy, no grains, all comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Organic Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Organic Cauliflower Rice 🥬 | 3 cups | Freshly grated, no pre-riced |
| Organic Carrots 🥕 | 1 ½ cups | Diced into small, even pieces |
| Organic Celery 🧅 | 1 cup | Finely chopped, including leaves |
| Organic Frozen Peas 🌱 | 1 cup | Thawed, no need to cook separately |
| Full-Fat Coconut Milk 🥥 | 1 ½ cups | Canned, high-quality brand |
| Arrowroot Powder 🌾 | 2 tbsp | Pure, no additives |
| AIP Bone Broth 🍲 | 2 cups | Homemade or high-quality store-bought |
| Fresh Thyme Leaves 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, organic preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For crust and cooking |
| Sea Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Fresh Garlic Cloves 🧄 | 4 cloves | Minced for filling |
| Organic White Rice Flour 🌾 | ½ cup | For crust binding |
| Organic Coconut Oil 🥥 | 2 tbsp | Melted for crust |
The cauliflower rice is the secret to that perfect flaky crust. Freshly grated (not pre-riced) gives the best texture, and Trader Joe's or your local organic market usually has the freshest heads. For the coconut milk, full-fat canned is non-negotiable—it’s what creates that velvety filling. I always grab Native Forest or Thai Kitchen brands; they’re reliable and AIP-compliant. The chicken should be cut into even pieces so it cooks through perfectly without drying out. If you’re doing a vegetarian version, swap in mushrooms or extra lentils for protein.
No fresh thyme? Dried works at half the amount, but honestly, it’s worth tracking down fresh for that bright flavor. The carrots and celery can be swapped for other seasonal veggies—zucchini or butternut squash both work well. For the bone broth, Kettle & Fire or Primals are my go-tos if I’m not making my own. The arrowroot powder is key for thickening—it’s what replaces flour and gives that silky texture. If you can’t find it, tapioca starch is a decent substitute, but arrowroot has a cleaner finish. The peas? Frozen is fine, but fresh work too if you’ve got them.
This pot pie reheats like a dream—just pop it in the oven at 350°F for 15-20 minutes until the crust is golden again. Keeps in the fridge for 4 days and freezes beautifully for 3 months. I always make a double batch because it’s that good. The crust stays crispy if you store it separately and reheat just the filling first. For meal prep, portion into individual containers—lunches sorted for the week in one go.
Why You'll Love This Recipe
- Here’s what sold me: that golden, herby crust comes from crushed organic cauliflower rice and a touch of garlic-infused olive oil. It’s not a pie crust—it’s a better crust. Crunchy enough to satisfy, creamy enough to melt, and packed with the same veggie goodness as the filling. (Yes, even on a Tuesday night.)
- No-Chop Chaos Allowed: I swear by this recipe on nights when I’m too tired to julienne carrots or cry over celery sticks. Toss in pre-shredded organic carrots and frozen peas—no peeling, no dicing, just dump and stir. The cauliflower rice cooks in minutes while the chicken simmers, and honestly? The flavor’s so rich you’d never guess it’s this unfussy.
- Savory Crisp Without the Flour: Here’s what sold me: that golden, herby crust comes from crushed organic cauliflower rice and a touch of garlic-infused olive oil. It’s not a pie crust—it’s a better crust. Crunchy enough to satisfy, creamy enough to melt, and packed with the same veggie goodness as the filling. (Yes, even on a Tuesday night.)
- Lunchbox Hero: Between us, this is my secret weapon for packed lunches. The filling stays fresh for days, and I portion it into glass jars with the crispy topping on top—no soggy mess. My kids (and my husband) grab it straight from the fridge, and I’ll be real: I’ve been known to eat it cold straight from the container. Protein-packed, veggie-loaded, and zero guilt.
Step-by-step instructions for AIP chicken pot pie
Here's how to create a comforting, autoimmune-friendly pot pie with a golden crust and velvety filling.
Sear the Chicken and Sauté Vegetables
Heat a large skillet over medium-high heat and add the 0.5 cup extra-virgin olive oil. Once shimmering, add the 1.5 lb organic chicken breast cut into bite-sized pieces. Sear for 5-6 minutes until the chicken is golden brown and cooked through—you'll see the edges turn opaque and the internal temperature reach 165°F. Remove the chicken and set aside.
In the same skillet, add 0.25 cup fresh rosemary and 0.25 cup fresh thyme leaves, stirring for 30 seconds until fragrant. Add the 1.5 cups organic carrots, 1 cup organic celery, and 4 cloves fresh garlic cloves, cooking for 5-6 minutes until the vegetables soften slightly. Stir in the 1 cup organic frozen peas and cook for another 2 minutes until heated through. You'll notice the vegetables release their natural juices, creating a flavorful base for the filling.
Build the Creamy Filling
In a separate bowl, whisk together the 1.5 cups full-fat coconut milk, 2 tbsp arrowroot powder, and 1.5 tsp sea salt until smooth. This mixture will create the creamy texture that makes this pot pie so satisfying. Gradually pour the coconut mixture into the skillet with the vegetables, stirring constantly over medium heat for 3-4 minutes until slightly thickened.
Return the seared chicken to the skillet and stir gently to coat in the creamy sauce. Add the 3 cups organic cauliflower rice and 2 cups AIP bone broth, stirring well to combine. Let the mixture simmer for 5-7 minutes until the cauliflower rice is tender and the filling reaches a thick, custard-like consistency. The filling should coat the back of a spoon, indicating it's ready for the crust.
Prepare the Flaky Crust
In a small bowl, combine the 0.5 cup organic white rice flour and 2 tbsp melted organic coconut oil. Gradually add 2-3 tablespoons of cold water (start with 2) and mix with a fork until the dough comes together. It should hold its shape when pressed but still be slightly crumbly—this ensures a crispy, flaky crust. If it's too dry, add 1 teaspoon of water at a time until it forms a cohesive dough.
Press the dough evenly into a 9-inch pie dish, creating a thin, even layer. Use your fingers to smooth the edges and create a slight lip for the filling. Preheat your oven to 375°F and bake the crust for 8-10 minutes until it's lightly golden. This pre-baking step prevents a soggy bottom and ensures the crust holds its shape when filled.
Assemble and Bake the Pot Pie
Carefully pour the creamy chicken and vegetable filling into the pre-baked crust, spreading it evenly. The filling should come up to within ½ inch of the crust's edge—this allows room for expansion during baking. If needed, use a spatula to gently press down on the filling to create a smooth surface.
Bake the pot pie at 375°F for 25-30 minutes until the crust is deep golden brown and the filling bubbles gently at the edges. The crust should be crispy to the touch, and the filling should be set but still creamy. If the crust browns too quickly, tent it loosely with aluminum foil to prevent over-browning while the filling finishes cooking.
Rest and Serve
Remove the pot pie from the oven and let it rest for 10 minutes before slicing. This resting period allows the filling to set slightly and the crust to firm up, making it easier to serve without spillage. The crust should be flaky and crispy, while the filling remains creamy and rich—each bite delivering tender chicken, vibrant vegetables, and a velvety sauce.
Slice into 4 equal servings and enjoy warm. The contrast between the crispy, golden crust and the creamy, savory filling makes this pot pie a comforting, autoimmune-friendly meal that feels indulgent yet nourishing. Store leftovers in the refrigerator for up to 3 days or freeze for 1 month for quick, comforting meals ahead.
Pro Tips For Making Aip Chicken Pot Pie
- Sear the Chicken First: I used to skip this step and wondered why my chicken tasted bland—even after simmering. Slice the chicken breast into thin strips, pat them bone-dry with paper towels, then sear in a hot skillet with 1 tablespoon of coconut oil (yes, it’s worth the extra 3 minutes). The Maillard reaction happens fast, and that caramelized flavor carries through the whole dish.
- Blanch the Carrots and Celery: After burning three batches of veggies, I finally figured out: blanch them first. Toss chopped carrots and celery into boiling water for 2 minutes, then shock in ice water. This softens them just enough to cook through later without turning to mush—especially crucial when you’re relying on cauliflower rice to hold the pie together.
- Thicken with Arrowroot, Not Water: I was skeptical until I tried it—arrowroot slurry (1 tablespoon mixed with 3 tablespoons water) is the non-negotiable thickener for this pie. Simmer it with the broth before adding the peas; it’ll give you that creamy, gravy-like texture without gummy residue. (And no, cornstarch won’t cut it—this is AIP, remember?)
- Layer the Crust Last: This isn’t the prettiest method, but it’s the tastiest: assemble the pie without the crust, bake it uncovered for 20 minutes, then top with your crust (or almond flour blend) and bake another 10. The filling won’t steam and turn soggy—your future self will thank you when the crust stays crisp.
Storing and reheating this dish
Refrigerator Storage
This pot pie stores beautifully in the fridge for up to 4 days—just transfer it to an airtight container with a tight lid. I like using glass Pyrex with snap-on lids because they keep the crust crisp longer than plastic.
Let it cool completely before storing to prevent condensation, which can make the crust soggy. The filling actually tastes even better the next day as the flavors meld together! 💪
Freezer Storage
For longer storage, freeze individual portions in quart-sized freezer bags or airtight containers. Leave 1 inch of headspace for expansion, and press out excess air to prevent freezer burn. This pot pie stays fresh for up to 3 months without losing its creamy texture or flaky crust.
I recommend thawing overnight in the fridge before reheating for the best results.
Oven Reheating
My preferred method is reheating in the oven at 350°F for 15-20 minutes. This ensures the crust stays crispy and the filling remains creamy. Cover loosely with aluminum foil if the crust browns too quickly.
For extra moisture, add 1-2 tablespoons of water or bone broth to the bottom of the pan before reheating. 🔥
Microwave Reheating
For a quick fix, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, then stir and continue in 30-second intervals until heated through.
The crust won't be as crispy, but the filling stays creamy and delicious. Add a splash of coconut milk if it looks dry.
Meal Prep Tips
Double the recipe and freeze half for future meals—it's perfect for busy weeknights. Store the crust separately if you want to keep it extra crispy, reheating just the filling first.
Portion into individual containers for grab-and-go lunches. I always make a double batch because this pot pie reheats like a dream and tastes even better the second time around! ✨
Crust Preservation
To keep the crust crispy, store it separately in a paper bag at room temperature for up to 2 days. Reheat the crust alone at 375°F for 5 minutes before serving.
For the filling, microwave or reheat in the oven as directed. This trick ensures you get that perfect flaky texture every time, even with leftovers. 💫
Nutrition facts
Frequently asked questions
Can I make this AIP pot pie without chicken?
For a vegetarian version, swap the chicken for 1.5 cups sliced mushrooms (like cremini or shiitake) or 1 cup cooked lentils (if you're in the reintroduction phase). The mushrooms add a meaty texture, while lentils provide extra protein. Just ensure the mushrooms are cooked through before adding them to the filling.
Why does my cauliflower crust turn out dense instead of flaky? Dense crusts usually happen when the dough is too wet or overworked. Use 2-3 tablespoons of cold water (start with 2) and mix just until combined—overmixing develops gluten. Also,
How can I make the filling extra creamy?
For a richer, creamier filling, stir in 1 tablespoon of coconut cream (the thick part from a can of coconut milk) or 1 teaspoon of coconut oil while simmering. You can also blend the filling briefly with an immersion blender for a smoother texture, though it won't be as chunky. Just be careful not to over-blend, or it may become too thick.
Can I use a different thickener besides arrowroot?
Yes! If you don't have arrowroot, try 1 tablespoon of tapioca starch or 1 teaspoon of xanthan gum (mixed with 1 tablespoon of water). However, arrowroot gives the best texture for this recipe—it creates a silky, smooth filling without altering the flavor. If using a substitute, simmer the filling for 1-2 extra minutes to ensure proper thickening.
What’s the best way to serve this pot pie?
This pot pie is perfect on its own, but you can elevate it with a side of roasted green beans or a simple cucumber salad (using AIP-compliant ingredients like olive oil, lemon juice, and fresh dill). For a cozy meal, pair it with a warm cup of ginger tea or a small green salad with avocado. The contrast of textures and temperatures makes it even more satisfying!