Dairy-Free Chicken Pot Pie

Skip the pie crust this paleo chicken pot pie recipe is made in a slow cooker! Naturally gluten-free, this weeknight dinner is a bowl of comfort on a chilly day!

Course dinner

Cuisine American

Keyword chicken dinner, dairy free dinner,, gluten free dinner,

Prep Time 5

Cook Time 6

Total Time 6 10

Servings

Calories 401kcal

Author Shelby Stover

Equipment

1 Slow cooker

Ingredients

3 Chicken breasts boneless, skinless
2 Russet potatoes 1 ⅔ cups chopped
½ Sweet onion chopped
1 teaspoon Ground cumin
1.5 teaspoon Salt
1.2 teaspoon Paprika
Ground pepper to taste
1 Bay leaf
½ cup Coconut milk
1.5 cups Bone broth 1 large scoop if using powder
½ cup Almond flour
1 teaspoon Tapioca flour
2 cups Frozen mixed veggies

Instructions

In a slow cook layer the chicken breasts, onion, and potatoes.
Sprinkle on the seasonings and almond flour. Add in the bay leaf.
Pour the chicken broth and coconut milk over top and make sure everything is somewhat covered.
Cook for 5 hours on low.
30 minutes before you’re ready to eat, pull apart the chicken with a fork.
Sprinkle the tapioca flour over top and give it a good stir. Mix in the frozen veggies.
Let cook on low, covered, for another 15-30 minutes.
Serve as is, with tortilla chips, or gluten-free buns.

Video

Notes

Make sure to use almond flour and not ground. It will give the gluten-free dairy free chicken pot pie a more comforting feel. Ground almonds are more likely to clump together.

If you don’t have fresh onion, no problem! Add 1 teaspoon of onion powder to the seasonings.

Serve the dairy-free chicken pot pie with anything you like: gluten-free bread or biscuits or tortilla chips.

Any mixed veggies will work.

Almond milk cannot be used in place of coconut milk. It's the thickness of the coconut milk from a can that makes the chicken pot pie. Almond milk will make it watery.

Nutrition