AIP Chicken Pot Pie Recipe: Flaky Crust, Creamy Filling Without Dairy

This AIP chicken pot pie delivers all the comforting flavors of classic pot pie without dairy or gluten—creamy filling, flaky crust, and tender chicken all in one comforting dish. The secret lies in using coconut milk for richness and olive oil-based crust that shatters perfectly.

I developed this recipe after years of perfecting AIP-friendly baking techniques that still deliver restaurant-quality results.

The filling combines tender chicken with mushrooms, carrots, and celery in a velvety coconut milk sauce thickened with arrowroot powder. This creates the same creamy texture as traditional pot pie without any dairy.

The crust uses almond flour and tapioca starch for that signature flakiness, baked until golden brown for maximum crispness.

What you'll end up with is a pot pie that's rich, comforting, and completely compliant with AIP dietary needs. The crust is crisp enough to hold its shape but tender enough to melt in your mouth, while the filling stays moist and flavorful.

It's the kind of dish that feels indulgent while being completely nourishing.

Perfect for meal prep or serving at gatherings where dietary restrictions need to be accommodated. The recipe makes two 9-inch pies that freeze beautifully for later. Let's get started on creating this comforting classic with an AIP-friendly twist.

Ingredients for aip chicken pot pie

Comforting AIP flavors with coconut milk richness and flaky almond-tapioca crust—no dairy or gluten needed.

The coconut milk is non-negotiable here—full-fat canned gives that velvety texture traditional dairy does. Thai Kitchen or Goya brands are my go-tos, but any full-fat works. For the crust, blanched almond flour from Bob's Red Mill or Trader Joe's makes all the difference—it's lighter than regular almond flour. Tapioca starch is key for that shatter factor; if you only have cornstarch, use it at the same amount. The chicken should be bite-sized pieces—pound any thick spots to even thickness before cooking, or they'll stay tough. Fresh herbs matter here, but dried works in a pinch at one-third the amount.

No coconut milk? Full-fat cashew cream (blend soaked cashews with water) works surprisingly well. Short on almond flour? Sunflower seed flour is a great 1:1 sub, though the flavor will differ slightly. The arrowroot powder is crucial for that creamy texture—cornstarch won't thicken properly in coconut milk like it does in dairy. For the vegetables, frozen chopped carrots and celery save time, but fresh gives better texture. The mushrooms? Sauté them first to remove moisture, or your filling will be watery. Pre-made herb blends work, but fresh thyme and rosemary add depth that's worth the extra minute.

The coconut milk can be refrigerated for up to 1 week after opening—just shake well before using. Almond flour keeps for 6 months in a cool, dark place, while tapioca starch lasts 1 year in the pantry. The crust mix can be prepped ahead and refrigerated for 2 days or frozen for 3 months. I always make a double batch of filling and freeze half—portion into single-serving containers for easy reheating. The pies reheat beautifully; just cover with foil for the first 5 minutes to prevent over-browning.

Step-by-step instructions for AIP chicken pot pie

Here's how to create a comforting, creamy filling with a flaky crust—all without dairy or gluten.

Heat 0.25 cup olive oil in a large skillet over medium-high heat. Add the 1.5 lb boneless, skinless chicken breast cut into bite-sized pieces and cook until golden brown on all sides, about 5-6 minutes. Remove the chicken and set it aside.

In the same skillet, add another 0.25 cup olive oil if needed, then sauté the 1 whole yellow onion, 3 whole celery stalks, and 0.5 lb carrots for 5-6 minutes until softened. Add the 8 oz mushrooms and cook for another 3-4 minutes until they release their moisture and begin to brown. Stir in the 4 cloves minced garlic and cook for 30 seconds until fragrant.

Return the cooked chicken to the skillet and add the 13.5 oz full-fat coconut milk. Stir in the 0.25 cup arrowroot powder, 1.5 tsp sea salt, and 0.5 tsp black pepper. Bring the mixture to a gentle simmer over medium-low heat, stirring constantly, until it thickens to a creamy consistency, about 5-7 minutes. The filling should coat the back of a spoon smoothly.

Remove the skillet from heat and stir in the 0.25 cup fresh thyme leaves and 1 tbsp fresh rosemary. Let the mixture cool slightly while you prepare the crust, as it will thicken further as it cools.

Preheat your oven to 375°F. Transfer the chicken and vegetable filling to a 9-inch pie dish or baking dish. In a separate bowl, combine the 1.5 cups almond flour and 0.25 cup tapioca starch.

Cut 0.25 cup olive oil into small pieces and work them into the almond flour mixture until it resembles coarse crumbs. Gradually add 2-3 tablespoons cold water (start with 2 and add more as needed) until the dough comes together. Press the dough evenly over the filling, sealing it completely to prevent leaks.

Bake the pot pie for 35-40 minutes until the crust is golden brown and the filling is bubbling at the edges. The crust should be crisp and flaky, with no soft spots. If the crust browns too quickly, tent it loosely with aluminum foil to prevent burning.

Let the pot pie rest for 10 minutes before slicing to allow the filling to set slightly. Serve warm, and you'll have a comforting, creamy, and flaky AIP-friendly chicken pot pie that everyone will love.

Storing and reheating your leftovers

Fridge Storage Tips

Store your AIP chicken pot pie in an airtight container with a lid for up to 4 days in the refrigerator. The filling stays creamy and flavorful when kept at 40°F or below.

I like using glass Pyrex containers with snap-on lids—they’re sturdy and microwave-safe for quick reheats. Just let the pie cool completely before covering to prevent condensation from making the crust soggy. 🥧

Freezer Prep Secrets

For long-term storage, freeze the unbaked pot pie in a single layer before stacking. I wrap each pie tightly in parchment paper followed by plastic wrap to prevent freezer burn.

Label with the date—these pies stay fresh for 3 months in the freezer. Thaw overnight in the fridge before baking to maintain texture. 🧊

Oven Reheating Method

Preheat your oven to 350°F and place the pot pie on a baking sheet. Cover loosely with aluminum foil to retain moisture, then bake for 20-25 minutes until the crust is crisp and the filling is bubbly.

This method keeps the crust flaky while gently warming the filling. For extra crispiness, broil for 1-2 minutes at the end. 🔥

Microwave Shortcut

For a quick reheat, cover the pot pie with a damp paper towel and microwave on 50% power for 2-3 minutes. Stir the filling, then continue in 30-second intervals until heated through.

Add 1-2 tablespoons of water if the filling looks dry. This keeps the crust from getting rubbery. ✨

Leftovers Hack

Save individual portions by dividing the filling into single-serving containers before assembling. Freeze these portions separately—they reheat perfectly in 2 minutes in the microwave or 10 minutes in a skillet. Perfect for meal prep when you need a quick, comforting AIP meal. 💡

Crust Rescue Tip

If the crust loses its crispness after reheating, pop it back in the oven for 3-5 minutes at 375°F to restore its flakiness. A quick broil with the oven door slightly open also works wonders for that golden-brown finish.

This trick saves any leftover pie from becoming sad and limp. 💛

Frequently asked questions