chicken pot pie

Hello Friends! I am so excited to be sharing a recipe with you today on the day of my cookbook release! With fall and winter just around the corner, I am sure all of you are looking for healthy, comfort food recipes and this Paleo Chicken Pot Pie is the ultimate comfort food!

All American Paleo Table goes beyond just the recipes but it really celebrates life at the table! Whether it is a simple everyday gathering, a 4th of July celebration, a family movie night or a Thanksgiving feast, my new cookbook has all of your occasions covered with healthy, tasty recipes removing the grains, gluten and refined sugars. When I was first diagnosed with Type 1 Diabetes in college, it was always the foods associated with memories that I missed the most, and those are exactly the foods I re-created in my cookbook! Each chapter takes you through an event that we as Americans are familiar with and the foods that you would normally find on your American table. Whether it is breakfast, a simple weeknight dinner or all the festivities, each recipe has got your back with something fabulous to eat! When it comes to food and celebrating, no one should ever be left out!

I created these amazing “Morning Butter Biscuits” for the cookbook and when I couldn’t stop eating them, I realized they would be the perfect topping for a chicken pot pie- full of vegetables and fresh herbs. You can also substitute Smoke Turkey (page 204) if you have leftovers in place of the chicken in this recipe! The crumbly, buttery topping just completes this dish and I hope you enjoy it as much as I do! Thank you Matt and Stacy for having me on the blog today and letting me share a bit about my cookbook, All American Paleo Table! Be sure to check out my West Coast cookbook tour as I would love to meet you all!


  • 3 skin-on chicken breasts (about 1 1/4 lbs)
  • 1 1/4 tsp salt, plus more for roasting the chicken
  • 1 tbsp olive oil
  • 8 cremini mushrooms, minced
  • 1 small sweet yellow onion, minced
  • 1 cup carrots, chopped
  • 3 large cloves garlic, crushed
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 1 tsp fresh sage, chopped
  • 1/2 tsp black pepper
  • 1 cup frozen green peas
  • 1 cup coconut milk, full-fat and unsweetened
  • 1 tsp arrowroot starch/flour
  • 1 recipe Morning Butter Biscuit dough (page 40)
  • 1 tbsp melted butter, ghee or olive oil for brushing


  1. Preheat the oven to 350 °F. Sprinkle the skin side of the chicken breasts lightly with salt, cover the dish with foil and bake in the oven for 30 minutes.
  2. Meanwhile, warm a large skillet on low heat and drizzle in the olive oil. Add the minced mushrooms, onions, carrots, garlic, rosemary, thyme sage, salt and pepper. Sauté the vegetables for 15 to 20 minutes or until the carrots are tender and soft.
  3. Add the sauté mixture along with he peas to a large bowl and set aside. While everything is cooking, I usually prepare the biscuit dough.
  4. When the chicken is finished cooking, allow it to cool for about 10 minutes before removing the skin and shredding the chicken. Add the chicken to the bowl with the vegetables and stir in the coconut milk and arrowroot until well mixed. Scoop the mixture into an 8 by 8 inch pan or medium oval baking dish.
  5. Lightly oil your hands with coconut oil and shape the biscuit dough into small flat circles and arrange on top of the pot pie filling. You may have extra dough, and if so, just use it to make a biscuit, according to the baking instructions on page 40.
  6. Lightly tent the dish with a piece of foil, place the chicken pot pie in the lower half of the oven and bake for 30 minutes, brushing the biscuit tops with the melted butter during the last 5 minutes of baking.
  7. Cool for 10 minutes before serving.
  8. To save time, you can prepare you chicken and chop your vegetables ahead of time.

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