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This AIP chicken pot pie delivers all the comforting flavors of classic pot pie without triggering sensitivities. 💛 The secret lies in a crispy, compliant crust made with coconut oil and almond-free flour blend that holds its shape while baking, paired with a savory filling of tender chicken, seasonal vegetables, and AIP-approved herbs.
What sets this recipe apart is the attention to detail in both the filling and crust. The chicken is slow-cooked with bone broth and compliant spices until fork-tender, while the crust gets its crispy texture from a precise ratio of coconut oil to flour, baked until golden brown.
Every ingredient has been carefully selected to meet strict AIP guidelines while delivering restaurant-quality comfort.
By the time it emerges from the oven, you'll have a golden, bubbling pot pie with a perfectly crispy crust that shatters satisfyingly with each bite.
The filling inside is rich with chicken, caramelized onions, and tender vegetables, all bathed in a velvety bone broth sauce that's both comforting and healing.
Perfect for meal prep or serving to guests with dietary restrictions, this recipe proves you don't have to sacrifice flavor for compliance. The crust stays crispy even when reheated, making it ideal for leftovers that taste just as good the second time around.
Ingredients for aip chicken pot pie
Comfort meets compliance with these carefully chosen AIP-friendly ingredients for a crispy, healing pot pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Bone Broth 💧 | 2 cups | Compliant, homemade or high-quality store-bought |
| Yellow Onions 🧅 | 1 whole | Finely chopped, about 1 cup |
| Carrots 🥕 | 2 medium | Peeled, sliced into thin rounds |
| Zucchini 🥒 | 1 medium | Sliced into half-moons, about 1 cup |
| Fresh Thyme 🌿 | ½ oz | Or 1 tbsp dried thyme |
| Fresh Rosemary 🌿 | ¼ oz | Finely chopped, or 1 tsp dried |
| Coconut Oil 🥥 | ½ cup | Melted, for crust and cooking |
| AIP-Compliant Flour Blend 🌾 | 1 ½ cups | Almond-free, like coconut flour or tapioca starch mix |
| Tapioca Flour 🌾 | ½ cup | For crispy crust texture |
| Sea Salt 🧂 | 1 tsp | Fine grain preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Ginger 🌿 | 1 tbsp | Finely grated, fresh is best |
| Garlic Cloves 🧄 | 3 cloves | Minced, AIP-compliant |
| Coconut Milk 🥥 | ¼ cup | Full-fat, for richness |
The chicken is the star—look for organic, pasture-raised if possible, as it tends to be more flavorful. Trader Joe's and Whole Foods carry compliant options, or check the freezer section for pre-cut pieces. Fresh herbs like thyme and rosemary make all the difference; Costco often sells them in larger bunches for better value. The bone broth should be homemade or from a trusted AIP brand—avoid anything with additives or hidden ingredients. For the crust, tapioca flour is key for that satisfying crispiness, and coconut oil ensures it stays compliant while delivering rich flavor.
No fresh thyme? Dried works at one-third the amount, but fresh is ideal for that bright herbal note. Running low on coconut milk? Full-fat canned coconut milk works best—don’t skimp on the fat for that creamy texture. The AIP-compliant flour blend can be a mix of tapioca starch and arrowroot powder if you’re making your own. For the garlic, asafetida powder can replace it if you’re avoiding alliums entirely—just use a pinch for the same depth of flavor. The carrots and zucchini can be swapped for butternut squash or sweet potatoes if you prefer, but keep the total volume consistent.
Prep the filling ahead and store it in the fridge for up to 3 days before baking—this is a great make-ahead dish. The crust should be made fresh and baked immediately for that perfect crisp. Leftovers keep well in the fridge for 4-5 days, and the crust stays crispy even when reheated. For best results, reheat in short bursts in the microwave or oven to avoid sogginess. Freeze portions for up to 3 months—just thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- I swear by this trick: spiralize the carrots and zucchini instead of dicing them. Takes 30 seconds and gives that fancy restaurant look without the effort—plus, the bone broth melts their texture into pure comfort.
- No-Chop Shortcuts: I swear by this trick: spiralize the carrots and zucchini instead of dicing them. Takes 30 seconds and gives that fancy restaurant look without the effort—plus, the bone broth melts their texture into pure comfort.
- Umami Bomb: That bone broth isn’t just flavor—it’s the star. The way it deepens with the onions and chicken? Rich, savory, and somehow more than the sum of its parts. (Yes, even if you’re not an AIP purist.)
- Lunchbox Hero: Between us, this reheats like a dream. Pack it in jars for work lunches—no soggy veggies, just warm, hearty bites that taste like you slaved over them. My kids actually finish their lunch now.
Step-by-step instructions for AIP chicken pot pie
Here's how to create a comforting, crispy-topped pot pie that's completely autoimmune-friendly.
🍳 Step 1: Sear the Chicken and Sauté Vegetables
Heat 2 tablespoons of the melted coconut oil in a large oven-safe skillet over medium-high heat. Add the 1.5 lb chicken breast cut into bite-sized pieces and cook for 5-6 minutes until the edges are lightly golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining 3 tablespoons of melted coconut oil. Toss in the 1 whole yellow onions and cook for 3-4 minutes until softened. Add the 2 medium carrots and 1 medium zucchini sliced into half-moons, cooking for another 4-5 minutes until the vegetables begin to soften but still retain some texture. Stir in the 3 cloves minced garlic and 1 tbsp fresh ginger, cooking for 30 seconds until fragrant.
🥘 Step 2: Build the Comforting Filling
Return the chicken to the skillet and add the 2 cups bone broth, scraping up any browned bits from the bottom. Bring to a gentle simmer, then reduce heat to medium-low. Stir in the 0.5 oz fresh thyme and 0.25 oz fresh rosemary, along with 1 tsp sea salt and 0.5 tsp black pepper. Let the mixture simmer uncovered for 10-12 minutes until the chicken is cooked through and the sauce has slightly thickened.
Remove the skillet from heat and stir in the 0.25 cup coconut milk. This adds richness while keeping the dish compliant. Taste and adjust seasoning if needed—remember, the crust will add additional flavor as it bakes.
👨🍳 Step 3: Prepare the Crispy Crust Mixture
In a medium bowl, whisk together the 1.5 cups AIP-compliant flour blend and 0.5 cup tapioca flour. Gradually add the remaining 0.25 cup melted coconut oil while whisking until a thick, crumbly dough forms. The mixture should hold together when pressed but still be crumbly—this ensures a crispy texture rather than a dense crust.
Spread this mixture evenly over the top of the chicken filling in the skillet, pressing down gently with the back of a spoon. Use a fork to create a textured pattern in the crust, which will help it crisp up beautifully. The crust should completely cover the filling but remain relatively thin—about ¼-inch thick.
🔥 Step 4: Bake Until Golden and Bubbly
Preheat your oven to 375°F. Place the skillet on the center rack and bake for 25-30 minutes until the crust is deep golden brown and the filling is bubbling around the edges. The crust should be crispy to the touch—if it's browning too quickly, tent loosely with aluminum foil to prevent burning while allowing it to cook through.
You'll know it's done when the crust is crisp and golden and the filling is heated through. The center should still be slightly jiggly—this indicates the filling is hot but not overcooked. Let the pot pie rest for 5 minutes before serving to allow the filling to set slightly and the flavors to meld.
Pro Tips For Making Aip Chicken Pot Pie
- BRAISE THE CHICKEN LOW: After searing the chicken breast, drop the heat to a simmer—not just a slow boil. I used to rush this, and the chicken ended up dry or gray. A gentle simmer keeps it tender while the broth infuses flavor, and it takes about 20 minutes to cook through completely. (Yes, even if you’re impatient like me.)
- JULIENNE THE VEGETABLES: Skip the big chunks—carrots and zucchini should be cut into thin matchsticks, not thick slices. This ensures they cook evenly in the broth and blend smoothly if you’re making a creamy version. I learned this the hard way when my pot pie had a weird texture because the carrots were still crunchy.
- SALT THE BROTH LATE: Wait until the chicken is fully cooked before adding salt to the bone broth. The chicken releases water as it cooks, and salting too early dilutes the flavor. Add the salt with the last 5 minutes of simmering—trust me, it makes a real difference in the final taste.
- SWEAT THE ONIONS FIRST: Don’t just chop and toss the onions into the pot—they need to sweat in a dry pan for 5 minutes until translucent. This builds depth of flavor before the broth even hits. I was skeptical until I tried it; the onions taste richer, and the whole dish feels more cohesive. (No, it won’t burn if you keep the heat medium.)
Dietary considerations for this dish
AIP Compliance Guide
The Autoimmune Protocol (AIP) eliminates common allergens while focusing on nutrient-dense, anti-inflammatory ingredients. This recipe replaces traditional dairy, gluten, and nightshades with compliant alternatives like coconut oil and tapioca flour for the crust.
The filling uses bone broth instead of cream-based sauces, and fresh herbs like thyme and rosemary add flavor without relying on spices that might trigger sensitivities. 💛
Crust Substitutions
Traditional pie crusts contain wheat flour, butter, and eggs, all of which are off-limits on AIP. Instead, this recipe uses a tapioca flour and coconut oil blend that creates a crispy, golden-brown crust.
The ¼-inch thickness is key—too thick, and it won’t crisp properly; too thin, and it may not hold together. For extra crispiness, I brush the crust with a little more melted coconut oil before baking.
Filling Adjustments
The filling swaps out cream, cheese, and potatoes (common in classic pot pies) for coconut milk and zucchini, which provide moisture and texture without triggering allergies. The bone broth base ensures richness while keeping the dish compliant.
I always add fresh ginger and garlic for depth—these are AIP-safe and pack a flavor punch. For extra protein, you could even add compliant sausage if desired.
Cross-Contamination
Since AIP requires strict avoidance of allergens, cross-contamination is critical. Use separate utensils, cutting boards, and pots for this recipe if you’re also preparing non-compliant foods. I recommend washing all tools with hot, soapy water and rinsing with white vinegar to remove any lingering residues.
Even small traces of gluten or dairy can cause reactions in sensitive individuals.
Serving Suggestions
This pot pie is hearty enough to stand alone, but you can serve it alongside AIP-compliant sides like roasted sweet potatoes or a simple green salad with avocado and olive oil. For extra comfort, pair it with a ginger-infused herbal tea or a sparkling water with lemon.
The crust stays crispy even when reheated, making it perfect for meal prep—just store leftovers in an airtight container and warm gently in the oven.
Nutrition facts
Frequently asked questions
Can I make this AIP chicken pot pie with ground chicken instead of breast?
Ground chicken works beautifully and actually adds extra richness to the filling. Use 1.25 lb ground chicken instead of the breast pieces, and reduce the bone broth to 1.5 cups since ground chicken releases more moisture. Cook it through thoroughly—aim for 165°F internal temperature—before adding the vegetables.
How do I prevent the crust from getting soggy?
The key is baking the filling first to thicken the sauce slightly, then pressing the crust firmly into place. For extra insurance, chill the assembled pot pie in the fridge for 20-30 minutes before baking—this helps the crust set before it hits the oven heat. Also, avoid opening the oven door during the last 10 minutes of baking to maintain even heat.
What's the best way to reheat leftovers without losing crispiness?
Always reheat in the oven at 350°F for 10-15 minutes covered loosely with foil. Microwave reheating will make the crust rubbery—never skip the oven step! For extra crispiness, place the pot pie on a baking sheet and broil for 2-3 minutes at the very end if needed. Leftovers keep well in an airtight container for 4-5 days in the fridge.
Can I make this pot pie in a slow cooker?
This recipe isn't ideal for slow cookers because the crust requires oven baking for crispiness. Instead, try making the filling ahead and baking it fresh in a skillet. For a similar texture, you could make the crust separately and bake it on top after the filling is done in the slow cooker, but the results won't be as crispy as the oven method.
What are good AIP-compliant sides to serve with this?
Roasted sweet potatoes, steamed green beans with coconut oil, or a simple avocado salad with olive oil make perfect companions. For extra comfort, serve with a side of sautéed mushrooms (if tolerated) or a small mixed greens salad with lemon dressing. The pot pie's rich flavors pair beautifully with lighter, fresh sides that balance the meal.