Paleo Chicken Pot Pie Recipe

Paleo Chicken Pot Pie
  • Prep time: 30 Minutes
  • Cook time: 1 Hour
  • Total time: 1 Hour & 30 Minutes
  • Serves: 6


Chicken Pot Pie Filling

  • 500 g (1.1 lb) chicken breasts, chopped
  • 2 carrots, diced
  • 2 onions, diced
  • 2 celery sticks, diced
  • 2 garlic cloves, crushed
  • 1 cauliflower, chopped
  • 3 cups chicken stock


  1. Preheat an oven to 180°C (350°F).
  2. In a pot over high heat, add the chopped cauliflower and 3 cups of chicken stock.
  3. Bring to the boil and cook until the cauliflower is tender.
  4. Once tender, blend the cauliflower until smooth. Put to the side.
  5. In a pan over medium heat, add the onion, celery, carrots, and garlic. Cook for 3-5 minutes or until the onion is translucent.
  6. Add the chicken and cook until browned.
  7. Add the cauliflower puree, and season with salt and pepper.
  8. Cook for a further 15-20 minutes. If it is too thick, then simply add some water.
  9. Pour the chicken filling into greased ramekins or an ovenproof dish.
  10. Cover with the prepared pastry.
  11. Cook in the preheated oven for about 25-30 minutes or until the top is golden brown.
  12. Serve & Enjoy.

Recipe Tips

  • If you don’t feel like making the pastry, then the chicken pot pie filling is good enough to have by itself or with a side dish such as cauliflower rice.
  • You can cook the chicken pot pie filling ahead of time and keep it in the fridge for a couple of days. This method is perfect if you know you’re going to be running low on time.
  • Feel free to swap the chicken breasts for chicken thigh. Either cut of chicken will work fine.

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