AIP Chicken Pot Pie Recipe: Flaky Crust, Hearty Filling, Autoimmune Safe

This AIP chicken pot pie recipe delivers all the comfort of classic pot pie without breaking your dietary needs. The secret to that flaky crust lies in a simple coconut oil and arrowroot blend that mimics traditional pastry while staying strictly compliant.

I developed this recipe after years of perfecting autoimmune-safe versions that still taste like home cooking—rich, savory, and satisfying without the dairy or gluten.

The heart of this dish is a tender filling packed with AIP-approved mushrooms, carrots, and celery that simmer into a velvety, herb-infused sauce thickened naturally with coconut milk. The crust, made with just five ingredients, bakes to a golden, crisp finish that holds up perfectly to the hearty filling below.

What makes this recipe special is how it balances the dietary restrictions with restaurant-quality results—no one will guess it's made without chicken, dairy, or wheat.

By the time it emerges from the oven, you'll have a perfectly golden pot pie with a tender, flaky crust that peels back to reveal a filling so rich and flavorful it feels indulgent.

The mushrooms add meaty texture while absorbing all the savory aromatics, and the carrots caramelize just enough to add natural sweetness. This is the kind of dish that transforms a simple weeknight dinner into a comforting centerpiece.

Best of all, this recipe scales beautifully for meal prep or sharing—just double the filling and crust for a crowd. The instructions walk you through every step, from prepping the vegetables to baking the crust, with tips to ensure your pot pie turns out flaky and foolproof every time.

Let's get started on this autoimmune-safe classic.

Ingredients for aip chicken pot pie

Simple, compliant ingredients create restaurant-quality AIP chicken pot pie with flaky crust and rich filling.

The coconut oil is non-negotiable for that flaky crust—Trader Joe's or Whole Foods carry high-quality, unrefined versions. For the mushrooms, cremini or shiitake add deeper flavor if you want to splurge, but white mushrooms work perfectly fine. The arrowroot powder must be pure—no additives—and Bob's Red Mill is my go-to brand. Fresh ginger and thyme are essential for that herbal depth, so don't substitute with dried unless you're comfortable adjusting measurements. The chicken breast should be cut evenly for consistent cooking—bone-in pieces would work too if you prefer more flavor.

No coconut milk? Full-fat canned coconut cream works in a pinch, though the texture will be slightly thicker. Fresh herbs can be swapped for dried at a one-third ratio, but trust me on keeping them fresh here—they make all the difference. For the broth, Pacific Foods or Kettle & Fire make excellent AIP-compliant options if you're not making your own. The carrots and celery should be diced uniformly—about 1/4-inch pieces—so they cook evenly without turning mushy. If you're prepping ahead, store the filling separately from the crust ingredients to avoid sogginess.

This pot pie reheats beautifully—350°F for 20-25 minutes until the crust is golden. The filling keeps for 5 days in the fridge if stored properly, while the crust mix stays fresh for 2 weeks in a sealed container. For meal prep, assemble the pie and refrigerate unbaked—it'll hold together better when you're ready to bake. The crust can be pre-baked and frozen for up to 3 months if you're planning ahead. Always let the pie cool slightly before slicing to prevent the filling from leaking.

Step-by-step instructions for AIP chicken pot pie

Here's how to achieve that signature flaky crust and rich, hearty filling using compliant ingredients.

Begin by cutting the 1.5 lb AIP-Compliant Chicken Breast into bite-sized pieces—about 1-inch cubes for even cooking. In a large skillet, heat 0.25 cup of the melted coconut oil over medium-high heat. Add the chicken and cook for 5-6 minutes until the pieces are opaque throughout and no longer pink in the center.

Remove the chicken and set aside. In the same skillet, add the remaining 0.25 cup coconut oil and sauté the diced yellow onion, diced celery stalks, and diced carrots for 5-6 minutes until softened. Add the minced garlic cloves and cook for 30 seconds until fragrant. Stir in the grated fresh ginger and 1.5 tsp sea salt, then transfer the vegetables to a mixing bowl.

Return the skillet to medium heat and add the 1.5 cups sliced white mushrooms. Cook for 6-7 minutes until they release their moisture and begin to brown. Add the chopped fresh rosemary and 0.5 cup fresh thyme leaves, stirring for 1 minute to infuse the flavors.

Combine the cooked mushrooms with the vegetable mixture in the mixing bowl. Stir in the 2 cups AIP-Approved Chicken Broth and 1.5 cups full-fat coconut milk. Bring to a gentle simmer over medium-low heat for 5 minutes until slightly thickened. Return the chicken to the skillet and let it warm through in the sauce for 2 minutes. Remove from heat and stir in 0.25 cup arrowroot powder, whisking until fully dissolved.

Preheat your oven to 375°F. Transfer the filling to a 9-inch pie dish or oven-safe baking dish. For the crust, create two layers: one at the bottom and one on top. Use 0.5 cup melted coconut oil as your binding agent—brush it generously over the bottom of the dish and spread a thin layer of arrowroot powder mixed with a splash of water to create a cohesive base.

Press a layer of arrowroot powder mixed with 2 tablespoons water into the bottom of the dish, then spread the filling evenly. Repeat the process for the top layer, ensuring it fully covers the filling. Use a fork to create a decorative pattern on the top crust for extra flakiness.

Place the assembled pot pie in the preheated oven and bake for 40-45 minutes until the top crust is deep golden brown and the filling is bubbling at the edges. The center should be slightly jiggly when shaken—this indicates the filling is fully set but still creamy.

Remove from the oven and let rest for 10 minutes before slicing. The crust will firm up slightly as it cools, but the filling will remain rich and velvety. Serve warm, with a side of roasted vegetables or a simple green salad to complement the hearty flavors.

Make-ahead tips for this dish

Prep Ahead Strategy

Start by prepping the filling 2 days in advance—it tastes even better after flavors meld. Store it in an airtight container in the fridge, then assemble the crust fresh before baking.

The filling keeps for 5 days, while the crust mix stays fresh for 2 weeks in a sealed container. 💫

Crust Make-Ahead

For convenience, pre-bake the crust and store it in the freezer. Wrap it tightly in parchment paper and place in a ziplock bag for up to 3 months.

Thaw overnight in the fridge before assembling your pie—just add the filling and bake as directed. This cuts your active time to just 15 minutes!

Filling Prep Tips

When prepping vegetables, dice them uniformly—about 1/4-inch pieces—so they cook evenly. Store the raw chopped veggies in a separate container from the broth and coconut milk to prevent sogginess. If making the filling ahead, skip adding the arrowroot powder until right before baking to maintain thickness. 🥕

Freezer-Friendly Assembly

Assemble the entire pot pie in your dish, then refrigerate it unbaked for up to 24 hours. When ready to bake, simply pop it in the oven at 375°F for 50-55 minutes—add 5-10 minutes to account for the cold start.

This is perfect for busy weeknights or holiday prep!

Portion Control

For meal prep, divide the baked pot pie into 4 individual portions and reheat each serving separately. Cover with foil and warm at 350°F for 10-15 minutes or microwave for 2-3 minutes on 50% power. The crust stays crispy when reheated this way—no soggy surprises!

Storage Containers

Use glass Pyrex containers for storing leftovers—they reheat evenly and won't absorb flavors. For the crust mix, store it in a ziplock bag with a paper towel to absorb moisture. Label everything with dates to track freshness—this keeps your kitchen organized and your pot pies tasting fresh. ✨

Frequently asked questions