Healthy Chicken Pot Pie and More (Lectin-Free)

Sometimes, I like to take “orders” from my followers and readers. A few of you requested more dinner recipes, specifically a lectin-free, healthy chicken pot pie. I had never tried one before, but I was familiar with the more European-style vol-au-vent and was eager to give it a go.

The result? It turned out great! But I’ll let you be the judge. It definitely passed my husband’s test—which, trust me, is a big deal.

A Lectin-Free Pie Crust

I wasn’t too concerned about the filling, but I did wonder what kind of lectin-free crust to use and how it would turn out. After some research, I found the Perfect Paleo Pie Crust Recipe on Food Republic. Since it was similar to recipes I had tried before, I decided to test it rather than reinvent the wheel.

The dough is a bit delicate (but let’s be honest, most grain-free doughs are), yet it holds up well and creates a beautiful, flavorful crust. I personally don’t eat much of it, as I like to limit flours and starches, but the few bites I had complemented the chicken filling perfectly. My husband, on the other hand, happily finished his—and some of mine too!

Before you jump to the recipe, here’s a quick note: the crust is made with almond flour, coconut flour, tapioca starch, salt, one egg, and butter. I used goat butter, but any compliant butter will work. For full details, check the original recipe and instructions (link above).

The Lectin-Free Filling for a Healthy Chicken Pot Pie

The filling is incredibly delicious—creamy, silky, and nutritionally balanced. Comfort food doesn’t have to be unhealthy! In fact, the real depth of flavor and texture comes from the vegetables, which make this dish both rich and satisfying.

I used pasture-raised chicken (a mix of breast and thighs), compliant chicken stock, a blend of mushrooms, carrots, and sweet onion, and, for a pop of green, I swapped the usual peas for chopped asparagus. For cooking, I used avocado oil, along with a touch of heavy cream (¼ cup) and arrowroot powder for thickening. If you prefer a dairy-free option, coconut cream works just as well.

How to Make Chicken Pot Pie and What to Do With Leftovers

You might be wondering why I called this recipe Chicken Pot Pie… and More. While I’m not a strict meal planner—I prefer spontaneity in my cooking—I do like to make my time in the kitchen as efficient as possible.

When I started this dish, I had two bone-in chicken breasts and four boneless chicken thighs on hand. Instead of cooking them separately, I used a large sauté pan with avocado oil to cook everything at once. I generously seasoned both sides with salt and pepper, browned them on one side, then covered the pan and let them cook in their own juices and steam. Depending on the size of your pieces, this takes about 20–25 minutes.

Once the chicken was cooked through, I chopped one breast and three thighs for the pot pie filling, then stored the rest in the fridge for other meals during the week. My plan? A chicken salad with the extra breast and using the remaining thigh as a protein for another meal.

Since chicken pot pie is best enjoyed fresh from the oven, I made two individual pies using 5.5-inch mini pot pie pans. I had extra filling, which I enjoyed the next day as a crustless pie with extra sautéed asparagus. So, with the same amount of effort, I ended up with four or more meals for both my husband and me!

For simplicity, the recipe below includes only the chicken pot pie and leftover filling quantities, but feel free to cook extra chicken to have on hand for other meals.

A Note on Mushrooms

Now, let’s talk about mushrooms—they truly add extra depth of flavor and texture to this dish. You can use any variety, but if you happen to find this Chef’s Selection mix (which I usually buy at Whole Foods), I highly recommend it. It includes:

• Chocolate Brown Velvet Pioppini – Adds color and texture
• Amber-Colored Forest Nameko – Adds a silky quality
• White Nebrodini Bianco – Meaty, sweet, and savory; can even replace chicken for a vegetarian version

If these are hard to find, don’t worry! Feel free to get creative with your own mix of mushrooms.

Chicken pot pie or Vol-au-vent

Some pictures of the process. I didn’t take any with the crust-making process because that needed my full attention, and my hands were dirty. 🙂

And voila, this is my lectin-free, healthy chicken pot pie (also known as vol-au-vent), before digging in, plus the leftover filling served the next day.

Plant Paradox Recipes with Pasture-Raised Chicken

For more nutritious, lectin-free recipes, you can check out my round-up of 30 Healthy Meal Ideas with Pasture-Raised Chicken.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

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