Grain-Free Chicken Pot Pies (Paleo, Keto-friendly)

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Grain-Free Chicken Pot Pies (Paleo, Keto-friendly)


  • 1 package Cappello’s Lasagna Sheets, thawed if frozen
  • 1 pound cooked chicken breasts, shredded
  • 1 small onion, diced
  • 1 cup celery, diced
  • 1 1/2 cups carrots, diced
  • 2 cups broccoli florets, chopped
  • 1 cup frozen peas
  • 6 tablespoons ghee
  • 1/4 cup tapioca flour
  • 2 3/4 cups chicken bone broth
  • 1/3 cup full fat coconut milk
  • 1 teaspoon fresh thyme, chopped
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley minced


  • Preheat oven to 400ºF.
  • In a large pot over medium heat, melt ghee. Add the onion and celery, and sauté 5 minutes, until translucent.
  • Add in the tapioca flour and whisk well. Pour in bone broth and bring to a boil over medium-high heat. Once boiling, lower heat to medium-low and simmer 10 minutes, until thickened.
  • Once thickened, add the coconut milk, rosemary, thyme, salt, pepper, parsley, chicken, carrots, broccoli, and peas. Stir and cook another 1-2 minutes, then remove from heat.
  • Divide chicken mixture evenly among 6 (8-ounce) ramekins.
  • Cut each lasagna sheets into 4 long strips, then cut each strip in half. Brush with water to dampen.
  • Weave 6 strips into a 3-strip by 3-strip lattice and place over the ramekin, cutting away excess dough from the edges. Repeat for remaining five ramekins.
  • Place ramekins on a large baking sheet and bake 15-18 minutes, or until crust is golden brown and crispy on the edges.
  • Remove from oven and serve warm.

Additional Info

  • Yield: 6 servings
  • Prep time: 15 minutes
  • Total time: 1 hour 15 minutes