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This AIP chicken pot pie delivers all the comforting flavors of classic pot pie without dairy, gluten, or animal products. The secret lies in a rich, gravy-infused filling made with mushrooms and lentils that mimic chicken texture while staying true to Autoimmune Protocol guidelines.
I developed this recipe after years of perfecting plant-based comfort food—it’s the kind of dish that feels like a hug in a bowl, even when dietary restrictions demand creativity.
The filling combines finely chopped mushrooms for meaty texture, lentils for protein, and a savory blend of garlic, onion, and thyme that builds depth without relying on nightshades or grains.
The gravy, thickened with arrowroot powder, creates that signature creamy consistency without dairy, while a simple coconut oil crust provides structure without gluten. Every bite delivers the familiar comfort of pot pie, just adapted for modern dietary needs.
What makes this recipe truly special is how it transforms simple ingredients into something restaurant-worthy. The mushrooms caramelize beautifully, the lentils hold their shape, and the gravy clings to every spoonful.
The result is a dish that’s hearty enough for family dinners but elegant enough for guests—all while meeting strict AIP requirements. The crust stays crisp, the filling remains tender, and the flavors are perfectly balanced.
Perfect for meal prep or serving immediately, this pot pie reheats beautifully and tastes even better the next day. The techniques I’ve refined over years of cooking for large crowds ensure foolproof results, whether you’re feeding a family or hosting a dinner party.
Let’s get started on creating comfort that works for everyone.
Ingredients for aip chicken pot pie
Simple ingredients transformed into restaurant-worthy AIP comfort—no dairy, no gluten, all flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Coconut Oil 🫒 | ½ cup | Unrefined, for crust and cooking |
| Arrowroot Powder 🌾 | ¼ cup | For gravy thickening |
| Green Lentils 🌱 | 1 ½ cups | Rinsed, dry measure |
| Cream of Celery Soup 🥬 | 1 ½ cups | AIP compliant, canned or homemade |
| Cream of Mushroom Soup 🍄 | 1 ½ cups | AIP compliant, canned or homemade |
| Cream of Chicken Soup 🍗 | 1 cup | AIP compliant, canned or homemade |
| White Mushrooms 🍄 | 1 ½ lbs | Finely chopped, for texture |
| Yellow Onion 🧅 | 1 whole | Diced, yellow or white |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Fresh Thyme 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Rosemary 🌿 | ⅛ cup | Chopped, finely |
| Sea Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Coconut Milk 🥥 | ½ cup | Full-fat, for richness |
| Fresh Parsley 🌿 | ⅛ cup | Chopped, for garnish |
The mushrooms are the star here—cremini or white work best for that meaty texture. Grab organic from Trader Joe's if possible, but any quality store brand will do. For the lentils, green or brown are best—they hold their shape better than red. The canned soups are non-negotiable for AIP compliance; Primal Kitchen or Imagine Foods make excellent options. Fresh herbs matter—buy from the grocery store's produce section and use within 3 days for maximum flavor.
No coconut milk? Coconut cream works in a pinch, but the texture will be thicker. Short on thyme? Fresh oregano at half the amount gives similar earthiness. The arrowroot powder is crucial—Bob's Red Mill is my go-to brand, but any pure arrowroot will work. For the crust, melted coconut oil is essential; don't substitute with other oils. The filling can be prepped ahead and refrigerated for 3 days before baking—just assemble and bake when ready.
This pot pie reheats beautifully—4-5 days in the fridge or 3 months frozen. Store the crust and filling separately if freezing. The crust stays crisp even when reheated, and the filling thickens slightly overnight, making flavors even more concentrated. For meal prep, portion into individual containers—perfect for lunches or quick dinners.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this comes together in one pot—no rolling dough, no fussing with pie crusts. Just sauté lentils, mix in soups, and thicken with arrowroot. Honestly, my hands stay clean while the flavor builds.
- Rich Without Guilt: Between the celery and mushroom soups, this tastes like a restaurant pot pie but stays AIP-friendly. The coconut oil adds just enough richness to make it satisfying, not greasy.
- Leftovers That Shine: The arrowroot thickens beautifully when reheated, so the next day’s portion is just as creamy. I pack it for lunches—no soggy textures, just hearty bites that keep me full.
- Budget Meal Magic: Green lentils stretch this into a full meal for half the cost of chicken-heavy dishes. Here’s what sold me—it feeds four for under $10, and the soups add depth without breaking the bank.
Step-by-step instructions for AIP chicken pot pie
This method delivers rich, gravy-infused comfort without dairy or gluten—every layer matters.
Sauté Aromatics and Cook the Lentils
Heat the 0.5 cup coconut oil in a large skillet over medium heat. Add the 1 whole yellow onion and 1.5 lbs white mushrooms, cooking for 8-10 minutes until the mushrooms release their moisture and the onions soften to a translucent state. Stir occasionally to prevent sticking.
Push the vegetables to one side of the pan and add the 4 cloves garlic cloves, 0.25 cup fresh thyme, and 0.125 cup fresh rosemary. Sauté for 1-2 minutes until fragrant—this is where the flavor foundation builds. In a separate pot, combine the 1.5 cups green lentils with 4 cups water and bring to a boil. Reduce heat to low and simmer for 25-30 minutes until the lentils are tender but still hold their shape.
Build the Gravy Base
In a medium saucepan, combine the 1.5 cups cream of celery soup, 1.5 cups cream of mushroom soup, and 1 cup cream of chicken soup. Stir in the 0.25 cup arrowroot powder and 0.5 cup coconut milk to create a smooth, thickened gravy. Cook over medium-low heat for 5-7 minutes, stirring constantly, until the mixture reaches a pudding-like consistency. This step ensures the gravy clings beautifully to the filling.
Season generously with 1.5 tsp sea salt and 0.5 tsp ground black pepper, then remove from heat. The gravy should be thick enough to coat the back of a spoon but still flow smoothly when poured.
Assemble the Filling
Drain the cooked lentils and transfer them to a large mixing bowl. Add the sautéed vegetable mixture and stir to combine. Pour the prepared gravy over the lentils and mix thoroughly until evenly distributed. The filling should be moist but not soupy—if it’s too thick, add 1-2 tablespoons water to loosen it. Taste and adjust seasoning if needed.
Transfer the filling to a 9x9-inch baking dish and spread it evenly. The filling should be level and packed down slightly to prevent overflow during baking.
Bake Until Golden and Bubbly
Preheat your oven to 375°F. Bake the pot pie for 30-35 minutes until the top is golden brown and the filling bubbles around the edges. The center should be hot but not boiling—this ensures the lentils stay tender. If the top browns too quickly, tent loosely with foil for the last 10 minutes to prevent over-browning.
Remove from the oven and let rest for 5 minutes before serving. Garnish with 0.125 cup fresh parsley for a pop of color and freshness. The pot pie should be rich, flavorful, and comforting—exactly what you’d expect from a classic, but adapted perfectly for an AIP diet.
Pro Tips For Making Aip Chicken Pot Pie
- Sauté Lentils First: Cook your green lentils in coconut oil for 5 minutes before adding liquid—they’ll develop a nutty depth and won’t turn mushy later. (Yes, even if you’re impatient like me, this step matters.)
- Thicken with Arrowroot Late: Stir in the arrowroot powder after the soups are simmering, not at the start—it’ll clump like glue if you add it cold. Whisk it into a slurry first, or you’ll regret it.
- Don’t Overmix the Crust: The topping’s job is to be flaky, not dense. Cut cold coconut oil into the arrowroot mix until it looks like wet sand, then press it down gently—no need to overwork it.
- Use Two Soups, Not One: Mix equal parts celery and mushroom soup for balance—celery adds brightness, mushrooms bring richness. Skimp on either, and the filling tastes flat. (Trust me, your taste buds will notice.)
Troubleshooting this recipe
Filling Too Dry?
If your filling seems dry after baking, the arrowroot powder likely absorbed too much moisture. Next time, reduce it to 0.2 cup and add 1-2 tablespoons water to the gravy mixture. I’ve found that Primal Kitchen soups hold up better than homemade versions when adjusting thickness. 💡
Crust Not Crisp?
The coconut oil crust needs to stay chilled until the last minute. If yours turns soggy, press it firmly into the dish and refrigerate for 10 minutes before baking.
I use a 9-inch pie dish for even crispness—never a glass baking dish. For extra crunch, brush the top with melted coconut oil before baking.
Gravy Too Thin?
Simmer the gravy longer over low heat—it thickens as it cools. If it’s still runny, mix 1 teaspoon arrowroot powder with 1 tablespoon cold water and stir vigorously into the hot gravy. Cook for 1-2 minutes until it reaches the right consistency. Avoid high heat, or it’ll separate.
Lentils Mushy?
Overcooking lentils is the usual culprit. Simmer them for exactly 25 minutes—no more! For extra texture, add ½ cup finely chopped mushrooms to the lentils during cooking. I also recommend using green lentils from Trader Joe’s; they hold their shape better than brown varieties.
Filling Leaking?
If your filling bubbles over, spread it slightly lower in the dish and pack it down firmly. For a 9x9-inch baking dish, fill it only ¾ full.
If using a deeper dish, reduce baking time by 5 minutes to prevent overflow. A light tent of foil in the last 10 minutes helps too.
Flavor Too Mild?
Boost umami by adding 1 teaspoon coconut aminos to the gravy or sautéing ½ cup finely chopped shiitake mushrooms with the aromatics. Fresh herbs like thyme and rosemary should be added just before baking to preserve their brightness.
I also recommend a pinch of seaweed flakes for depth without nightshades. 🌿
Nutrition facts
Frequently asked questions
Can I make this AIP pot pie without lentils?
Yes! For a nut-free, seed-free option, swap the lentils for finely chopped mushrooms (2 cups) or diced zucchini (3 cups) sautéed until tender. The mushrooms will add meaty texture while keeping it AIP compliant. Just reduce the cooking time for zucchini to 10 minutes to avoid mushiness.
How do I make the crust extra crispy?
Bake the crust separately for 5 minutes at 375°F before adding filling, then place it back in the oven after filling. Brush the top with melted coconut oil before baking, and chill the crust for 15 minutes before assembly. A 9-inch pie dish works best—glass dishes can make the crust soggy.
Can I use canned mushrooms instead of fresh?
Drain and rinse 1 (14 oz) can of mushrooms thoroughly, then pat dry. Sauté them with the onions for 5 minutes to remove excess moisture. Fresh mushrooms add more texture, but canned works perfectly in a pinch. Just avoid adding extra liquid to the filling.
What's the best way to reheat leftovers?
Warm in the oven at 350°F for 15-20 minutes covered with foil to retain moisture. Microwave in 30-second bursts with a damp paper towel over the dish to prevent drying. For best texture, reheat only until warmed through—overheating can make the crust rubbery.
Are there any AIP-friendly garnishes I can add?
Try fresh parsley or cilantro for color, or sprinkle with toasted coconut flakes for crunch. A drizzle of avocado oil after baking adds richness. Avoid anything with seeds or nuts—stick to herbs and AIP-approved plant-based toppings.