Paleo Bayou Pot Pie

If you are a meat eater, you’ve most likely enjoyed a chicken pot pie.  It is a perfect cold weather dish that has too many variations to count.  It is also a great way to re-purpose leftover chicken.  This recipe however, has a deep southern spin.  I found this bayou-style pot pie inspiration from an old set of recipe cards.  I’m not sure about the original source, but I was happy to try out the non-traditional flavors in an old classic.  I changed up the proteins to make them suit our tastes, and I changed the biscuit baking mix topping for an easy homemade Paleo crust.

I used the Isernio’s’ brand of Italian Chicken Sausage to pair with the Boar’s Head Kielbasa.  Sausage is one of those meats that even though I don’t often go organic, I do take the time to check the ingredients.  I won’t purchase a brand that uses corn syrup or any crazy ingredients that look questionable.  Whatever brand you choose, I would say that some type of kielbasa or smoked sausage is a must to get that Cajun feel.  However, feel free to use leftover chicken, or another protein of your choosing.  I was happy that the chicken sausage that I used had an Italian flavor as it kicked up the taste of the filling.  If you use a plain sausage or protein, I suggest adding Emeril’s Bayou Blast seasoning (about a tsp) that I used in my black-eyed pea soup recipe.

I must say, I have not always been satisfied with Paleo substitutions for things like dumplings and “crust.”  It is of my opinion that I’d rather go crustless in most cases.  However, pot pie is not a pie without some type of crust either on the top or the bottom.  I am happy to say that I came across the inspiration for this crust based on a chicken pot pie recipe from  She made both a top and bottom crust, but I decided to halve her measurements to make only a crust for the top.  I also added the seasonings that were suggested for the original bayou pot pie recipe, and combining the two recipes was a perfect pairing.  The black pepper, thyme, and garlic powder really tie in the flavors of the crust to those of the filling.  You only need a pinch of salt in the crust because the filling has plenty of salt on its own.

It is important that when making a crust you don’t handle the dough too much.  Even though my hands are always cold to the touch, I used a potato masher to incorporate the cold butter into the flour and seasonings.  If after you mix all the ingredients the dough seems too warm, set it in the refrigerator before you form it into a ball.  Then when you roll it out with your hands or a rolling pin, it won’t be too soft.


  • 1-2 tbs coconut oil
  • 1 lg yellow onion, chopped
  • 1 large green bell pepper, chopped
  • 1 1/2 tsp minced garlic
  • 1/2 lb fully cooked kielbasa or smoked sausage, thinly sliced
  • 1 lb Italian chicken sausage (I used Isernios Italian Chicken Sausage)
  • 1 can (14.5 oz) fire-roasted tomatoes
  • 3/4 tsp Red Hot sauce
  • for crust:
  • 1 cup almond meal/flour
  • 1/2 cup coconut flour
  • 1/2 tsp garlic powder
  • 1/2 tsp thyme
  • 1/8 tsp black pepper, sea salt
  • 2 tbs organic butter, cut into small cubes
  • 1-2 tbs unsweetened full-fat coconut milk


  • 1. Preheat oven to 350 degrees
  • 2. Heat coconut oil in skillet on medium/med-high heat
  • 3. Add chicken sausage and cook through, about 10 minutes
  • 4. Using a slotted spoon, remove sausage, and set aside in a large bowl
  • 5. Add onion and green bell pepper to skillet, cook until onion is softened
  • 6. Add sausage, cook for about 5 more minutes to render out some of the fat
  • 7. Add sausage back into the pan, then add tomatoes, Red Hot sauce, and chili powder
  • 8. Stir well, then turn off heat and reserve
  • 9. Grease large casserole dish or dutch oven with coconut oil on a paper towel
  • 10. In a large bowl, add almond flour, coconut flour, garlic powder, black pepper, thyme, and mix until well-incorporated
  • 11. Add cold, cubed butter to flour, and using a potato masher, incorporate butter evenly
  • 12. Add 1 tbs of coconut milk and fold it into dough with potato masher
  • 13. With your hands, form dough into a ball (if you notice that it is too crumbly, add another tbs of coconut milk)
  • 14. Place dough ball on a wax paper-covered plate
  • 15. With your fingers, start to press dough out into a large circle (careful not to handle the dough so much that it heats up and the butter melts)
  • 16. Place another piece of wax paper on top of dough, and flatten evenly using hands or a rolling pin
  • 17. Let the dough rest for a few minutes
  • 18. Meanwhile, pour the meat mixture into the baking dish
  • 19. Peel top layer of wax paper off the dough, turn it over onto top of meat mixture, then remove other layer
  • 20. With a sharp knife, make a few slits in the center to release steam
  • 21. Bake for 40 minutes, or until the top is golden brown
  • 22. Enjoy!