AIP Tarragon Chicken Pot Pie

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Chicken Pot pie is the ultimate comfort food in my opinion, and this recipe really hits it home with an ultra-flaky crust thanks to Otto’s Cassava Flour! While AIP doughs can sometimes be difficult to work with, I think you’ll be surprised how easily this one comes together.

While this one doesn’t go crazy with the flavors (it is a big hit with kids and husbands!), the mushrooms, tarragon and broth give it that home-style touch that can be a nice treat.

5.0 from 7 reviews
AIP Tarragon Chicken Pot Pie
Prep time
Cook time
Total time
Serves: 4 servings
  • For the filling:
  • 1 tbsp solid cooking fat
  • ½ yellow onion, chopped
  • 4 cloves garlic, minced
  • ¾ cup bone broth
  • 1 lb pastured boneless, skinless chicken thighs, cut into 2-inch chunks
  • 3 ribs celery, cut into 1-inch chunks (about 1.5 cups)
  • 3 carrots, cut into 1-inch chunks (about 1.5 cups)
  • 1 cup chopped mushrooms
  • 2 tbsp cassava flour
  • 1 tbsp water
  • 2 tbsp fresh tarragon, minced
  • ½ tsp sea salt
  • ½ lemon, juiced

  • For the crust:
  • 165 grams cassava flour
  • 2 tbsp coconut flour
  • ⅛ tsp sea salt
  • ½ cup plus 2 tbsp palm shortening
  • ¼ cup cold water
  1. Preheat your oven to 350 degrees F.
  2. To make the filling, heat the solid cooking fat in the bottom of a medium saucepan on medium heat. When the fat has melted and the pan is hot, add the onion, and cook, stirring occasionally, for five minutes, or until lightly browned. Add the garlic and cook for another minute or two, until fragrant.
  3. Add the broth to the pot, along with the chicken, celery, and carrots. Bring to a boil and then turn down to a simmer. Cook, uncovered, and stirring occasionally, for ten minutes.
  4. Turn off the heat. Ladle a few tablespoons of the cooking liquid into a small bowl and add the tablespoon of water. Add the cassava flour and whisk until a slurry forms. Add this to the chicken and vegetable mixture and stir to combine and thicken.
  5. Stir in the mushrooms, tarragon, salt, and lemon juice. Transfer to the bottom of a deep-dish pie plate and set aside while you make the crust.
  6. To make the crust, add the cassava flour, coconut flour, and sea salt to a food processor and pulse quickly to combine. Add the shortening and pulse until pea size granules form. Add the water and pulse until dough comes together into larger granules. You may need to add up to ¼ cup cold water, tablespoon by tablespoon, until your dough just comes together, but be cautious to not let it get too sticky.
  7. Transfer the dough to a working surface and use your hands to combine into a large ball. Form a disk, and then roll into a 10-inch circle between two sheets of parchment paper using a rolling pin.
  8. Placing the crust on one hand, transfer carefully to the top of the pie plate. Press the edges down gently and cut off any extra crust around the outside. Cut some vent holes in the top of the crust.
  9. Bake in the oven for 40 minutes, or until lightly golden. Allow to cool 30-40 minutes before serving.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Lindsay Herlinger says

    Hi Mikey,
    I can’t wait to try this recipe- thank you!! How did you keep the pie crust soft & moist? When I’ve tried otto’s cassava flour it’s dry & crumbly & usually a disaster. Xo, Lindsay

    • Mickey Trescott says

      Hey Lindsay! My process is in the recipe instructions! My experience is that if you add enough fat and water, it comes out perfect 🙂

  • Liz says

    Mickey, this looks amazing! I know everyone always asks about subs but I have to. 😊 Unfortunately, I’m not tolerating coconut. Have you tried any other flours for the coconut? Any ideas.
    Thanks for your help. Very new and still transitioning to AIP. I’ve been low FODMAP for 7 months.

    • Mickey Trescott says

      Hey Liz! Hmm, it is such a small quantity that you might be able to get away without it, although I haven’t tried. Coconut has such a different texture that it is hard to replace accurately. I wish I could be of more help!

    • Mary Ann says

      Liz, if you come up with something let me know. I can’t eat coconut either. This really complicated the AIP.

  • jody says

    Was wondering if you could use coconut oil instead of palm shortening. As we heal our bodies we need to continue thinking about the earth that we inhabit. I understand the use of palm oils are decimating certain areas around the world, and is unsustainable. Is there a particular brand you recommend that takes this into consideration?

    • Mickey Trescott says

      Spectrum and Tropical Traditions both make palm shortening that is high quality and sustainable!

  • suzanne vienneau says

    Hi, can you tell me if I can use coconut oil instead of the palm shortening?

    • Mickey Trescott says

      No, I have not tested coconut oil and I am not sure if it would work. It has a different texture than palm shortening. Sorry!

  • Jan says

    Question: 165 grams cassava flour equals how many cups?

    • Mickey Trescott says

      Jan – it really depends on your cassava flour. I find it is really inconsistent to measure in cups, which is why I call for a weight. I want you to be successful every time you make it!

  • Anna Jeter Nelson says

    Excited to try this. My husband loves chicken pot pie and he’s like the Cassava flour recipes I’ve made so far. Could be a big win in our house!

  • How much is 165 grams of flour for those of us who do not have a scale. The recipe looks super yummy so I would like to try it as I have enjoyed many recipes on your website. Thanks for the help.

    • Mickey Trescott says

      Unfortunately I have found that measuring cassava flour by cups is inconsistent and doesn’t always yield a good result. You should pick up a scale – they only cost $10-15 and really help accuracy with AIP baking!

  • Christina says

    What is the convergence of grams to cups of the cassava flour?

    • Mickey Trescott says

      I haven’t found measuring by cups to yield an accurate result. Sorry!

  • Rebekah says

    Hi Mickey! This looks delicious. I can’t get palm shortening. Can I use olive oil or something similar? What would you suggest? Thanks so much!

    • Mickey Trescott says

      Hey Rebekah, I don’t think olive oil would work, and even coconut oil might not be the right texture. My first try would be lard, but I haven’t tried it!

  • […] Tarragon Chicken Pot Pie from Autoimmune Wellness *Chicken pot pie is a quintessential comfort food dish. Mickey makes her crust with Otto's cassava flour. […]

  • Breana says

    This recipe is wonderful! The crust was so easy to make and as my first experience with cassava flour, it was a success! Instead of tarragon I opted for Italian seasoning and nutritional yeast, added the veggies I had on hand (butternut squash, celeriac, mushrooms) and thickened with tapioca starch. Thanks for sharing, Mickey!

    • Mickey Trescott says

      I am so happy you enjoyed it!

  • Anon says

    What is solid cooking fat?

    • Mickey Trescott says

      Any AIP compliant fat that is solid at room temperature. Coconut oil, duck fat, lard and tallow all work well.

  • Kim Sherman says

    Love this recipe. Except every time I make it, the crust falls apart before I get it on the pie. Any suggestions?

    • Mickey Trescott says

      Kim, I like to roll my crust out between two sheets of parchment paper. I then peel one of the layers off, place my hand on the backside of the sheet still sticking to the dough and place it on top of the pie. THEN I peel that last layer off. Hope it helps!

  • Jessica says

    This recipe is SO good. The lemon tarragon flavor makes it something special. I prefer the filling over traditional pot pie recipes. We usually eat it with roasted cauliflower. The gravy goes really well with it.

  • Linda says

    Sorry if I’m just missing it! But are there calories available for this? Thanks!!

    • Mickey Trescott says

      Linda, we don’t provide that info here on the site, but you can easily plug into a nutrition tracker to find out! -M

  • Taylor Murphy says

    Made this last night and it was SO delicious! The filling worked out perfectly and was delicious. I’ll have to keep tweaking the crust since I don’t have a kitchen scale but got pretty close with an online conversion calculator and improvising. Thanks for this recipe!

    • Mickey Trescott says

      Taylor, I’m glad it worked out for you!

  • Joelle says

    I made this with no substations and it was absolutely amazing. The chicken was perfectly cooked and even my kids liked it. I’ll definitely be using that crust on other things too. YUM!!

  • Meg says

    Thanks for the recipe! Has anyone tried to make this ahead and freeze it? I’d love to have a couple of them in the freezer for nights I don’t want to cook!

    • Mickey Trescott says

      Meg, I have never tried it, but I am sure the filling would freeze well.

  • Heathyr says

    I adore this recipe and have made it so many times for my family. I just wanted to throw out that I’ve altered this recipe by using beef tallow, chicken schmaltz, or lard for the fat instead of palm oil in the crust 1:1 and they all turn out great! And Otto’s is by far my favorite cassava but I rotate depending on what i can find. Because your recipe uses weight instead of volume, I’m able to use a wide range of cassava flours! Thank you so much!

    • Mickey Trescott says

      Heathyr, thanks for the feedback, and sharing subs that work for you!

  • Linda says

    First of all, thank you for making my AIP journey fun and tasty. Love all the wonderful recipes.
    I made the AIP Tarrsgon chicken pie and had a problem with the crust. The amount of casava flour is in grams; my conversion to cups was flawed and the crust was totally crumbly and tasted like flour. Would you mind telling me in cups how much casava flour should be in the crust? Thanks so much.

    • Mickey Trescott says

      Hi Linda! I’m sorry it didn’t work out for you. The reason why I call for grams is that conversions to cups don’t usually turn out, and this recipe needs exacting measurements. I recommend picking up a gram scale for baking, they can be had for less than $10 and ensure accuracy when baking with alternative flours!

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