Grain-Free Pot Pie



I created this recipe around Christmas and forgot to release it to the blog. We all thoroughly enjoyed it and as someone who loves pot pie and craves it during cold weather, I thought it was fantastic. I wound up making a quadruple batch and happily eating it for days for lunch or snack.

This recipe isn’t bad on the carbs, but it does have a lot of oxalates in it if you need to avoid those. My next project is to figure out how to make this low-oxalate and lower carb.



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  1. June says:

    Would the crust work without the tapioka and baking powder? We are on GAPS and these are not allowed.

    • KerryAnn says:

      June, I’m not sure. I’m re-working the recipe now and we’ll see if I can eliminate them. I’ve had to eliminate starches and almonds.

      • June says:

        Thank you so much for trying! I would think upping the baking soda will make it possible to eliminate the baking powder, but I’m not sure how much more you’d need. I’m not sure of the purpose of the tapioka, so I’m not sure on that.

  2. April says:

    OH, I haven’t had pot pie for years and years. It was one of my favorites in my “non-grain free and prepared food” years. I’ll look forward to the “reworked” recipe without the added starch. Otherwise, I may be looking to buy some of it!!


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