Primal Taco Pot Pie


Servings: 4
Author Maya Krampf from


  • 1 tablespoon avocado oil
  • 1 lb boneless skinless chicken breast diced
  • 1/2 white onion diced
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 1 jalapeño minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 14.5 oz can diced tomatoes drained + rinsed


  • 1 cup blanched almond flour
  • 1 cup tapioca flour
  • 4 teaspoon paleo baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened almond milk
  • 1/2 cup olive oil
  • 2 tablespoons pickled jalapeños minced


  • Avocado
  • Pico de gallo
  • Fresh cilantro
  • Jalapeño
  1. Preheat oven to 375° F.
  2. In an oven safe skillet heat 1 tablespoon oil over medium high heat. Brown the diced chicken 3-4 minutes per side or until golden. Add in the minced onion and peppers. Saute 4-5 minutes until slightly soft. Add in the spices and the tomatoes. Cook 2-3 minutes.
  3. In a medium bowl whisk together the almond flour, tapioca, baking powder, and salt. Stir in the almond milk and olive oil until smooth. Stir in jalapeños.

  4. Spread the batter on top of the chicken mixture and transfer to the oven. Bake for 25-30 minutes or until the crust is golden and cooked through.
  5. Top with desired toppings.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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