Living in the Midwest, I want all of my winter meals to not only be cozy and comforting, but to be packed with nutrients to keep my immune system strong and this Paleo Chicken Pot Pie Casserole hits all of those marks!
Paleo Chicken Pot Pie Casserole
This easy, filling and balanced meal is not only gluten and grain free, but it’s also high in protein while being easily customizable for vegetarians and is paleo as well.
This casserole is easy and perfect for even your pickiest eater. It has all of the loved flavors from the original chicken pot pie dish, however it is made with clean ingredients that will keep you healthy and leave you feeling amazing. It also goes without the crust and instead has these crunchy on the outside, soft on the inside biscuit crumbles covering the top. Yum!
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free
- soy free
- refined sugar free
- dairy free
- paleo
Make it your own
If you’re a vegetarian, easily swap the chicken broth for veggie broth and leave out the chicken! You could even add in chickpeas instead for a great source of plant based protein.
To make things completely dairy free, sub the ghee for avocado oil or olive oil! Ghee is great from keeping recipes free of lactose which makes it easier for most people to digest, but if lactose is an issue you for, avocado oil or olive oil should work just fine.
Hungry for more?
Add some of these cozy yet nutritious recipes to your list:
FOLLOW ALONG
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PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Paleo Chicken Pot Pie Casserole
Equipment
- 10 x 10 in Oven Safe Dish
Ingredients
Casserole
- 1 lb cooked chicken breast, cubed
- ¼ onion, diced
- 1 small-medium potato, cubed
- 1 cup carrots, chopped
- 1 cup peas
- 1 cup cauliflower florets
- 1 tbsp avocado oil or olive oil
Filling
- 1 ½ cups chicken bone broth or chicken broth (I use Bonafide Provisions, sub veggie broth for vegetarian)
- ¼ cup almond milk (I use MALK Organics)
- ¼ cup coconut milk
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
Thickening Paste
- 3 tbsp tapioca flour/starch, separated (I use Bob's Red Mill)
- 6 tbsp water, separated
Biscuit Topping
- 2 cups almond four (I use Bob's Red Mill)
- 2 eggs
- 1 tbsp ghee, melted (Sub avocado oil or olive oil for dairy free)
- 1 tbsp garlic powder
- salt, to taste
Instructions
- Preheat your oven to 350°.
- If using, cube and cook your chicken on the stove with your avocado oil or olive oil. While it cooks, prepare/chop your veggies (onion, carrots, potato, cauliflower, peas) to have them ready.
- Once chicken is cooked, add the veggies to the skillet, then add in the filling ingredients aside from the tapioca starch/flour and the water. That will be used to thicken the filling later.
- Turn the stove heat up slightly to bring the filling to a simmer to start thickening the filling for about 10 minutes or so.
- Mix together the water and tapioca starch/flour to form a paste. Slowly pour this into the skillet in three separate portions and mix frequently as you go. This will thicken the filling.
- Add the contents of the skillet into a oven safe casserole dish and bake for 15-20 minutes.
- While it bakes, prepare the biscuit topping by combining all of the ingredients together in a large bowl.
- After the casserole bakes for 15-20 minutes, remove it from the oven and top with the biscuit topping by crumbling the dough over the top of the casserole with your hands.
- Return the casserole to the oven and bake for 10-15 minutes or until the topping has turned golden brown.
- Serve warm! Leftovers can be kept covered in the refridgerator and reheated in the microwave.
I made this recipe for our friends who just had a baby and it was the perfect thing to make ahead the night before and pop it in the oven when we got to their place. This smelled so good even before it was finished and that’s how you know you are making something good!! It was the perfect flavor combination for a cozy fall afternoon and was a hit all around!! The crowd favorite was the toasted dough crumbles on the top!
That is the nicest gesture, Kim! Thank you so much for making and sharing with your loved ones. I’m so glad everyone was a fan! 🙂