Chicken Pot Pie Casserole: Whole30, Paleo, Dairy Free, Gluten Free
Ingredients
- 1 ½ lbcooked chicken breasts
diced or shredded
- 1 cyellow onion
diced
- 1can sliced carrots
drained
- 1can diced potatoes
drained
- 1can cut green beans
drained
- 1 cancoconut milk
- 1 cchicken broth
- ½ calmond milk
- 2 tbspghee
- ½ tbspnutritional yeast
- 3 tsppoultry seasoning
- 1 tspgarlic powder
- 1 tspsalt
- ½ tsppepper
- 1 ½ tbsparrowroot flour dissolved in 2 tbsp water
- 1 calmond flour
- ½ ccoconut flour
- ½ cghee
- 3 tbspwater
- ½ tsppoultry seasoning
Directions
- 1
Grease a 3 or 4 quart casserole dish and preheat the oven to 350 degrees F.
- 2
Add the chicken and vegetables into the dish.
- 3
Preheat a deep skillet over medium-high heat and add all of the sauce ingredients except for the arrowroot dissolved in water. Bring it to a simmer, stirring frequently.
- 4
Mix the arrowroot into 1 tbsp of water in a small dish and dissolve. Once the sauce has reduced a bit after simmering about 10 minutes, pour the arrowroot water into the sauce and begin stirring to incorporate it into the sauce. It will begin thickening.
- 5
Once the sauce has thickened, pour it into the casserole dish over the chicken and vegetables. Use a spoon to combine the sauce in with the other ingredients, gently as to not smash the vegetables.
- 6
Next, in a large bowl, add all of the topping ingredients. Use your hands to mix it all together. Continue mixing until the ghee is completely incorporated and the topping becomes a dough like consistency.
- 7
Using your hands, pick up quarter size dollops of the topping and flatten a bit before placing each dollop over the top of the casserole. Slightly press each dollop into the top of the casserole but don’t smash down. Repeat this process until the topping is gone and the casserole is covered.
- 8
Place in the oven and bake for 30-40 minutes, checking after 30 minutes. Remove the casserole from the oven once the topping is golden brown, don’t allow it to burn.
Chicken Pot Pie Casserole: Whole30, Paleo, Dairy Free, Gluten Free
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About this Recipe
Craving the ultimate comfort food experience that still aligns with your dietary goals? This Whole30 chicken pot pie casserole is your answer, delivering all the heartwarming, savory flavors you love from a classic pot pie, completely dairy-free and gluten-free. It’s designed to be a deeply satisfying meal that supports your wellness journey. What makes this recipe truly stand out is its clever approach to recreating that familiar, creamy pot pie experience while adhering to Whole30 and Paleo standards. By combining coconut and almond milk with ghee and nutritional yeast, you achieve a rich, savory sauce that feels incredibly indulgent without any dairy. The genius continues with a tender, grain-free crust made from almond and coconut flours, providing that essential textural contrast and topping. Prepare for a truly satisfying meal that feels incredibly hearty, yet fits your dietary needs. You'll enjoy succulent cooked chicken, tender yellow onion, and a medley of classic vegetables like carrots, potatoes, and green beans, all bathed in that deeply savory, creamy sauce. Topped with a savory, grain-free crust that bakes up beautifully golden, this casserole offers a comforting textural contrast with every bite. This dish is naturally Whole30, Paleo, dairy-free, and gluten-free, making it a fantastic option for family dinners or healthy meal prep. While this recipe is perfect as written, it's also wonderfully adaptable. You can easily use shredded chicken instead of diced chicken breasts for a slightly different texture in the filling. If you prefer a stronger herb presence, you can adjust the amount of poultry seasoning to your liking. This comforting casserole is ideal for a cozy weeknight dinner or as a standout dish for a family gathering where dietary needs are a consideration. Serve it on its own for a complete meal, or alongside a simple side salad for a touch of freshness.