Chicken Pot Pie Casserole (Whole30, Paleo, Dairy Free, Gluten Free)

There’s something magical about the aroma of chicken pot pie wafting through the kitchen—a scent that instantly conjures up memories of cozy family dinners and crisp autumn evenings. For me, chicken pot pie was always the ultimate comfort food: creamy, hearty, and bubbling with flavor beneath a golden, flaky crust. But when I started exploring Whole30, paleo, and dairy-free eating, I worried that this beloved classic would be lost to me forever.

That’s when I began experimenting, determined to recreate the nostalgic flavors of my childhood in a way that fit my new lifestyle. After countless tweaks and taste tests (my family didn’t mind being the guinea pigs!), I landed on a version that checks every box: it’s rich and creamy, loaded with tender chicken and vibrant veggies, and crowned with a grain-free, golden topping that’s as satisfying as any traditional crust. Best of all, it’s completely dairy-free, gluten-free, and Whole30 compliant—without sacrificing an ounce of comfort.

This casserole is my go-to for chilly nights, potlucks, and meal prep alike. It’s a dish that brings everyone to the table, whether they’re following a special diet or just craving something warm and nourishing. I hope it becomes a staple in your kitchen, too—a little taste of home, reimagined for today.

Recipe Overview

Let’s talk logistics, because I know weeknights can be a juggling act. This chicken pot pie casserole comes together in under an hour, with about 20 minutes of hands-on prep and 35 minutes of baking. It serves 4 to 6 generous portions, but you can easily double the recipe for a crowd or halve it for a cozy dinner for two.

Don’t be intimidated if you’re new to paleo or Whole30 cooking—this recipe is beginner-friendly, with plenty of room for customization. The most essential equipment is a 3- or 4-quart casserole dish and a deep skillet for the gravy. If you don’t have a skillet, a saucepan works just as well. For the topping, your hands are your best tool, but a pastry cutter or fork can help if you prefer.

One of my favorite things about this recipe is how well it lends itself to meal prep. You can assemble the casserole a day ahead (just add the topping right before baking), or freeze it unbaked for a future busy night. Leftovers reheat beautifully, making this a perfect make-once, eat-twice meal.

Ingredients

Every ingredient in this casserole plays a starring role. Let’s break down what you’ll need and why:

• Chicken: I prefer using cooked chicken breasts, diced or shredded. Rotisserie chicken is a fantastic shortcut, and leftover roasted chicken works beautifully. The chicken provides lean protein and soaks up the savory gravy.
• Vegetables: Canned carrots, potatoes, and green beans make this recipe weeknight-friendly and budget-conscious. If you have fresh or frozen veggies on hand, feel free to use them—just steam or boil until tender before adding. The vegetables add sweetness, texture, and color, making every bite vibrant and satisfying.
• Gravy: The heart of this casserole is the creamy, dairy-free gravy. Full-fat coconut milk brings richness without a coconut flavor, especially when balanced with chicken broth and almond milk. Ghee adds buttery depth (substitute coconut oil for a strict dairy-free version), while nutritional yeast gives a subtle cheesy note. Poultry seasoning, garlic powder, salt, and pepper create that classic pot pie flavor. Arrowroot flour thickens the sauce to a luscious consistency—tapioca starch or cassava flour can be swapped in if needed.
• Topping: The topping is a revelation—almond and coconut flour combine with ghee and a touch of poultry seasoning to form a dough that bakes up golden and slightly crisp, reminiscent of a biscuit crust. If you’re out of coconut flour, cassava flour works as a substitute. The ghee should be soft but not melted; if you’re avoiding all dairy, use coconut oil or palm shortening.

Preparation Tips:

• Bring your coconut milk and almond milk to room temperature for easier blending.
• Pre-chop your veggies and chicken for smooth assembly.
• If using fresh vegetables, steam or boil them until fork-tender before adding to the casserole.
• For best results, use high-quality almond and coconut flour—look for brands with a fine, even texture for a lighter topping.

Shopping and Seasonal Notes:

• Most ingredients are pantry staples at major grocery stores or online retailers. Thrive Market and Amazon are great sources for paleo flours and ghee.
• In spring and summer, swap in fresh peas, asparagus, or zucchini for a seasonal twist. In fall, try adding diced butternut squash or parsnips.

Step-by-Step Method

1. Prep the Dish and Oven
Grease a 3- or 4-quart casserole dish with ghee or coconut oil. Preheat your oven to 350°F (175°C). This ensures the casserole won’t stick and the topping will crisp evenly.

2. Assemble the Chicken and Vegetables
Add the diced or shredded chicken and drained vegetables to the casserole dish. Gently toss to distribute everything evenly. If you’re using fresh veggies, make sure they’re cooked until just tender—overcooked vegetables can become mushy during baking.

3. Make the Gravy
In a deep skillet over medium-high heat, combine coconut milk, chicken broth, almond milk, ghee, nutritional yeast, poultry seasoning, garlic powder, salt, and pepper. Stir frequently as the mixture comes to a gentle simmer. You’ll notice the ghee melting and the aroma of herbs filling your kitchen—a sign you’re on the right track.

After about 10 minutes, the gravy should have reduced slightly and thickened a bit. Dissolve arrowroot flour in 2 tablespoons of water, then pour into the simmering gravy while stirring constantly. The sauce will thicken almost immediately—look for a glossy, velvety texture that coats the back of a spoon. If it seems too thick, add a splash more broth; if too thin, simmer a minute longer.

Troubleshooting: If your gravy looks lumpy, whisk vigorously or use an immersion blender for a few seconds. If it’s not thickening, check that your arrowroot is fully dissolved before adding.

4. Combine Gravy with Casserole
Pour the thickened gravy over the chicken and vegetables in the casserole dish. Use a large spoon to gently fold everything together, being careful not to mash the vegetables. The filling should look creamy and well-coated, with a savory aroma.

5. Prepare the Topping
In a large bowl, combine almond flour, coconut flour, ghee, water, and poultry seasoning. Use your hands to mix until the ghee is fully incorporated and the mixture forms a soft, pliable dough. The dough should hold together when pressed—if it’s too dry, add a teaspoon of water at a time; if too wet, sprinkle in more almond flour.

6. Top the Casserole
Pinch off quarter-sized pieces of dough, flatten them slightly, and arrange over the casserole in a patchwork pattern. Press gently so the topping adheres but don’t flatten completely—this creates those delicious, golden peaks and valleys. Continue until the entire surface is covered.

7. Bake
Place the casserole in the preheated oven and bake for 30-40 minutes. Check after 30 minutes—the topping should be golden brown and slightly crisp, and the filling should be bubbling at the edges. If the topping is browning too quickly, tent with foil for the last 10 minutes.

Sensory Cues: You’ll know it’s done when the aroma is irresistible, the topping is golden, and the filling is bubbling. Let the casserole rest for 10 minutes before serving—this helps the filling set and makes for cleaner slices.

Variations & Customization

One of the joys of this recipe is its adaptability:

• Dietary Modifications: For nut allergies, substitute sunflower seed flour for almond flour in the topping. For strict dairy-free, use coconut oil instead of ghee.
• Spice Level: Add a pinch of smoked paprika or cayenne for gentle heat, or fresh herbs like thyme and rosemary for brightness.
• Elevated Versions: Top with homemade paleo biscuits or serve in individual ramekins for a dinner party. Add sautéed mushrooms or leeks for extra depth.
• Seasonal Swaps: In spring, use asparagus and peas; in fall, try diced sweet potatoes or parsnips.
• Budget-Friendly: Use frozen mixed vegetables and leftover roast chicken to keep costs down.

Serving & Storage

Plating: Serve straight from the casserole dish, or spoon onto plates and garnish with fresh parsley or chives for a pop of color. For a restaurant-worthy touch, pair with a crisp green salad and a glass of dry white wine (Sauvignon Blanc or Chardonnay).

Side Dishes: Roasted Brussels sprouts, garlic mashed cauliflower, or a simple arugula salad are perfect companions. For a heartier meal, serve with roasted root vegetables.

Storage: Cool leftovers completely before covering tightly and refrigerating for up to 4 days. For best results, store in the original casserole dish or transfer to airtight containers.

Reheating: Reheat individual portions in the microwave with a splash of broth to keep the filling moist, or warm the whole casserole in a 325°F oven, covered with foil, until heated through.

Batch Cooking & Freezing: Assemble the casserole (without baking), cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge, add the topping, and bake as directed. The topping can be made ahead and stored separately in the fridge for up to 3 days.

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