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

Chicken Pot Pie Casserole
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A cozy, creamy chicken pot pie casserole with a golden grain-free topping—classic comfort food, reimagined for Whole30, paleo, and dairy-free diets. Perfect for meal prep, family dinners, or freezing for later!

Ingredients

Scale
  • 1.5 lbs cooked chicken breasts, diced or shredded
  • 1 cup yellow onion, diced
  • 1 (14.5 oz) can sliced carrots, drained
  • 1 (14.5 oz) can diced potatoes, drained
  • 1 (14.5 oz) can cut green beans, drained

For the Gravy:

  • 1 can coconut milk
  • 1 cup chicken broth
  • 1/2 cup almond milk
  • 2 tbsp ghee
  • 1/2 tbsp nutritional yeast
  • 3 tsp poultry seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1.5 tbsp arrowroot flour (dissolved in 2 tbsp water)

For the Topping:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup ghee
  • 3 tbsp water
  • 1/2 tsp poultry seasoning

Instructions

  1. Preheat oven to 350°F and grease a 3-4 quart casserole dish.
  2. Add chicken and vegetables to the dish, spreading evenly.
  3. In a skillet, combine all gravy ingredients except arrowroot. Simmer 10 minutes, stirring.
  4. Stir dissolved arrowroot into gravy; cook until thickened.
  5. Pour gravy over chicken and veggies; gently mix to coat.
  6. In a bowl, mix topping ingredients by hand until a dough forms.
  7. Flatten small pieces of dough and arrange over casserole.
  8. Bake 30-40 minutes, until topping is golden and filling bubbles.
  9. Cool 10 minutes before serving.

Notes

  • Use rotisserie chicken or leftovers for speed.
  • Substitute cassava flour for coconut flour if needed.
  • Store leftovers in the fridge up to 4 days; reheat with a splash of broth.
  • Assemble unbaked and freeze for up to 2 months.

Find it online: https://paleo.recipes/chicken-pot-pie-casserole/