This Whole30 chicken pot pie casserole is the the perfect chicken casserole recipe when you’re wanting something hearty and comforting. It’s a paleo and dairy free twist on the classic pot pie flavors you know and love with a grain free crust, and is awesome for a weeknight meal or for a paleo meal prep recipe because it reheats so well. This is a great family friendly recipe that is sure to become a staple!
I really, really love this Whole30 and paleo chicken casserole. It’s one of the best comfort food recipes for the fall and colder winter months. Traditional chicken pot pie isn’t something I eat much of anymore, but I knew I could make a healthy, gluten, grain and dairy free version that still replicated the same well-loved flavors. I tweaked the gravy recipe a few times until I got it to a point that it really just reminded me of the pot pies I had growing up.
Gather the Chicken Pot Pie Ingredients
The recipe uses already cooked chicken that is diced, although you could shred it instead if you prefer that. I typically have shredded or roasted chicken in the fridge for my meal prepping, but if you’re starting with raw chicken, you can microwave, boil, or bake it for 20 minutes to get it cooked through. I also use canned vegetables to make it both easier, and a more budget friendly Whole30 recipe. However, you can totally use fresh vegetables if you prefer.
If you’re opting for fresh, you’ll have to prep them and then either steam or boil them until they soften. Using canned vegetables also is so reminiscent of the homemade casseroles I remember my grandma and mom making for me. Instead of using canned cream of mushroom or chicken though, you’ll make the gravy on the stovetop, which only takes about 5 minutes.
The ingredients you’ll need for that is a can of coconut milk, almond milk, ghee, chicken broth, a few spices and then a bit of arrowroot flour to thicken it. All of these can be found at most common grocery retailers, Amazon, or at discounted prices on Thrive Market. The topping for the chicken pot pie casserole is made up of a two paleo flours, coconut and almond, and some ghee. You can skip the topping if you’re pinched for time.
Check out this list of Whole30 Grocery Store Guides!
Steps for Making Your Whole30 Chicken Pot Pie Casserole
First, you’re going to add all of the vegetables and the chicken into a casserole dish. After that, you’ll make the pot pie gravy on the stove top in a large and high-rimmed skillet or sauce pan. After that, carefully pour the gravy into the casserole dish with the other ingredients. Use a spoon to mix and incorporate the gravy into the vegetables, being gentle as to not smash them.
Then in a large bowl, add the ingredients for the topping and use your hands to mix it all together. The topping should be a dough like consistency. Finally, you’ll place the topping on the chicken pot pie casserole by taking about a quarter size ball into your palm gently squishing it a bit to flatten with your other hand. Don’t get them too thin, though. Place these dollops over the casserole until the entire top is covered in a fairly even layer.
You do not need to press the topping into the Whole30 chicken casserole very much or very hard, just let it sit on top. Then, you’ll place it into the oven for about 30 minutes, or until the topping is golden brown and not burnt. This recipe makes amazing leftovers, and every time I have it in the fridge I look forward to reheating it! This makes it great for meal prep, too.
Other Whole30 Recipes You’ll Love
Creamy Sausage and Potato Casserole
40 Whole30 Soup & Stew Recipes
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Whole30 Steak and Vegetable Skillet
PrintChicken Pot Pie Casserole: Whole30, Paleo, Dairy Free, Gluten Free
This Whole30 chicken pot pie casserole is the the perfect Whole30 casserole recipe when you’re wanting something hearty and comforting. It’s a paleo and dairy free twist on the classic pot pie flavor you know and love with a grain free crust, and is awesome for a weeknight meal or for a paleo meal prep recipe because it reheats so well. This is a great family friendly recipe that is sure to become a staple!
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: Serves 4-6 1x
- Category: Casserole
- Method: Oven
- Cuisine: American
Ingredients
For the Casserole
- 1.5 pounds 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
- Grease a 3 or 4 quart casserole dish and preheat the oven to 350 degrees F.
- Add the chicken and vegetables into the dish.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- You can use fresh, or frozen, vegetables (2 cups sliced carrots, 2 cups trimmed and chopped green beans, 2 cups peeled and diced potatoes), but they will need to be steamed or boiled first to soften.
- You can skip the topping option if you’re short on time. It’s still delicious!
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Tammy L Holtz says
Yes, I’d love to see a video! Thanks for your help!
paleobailey says
Great! I’m away from home until the 5th, but when I get home I’ll email you one of me doing it 🙂
Tammy says
My husband and I enjoyed it. Nice flavor and filling, but I could not get the arrowroot to work for me. I tried (twice) to mix the water with the arrowroot but when it was stirred into the gravy, all I got were lumps of slimy gross. Any suggestions?
paleobailey says
Hi Tammy! Once the arrowroot is mixed in and dissolved into a bit of water, there should be no lumps at all. It’s the same as making a slurry with regular flour. Maybe you used water that was too warm and wouldn’t dissolve it completely? The water should be just room temp, like a neutral tap water.
Then, once you pour the water/flour mixture into the gravy, you should whisk to stir until it’s all incorporated. But, if there’s no lumps of flour in the water mixture, there wouldn’t be any lumps of flour that would form in the gravy. I’m sorry you had trouble with it! If you want, I can email you a video of how I do it?
Lisa M says
This recipe is top notch. Whole family loved it and asked for it again soon. Thank you!
paleobailey says
Thank you SO much!! I’m thrilled to hear it!!
Krissy says
I’m going to try this tomorrow! I don’t have coconut flour, I have almond and cassava flour.. do you think I can substitute or is the coconut necessary?
paleobailey says
I would give the cassava a try in place of the coconut. I haven’t tried it personally, but I think it should work pretty similarly. You MAY need to add a bit more water, as cassava is more course than coconut. If it feels too dry, just add a few more tbsp water and that should do the trick.
Desiree Olive says
Just popped this in the oven! The gravy smelled amazing! Can’t wait to indulge!!! Thanks for the recipe. I did have to make the slurry twice to get my sauce to thicken.
paleobailey says
Thank you!! I appreciate you sharing your feedback! It’s super helpful 🙂 <3 - B
JP says
This recipe is phenomenal however I am disturbed by your use of canned vegetables. You are here to tell people how to eat healthy! I would consider changing that.
paleobailey says
Hi there! I’m glad you liked it. Although, I am not here to “tell” people what to do, and I’m certainly not here to shame anyone for how they eat their vegetables. This recipe gives instructions for using fresh and frozen vegetables as well, catering to everyone’s preference and budget. Canned vegetables are a great option for those with limited time and/or food budgets – each can can be found for as little as 60 cents, meaning someone can have three different types of vegetables in a casserole dish for this recipe with almost zero prep time and under $3, which can help a family’s food budget stretch further to make up for some of the other “healthy” ingredients here like almond flour. You’re free to never ever use a can of vegetables, and those instructions are included for those who want that as well, but I do use them, and I refuse to tell anyone they are not healthy for doing so 🙂
Ashley says
Love this recipe! It’s super kid friendly too – my two year old helped me make it and loved forming the “cookies” on top!
paleobailey says
Oh this is so awesome!! Thank you so much! I’m so glad it was a hit at your house! <3 - B
Lauren says
Hi Bailey! If you are skipping the topping, do you still need to bake it in the oven?
paleobailey says
Hey Lauren! I would still, but maybe only for 15ish minutes, until the chicken and vegetables are hot. The “gravy” will be hot when you add it to the chicken and veggies, but probably not enough to heat the entire dish 🙂
Teirrah says
Hi Bailey, I just made this for dinner tonight and the flavor is spot on but mine came out very runny. I didn’t have arrowroot powder like I thought I did so I used tapioca flour. Do you think that’s why? Our is it supposed to have a ton of sauce and kind of runny?
paleobailey says
It’s not, but the tapioca should have been fine if it was the same measurement. Did you by chance use coconut milk that wasn’t from a can maybe? Or use veggies that weren’t cooked or canned? That’s the only thing I can think of :/
Linette says
Love this recipe Turned out perfect for me.
paleobailey says
I’m so glad!! I love it too. We make it all the the time here! 🙂
Mimmi says
Flavor was good but mine was very runny. I deleted the potatoes and added more veggies. How can I thicken? Should I increase the arrowroot?
paleobailey says
Hey there! I’m guessing it was more runny because, depending on what extra veggies you added, that those released excess liquid (some veggies have a very high water content!). If you’re planning on making without potatoes and with more veggies, I’d make sure those veggies are first steamed or partially cooked (like par-boiled), and then yes, use additional arrowroot! You can add 1 extra tsp at a time until the gravy is a thick gravy consistency and that should take care of it!
Callie H. says
THIS IS THE BEST WHOLE30 RECIPE EVER
paleobailey says
Wooo!! Thank you so much, Callie!! I LOVE this recipe too! <3 - B
Emily Kenyon says
What type of poultry seasoning do you use?
paleobailey says
Hey! I usually pick up this brand https://www.target.com/p/mccormick-seasoning-specialty-herbs-spices-poultry-0-65oz/-/A-13460784?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Grocery%2BShopping_Local&adgroup=SC_Grocery&LID=700000001170770pgs&network=g&device=c&location=9019558&ds_rl=1246978&ds_rl=1247077&ds_rl=1246978&gclid=EAIaIQobChMI5vPN3on35QIVjf5kCh2fSgUbEAkYBCABEgJxvfD_BwE&gclsrc=aw.ds from Target or Walmart (or any grocery store, really! 🙂 )
Emily Kenyon says
Thank you!!! 🙂
Amanda says
I’ve made this 3 times in the last few weeks so I figured I should at least thank you for my new favorite recipe! It’s SO good. SO SO good!!!
paleobailey says
I’m THRILLED to hear it!! We love this recipe over here too! Thank you!
Leah Tucker says
Tried this tonight… left out the potatoes (paleo). In hindsight, should’ve upped the slurry to accommodate the lack of potatoes that would’ve soaked up some liquid. It was soupy (my fault) but really, very tasty!! I’ll be making this again!! I might venture towards fresher ingredients sauteed to soften first. ??
paleobailey says
I’m so glad you enjoyed it!! <3 - B
Olivia says
WOW this was seriously amazing. Will be making over and over!
paleobailey says
Great!! Thank you so much for coming back and letting me know! <3 - B
Becky says
Can this be frozen and cooked at a later date?
paleobailey says
I think it would be okay, but I’d probably wait to do the topping until it was going to be cooked.
Laura Hacko says
delicious! I love everything I make from Bailey. Thanks for posting this recipe!
paleobailey says
Thank you SO much!! Glad you love it!! <3 - B
Kathryn says
Loved this! Family of 5 ate it and it was enjoyed by all – with leftovers for me for work tomorrow. Very cost effective too. Thank you!
paleobailey says
I am SO happy to hear that! Thank you so much for coming back and letting me know! <3 - B
Trish M. says
This recipe is fantastic. We ate it all in one sitting and my kids have already asked for it again this week. Will be doubling it! Amazing, Bailey!!