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
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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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Marjorie Stephenson says
I made this recipe, and have a smaller dish for the two of us, and put the remaining in a larger casserole dish. Can I freeze the larger unbaked dish?
What about the topping? I have it made for the casserole dish that I plan to freeze, but wonder if I can make it into a ball and then FREEZE it, or REFRIGERATE it?
paleobailey says
I think freezing the unbaked dish is just fine. I’d probably refrigerate the topping. It should stay good for a long time!
Beth says
Can you substitute the coconut milk in the gravy? My husband is sensitive to the taste. I may try to sneak it in and see if he notices but just in case for alternative ?.
paleobailey says
You can, I’d use the same amount but almond milk then. You’ll likely need to add more thickener though, as canned coconut milk is a bit thicker 🙂
Savannah says
The flavors of this are great and it tastes just like chicken pot pie! I appreciate the recipe calling for canned vegetables too because that just makes this even easier. The only issue I had with this recipe was that the biscuit topping had a sweet, slight coconut taste to it. I wasn’t expecting that and it threw me off some. It wasn’t too noticeable combined with the filling but I could definitely taste it when eating just the topping part. I may try a different brand of coconut flour next time. Other than that though this was great and an easy gluten free weeknight meal!
paleobailey says
Hi! I’m so glad you enjoyed it! Yes the coconut flavor can vary with brands, and also some people just tend to notice the flavor more whereas it doesn’t bother me much! You can also try subbing it with cassava flour if you have that 🙂 it’s a very neutral flavor and would be a 1:1 sub!
Savannah says
Thanks I will try that next time!!
grace says
I really enjoyed this recipe!! Tasted great. One question – is there something Whole 30-approved that I can use in place of all that ghee? I am not used to dairy (I can’t tolerate the casein) and now that I’m on the Whole 30 program, I’m trying to like ghee, but I don’t. Not really.
Thank you in advance for any suggestions!
paleobailey says
Hi! I haven’t personally tried to replace the ghee with anything. I think the closest thing to it would be a coconut butter (like coconut manana), but I can’t say for certain how it would hold the topping together during baking.
Cathy says
Very good! Didn’t use your dough just made the sauce and used a bag of frozen vegetables, added cooked chicken and topped with a pie crust. Sauce was delicious!
paleobailey says
So glad you enjoyed it! Thank you, Cathy!
Jill Zahra says
Hi Bailey, I would love to try this – it sounds amazing! However, one of my kids has a nut allergy. Any suggestions re the almond milk and flour? Thanks, Jill
paleobailey says
Hi! I’d use coconut milk (if tolerable) and cassava flour as a 1:1 swap!
Sabrina says
Hi! Made this tonight and it was delicious! It turned out perfect. I sautéed fresh green beans, carrots, onions, and Reser’s diced potatoes. Thank you for sharing!! I would like to know if you could recommend a ghee substitute for the topping? I try so hard to enjoy the flavor of ghee but don’t. 🙁
TIA
paleobailey says
Hi! I’m not sure about a ghee sub for the topping because it’s what holds it together. You could try coconut butter (a thicker coconut oil), but I haven’t personally tried it. It’s just the closest thing I can think of that’s similar!
Spring-Eve See says
Is there a substitutes for the almond products that you’d recommend? I’d really love to try this recipe but am allergic to almonds. Thank you!
paleobailey says
Hi! Sorry for the late reply!! Your comment went into a spam folder somehow :/ but you can use cassava flour in place of almond. It would be a 1:1 sub!
cassandra says
This was the most amazing recipe EVER
paleobailey says
Thank you SO much!! I love this recipe too, so I’m thrilled to hear you do as well! Thanks so much for taking the time to make the recipe, and to come back here let me know! <3 - B
Lori says
I was wondering what I can substitute for the ghee in the topping? Palm shortening?
paleobailey says
I think that would work
Lindsay says
This smells amazing as it’s cooking! I thought green beans were not allowed for Whole 30 or Paleo since they are technically a legume, and couldn’t find any sources that said anything different, so I left the green beans out this time. Still tastes delicious! I think I’ll try subbing broccoli or asparagus for the green beans next time!
paleobailey says
Hi there! Green beans are allowed on Whole30! “Certain legumes. Green beans and most peas (including sugar snap peas, snow peas, green peas, yellow peas, and split peas) are allowed.” — https://whole30.com/whole30-program-rules/
Beth says
Hi! I’m looking forward to trying this recipe! Can this be assembled in advance and kept in the fridge (for maybe 1 day) until baking? Or baked and then reheated (rebaked) another day?
paleobailey says
Hi Beth! You can assemble the chicken, veggies and gravy and store in the fridge. You can also pre-assemble the topping but I would combine it all into the dough and leave it in a ball in a bowl in the fridge separately. Then when you’re ready to cook you can just flatten and place on top of the assembled casserole just prior to baking!
Lara says
Love this recipe! Easy and delish!
paleobailey says
Thank you so much, Lara!!
Jean says
Omg got home from work and made this just now. I work nights and was just so torn on what to make but I had chicken breasts that were sitting in the fridge almost too long lol. So insta pot that used the broth and the chicken for this and it’s amazing. It’s so good. I wasnt sure what to expect but woot there it is! Made it with peas carrots broccoli and potatoes. My veggies were frozen and the potatoes I nuked in the microwave to soften. It took me a long time from start to finish but I’m still not very comfie in the kitchen.
Again so yummy nom nom nom
paleobailey says
I’m SO happy to hear this! Thank you for taking the time to let me know how it turned out for you – it’s so appreciated! <3 - B
Sarah says
Just made this and it is absolutely amazing! Do you have a rough idea of the macro breakdown per serving?
Jessica says
Just popped this into the oven and wanted to share my prep thoughts! The ingredients say to mix arrowroot with 2 Tbsp of water, but the directions say 1 Tbsp. I decided to go with 1 because I wanted to err on the side of too thick gravy vs. too thin. The first round of arrowroot, I poured it into the center of my skillet and it became a blob. After pleading with it to dissolve, I pulled it out and made a new slurry. This time I slowly poured in the slurry, going in a circle around the skillet and stirring constantly. Success! Can’t wait to taste it! Needed some comfort food in light of all going on right now.
paleobailey says
Thank you so much for sharing!! Really appreciate this feedback 🙂
Anita says
We inhaled this recipe at my house last night! 3 kids under 10, husband and myself. Will make over, and over, and over, and over forever! Thank you Bailey
Debbie says
Loved it! And my paleo reluctant husband came back for seconds. I used cassava instead of almond flour because it’s what I had on hand and it worked great. This will be a new staple in our house. Thanks so much!
paleobailey says
Oh wow I’m SO thrilled to hear this was a hit with you! Husband approved is a total win! Thank you so much for taking the time to make it, and to come back and let me know!! <3 - Bailey
Anissa says
Absolutely delicious! Liked the minimal veggie prep since it was all cans. Very easy recipe to throw together!
paleobailey says
Thank you, Anissa!! I’m so, so happy to hear this! Thank you so much for making it, and for coming back to let me know you enjoyed it! <3
V says
Used fresh veggies — sautéed them in a pan until soft before adding to the casserole dish.
Omitted the potatoes (paleo), and added celery and diced mushrooms (sautéed with the other veggies to soften)
I also used majority almond milk instead of canned coconut because I don’t love the natural sweetness of coconut milk in savory dishes.
Flavors were fantastic! Did end up adding more slurry to the sauce because I changed it up a bit.
Also added some quinoa for extra protein.
LOVED!! Thanks for this healthy take on a classic comfort food.
paleobailey says
Thank you so much! I’m glad you enjoyed 🙂