No comfort dish sticks out in my mind more than a chicken pot pie. It embodies all the traits of comfort cooking to just fill you with warmth and nostalgia. Not only is this Paleo Chicken Pot Pie made in one pot…easy cleanup, but it is topped with delicious Paleo biscuits to just give it another level of comfort food. I have modified this classic gluten and dairy-filled Chicken Pot Pie dish to be Whole30 compatible, grain-free, and dairy-free. You will not regret making this Paleo Chicken Pot Pie the next time you are craving some comfort food.
Start by whipping up your biscuit dough, as it will need to chill a bit in the fridge before you top your pot pie with it. After your dough is in the fridge, start with chopping all your veggies and chicken. You will sauté up your veggies, then your chicken, then add everything back into the pot to make the dairy-free sauce. Then top with biscuits, bake, and voila time to eat.
I hope you enjoy this upgraded version of Paleo Chicken Pot Pie. This is a family favorite at our house. Serve it with a big salad to complete the meal.
Paleo Chicken Pot Pie
Ingredients
- 1 cup diced carrots
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1 cup diced mushrooms
- 5 cloves garlic minced
- 3 tbsp avocado or extra virgin olive oil divided
- 2-3 medium to large chicken breast diced into pieces
- 2 tbsp cassava flour
- 1 cup coconut cream
- 3/4 cup of your favorite broth
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp dreid oregano
- 1/2 tsp dried basil
- 1/4 tsp dried thyme or 1/2 tsp fresh thyme
Biscuit Ingredients
- 1 3/4 cups fine almond flour
- 1/4 cup tapioca flour
- 1 tbsp coconut flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 2 eggs whisked
- 1/3 cup ghee in solid form, preferably chilled
Instructions
- Start by making your biscuit dough.
- Mix your dry ingredients into your mixing bowl. Flours, salt, and baking powder.
- Use your paddle attachment or mix by hand. Mix the chilled ghee, teaspoon by teaspoon, into your dry ingredients.
- Start by adding 2 teaspoons of the chilled ghee, turn on the mixer, then slowly add the rest of the chilled ghee a teaspoon at a time. This will create a crumb-like texture.
- Next, add in your whisked eggs. Mix well.
- Put mixing bowl of dough into the fridge for at least 10 minutes.
- This will help to re-solidify the ghee and have time for the coconut flour to be absorbed.
- Preheat oven to 177C/350F.
- Chop up all your veggies and set them aside.
- Then dice up your chicken and set it aside.
- In a cast-iron skillet or oven-proof skillet heat 1 1/2 tbsp of oil over med-high heat.
- Add your onions, celery, and carrots sauté for 5 mins.
- Add in your mushrooms and garlic. Sauté for another 3-4 mins
- .Add in 1/2 tsp salt, 1/4 tsp pepper, and all of the oregano, basil, and thyme.
- Put veggie mixture into a separate bowl.
- Add another 1 1/2 tbsp of oil back into the skillet.
- Put your chicken into the skillet and sauté until cooked through. Around 10-12 mins.
- Allowing the chicken to sear a bit on each side.
- Season with the additional 1/2 tsp salt and 1/4 tsp black pepper.
- Add your veggies back into the pot with the chicken. Give it a good stir. Sprinkle the 2 tbsp of cassava flour over the chicken/veggie mixture. Continue to stir until well combined. Cook for another 1-2 mins.
- Add in your 3/4 cup of broth and deglaze the pan. Scraping up any bits stuck to the pan. Bring to a boil. Then lower the heat to a simmer.
- Add in your cup of coconut cream. Simmer for 4-5 mins. The sauce should be nice and thick now. If you find it too thick you can add a bit more broth.
- Season to taste with additional salt, pepper, and spices.
- Scoop out your biscuit dough, roughly 3 tbsp per biscuit, and place on top of the pot pie mixture. If you slightly wet your hands you can mold them into the shape you prefer. Put into the oven and bake for 18-20 mins or until biscuits are cooked through. You can place them under the broiler for 1 minute to give the tops of the biscuits more color.
- Serve with a big salad and enjoy!