This Paleo Chicken Pot Pie with Mashed Potato Topping is the ultimate healthy comfort food! The vegetables are tossed in a thick and creamy sauce with chunks of juicy chicken, and baked under mashed potatoes. All together it takes a little over an hour to make, including prep time and baking!

Overhead shot of chicken pot pie with half scooped out.

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What makes this Chicken Pot Pie Healthier?
🍴 Ingredient Notes
🍴 Step by Step Instructions
Recipe Tips
Frequently Asked Questions
How to store leftovers
Recipe
💬 Reviews

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What makes this Chicken Pot Pie Healthier?

This is a great healthy option that the whole family will love! Traditional chicken pot pie has a pie crust topping, and uses heavy cream and all purpose flour to thicken the sauce. I opted for a mashed potato topping to keep it grain free, cassava flour as a gluten-free flour alternative, and full fat coconut milk to keep it dairy-free! The result is a rich, creamy, and flavorful dish!

🍴 Ingredient Notes

Sauce

Full Fat Coconut Milk - This is my go-to for dairy substitutes. I have not tested with any other types of milk, but I'm sure it would work. If it's not full fat, the broth might not be as creamy or thick.
Chicken Broth - You can also substitute with vegetable broth, but I prefer the flavor of chicken broth. If I don't have any homemade broth on hand, my go-to is the brand Kettle and Fire. They make an amazing chicken bone broth which provides extra health benefits!
Cassava Flour - This is the key to making the traditional thick and creamy chicken pot pie filling! If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!)
Fresh Thyme & Rosemary - You can also use dried herbs, but you'll need much less! I prefer fresh herbs because the flavor tends to be more potent and fresh. I purchase all of my herbs ahead of time, and freeze them! I store thyme, basil, parsley, green onions, and rosemary in freezer safe glass containers for easy access.
Salt & Black Pepper - Feel free to add more if you'd like! I usually add just enough, and let everyone add more when I serve the meal.

Overhead shot of broth ingredients laid out.

Vegetables & Meat

Thinly Sliced Mushrooms - Baby Bella or White Mushrooms will work!
Green Beans sliced into bite sized pieces - If you don't have green beans, you can also use peas! (I usually buy them frozen.)
Diced Carrots & Celery - I like to cut them into small pieces so they cook fully in the oven.
Sweet Onion, Sliced Thinly - You can cut the onion however you prefer, but I like slicing them the long way.
Cloves of Garlic, Sliced Thinly - Feel free to add more or less depending on how much garlic you like.
Chicken Breast - You can also use chicken tenders - they will cook much faster, and they're easier to chop into bite size pieces. If you have any precooked chicken, or a rotisserie chicken, you can use that too! Just shred it or chop it up first, and fold it in with the vegetables and sauce.

Mashed Potatoes

Roughly Chopped & Peeled Yukon Gold Potatoes - These are my absolute favorite potatoes to use because they have a rich, creamy, and buttery flavor! You can also swap with sweet potatoes.
Coconut Milk - I've also used chicken broth and it came out great! (Any dairy-free milk will work though.)

🍴 Step by Step Instructions

Steaming Potatoes

I like to start by steaming the potatoes first. (It takes about the same amount of time to prep the rest of the ingredients.) Peel and cube potatoes, then add them to a large sauce pan with about an inch of water.
Steam on a medium heat until tender. You can test by using a butter knife to cut a potato cube in half or stick a fork inside!

Preparing Chicken, Onions, and Garlic

In a large sauté pan add about a tablespoon of olive oil or avocado oil. Turn the burner to medium heat.
Once the pan has warmed up, add the sliced onions and chicken. After the chicken has cooked for about 5 minutes, flip to the other side and add minced garlic. Keep stirring around the onions and garlic so they don't burn.
Once the chicken has cooked about 5 minutes on each side, transfer to a plate to cut into cubes. The center will still be pink, and that's okay! It will continue cooking in the casserole dish.

Making the sauce

Transfer the garlic and onions into a separate bowl while you make the sauce.
Start by adding the chicken broth, coconut milk, thyme, salt, and black pepper into the pan. Turn to medium/high heat until it starts simmering.
Once it starts simmering, turn the temperature to medium/low heat, and set your timer to ten minutes. Slowly start adding in the cassava flour while you whisk.
Continue whisking for ten minutes while the sauce thickens up. Whisking will help to prevent it from burning, and helps to break up any flour clumps.

Adding Vegetables & Chicken

Once the sauce is done, stir in all of the vegetables, and cubed chicken. Stir until they're fully coated with the sauce.
Transfer the mixture into your casserole dish, then use a large spoon to make sure it's spread evenly.

Chicken, onions, and garlic cooking in the pan.

Mashed Potatoes

Next, drain your potatoes and add them back into the large sauce pan with salt, black pepper, and dairy-free milk or chicken broth. Mash with a hand mixer until smooth and creamy.

Baking

Pour the mashed potatoes on top of the vegetable and chicken mixture. Use the back of a spoon to smooth it out. (If you're feeling fancy you can make a design with a fork!)
Bake for 45 minutes at 350 degrees. If you want the top to be extra golden brown, broil on high for 2-4 minutes at the end.
Carefully remove from the oven, and serve hot!

Vegetable mixture in the casserole dish.

Vegetable mixture with mashed potatoes on top before being baked.

Recipe Tips

For a crispy golden brown top, just broil on high for 2-4 minutes at the end!
I like to top mine with fresh thyme, olive oil, and extra salt & pepper.
To speed up the prep process, you can use leftover chicken, or a rotisserie chicken! Add the leftover chicken to a bowl, and shred with a fork.
If you're making this around Thanksgiving, this would be a great recipe to use up leftover turkey! Just shred the amount you want in a bowl and add it in with the vegetables.
To speed up the steaming process, make sure to cut the peeled potatoes into smaller chunks so they cook faster.
If you see flour clumps in the sauce, use the whisk to break them up. Don't stress too much because once it bakes in the casserole dish, it will dissolve into the sauce.
If you want to add in extra vegetables, try adding one cup of frozen peas or green beans!

Frequently Asked Questions

How do I thicken my pot pie filling?

I used cassava flour to thicken the pie filling, but you could also try tapioca flour or arrowroot flour! It's important to let it simmer for 10 minutes while you whisk. Also note - while the vegetables cook in the casserole dish, they will release some water.

Is this Chicken Pot Pie Whole30 friendly?

Yes! This recipe is made with all whole food ingredients. To keep the sauce gluten and dairy free I used full fat coconut milk and cassava flour.

What size pan works best for this recipe?

I used a 12"x8+½" baking dish for this recipe. You can also use a round casserole dish!

How to store leftovers

You can store leftovers in an air tight glass container for up to five days in the refrigerator. You can also place leftovers in the freezer for longer storage! (Perfect for a rainy day.) Make sure your container is freezer safe!

More chicken recipes!

Recipe

Paleo Chicken Pot Pie with Mashed Potato Topping

Name: Paleo Chicken Pot Pie with Mashed Potato Topping
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 13.5 Ounces Full Fat Coconut Milk; 1 Cup Chicken Broth; 3 Tablespoons Cassava Flour; 2 Tablespoons Fresh Thyme (Or 1 teaspoon dried thyme.); 2 Tablespoons Fresh Rosemary (Or 1 teaspoon dried rosemary.); 1 Teaspoon Salt; 1/2 Tablespoon Black Pepper; 2 Cups Thinly Sliced Mushrooms; 2 Cups Diced Carrots; 2 Cups Diced Celery; 1 Sweet Onion, Sliced Thinly; 4 Cloves of Garlic, Sliced Thinly; 1 Pound Chicken Tenders (You can also use chicken breast, it just takes a little longer to cook!); 6 Cups Roughly Chopped & Peeled Yukon Gold Potatoes; 1/2 Cup Coconut Milk (Or any dairy-free milk! ); 1 Teaspoon Salt; 1/2 Teaspoon Black Pepper

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Main Course

Cuisine American

Servings

Calories 363 kcal

Equipment

Casserole Dish
Whisk
Large Sauce Pan
Large Saute Pan