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!
1PoundChicken TendersYou can also use chicken breast, it just takes a little longer to cook!
6CupsRoughly Chopped & Peeled Yukon Gold Potatoes
½CupCoconut MilkOr any dairy-free milk!
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.
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.
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!
What makes this recipe 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, andfull fat coconut milk to keep it dairy-free! The result is a rich, creamy, and flavorful dish!
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!