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.
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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:
- 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.
- 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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