Chicken Pot Pie Casserole
on Nov 16, 2017, Updated Nov 04, 2020
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Chicken Pot Pie Casserole
Ingredients
Scale
Filling:
- 2 Tablespoons coconut oil or ghee
- 1 large yellow onion, finely chopped
- 1 pound russet potatoes, divided (peeled and cut into 1/2″ dice)
- 1 1/2 cups chicken broth
- 1/3 cup full fat coconut milk (from a can)
- 2 medium carrots, peeled and diced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound cooked and chopped chicken breasts
- 2/3 cup frozen peas
- 1 teaspoon finely chopped fresh thyme
- 1/2 teaspoon finely chopped fresh rosemary
- 1 egg*
Biscuits:
- 1 box Simple Mills Artisan Bread Mix
- 3 tablespoons melted and cooled coconut oil
- 2 eggs
Instructions
- Preheat oven to 400 degrees.
- Make your biscuits first by combining 1 box of Simple Mills Artisan Bread Mix with 3 tablespoons of coconut oil and 2 eggs. Stir until well combined then set aside while you start on the casserole.
- Heat a large skillet over medium heat until hot. Add 1 tablespoon of oil or ghee and then onions. Saute 5-7 minutes until soft and translucent, stirring occasionally. Add 1/2 of the potatoes and chicken broth. Raise heat to high until broth is boiling. Immediately lower to a simmer, cover and cook 6 to 8 minutes or until potatoes are just fork tender.
- Transfer potato mixture from skillet to a blender or food processor. Add the coconut milk to the blender and process until smooth and creamy the set aside.
- Add the other tablespoon of oil or ghee as well as carrots and remaining potatoes to pan along with salt, and pepper. Raise heat to medium and cook for 8 to 10 minutes until vegetables are just starting to soften. Add creamy potato mixture, chicken, frozen peas, chopped thyme and rosemary. Cook 1 to 2 minutes to heat through. Season to taste with some salt and pepper.
- Remove from heat and pour into a 9 x 13 inch baking dish. Take your biscuit mixture and scoop with a large cookie scoop or spoon, 8 drop biscuits onto the filling. Break and egg into a small bowl and mix it up then brush the a little egg on each biscuit.
- Bake for 25 minutes until biscuits are cooked and browned a bit.
So good. Thank you for sharing
Awesome!!
I’m SO excited to make this!! I love chicken pot pie but it usually makes me feel terrible afterwards so hopefully this can satisfy my craving! Thank you Kelsey!
Enjoy!!
Can’t wait to make this! Thank you!
I didn’t use the simple mills biscuit topping because It’s not sold anywhere near me 🙁 but the filling for this was sooo good. I just made a coconut biscuit and threw that on top instead! Loved it.
So glad you liked it!!
Do you have nutritional info on recipes? I might just be missing it. Mainly I need carb/fiber numbers. Thanks.
No i don’t! You can add the link in my fitness pal to find out though!
I found the Simple Mills bread mix at Whole Foods. In this recipe I found the dough very dry. Next time I will Follow the package instructions. Otherwise this is a good receipe.
Oh how strange! Wonder if altitude has to do with it at all!
I was wondering if you’re able to make this in advance? Would I be able to make the casserole part and refrigerate the night before then cook it the next day with the biscuit mixture?
Yes, that would totally work!