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This Chicken Pot Pie Casserole is the best way to enjoy comfort food in a paleo, healthy and delicious way!

Chicken Pot Pie Casserole


  • Author: Kelsey
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Ingredients

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:


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.