This creamy chicken pot pie casserole is packed with flavor and so cozy during the winter months. Easier to make than a traditional chicken pot pie but just as satisfying! A creamy chicken and veggie gravy is baked with buttery grain free biscuits. Gluten free, grain free, paleo.
With December almost over and the days at their shortest of the year, all I need is comfort food!
Chicken pot pie was a childhood favorite of mine, which is why I love to create different versions of it to fit into a paleo diet now.
I have a one skillet pot pie, a classic pot pie and even a chicken pot pie soup!
But today, we’re diving into a savory, creamy chicken pot pie casserole, complete with paleo friendly biscuits on top.
I love that the biscuits are much easier to throw together than making a full pie crust so the whole thing is ready in under an hour.
Let’s get into all the delicious recipe details!
What You Need To Make This Chicken Pot Pie Casserole
Creamy Chicken Layer:
- ghee
- carrots
- celery
- onions and garlic
- mushrooms
- fresh poultry herbs
- Sea salt and freshly ground black pepper
- arrowroot flour, or tapioca
- dairy free milk, unsweetened
- chicken broth
- mustard
- cooked chicken, shredded or chopped
- frozen peas
Biscuit Topping:
- blanched almond flour
- tapioca flour
- aluminum free baking powder
- salt and pepper
- ghee
- dairy free milk, unsweetened
- egg
How to Make this Chicken Pot Pie Casserole
Preheat your oven to 375°F and spray a 9 x 13” casserole dish with preferred cooking spray.
Heat a large deep skillet over medium heat and add the ghee. Add carrots, celery and onion and sprinkle with a bit of salt and pepper. Cook about 5 minutes, until fragrant, then add the mushrooms, garlic, sage, rosemary and thyme and continue to cook until soft.
Sprinkle the arrowroot or tapioca over the vegetables and stir to coat. Slowly pour in the milk and the broth while stirring constantly, then stir in the mustard. Stir and cook until the gravy thickens and begins to simmer and cook for one more minute, then remove from heat.
Stir in the chicken and peas, then set aside. For the biscuit topping, in a large bowl, combine the almond flour, tapioca flour, baking powder, salt and pepper. Make a well in the center and add in the ghee or butter, milk, and egg. Stir until a thick batter forms, then allow it to sit for around 2 minutes to firm up a bit.
Use your hands to scoop 1/4 cup of the batter and form into a ball as best as you can, and place on top of the chicken mixture in the casserole dish. If it’s too sticky, wetting your hands slightly will help. Repeat to use up all of the batter, spacing the biscuits evenly over the casserole.
Bake in the preheated oven for about 25 minutes or until the biscuits are golden brown and the filling bubbly.
Allow the casserole to sit for 5-10 minutes before serving. Enjoy!
Substitutions for this Casserole Recipe:
If you can have dairy in all its forms, feel free to sub in real butter for the ghee, and milk or heavy cream for the dairy free milk.
Tapioca and arrowroot flour are also interchangeable, for the chicken layer and the biscuits.
You can also change out peas for another frozen vegetable like broccoli florets or zucchini if you prefer.
I hope you’re ready for a seriously delicious, hearty, easy and oh-so-cozy chicken pot pie casserole that will make everyone happy in your house!
Grab your ingredients and your favorite casserole dish because it’s time to cook – let’s go!
Chicken Pot Pie Casserole {Paleo, Low Carb}
Chicken Pot Pie Casserole {Paleo}
Ingredients
Creamy Chicken Layer:
- 1/4 cup ghee
- 3 carrots diced
- 3 stalks celery diced
- 1 medium yellow onion
- 1 cup mushrooms chopped
- 3 cloves garlic minced
- 1 teaspoon fresh sage minced
- 1 teaspoon fresh minced rosemary leaves minced
- 1 teaspoon fresh thyme leaves
- Sea salt and freshly ground black pepper
- 1/4 cup arrowroot flour or tapioca
- 1 1/2 cups dairy free milk unsweetened
- 1 1/2 cups chicken broth or broth of choice
- 1 tablespoon mustard
- 3-4 cups cooked chicken shredded or chopped
- 1 cup frozen peas
Biscuit Topping:
- 1 1/2 cup blanched almond flour
- 1/4 cup tapioca flour
- 1 1/2 teaspoons aluminum free baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 6 Tablespoons ghee or grass fed butter melted
- 1/3 cup dairy free milk unsweetened
- 1 large egg whisked
Instructions
-
Preheat your oven to 375°F and spray a 9 x 13” casserole dish with preferred cooking spray. Heat a large deep skillet over medium heat and add the ghee. Add carrots, celery and onion and sprinkle with a bit of salt and pepper. Cook about 5 minutes, until fragrant, then add the mushrooms, garlic, sage, rosemary and thyme. Cook another 3 minutes, until softened and sprinkle again with salt and pepper.
-
Sprinkle the arrowroot or tapioca over the vegetables and stir to coat. Slowly pour in the milk and the broth while stirring constantly, then stir in the mustard. Stir and cook until the gravy thickens and begins to simmer and cook for one more minute, then remove from heat.
-
Stir in the chicken and peas, then set aside. For the biscuit topping, in a large bowl, combine the almond flour, tapioca flour, baking powder, salt and pepper. Make a well in the center and add in the ghee or butter, milk, and egg. Stir until a thick batter forms, then allow it to sit for around 2 minutes to firm up a bit.
-
Use your hands to scoop 3-4 tbsp of the batter and form into a ball as best as you can, and place on top of the chicken mixture in the casserole dish. If it’s too sticky, wetting your hands slightly will help. Repeat to use up all of the batter, making 8 biscuits, spacing them evenly over the casserole.
-
Bake in the preheated oven for about 25 minutes or until the biscuits are golden brown and the filling bubbly.
-
Allow the casserole to sit for 5-10 minutes before serving. Enjoy!
Nutrition
Want More Hearty Paleo Casserole Recipes? Try One of These!
Creamy Chicken and Potato Casserole
Chicken Broccoli and Rice Casserole
More Chicken Pot Pie Recipes:
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I love Brenda Gantts White Lily Buttermilk Biscuits and I was looking for their recipe, and I found the following recipe
https://dqrecipes.com/brenda-gantts-white-lily-buttermilk-biscuits-recipe/
Can anyone please tell me if its the correct way to cook Brenda Gantts White Lily Buttermilk Biscuits.