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Paleo Chicken and Biscuits Pot Pie

Mar 26, 2022 · 7 Comments

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Paleo Chicken and Biscuits Pot Pie in a large cast iron skillet and in a white bowl with a spoon
Paleo Chicken and Biscuits Pot Pie in a large cast iron skillet and in a white bowl with a spoon

This Paleo Chicken and Biscuits Pot Pie is hearty, healthy down home cooking!

A creamy, savory filling of chicken and vegetables is topped is light, fluffy biscuits. And it’s all made in one pan!

Plus it’s gluten-free, grain-free and dairy-free.

gluten-free biscuits on top of a chicken pot pie filling in a cast iron skillet on a white wooden table next to celery, a bowl of spices and a wooden cutting board with an onion and wooden spoon

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Why this recipe works.

Everyone I know loves pot pie. And the kind where it’s biscuits on top of a pot pie instead of pie crust? Brilliant.

So I wanted to make a version I could eat: without gluten, grains or dairy.

So now the filling of carrots, celery, onion, chicken and seasonings is thickened with arrowroot starch instead of flour.

And those biscuits on top use almond flour, arrowroot and palm shortening to create a light, fluffy texture.

It all gets baked together in one pan for a simple, satisfying meal.

What you need for Paleo Chicken and Biscuits Pot Pie

Ingredients for the filling:

  • 1 small onion, peeled and diced
  • 2 celery stalks, trimmed and diced
  • 2 large carrots, peeled, trimmed and diced
  • 2 cloves garlic, peeled and minced
  • 1/4 cup arrowroot starch/flour
  • 2 cups cooked chopped/shredded chicken
  • 3 cups low-sodium chicken broth
  • the cream from one can of full-fat unsweetened coconut milk (about 3/4 cup); it helps to chill the can in the fridge ahead of time to make the cream separate from the water
  • 1 teaspoon lemon juice
  • 2 tablespoons avocado oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 3/4 teaspoon dried sage
  • 3/4 teaspoon black pepper

Ingredients for the biscuits:

  • 2 cups superfine blanched almond flour
  • 1/2 cup arrowroot starch/flour
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup palm shortening
  • 2 eggs
  • 1 teaspoon apple cider vinegar

Equipment:

  • a large mixing bowl
  • 2 medium mixing bowls (microwave save)
  • measuring cups
  • measuring spoons
  • a whisk
  • a spatula (for stirring, not flipping)
  • a 1/4 cup measuring cup or cookie scoop
  • a plate
  • a cutting board
  • a chef’s knife
  • a vegetable peeler
  • a large skillet (12″, oven safe)
  • a large serving spoon

How to make Paleo Chicken and Biscuits Pot Pie

Step 1: Heat the oven to 425°.

Make the biscuits:

Step 1: In a medium, microwave-safe mixing bowl, melt the palm shortening in the microwave (about 1 minute) and let cool slightly.

Step 2: In another medium mixing bowl, whisk the eggs and apple cider vinegar.

Step 3: In a large mixing bowl, whisk the almond flour, arrowroot, salt and baking soda.

Step 4: Add the cooled palm shortening and egg mixture to the dry ingredients and stir with a spatula until it’s all blended together.

Step 5: Use a 1/4 cup measuring cup or cookie scoop to portion out 8 biscuits onto a plate, each about 1/4 cup. Use the palm of your hand to gently flatten them a bit, so they’re about 1/2-3/4″ tall. Set aside.

Make the filling:

Step 1: Heat the avocado oil in a large, oven-safe skillet over medium-high heat.

Step 2: Add the diced onion, carrots, celery and garlic with the fine sea salt, black pepper, dried parsley, dried thyme and dried sage. Stir occasionally until softened, about 5-6 minutes.

Step 3: Sprinkle over the 1/4 cup arrowroot and stir constantly until the arrowroot has been completely absorbed.

Step 4: Add the chicken broth and coconut cream and bring the mixture to a bubble, stirring occasionally to melt the coconut cream.

Step 5: Once the filling is bubbling, turn off the heat and stir in the lemon juice, then the chicken. Give the filling a quick taste and adjust the seasonings as necessary.

Step 6: Place the biscuits on top of the filling and place the whole skillet in the oven. Bake until the biscuits are golden brown on top and the filling is bubbling, about 10-12 minutes.

Step 7: Let cool for 10 minutes, then enjoy!

a white bowl and a cast iron skillet both filled with a creamy chicken and vegetable soup and topped with grain-free biscuits

Frequently Asked Questions (FAQ)

Can I make substitutions?

Want to use fresh herbs? Omit the dried thyme, parsley and sage. When adding the chicken, add 2 tablespoons each chopped fresh thyme and parsley and 1 tablespoon chopped fresh sage.

No lemon juice? Apple cider vinegar would also work.

No fresh garlic? Add 1/2 teaspoon garlic powder along with the vegetables and other seasonings.

You can use leftover or rotisserie chicken.

You can use cooked turkey in place of the chicken. (Perfect for Thanksgiving leftovers!)

You can use unsweetened plain almond milk instead of coconut cream but the filling won’t be as thick.

You can also add 1/2 cup frozen peas to the filling with the chicken broth and coconut cream (but then it won’t be Paleo).

Can I make Paleo Chicken and Biscuits Pot Pie ahead of time?

The filling can be cooled to room temperature and then refrigerated for up 5 days. Reheat over low heat on the stove. If it’s too thick, add water or more chicken broth to thin it out.

If you have leftovers, carefully spoon the filling and biscuits into an airtight container, trying not to get the filling on top of the biscuits. Chill in the fridge for up to 5 days. Reheat as above.

Can I freeze Paleo Chicken and Biscuits Pot Pie?

The filling can be frozen. Cool to room temperature, then pour into an airtight, freezer-safe container or baggie and freeze for up to 3 months. Thaw overnight in the fridge. Reheat as above.

Other recipes you might like:

  1. Almond Flour Biscuits (Paleo)
  2. Shepherd’s Pie (Whole30, gluten-free)
  3. Sheet Pan Apple Cinnamon Chicken (Paleo, Whole30)
  4. Classic Meatloaf (Paleo, Whole30)
  5. Instant Pot Creamy White Chicken Chili (Paleo, Whole30)
gluten-free biscuits on top of a chicken pot pie filling in a cast iron skillet on a white wooden table next to celery, a bowl of spices and a wooden cutting board with an onion and wooden spoon

Paleo Chicken and Biscuits Pot Pie

Don Baiocchi
This Paleo Chicken and Biscuits Pot Pie is a hearty, healthy old-fashioned dinner. A creamy, savory filling packed with chicken and vegetables is topped with fluffy almond flour biscuits and baked all in one pan! Plus it's gluten-free, grain-free and dairy-free.
4.80 from 5 votes
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 12 minutes mins
cooling time 10 minutes mins
Total Time 1 hour hr 7 minutes mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 952 kcal

Ingredients
  

For the biscuits:

  • ½ cup palm shortening
  • 2 cups superfine blanched almond flour (not almond meal)
  • ½ cup arrowroot starch/flour
  • 1 teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 2 large eggs
  • 1 teaspoon apple cider vinegar

For the filling:

  • 2 tablespoons avocado oil
  • 2 large carrots, peeled, trimmed and diced
  • 2 celery stalks, trimmed and diced
  • 2 medium to large garlic cloves, peeled and minced
  • 1 small yellow onion, peeled and diced
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • ¾ teaspoon ground black pepper
  • ¾ teaspoon dried sage
  • ¼ cup arrowroot starch/flour
  • 3 cups low-sodium chicken broth
  • ¾ cup coconut cream (see notes)
  • 1 teaspoon lemon juice
  • 2 cups cooked chopped/shredded chicken

Instructions
 

  • Heat the oven to 425°.

For the biscuits:

  • In a medium, microwave-safe mixing bowl, melt the palm shortening in the microwave (about 1 minute) and let cool slightly.
  • In another medium mixing bowl, whisk the eggs and apple cider vinegar.
  • In a large mixing bowl, whisk the almond flour, arrowroot, salt and baking soda.
  • Add the cooled palm shortening and egg mixture to the dry ingredients and stir with a spatula until it's all blended together.
  • Use a 1/4 cup measuring cup or cookie scoop to portion out 8 biscuits onto a plate, each about a 1/4 cup. Use the palm of your hand to gently flatten them a bit, so they're about ½-¾" tall. Set aside.

For the filling:

  • Heat the avocado oil in a large, oven-safe skillet over medium-high heat.
  • Add the carrots, celery, onion, garlic, salt, parsley, thyme, black pepper and sage. Stir occasionally until softened, about 5-6 minutes.
  • Sprinkle over the 1/4 cup arrowroot and stir constantly until the arrowroot has been completely absorbed.
  • Add the chicken broth and coconut cream and bring the mixture to a bubble, stirring occasionally to melt the coconut cream and scrape up the bottom of the pan.
  • Once the filling is bubbling, turn off the heat and stir in the lemon juice, then the chicken. Give the filling a quick taste and adjust the seasonings as necessary.
  • Place the biscuits on top of the filling and place the whole skillet in the oven. Bake until the biscuits are golden brown on top and the filling is bubbling, about 10-12 minutes.
  • Let cool for 10 minutes, then enjoy!

Notes

Nutrition note: The recipe yields 4 servings, which comes out to 2 biscuits per person, which is a lot. You’ll probably find that the filling can be divided into 4 and then add 1 biscuit per person, with some biscuits leftover.
 
For the coconut cream: chill a 13-15 oz. can of unsweetened full-fat coconut milk in the fridge, ideally for at least 24 hours. DO NOT SHAKE THE CAN. Open the can and scoop out the coconut cream – you should have about 3/4 cup (if you don’t have that much, don’t worry about it). Reserve the coconut water for another use, such as drinking, smoothies, etc.
Make ahead
The filling can be cooled to room temperature and then refrigerated for up 5 days. Reheat over low heat on the stove. If it’s too thick, add water or more chicken broth to thin it out.
The filling can also be frozen. Cool to room temperature, then pour into an airtight, freezer-safe container or baggie and freeze for up to 3 months. Thaw overnight in the fridge. Reheat as above.
If you have leftovers, carefully spoon the filling and biscuits into an airtight container, trying not to get the filling on top of the biscuits. Chill in the fridge for up to 5 days. Reheat as above.
Substitutions and variations
Want to use fresh herbs? Omit the dried thyme, parsley and sage. When adding the chicken, add 2 tablespoons each chopped fresh thyme and parsley and 1 tablespoon chopped fresh sage.
No lemon juice? Apple cider vinegar would also work.
No fresh garlic? Add 1/2 teaspoon garlic powder along with the vegetables and other seasonings.
You can use leftover or rotisserie chicken.
You can use cooked turkey in place of the chicken. (Perfect for Thanksgiving leftovers!)
You can use unsweetened plain almond milk instead of coconut cream but the filling won’t be as thick.
You can also add 1/2 cup frozen peas to the filling with the chicken broth and coconut cream (but then it won’t be Paleo).

Nutrition

Calories: 952kcalCarbohydrates: 41gProtein: 35gFat: 74gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.02gCholesterol: 141mgSodium: 1503mgPotassium: 993mgFiber: 6gSugar: 7gVitamin A: 6194IUVitamin C: 5mgCalcium: 192mgIron: 2mg
Keyword almond flour biscuits, chicken and biscuits, paleo chicken recipe, paleo dinner
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Mains, Recipes almond flour, arrowroot, carrots, celery, chicken, fall recipe, onion, palm shortening

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Comments

  1. Megan says

    April 4, 2022 at 7:36 am

    5 stars
    Basically the most delicious stew and biscuits! YUM! So satisfying this spring with the cool rain and sunshine, to come into this beautiful homemade meal! Super satisfying.

    Reply
  2. Janessa says

    March 29, 2022 at 4:18 pm

    5 stars
    This recipe looks so delicious! I don’t have any palm oil shortening on hand. Do you think butter would work? I don’t need them to be dairy free.

    Reply
    • Paleo Gluten Free Guy says

      March 29, 2022 at 4:36 pm

      I think so but I’ve never tried it with butter. If you do please let me know how it goes!

      Reply
  3. nancy says

    March 29, 2022 at 12:50 pm

    5 stars
    LOVE how you used arrowroot. these pot pie biscuits are super cozy!! total MOM vibes

    Reply
    • Paleo Gluten Free Guy says

      March 29, 2022 at 4:35 pm

      Haha, love that this has Mom vibes!

      Reply
  4. Shelby says

    March 28, 2022 at 1:12 pm

    5 stars
    I love that these are made paleo! I always have a bunch of almond flour on hand and this was the perfect way to use it up. A great addition to Sunday night dinner.

    Reply
    • Paleo Gluten Free Guy says

      March 28, 2022 at 2:17 pm

      Thanks, Shelby! Glad you like it. 🙂

      Reply
4.80 from 5 votes (1 rating without comment)

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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