Paleo Chicken and Biscuits Pot Pie

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.

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Paleo Chicken and Biscuits Pot Pie

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
• 2 celery stalks
• 2 large carrots
• 2 cloves garlic
• 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

First, make the biscuits:

Heat the oven to 425°.

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 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:

Peel and dice the onion, carrots and garlic. Dice the celery.

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

Add the diced vegetables with the fine sea salt, black pepper, dried parsley, dried thyme and dried 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.

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!

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).

Other recipes you might like:

1. Almond Flour Biscuits (Paleo)
2. Sheet Pan Apple Cinnamon Chicken (Paleo, Whole30)
3. Pesto Roast Chicken with Potatoes and Carrots (Paleo/Whole30 option)
4. Classic Meatloaf (Paleo, Whole30)
5. Instant Pot Creamy White Chicken Chili (Paleo, Whole30)

Print Recipe

5 from 4 votes

Paleo Chicken and Biscuits Pot Pie

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.

Prep Time45 minutes mins

Cook Time12 minutes mins

cooling time10 minutes mins

Total Time1 hour hr 7 minutes mins

Course: Main Course

Cuisine: American

Keyword: almond flour biscuits, chicken and biscuits, paleo chicken recipe, paleo dinner

Servings: 4 servings

Author: Don Baiocchi

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

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).

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