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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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!

Frequently Asked Questions (FAQ)

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)

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