Paleo Chicken and Biscuits Pot Pie

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

4.80 from 5 votes

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

Cook Time12

cooling time10

Total Time1 7

Course: Main Course

Cuisine: American

Servings: servings

Calories: 952kcal

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

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