Chicken Pot Pie

This paleo and Whole30 chicken pot pie is made with potatoes on the inside and topped with a mashed potato crust making it the best healthy chicken pot pie recipe. It can also be turned into chicken pot pie casserole and chicken pot pie soup. Great for those on a paleo or Whole30 reset. 

Chicken pot pie is a FULL meal in and of itself that usually produces a lot of leftovers. This means easy lunches and dinners for at LEAST 2-3 days. Not only that but it is super filling, creamy and packs a fair amount of vegetables which is great, especially for kids.

A healthier version of chicken pot pie was definitely something I needed to re-create in my adult life as well as for my clients.

THE BEST WAY TO MAKE HEALTHY CHICKEN POT PIE

There are 2 secrets to making this healthy chicken pot pie the best you’ve ever had:

• The first one is poultry seasoning. If you look at my holiday recipes, you’ll see that a lot of them contain this game changing spice. This blend of spices includes rosemary, thyme, marjoram and sage to make that holiday poultry flavor really come out. It’s worth it to purchase it already made. I like this one. 
• The second secret is to use mashed potatoes as a thickener. I actually learned this on accident as one of my recipe tests for this came out a little too watery. Instead of throwing in the towel or making it into a soup, I decided to mix in some of the mashed potato crust to thicken it up without any gums, flours or dairy. Such a genius thing to know that can be carried on to so many other recipes!

HOW TO MAKE PALEO & WHOLE30 CHICKEN POT PIE

For Chicken Pot Pie Filling

1. In a medium sized pot, heat up 1 tbsp ghee over medium high heat. Add carrots, celery, onion, garlic and saute for about 5 minutes or until vegetables soften.
2. Add in raw diced chicken breast along with green beans, poultry seasoning, rosemary, salt and pepper and saute in together for another 5 minutes or until all chicken is opaque.
3. Add in coconut milk, stir together and simmer over medium heat for about 20 minutes or until chicken is cooked all the way through. The mixture of vegetables and chicken plus the liquid in the coconut milk should be enough to simmer without burning. If the filling looks like there is not enough liquid to simmer, add water in ¼ cup increments. It is also ok if the liquid has a thin broth consistency as potatoes will be added to thicken it.

For Mashed Potato Crust

1. In a large pot, boil 6-8 quarts of water.
2. Rinse then chop each potato into large chunks. I personally leave the skin on, but if you dont prefer it, peel each potato before boiling.
3. Boil potatoes for 25-30 minutes or until cooked through. The timing will depend on how big your potato pieces are.
4. Strain potatoes and add to a large bowl. Add salt, pepper, garlic powder and ghee.
5. Using a potato masher, mash potatoes into a rustic chunky mash being sure to make sure spices and ghee are evenly distributed.

To Bring It All Together

1. Take pot pie mixture off heat and stir in ⅓ of rustic potato mixture.  This will thicken up the mixture without using any creams or thickeners. Feel free to use more or less potato to get the desired pot pie filling consistency.
2. Add filling to a large casserole dish or meal prep containers and top with the remaining mashed potato mix.
3. If you decide to put it in the casserole dish, you can place it under the broiler for a couple minutes to create a more of a brown crust effect on the top.

ARE PEAS ALLOWED ON WHOLE30?

Yes! They didn’t used to be, but recently a rule changed in favor of the all-mighty pea. In this recipe you could either switch out green beans for peas or use a half and half mixture.

For more info on peas being Whole30 approved, check out this post. 

CHICKEN POT PIE WITH POTATOES

The best potatoes to use for this recipe is golden potatoes. They are more tender and have a buttery taste by nature and also cook faster than a russet or white potato. You could also get bold and use sweet potatoes to top this dish!

CHICKEN POT PIE CASSEROLE

The only difference between this recipe and turning it into a casserole is to bake it. Once you top the chicken pot pie filling with mashed potatoes, put it in a 375 degree oven for about 15-20 minutes or until potatoes on the top begin to dry out a bit and form a crust. Make sure this it’s not in too long as the top could get overly brown. 

CHICKEN POT PIE SOUP

Another way to switch up this recipe is to turn it into a Whole30 chicken pot pie soup. Simply half the recipe for the mashed potatoes and add them into the filling along with 1 cup of bone broth to start. Add more to your desired level of soup thickness. 

TURKEY POT PIE

If you’re looking to use up some leftover turkey from Thanksgiving or Christmas dinner, simply replace the amount of chicken with diced or shredded turkey for a delicious healthy turkey pot pie. 

Freezing, Storing and Reheating:

• Freezing: if you’d like to freeze this recipe, freeze it in an airtight container for up to 3 months. Please note that as it is frozen, the liquid will break down the fibers in the vegetables which could cause it to be a little bit more mushy than when making it fresh.
• Storing: Store this chicken pot pie in an airtight container in the fridge for up to 1 week. This can be made 2-3 days ahead before serving.
• Reheating: the best way to reheat chicken pot pie is to slowly warm it through in the oven. If you are taking it from the freezer, defrost overnight in the fridge until thawed completely. Place in a 325 degree oven covered for 25-30 minutes or until heated through. 

Other Popular Whole30 Dinner Recipes:

• Healthy Sweet and Sour Chicken
• Sheet Pan Chicken Thighs with Vegetables
• Fish Taco Bowls
• Instant Pot Beef and Sweet Potato Chili

Chicken Pot Pie

This paleo and Whole30 chicken pot pie is made with potatoes on the inside and topped with a mashed potato crust making it the best healthy chicken pot pie recipe. It can also be turned into chicken pot pie casserole and chicken pot pie soup. Great for those on a paleo or Whole30 reset. 

4.58 from 19 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 4 -6 servings

Calories: 290kcal

Author: Thyme and JOY

Ingredients

For Pot Pie Filling

• 1 pound Chicken Breast Raw diced small or shredded
• ½ cup Celery diced
• ½ cup Carrots diced
• 1 cup White Onion diced
• 2 tsp Garlic minced
• 1 cup Green beans chopped into ½ inch pieces
• ½ cup Green Peas
• 13 oz can Coconut Milk
• 1.5 tbsp [Poultry Seasoning]
• 1 tbsp Ghee
• 1 tsp Sea Salt
• ¼ tsp Ground Black Pepper

For Mashed Potatoes

• 2 pounds Golden Potatoes
• 2 tbsp Ghee
• ½ tsp Garlic Powder
• ½ tsp Salt

Instructions

• For Pot Pie Filling
• In a medium sized pot, heat up 1 tbsp ghee over medium high heat. Add carrots, celery, onion, garlic and saute for about 5 minutes or until vegetables soften.
• Add in raw diced chicken breast along with green beans, poultry seasoning, rosemary, salt and pepper and saute in together for another 5 minutes or until all chicken is opaque.
• Add in coconut milk, stir together and simmer over medium heat for about 20 minutes or until chicken is cooked all the way through. The mixture of vegetables and chicken plus the liquid in the coconut milk should be enough to simmer without burning. If the filling looks like there is not enough liquid to simmer, add water in ¼ cup increments. It is also ok if the liquid has a thin broth consistency as potatoes will be added to thicken it.
• For Mashed Potato Crust
• In a large pot, boil 6-8 quarts of water.
• Rinse then chop each potato into large chunks. I personally leave the skin on, but if you dont prefer it, peel each potato before boiling.
• Boil potatoes for 25-30 minutes or until cooked through. The timing will depend on how big your potato pieces are.
• Strain potatoes and add to a large bowl. Add salt, pepper, garlic powder and ghee.
• Using a potato masher, mash potatoes into a rustic chunky mash being sure to make sure spices and ghee are evenly distributed.
• To Bring It All Together
• Take pot pie mixture off heat and stir in ⅓ of rustic potato mixture.  This will thicken up the mixture without using any creams or thickeners. Feel free to use more or less potato to get the desired pot pie filling consistency.
• Add filling to a large casserole dish or meal prep containers and top with the remaining mashed potato mix.
• If you decide to put it in the casserole dish, you can place it under the broiler for a couple minutes to create a more of a brown crust effect on the top.

Notes

For Paleo Option: Use Avocado or Olive Oil in place of Ghee

Nutrition

Serving: 2cups | Calories: 290kcal | Carbohydrates: 29g | Protein: 17g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Cholesterol: 54mg | Sodium: 128mg | Fiber: 4g | Sugar: 3g

Valerie Skinner is a Whole30 approved personal chef & recipe developer that bridges the gap between healthy eating and busy lives by providing simple healthy meals and recipes for you and your family.

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