Chicken Pot Pie Casserole
It is definitely casserole season and my absolute number one favorite casserole has to be Chicken Pot Pie!! It has always been an indulgent meal but once I realized I could make a grain free biscuit to put on top and clean up the filling, I was so excited to healthify my favorite meal. Instead of using cream and flour to make a creamy sauce in this recipe I cooked up some onions and potatoes and blended them with chicken broth and coconut milk to make a super creamy and completely clean sauce to coat our veggies and chicken. Now don’t stop reading if you are afraid of coconut! The amount of coconut milk used is minimal and you can’t taste it at all – purely for the creamy factor. Now let’s get into the most important part – the biscuits! When I first attempted making them with my favorite Simple Mills Artisan Bread Mix, I tried to make them traditional and cut them into perfect circles – but they were a bit to dense and hockey puck-like. So I added another egg and a little more coconut oil and made them a little more rustic by dropping them by the scoopful onto the casserole.
This little trick turned them into perfect drop biscuits and looks much better in the final product. I am so happy to be partnering with Simple Mills again on this dish because they are single handedly making my fall entertaining and life so much easier. I am hosting a friendsgiving this weekend and of course a cheese plate is necessary so I will serving up lots of their almond flour crackers with all of the cheeses! I will also be having a little giveaway on my Instagram next week for some crackers for your thanksgiving so stay tuned for that! For now I think it would be wise to get all of these ingredients ASAP and make yourself the best casserole you will have all fall. Oh and if you are looking for Simple Mills you can order them on their website, on Thrive Market, or around me I have found them at Whole Foods or Sprouts! Sprouts has amazing deals if you have one near you!
How good do those biscuits look?!
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- 2 Tablespoons coconut oil or ghee
- 1 large yellow onion, finely chopped
- 1 pound russet potatoes, divided (peeled and cut into 1/2″ dice)
- 1 1/2 cups chicken broth
- 1/3 cup full fat coconut milk (from a can)
- 2 medium carrots, peeled and diced
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound cooked and chopped chicken breasts
- 2/3 cup frozen peas
- 1 teaspoon finely chopped fresh thyme
- 1/2 teaspoon finely chopped fresh rosemary
- 1 egg*
- 1 box Simple Mills Artisan Bread Mix
- 3 tablespoons melted and cooled coconut oil
- 2 eggs
- Preheat oven to 400 degrees.
- Make your biscuits first by combining 1 box of Simple Mills Artisan Bread Mix with 3 tablespoons of coconut oil and 2 eggs. Stir until well combined then set aside while you start on the casserole.
- Heat a large skillet over medium heat until hot. Add 1 tablespoon of oil or ghee and then onions. Saute 5-7 minutes until soft and translucent, stirring occasionally. Add 1/2 of the potatoes and chicken broth. Raise heat to high until broth is boiling. Immediately lower to a simmer, cover and cook 6 to 8 minutes or until potatoes are just fork tender.
- Transfer potato mixture from skillet to a blender or food processor. Add the coconut milk to the blender and process until smooth and creamy the set aside.
- Add the other tablespoon of oil or ghee as well as carrots and remaining potatoes to pan along with salt, and pepper. Raise heat to medium and cook for 8 to 10 minutes until vegetables are just starting to soften. Add creamy potato mixture, chicken, frozen peas, chopped thyme and rosemary. Cook 1 to 2 minutes to heat through. Season to taste with some salt and pepper.
- Remove from heat and pour into a 9 x 13 inch baking dish. Take your biscuit mixture and scoop with a large cookie scoop or spoon, 8 drop biscuits onto the filling. Break and egg into a small bowl and mix it up then brush the a little egg on each biscuit.
- Bake for 25 minutes until biscuits are cooked and browned a bit.