I’ve made it one of my goals as a recipe creator to make cozy comfort foods accessible for those who are gluten free. (Because, let’s face it, most of the best comfort foods are definitely not GF.) My gluten free chicken pot pie checks all of the cozy, comforting boxes and has a surprise biscuit topping that’s just as fluffy and delicious as its gluten-filled counterpart.
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You’ll love this Gluten Free Chicken Pot Pie
Yes, sweet potatoes. Using some leftover mashed sweet potatoes gives this chicken pot pie a hearty and nutritious topping that soaks up all of the delicious gravy in the filling.
This recipe is a little labor intensive (I highly recommend cooking some sweet potatoes and chicken ahead of time!) but it reheats beautifully making it a great meal prep recipe for meals later in the week! And bonus: It’s also a paleo-friendly recipe!
Paleo Chicken Pot Pie Ingredients
For the filling:
- Coconut oil
- Leeks: You may also use a large sweet onion
- Arrowroot powder: Tapioca starch or cornstarch would also work well.
- Carrots
- Cauliflower: If you’re not averse to using white potatoes you can use them instead of cauliflower.
- Chicken broth
- Cooked chicken: stripped from a roasted/rotiesserie chicken is best!
- White wine vinegar
- Dried thyme
- Ground black pepper
For the topping:
- Almond flour
- Baking powder
- Salt
- Coconut oil
- Eggs
- Cooked, mashed sweet potatoes
- Honey
How to make Chicken Pot Pie with Sweet Potato Biscuits
To make the filling:
- Cook the leek/onion in coconut oil in a large skillet.
- Add the arrowroot powder, carrots, and cauliflower.
- Whisk in the broth and stir until slightly thickened. Stir in the chicken, vinegar, and thyme. Add salt and pepper, to taste.
- Remove from the heat and cover to keep warm while you make the topping. Preheat the oven to 400 degrees F.
To make the topping:
- Pulse the almond flour, baking powder, and salt in a food processor. Add the coconut oil in pieces, pulsing until the mixture is crumbly. Add the eggs, honey, and sweet potato and pulse until the mixture resembles a very soft dough. Let it sit for 5 minutes before moving to the next step.
- Spoon the dough on top of the chicken filling in several mounds.
- Bake for about 30-35 minutes or until the biscuits begin to brown and are cooked through.
Tips for this Dairy Free Chicken Pot Pie
- If you need this to be gluten free but not necessarily paleo friendly you an make these swaps: Use 1 1/3 cup gluten-free oat flour and 1 cup of almond flour in the biscuit dough. Use butter instead of coconut oil.
- Make sure the sweet potatoes are chilled to achieve the right texture in the biscuits. The biscuit batter also needs to be cold when it goes into the oven and warm potatoes would disrupt that.
- Use rotisserie chicken for a quick shortcut!
- Make sure you don’t let the filling simmer too long if you’re using arrowroot powder or tapioca starch. It will begin to lose it’s thickening power.
How to serve Paleo Chicken Pot Pie
This dish stands alone as a full meal! If you’d like to round it out with something fresh, you can add a green salad if you like.
How to store Gluten Free Chicken Pot Pie
Store any leftovers in a lidded container for up to 5 days.
Meal prep tip: When the chicken pot pie has cooled to room temperature divided it into individual containers and simply microwave to reheat for future meals.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Chicken Pot Pie with Sweet Potato Biscuits
A traditional chicken pot pie with a twist -- topped with a tender, sweet potato biscuit instead of a crust! You'd never know it was paleo. Don't like the vegetables? Use the ones you like instead.
Ingredients
For the filling
- 4 Tablespoons coconut oil
- 1 large or 2 small leeks, white and light green parts only, sliced
- 4 Tablespoons arrowroot powder (see note)
- 2 large carrots, peeled and diced
- 1/2 of a head of cauliflower, cut into 1/2-inch pieces (around 2 cups)
- 3 1/2 cups chicken broth (about 2 cans), divided
- 3-4 cups of cooked chicken, chopped or shredded (stripped from a roasted chicken is best!)
- 1 Tablespoon white wine vinegar
- 1 teaspoon dried thyme
- salt and freshly ground black pepper
For the topping
- 3 cups almond flour
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 1/3 cup solid coconut oil
- 2 eggs
- 1 1/4 cups cooked, mashed sweet potatoes, chilled
- 1 Tablespoon honey
Instructions
To make the filling:
- Heat 4 Tablespoons of coconut oil in an oven-safe deep saute pan over medium heat. Add the leek and cook until softened, about 3 minutes.
- Sprinkle in the arrowroot powder, carrots, and cauliflower, and stir until the powder is absorbed by the oil.
- Whisk in the broth and stir until slightly thickened. Stir in the chicken, vinegar, and thyme. Add salt and pepper, to taste.
- Remove from the heat and cover to keep warm while you make the topping. Preheat the oven to 400 degrees F.
To make the topping:
- Combine the almond flour, baking powder, and salt in a food processor. Pulse to blend. Add the coconut oil in pieces, pulsing until the mixture is crumbly. Add the eggs, honey, and sweet potato and pulse until the mixture resembles a very soft dough. Let it sit for 5 minutes before moving to the next step.
- Spoon the dough on top of the chicken filling in several mounds. It's not necessary to cover all of the filling, but the mounds should be spread evenly.
- Bake for about 30-35 minutes or until the biscuits begin to brown and are cooked through. If the tops begin to get dark quickly, place a sheet of aluminum foil over the top while it finishes baking. Remove from the oven (Don't forget to use a hot pad! I've burned myself many times putting pans in the oven and forgetting...) and let it stand for a few minutes before serving.
Nat's Notes: 1. Arrowroot powder is used as a grain-free thickener. Feel free to use an equal amount of cornstarch if you like or double the amount of all-purpose flour.
Not-so-paleo, but gluten-free alternative: Use 1 1/3 cup gluten-free oat flour and 1 cup of almond flour in the biscuit dough. Follow directions written above. (For the oat flour, I simply put some gluten-free oats in my Blendtec and ground them up. You can also use a food processor or a spice/coffee grinder.)
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Marta
Thursday 21st of March 2019
What happened to the ingredient list?!?! I was going to make this tonight!!
Natalie Perry
Thursday 21st of March 2019
I'm so sorry! I'm literally in the middle of converting to a new recipe card format and some of them got wonky. I fixed this one for you!
Bayley
Tuesday 20th of September 2016
This looks absolutely amazing. Has anyone tried adding white potatoes into the filling?
Natalie Perry
Tuesday 18th of October 2016
White potatoes would be just fine. :)
Tracy
Monday 24th of August 2015
Man, we are AIP paleo and can't have eggs. Darn. Will this work with a 2 chia eggs or flax eggs? bummer.
Jennifer Mirilovich
Sunday 22nd of February 2015
This looks amazing, any thoughts on how to substitute coconut flour for the almond flour? I know I need to increase the wet ingredients but am not sure by how much. We're a nut free home...thanks!
Stephanie
Sunday 16th of November 2014
Since childhood, my husband HATES chicken pot pie and sweet potatoes..... but he loves this! The whole family does. It's super easy to swap out filling veggies. I've used peas, corn, broccoli, carrots, onions, etc. We love it for leftovers - especially on our homeschool community day. Thanks for the recipe!
Natalie Perry
Monday 1st of December 2014
Thanks Stephanie! Glad you liked it!