The One Thing I Like Better Than Corned Beef on Rye

This past week I was fortunate to try several different recipes that were all a hit, but the one I am sharing, I think, was by far my daughter’s favorite. I love a good casserole because they are usually easy and not a lot of mess. The below recipe is paleo-friendly, quick, and nutritious. 

Chicken Pot Pie Casserole


For the Casserole

  •  2 pounds cooked chicken breasts, diced or shredded
  • 1 cup yellow onion, diced
  • 12 oz of frozen carrots
  • 12 oz of frozen potatoes
  • 12 oz of frozen green beans  

For the Gravy

  • 1 can coconut milk
  • 1 cup chicken broth
  • 1/2 cup almond milk
  • 2 tbsp ghee
  • 1/2 tbsp nutritional yeast
  • 3 tsp poultry seasoning
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2.5 tbsp arrowroot flour dissolved in 1 tbsp water

 For the Topping:

  •  1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup coconut oil (melted) (or you could use ghee)
  • 3 tbsp water
  • 1/2 tsp poultry seasoning


  1. Grease a casserole dish and preheat the oven to 350 degrees F.
  2. Add the chicken and vegetables into the dish. (Please note that the chicken should be cooked already and the vegetables should be steamed to soft but not fully cooked.)
  3. Preheat a deep skillet over medium-high heat and add all of the sauce ingredients except for the arrowroot dissolved in water. Bring it to a simmer, stirring frequently.
  4. Mix the arrowroot into 1 tbsp of water in a small dish and dissolve. Once the sauce has come to a simmer, pour the arrowroot water into the sauce and begin stirring to incorporate it into the sauce. It will start thickening.
  5. Once the sauce has thickened, pour it into the casserole dish over the chicken and vegetables. Use a spoon to combine the sauce in with the other ingredients, gently as not to smash the vegetables.
  6. Next, in a large bowl, add all of the topping ingredients. Use your hands to mix it all together. Continue mixing until the ghee is completely incorporated, and the topping becomes a dough-like consistency.
  7. Using your hands, pick up quarter size dollops of the topping and flatten a bit before placing each dollop over the top of the casserole. Slightly press each dollop into the top of the casserole but don’t smash down. Repeat this process until the topping is gone, and the dish is covered.
  8. Place in the oven and bake for 30-40 minutes, checking after 30 minutes. Remove the casserole from the oven once the topping is golden brown, don’t allow it to burn.

Once cooked, you can enjoy it immediately or use it for meal prep for the week. It is excellent fresh and just as good leftover. You could also mix things up and change the vegetables you use, or you could change the spices to get different flavors. There are a lot of things that you could do to make this recipe work for you. 


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