This delicious chicken pot pie is loaded with chicken and veggies simmered in a dairy-free cream sauce, topped with mashed potatoes, and then baked to perfection to create the ultimate comfort food.
Y’all! This chicken pot pie is SO GOOD. I made it on Instagram a while back and so many of you asked me for the recipe that I got to work perfecting it and now it is finally ready for you! I absolutely love chicken pot pie, but making gluten free crust is an undertaking, and I’ve just never been a biscuit-topped chicken pot pie kind of girl. This has left me eating a lot of chicken pot pie soup over the last few years, which is also delicious, but still doesn’t have that same, filling, warming, comfort food feeling of chicken pot pie.
Mashed potatoes are also one of my favorite foods, really anything involving a potato is my favorite food, so subbing them for the crust really takes chicken pot pie to the next level for me. And all while being totally gluten free, Paleo, and low FODMAP. Yes, please! Trust me, this is what you NEED in January.
Let’s talk about January a little bit. I am not a fan of January, personally. I’m not a person who likes the cold, but what makes it worth it to me is the holidays, twinkly lights, cookies, warm drinks, and comfort foods. But then, January rolls around and suddenly you’ve got to take down your Christmas tree, remove those twinkly lights, take off your sequins, and start eating salad. All while being cold. No, thank you.
I’m not much of a resolution person, mainly because I’ve found that if I give myself a rule I only want to break it (side note: if you haven’t taken Gretchen Rubin’s quiz on The Four Tendencies, go do it now. I’m an obliger, which surprises absolutely no one who knows me), but I do like to clean up my diet a bit in January, mainly in the form of reducing my sugar intake. However, cleaning up your diet doesn’t mean having to eat boring food. Especially when it is cold outside and you have to return to work at full speed after the holidays.
This is why I’m such a big fan of the casserole! You can have a total comforting dinner that is loaded with veggies, protein, and healthy carbs and be completely satisfied without feeling like you’re missing out on anything. Looking at my content calendar for the next month, I’m trying to reel in my soup and casserole recipes a bit because it is all I want right now! But, if you’re a casserole fanatic like me, I highly recommend checking out my Salsa Verde Chicken Enchilada Casserole and Butternut Squash Shepherd’s Pie too!
I so hope you enjoy this chicken pot pie with mashed potato crust, it will be my personal go-to comfort food all winter long!
This creamy chicken pot pie is loaded with veggies and topped with mashed potatoes for the perfect healthier winter comfort food!
- 2 tablespoons butter
- 2-3 carrots, peeled and cut into slices (about 1 cup)
- 2-3 stalks celery, sliced
- 1 small yellow onion, diced (substitute 1 bunch green onions, chopped for low FODMAP)
- 2 garlic cloves, minced (1 tablespoon garlic oil for low FODMAP)
- 2 tablespoons gluten free flour (I use Cup4Cup, substitute arrowroot for Paleo*)
- 2 cups chicken broth
- 1/2-1 cup coconut milk creamer or full-fat coconut milk (I use So Delicious creamer)
- 8 ounces fresh green beans or haricot verts
- 3 cups shredded chicken (about 1.5 pounds)**
- 1/2 cup frozen corn (optional)
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2-1 teaspoon coarse sea salt, to taste
- 1/4 teaspoon pepper
- 2 pounds red potatoes, skin-on, scrubbed and diced into 1-inch chunks
- 1 tablespoon coarse sea salt
- 4 tablespoons butter
- 1/2 cup full fat coconut milk
- 1/4 teaspoon pepper
- 1/2 cup shredded cheese (optional)
- 1. Preheat the oven to 350 F.
- 2. Place the potatoes and salt in a large pot and cover with water, ensuring water rises at least 1 inch above the potatoes. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Once tender, drain and set aside.
- 3. While the potatoes are cooking, melt the butter in another large, heavy-bottomed pot over medium heat, then add carrots, celery, onion (or green onion) and saute for 5-6 minutes, until carrots and celery are slightly browned. Add the garlic (or garlic oil) and saute until fragrant, about 1-2 minutes.
- 4. Add the gluten free flour to the pot and stir to combine with the butter until smooth. Add in the chicken broth 1/2 cup at a time, whisking to ensure flour mixture combines. Then, add the coconut milk 1/2 cup at a time until desired consistency is achieved.
- 5. Add the green beans, chicken, corn (if using), herbs, salt, and pepper. Cover and cook over medium-low heat while making the mashed potatoes.
- 6. Mash the potatoes with a masher and then stir in the butter, coconut milk, pepper, and cheese if using. Taste and season with salt to your preference.
- 7. Pour the chicken pot pie mixture into a 9x13 inch baking dish, or a deep, 9 inch round baking dish, and top with the mashed potato mixture. Bake for 30 minutes, until top is slightly browned. Remove from oven and cool for 10 minutes before serving.
*If using arrowroot, saute the veggies, add the broth and milk, then in a small bowl, add 1/4 cup chicken broth to the 2 tablespoons arrowroot and whisk together. Add half of mixture to the soup, whisking to combine, then bring to a boil. Add the additional arrowroot slurry until desired consistency is achieved.
**For the chicken, you can either use leftover rotisserie chicken that you've shredded up, or purchase 1.5 pounds of boneless, skinless chicken breast or thighs, season them with salt and pepper and cook them whole first in the pan over medium heat, with about 1 tablespoon olive oil, about 5-7 minutes per side. Then, just let them cool and shred with two forks or cut into 1 inch pieces to add to pot pie.
For low-carb or nightshade free - substitute cauliflower mash or butternut squash mash for the potatoes