Chicken Pot Pie Casserole {Paleo}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy chicken pot pie casserole with vegetables and herbs, easier than traditional pot pie but equally comforting. Made grain-free and paleo-friendly without sacrificing richness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/4 cup ghee
- 3 carrots (diced)
- 3 stalks celery (diced)
- 1 medium yellow onion
- 1 cup mushrooms (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon fresh sage (minced)
- 1 teaspoon fresh minced rosemary leaves (minced)
- 1 teaspoon fresh thyme leaves
- Sea salt and freshly ground black pepper
- 1/4 cup arrowroot flour or tapioca
- 1 1/2 cups dairy free milk (unsweetened)
- 1 1/2 cups chicken broth or broth of choice
- 1 tablespoon mustard
- 3-4 cups cooked chicken (shredded or chopped)
- 1 cup frozen peas
- 1 1/2 cup blanched almond flour
- 1/4 cup tapioca flour
- 1 1/2 teaspoons aluminum free baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 6 Tablespoons ghee or grass fed butter (melted)
- 1/3 cup dairy free milk (unsweetened)
- 1 large egg (whisked)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 532mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 440mg
- Calcium
- 179mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 532MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.