Paleo Chicken Pot Pie Casserole


Paleo Chicken Pot Pie Casserole by Ashley of

Fall is my favorite food season! I love spending time in the kitchen cooking up hearty meals. I love that I don’t have to worry about the oven heating up the house – in fact, that’s a bonus for this time of year. And most of all, I love the way fall food warms you up from the inside out. This Paleo Chicken Pot Pie Casserole will do exactly that.

The filling is really rich, thick, creamy and flavorful. And the easy-to-make 3-ingredient gluten-free casserole crust is golden, flaky and crispy when baked.

“Made this last night and it is perfect! The flavor profile is exactly what a chicken pot pie should be. Since I’ve been gluten free, dairy free I have not had a pot pie like this. So good! My hubby’s only comment, we need more of that bread topping, next time can you put it on the bottom and the top? He’s right, that bread is the money! I told him the bread was so easy to make, I’ll just make up more to eat with our leftovers.”


There’s no need to roll pie dough or anything like that. Just make a batch of my 3-ingredient flatbread (also known as Paleo Naan) and layer them on top of the casserole.

In the photo below, you can see that I cut a few pieces of flatbread in half to better cover my casserole dish.

As the dish bakes in the oven, the bottom of the bread will stay soft, but the top will become nice and crisp! The longer you bake it, the crispier and flakier the crust will become – just keep an eye on it to make sure it doesn’t burn. See how the pot pie filling practically bubbles overtop of the crust?! SO GOOD.


This “recipe” is really more of an “assembly.” There are two steps to it:

  1. Make the filling (it’s actually the same recipe as my Chicken Pot Pie Soup!)
  2. Make one batch of 3-ingredient Paleo Naan or Coconut Flour Naan

I tend to prefer my coconut flour flatbread but either naan works!

Once you do those two things, just assemble the casserole! I can’t wait to hear what you think of the recipe 🙂

Paleo Chicken Pot Pie Casserole

Paleo Chicken Pot Pie Casserole

5 from 3 reviews
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Chicken Pot Pie Filling:

  • 3 cups cooked chicken white and dark meat (I used a whole chicken - see directions below for details)
  • 2 tablespoons butter or ghee or fat of choice
  • 1 onion diced
  • 5 cloves garlic minced
  • 1 pound peeled potatoes roughly chopped
  • 1 pound peeled potatoes diced
  • 2 cups chicken broth
  • 1 cup full-fat canned coconut milk
  • 3 carrots chopped
  • 2 celery ribs diced
  • 1 cup frozen peas
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne optional
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary


  • Melt the butter in a dutch oven or heavy bottomed pot over medium heat.
  • Add the onions and garlic and saute for 5 minutes, or until soft.
  • Next, add the 1 pound of roughly chopped potatoes and chicken broth to the pot. Bring the broth to a boil then cover with a lid and reduce the heat to low. Cook for 10 minutes, or until the potatoes are fork tender.
  • Turn the heat to low.
  • Use a slotted spoon to scoop the potatoes into a blender. Add the coconut milk to the blender and puree. Set aside for now.
  • Add the remaining cup of diced potatoes and the carrots to the pan (the carrots and potatoes should be about the same size).
  • Bring the broth to a boil, cover with a lid and reduce heat to low. Cook for 9-10 minutes, or until the potatoes and carrots are fork tender.
  • Add the celery, peas, spices, cooked chicken and pureed potatoes to the pan and mix well.
  • Raise the heat to medium low and cook for 5 minutes.
  • Pour the desired amount of filling into a casserole dish.
  • Layer the 3-ingredient Paleo Flatbread on top of the casserole dish.
  • Bake at 400F for 20-30 minutes or until the top of the crust is as crisp as you’d like it to be. (You can bake it longer for a crispier crust, just keep an eye on it so it doesn't burn).
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Paleo Chicken Pot Pie Casserole by Ashley of

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Jane says

    confused with the ingredient listings for the potatoes:
    1 pound potatoes rough chopped (that goes into the blended sauce)
    1 pound potatoes diced (then when you look at the directions for combining, the recipe says “add 1 cup diced potatoes, so is 1 cup diced potato = to 1 lb potatoes? or should it say, 1 cup potatoes diced?

  2. Nicole says

    5 stars
    This is seriously the best chicken pot pie I’ve ever had- my family loved it, too! Thanks so much for the recipe! 😊

  3. Deb says

    I can’t wait to try this with your coconut flour naan (nut allergies)! Do you think If I do all the sautéing and cooking of the potatoes in my instant pot it will save time? Do you think it will change the taste any? Thanks for your blog – so glad to have found it!

    • My Heart Beets says

      Hi Deb! You can definitely use your Instant Pot, but the sauté function won’t really save any time. You can pressure cook the potatoes – that may save you a few minutes. Hope you love the dish!

      • Andi says

        It says “see directions below for details” about using a whole chicken, but there’s no info about cooking the chicken…?

  4. Savannah says

    OMG, that paleo flatbread looks INCREDIBLE!! Seriously, yummmmmm!!
    I have my own gluten-free pot pie, but was literally unable to make it paleo and have it turn out right. You don’t know how excited I am to have found this. Thanks for sharing! <3

  5. Merrie says

    5 stars
    Girl!!! You just made my weekend!!! I have attempted so many different variations to achieve the “pot pie” and you nailed it with the naan topping!!! I thank you!!!

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