Low Sodium Whole30 Chicken Pot Pie Casserole

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Low Sodium Whole30 Chicken Pot Pie Casserole

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Ingredients

6 servings

For the filling

2 lb boneless, skinless chicken thighs
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp ghee, divided
3 medium carrots, peeled and cut into ½-inch pieces
3 stalks celery, cut into ½-inch pieces
1 cup frozen peas
1 tsp dried thyme
½ tsp garlic powder
½ tsp onion powder
2 tbsp arrowroot starch
1 can (13.5 oz) full-fat coconut milk
1 cup chicken broth

For the sweet potato topping

2 lb sweet potatoes, peeled and cut into 2-inch chunks
2 tbsp ghee
¼ cup full-fat coconut milk
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the sweet potato chunks in a large saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until completely tender when pierced with a fork, about 15–18 minutes. Drain well and return to the saucepan.
2
Add 2 tbsp ghee, 1/4 cup coconut milk, 1/2 tsp salt, and 1/4 tsp black pepper to the drained sweet potatoes. Mash with a potato masher until smooth and spreadable. Set aside.

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