Gluten Free Whole30 Chicken Pot Pie Casserole

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Gluten Free Whole30 Chicken Pot Pie Casserole

This cozy casserole layers tender chunks of seared chicken thigh with carrots, celery, and peas in a rich, thickened sauce built from coconut milk and warm broth, all finished with a blanket of buttery mashed sweet potato that turns golden at the edges under the broiler-hot oven. The filling gets its silky body from arrowroot starch rather than a flour-based roux, so it thickens beautifully while staying glossy and smooth. Searing the chicken first locks in flavor before it simmers into the sauce, and that mashed sweet potato topping gives you all the comfort of a classic pot pie crust without any actual crust involved. Fresh thyme, garlic, and onion powder keep the filling deeply savory, and a scatter of parsley at the end brightens the whole dish right before it hits the table. It's a hearty, one-skillet dinner that holds up as leftovers, and it's a genuinely solid pick for a gluten free spread — comfort food that doesn't ask you to give up a thing.

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Ingredients

6 servings

For the filling

2 lb boneless, skinless chicken thighs
½ tsp salt
¼ tsp black pepper
2 tbsp ghee, divided
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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
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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