Paleo Whole30 Chicken Pot Pie Casserole

Total time1 hr 20 min

Prep time25 min

Cook time55 min

This hearty casserole starts with chicken thighs seared in ghee until deeply golden, then simmered with carrots and celery in a rich, velvety sauce built from coconut milk and chicken broth, thickened naturally with arrowroot starch. Thyme, garlic powder, and onion powder round out the filling with warm, savory depth, while a thick layer of ghee-mashed sweet potato gets spooned over the top and baked until golden at the edges. Every element goes into one oven-safe skillet, so the whole dish bakes into a bubbling, comforting casserole with minimal cleanup. The sweet potato topping adds natural sweetness and a creamy contrast to the savory chicken and vegetable filling underneath. It's the kind of cozy, one-pan dinner that fits neatly into a Paleo kitchen, built entirely from real, whole-food ingredients. Finished with a scatter of fresh parsley, it's a satisfying centerpiece for a weeknight table or a make-ahead meal you'll want in regular rotation.

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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
4th & Heart Ghee Butter Original Recipe - 9 Oz Carrington Farms Organic Ghee Clarified Butter Grass-Fed, 12 fl oz Thrive Market Grass-Fed Organic Ghee Carlini Ghee Clarified Butter, Gluten Free Carlini Ghee Clarified Butter
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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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