Pecan Free Whole30 Chicken Pot Pie Casserole
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Learn more →Ingredients
6 servings
For the filling
- 2 lb boneless, skinless chicken thighs
- ½ tsp salt
- 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
- 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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