Whole 30 Whole30 Chicken Pot Pie Casserole
Comfort food cravings don't disappear just because you're eating clean, and this casserole is proof that you don't have to sacrifice anything to stay on track. The filling is rich and creamy thanks to full-fat coconut milk and a touch of arrowroot starch — no flour, no dairy, no shortcuts that would knock you off your reset. Seared chicken thighs, tender carrots and celery, and sweet frozen peas are all folded into a silky, herb-scented sauce that tastes like it took far more effort than it did. Instead of a buttery pastry crust, a layer of mashed sweet potatoes — whipped with ghee and coconut milk — goes on top and bakes up golden at the edges in a hot oven. Every ingredient here is compliant by design, so there's no label-reading or substitution stress involved. It makes six generous servings, which means leftovers are basically guaranteed, and this one reheats beautifully. Finish it with a scatter of fresh parsley straight from the skillet and dinner is done.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!