Paleo Chicken Pot Pie with Sweet Potato Topping

Paleo, Gluten-Free, Dairy-Free, Minimal Ingredients, Allergy-Friendly, Easy

This Paleo chicken pot pie with sweet potato topping is excellent for anyone with dietary restrictions and makes a perfect family meal.

This dish is by no means traditional or tastes it like the ‘real’ thing your mom used to make, but it gives those with food restrictions a chance to enjoy the comfort food they once loved.

The memory of chicken pot pie brings me back to those frozen microwaveable boxes. You know, back in the day, those were a staple in most households. I can’t tell you the exact amount of times I burnt the roof of my mouth, eating one. Or the number of times the microwave beeped and the insides were still frozen.

As the years went on, my chicken pot pie evolved from frozen to homemade and now Paleo. Many follow the Paleo lifestyle because they have specific food allergens to gluten, dairy, and soy, or they are looking to lose weight. Regardless of your dietary restrictions or allergens, his Paleo chicken pot pie will surely please even the pickiest eaters.

I hope your family enjoys this dish together for years to come! It’s undoubtedly a family favorite in our household! 

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your pie turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Chicken Pot Pie with Sweet Potato Topping

Take a slice of this non-traditional chicken pot pie that is full of hearty vegetables and gravy then topped with sweet potatoes.

To Make the Pie Filling

1. Preheat the oven to 350 degrees.

2. In a medium-sized skillet, heat avocado oil over medium heat for 2 minutes or until the oil starts to shimmer. Add in carrots, celery, onion, asparagus, garlic, and sautee for 5 minutes or until vegetables begin to soften.

Tip: Have fun with your filling and add some of your family’s favorite vegetables!

3. Next, add bone broth, arrowroot, sea salt, black pepper, and dried thyme and whisk for 30 seconds or until sauce begins to thicken.

4. Fold in chicken and then pour the filling into a 9-inch pie dish.

To Make The Sweet Potato Topping

1. In a medium-sized bowl, combine sweet potatoes, almond milk, salt, and pepper with a handheld mixer on medium speed for 1 minute or until creamy.

Tip: Switch this recipe up by using parsnips or butternut squash as your topping!

2. Pour the sweet potato topping over the filling and bake in the preheated oven for 25 minutes. Turn the broiler on high for an additional 5 minutes for a browned and crispy topping.

Tip: Use a spatula to help spread the sweet potato topping.

How to Make Paleo Chicken Pot Pie

How to Store Paleo Chicken Pot Pie with Sweet Potato Topping

Store pie in an airtight container in the refrigerator for 3 to 5 days. For lunches, slice the leftover pie into desired portions and store in individual airtight containers.

Essential Equipment for Making Paleo Chicken Pot Pie with Sweet Potato Topping

9-Inch Pie Dish – Just because we are changing the ingredients doesn’t mean we have to change the shape!

How to Make Paleo Chicken Pot Pie

More Paleo Weeknight Dinner Ideas

Paleo Meatloaf – Enjoy this traditional family Paleo meatloaf bound with almond flour* and loaded with fresh garlic, onions, mushrooms, and spinach.

Shake & Bake Pork Chops – This is the perfect dinner for delicious and inexpensive weeknight meals the whole family will love.

Italian Paleo Meatballs – Immerse these 30-minute meatballs into your family’s favorite spaghetti sauce and toss into a bed of zoodles.

Staples for Making Paleo Chicken Pot Pie with Sweet Potato Topping

Chicken Bone Broth – I use broth and stock interchangeably.

Avocado Oil – Avocado oil is perfect for cooking at high temperatures because of it’s high smoke point.

Arrowroot Flour – Arrowroot flour acts as a thickening agent and is an excellent alternative to corn starch when making Paleo dishes!

Dried Thyme – My favorite brand for quality spices and seasonings is Simply Organic.

Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.

Black Pepper – I prefer freshly ground black pepper, but use whatever’s in your kitchen!

Almond Milk – Almond milk can be swapped out for equal parts of coconut milk for an allergy-free option!

Chicken – Using leftover chicken for this recipe saves time and prevents waste.

Vegetables – Its always best to choose local or organic when you can. If using conventional produce, make sure to wash and peel as necessary.

Shop Amazon for All Your Paleo Essentials and Staples

How to Make Paleo Chicken Pot Pie
How to Make Paleo Chicken Pot Pie
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Paleo Chicken Pot Pie with Sweet Potato Topping

This Paleo chicken pot pie with sweet potato topping is excellent for anyone with dietary restrictions and makes a perfect family meal.
Course Dinner
Keyword chicken, grain free, paleo, pie
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 149kcal
Author Angela Blanchard

Equipment

  • 9-Inch Pie Dish

Ingredients

For the Pie Filling

For the Sweet Potato Topping

Instructions

To Make the Pie Filling

  • Preheat the oven to 350 degrees.
  • In a medium-sized skillet, heat avocado oil over medium heat for 2 minutes or until the oil starts to shimmer. Add in carrots, celery, onion, asparagus, garlic, and sautee for 5 minutes or until vegetables begin to soften.
  • Next, add bone broth, arrowroot, sea salt, black pepper, and dried thyme and whisk for 30 seconds or until sauce begins to thicken.
  • Fold in chicken and then pour the filling into a 9-inch pie dish.

To Make the Sweet Potato Topping

  • In a medium-sized bowl, combine sweet potatoes, almond milk, salt, and pepper with a handheld mixer on medium speed for 1 minute or until creamy.
  • Pour the sweet potato topping over the filling and bake in the preheated oven for 25 minutes. Turn the broiler on high for an additional 5 minutes for a browned and crispy topping.

Notes

 
Switch this recipe up by using parsnips or butternut squash as your topping!

Nutrition

Serving: 1g | Calories: 149kcal | Carbohydrates: 20g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 471mg | Potassium: 451mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12174IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 2mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.