Imagine a dish that combines the heartwarming nostalgia of classic chicken pot pie with a revolutionary paleo-friendly twist that will make your taste buds dance with joy! This incredible Chicken Pot Pie with Sweet Potato Biscuits is not just a meal – it's a culinary adventure that proves healthy eating can be absolutely delicious. Packed with tender chicken, vibrant vegetables, and topped with a golden sweet potato biscuit crust, this recipe is about to become your new go-to comfort food that's both nutritious and incredibly satisfying.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Paleo
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
- 2 cups sweet potato flour
- 1/2 cup coconut milk
- 1 egg
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch baking dish by lightly greasing it with olive oil.
- In a large skillet, heat olive oil over medium heat. Add diced carrots and sauté for 3-4 minutes until they begin to soften.
- Add cooked chicken, peas, thyme, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes.
- Pour chicken broth into the skillet and simmer for 5 minutes, allowing the flavors to meld and the liquid to slightly reduce.
- Transfer the chicken and vegetable mixture to the prepared baking dish, spreading it evenly across the bottom.
- For the sweet potato biscuit topping, mix sweet potato flour with coconut milk and egg in a mixing bowl. Stir until a smooth, slightly sticky dough forms.
- Carefully spread the sweet potato biscuit dough over the chicken filling, creating a complete top layer. Use a spatula to ensure even coverage.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
- Remove from the oven and let the pot pie rest for 10 minutes before serving to allow the filling to set.
- Serve hot, portioning out approximately 1 cup per serving. Garnish with fresh thyme if desired.
Tips
- Prep Like a Pro: Use pre-cooked chicken to save time, or quickly shred rotisserie chicken for an even faster meal preparation.
- Moisture is Key: Don't skip the chicken broth – it helps keep the filling juicy and flavorful, preventing a dry pot pie.
- Biscuit Texture Trick: If your sweet potato biscuit dough seems too sticky, let it rest for 5-10 minutes before spreading. This allows the flour to absorb moisture and becomes easier to handle.
- Even Cooking: Dice your carrots and chicken into uniform sizes to ensure even cooking and consistent texture throughout the dish.
- Golden Brown Perfection: Keep an eye on the biscuit topping in the last 10 minutes of baking. If it's browning too quickly, cover loosely with aluminum foil to prevent burning.
- Resting Time Matters: The 10-minute resting period isn't just a suggestion – it allows the filling to set and makes serving much easier.
- Make-Ahead Magic: This dish can be prepared in advance and refrigerated before baking. Just add 10-15 minutes to the cooking time if baking from cold.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 25g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 90mg
