This Chicken Pot Pie Casserole is a simple and delicious way to turn leftovers into a comforting, one-pot meal. Think of it as an elevated version of chicken noodle soup, featuring many of the same vegetables but with flavorful additions like mushrooms and parsnips for extra nutrients.
Feel free to customize the recipe based on what you have on hand. Swap out any of the vegetables for what’s in your fridge or pantry, and substitute the chicken with another protein, such as shredded beef or pork, if it’s more convenient.
When shopping for chicken bone broth, opt for one with little to no added sodium. Even better, try making your own homemade Chicken Bone Broth. Any leftovers can be used in soups or enjoyed on its own, warmed in a mug, for an extra nutrient boost.
TIPS:
- For a more savory flavor, swap the coconut cream for our Cream of Mushroom Soup in this recipe.
- Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Leftover Chicken Pot Pie Casserole
- Recipe by: Griffin McMath, ND
- Serves: 6
- Meal: Dinner
- Serves: 6
- Prep Time: 2 minutes
- Cook Time: 40 minutes
- Total Time: 25 minutes
Ingredients
1 large onion, diced
4 large carrots, diced
3 stalks celery, diced
4 parsnips, diced
1 bunch asparagus, roughly diced
1 cups mushrooms, diced
5 tbsp extra-virgin olive oil, divided
5 tbsp almond flour (AIP – omit or sub)
1 cups no-sodium, organic chicken bone broth
2 cups coconut cream
1/4 tsp cayenne pepper (AIP – omit or sub)
4 cloves garlic
1 tbsp dried mustard (AIP – omit or sub)
1 pinch saffron
2 tsp basil, finely diced
1 1/2 lb chicken, shredded
1 1/2 tbsp arrowroot starch
Mashed sweet potatoes, optional
Directions
Preheat oven to 375°F.
In a large sauté pan over medium heat, add onion, carrots, celery, parsnips, asparagus, mushrooms, and 2 tablespoons olive oil until veggies have softened, about 10 minutes.
Add almond flour and 1 tablespoon olive oil and mix well for 2 minutes, until evenly coated.
Add bone broth, coconut cream, cayenne pepper, garlic, mustard, saffron, basil, arrowroot starch and remaining olive oil. Take off heat and stir to combine.
Add leftover shredded chicken and toss gently.
Carefully pour into a medium (9″×9″) baking dish and bake for 20-30 minutes.
Optional: Bake with leftover mashed sweet potatoes on top.
Remove from oven and allow to cool for a few minutes before serving.
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