Whole30 Classic Chicken Pot Pie Filling
Savor the comforting flavors of a classic chicken pot pie with a Whole30 twist in this delectable filling recipe! Packed with tender chunks of chicken, vibrant vegetables like carrots, celery, and peas, and a creamy, dairy-free sauce made from coconut milk and ghee, this dish is both wholesome and indulgent. Enhanced with fragrant thyme and a smooth thickener of arrowroot starch, every bite bursts with richness while staying fully compliant with Whole30 guidelines. Ready in just 50 minutes, this versatile filling can be served as-is for a hearty, gluten-free meal or paired with your favorite compliant crust for a more traditional pot pie experience. Perfectly suited for those embracing Whole30 or seeking a clean-eating comfort food option, this recipe keeps flavor front and center without sacrificing dietary goals.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cups carrots, diced
- 1 cup celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth (compliant with Whole30)
- 1 cup coconut milk, full-fat
- 2 tablespoons ghee
- 2 tablespoons arrowroot starch
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
Instructions
Begin by cutting the chicken breasts into bite-sized pieces. Set aside.
In a large skillet or Dutch oven over medium heat, warm 1 tablespoon of olive oil. Add the chicken pieces and cook until browned and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced carrots, celery, and onion. Cook for about 5 minutes until the vegetables begin to soften.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Return the cooked chicken to the skillet with the vegetables. Add in the chicken broth and bring to a simmer.
While waiting for the mixture to simmer, in a small bowl, whisk together the coconut milk, ghee, and arrowroot starch until smooth.
Pour the coconut milk mixture into the skillet, stirring continuously to avoid lumps. The sauce will begin to thicken as it heats.
Stir in the fresh thyme, salt, and black pepper, adjusting seasoning to taste.
Add the frozen peas to the skillet and continue to cook for an additional 2-3 minutes until the peas are heated through.
Remove the skillet from the heat. Your Whole30 Classic Chicken Pot Pie Filling is ready to be enjoyed or used in a compliant crust or casserole.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.4 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
