AIP Chicken Pot Pie with Sweet Potato Biscuits! A mirepoix, thyme, creamy chicken, carrots, and celery all baked under a sweet potato biscuit topping.
Jump to RecipeThis feels like a good time to set the record straight. Biscuits are 100% possible on the AIP and they are really good.
Sautéed vegetables, savory herbs, rich coconut milk all baked under homemade sweet potato biscuits. This is stick-to-your-ribs, humble, and old-fashioned goodness right here. It just feels like love in a bowl.
Chicken and dumplings and pot pie are the very essence of comfort food. And if you are in the thick of AIP, nothing will cheer you up quite like a traditional meal.
In this post: Everything You Need for Chicken Pot Pie
Jump to:
Why Biscuits for Chicken Pot Pie Crust
I'm sentimental for biscuits and gravy because my momma and grandma made them for me from memory. Compared to pie crust, AIP biscuits are:
- easier to shape from scratch
- more forgiving
- more enjoyable to eat
Ingredients
While I maintain that this is easier than traditional pie crust pot pie, there is still time and love that goes into it.
- Biscuits: sweet potato, coconut flour, arrowroot, gelatin, garlic powder, sea salt, baking soda, apple cider vinegar, avocado oil/olive oil, the pantry staples.
- Filling and Sauce: chicken, vegetables, aromatics, coconut milk, broth, olive oil/avocado oil and arrowroot to thicken that delicious sauce.
Now, you've got the gist with ingredients. Let's talk about timing and prep.
How to Make Homemade Chicken Pot Pie with Biscuits
When making AIP biscuits, there are a few important Biscuit things to know.
- Use fork-tender sweet potato (🥔: Just use the orange sweet potato variety).
- Roll the dough out and then cut straight down with your biscuit cutter--or the rim of a glass if you're improvising.
⏲️ Gravy with vegetables and chicken stock in the Dutch oven, biscuits on top, 20-minutes of oven-lovin' and...
Meet the love of your life -- Pillowy, savory, gravy chicken pot pie.
Now that's what I call feel good eatin' plain and simple.
What to Serve with Chicken Pot Pie
This recipe has everything you need -- veggies, protein, and something to sink your teeth into. Critical on AIP, I know. If you want to go all out on a full course meal, here are even more additions.
- Salad: You could stretch this meal further by adding a simple kale or arugula salad with a loved by everyone Lemon Garlic Dressing or for something more elaborate try this Roasted Brussels Sprouts with Balsamic.
- Fruit: This goes great with a cranberry sauce as a side.
- Drinks: Sparkling water is nice and light and will compliment this heavy meal.
Put it all together and you've got a cozy dinner party.
Chicken Pot Pie: FAQS
Absolutely! Baking the biscuits separately is a great idea if you want a drier biscuit texture as the biscuits do get a bit wet if baked into the gravy.
Yes! Just omit the coconut and use chicken stock in its place if you have a coconut allergy.
You can reheat it in the oven or the microwave. If you want the biscuits to have a crisp texture on top, the oven is the way to go. Heat to 425 uncovered for about 10 minutes until reheated through.
Yes, in fact, turkey has more flavor.
CHICKEN POT PIE WITH SWEET POTATO BISCUITS
Ingredients
Biscuits:
- 1 large sweet potato
- ⅔ cup coconut flour
- ⅔ cup arrowroot starch
- 2 teaspoons gelatin
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- 2 teaspoons apple cider vinegar
- ⅓ cup avocado oil or olive oil
Filling:
- 2 tablespoons olive oil or avocado oil
- 1 yellow or white onion diced
- 4 stalks celery diced
- 3 carrots sliced into ½-inch rounds
- 6 boneless skinless chicken thighs or 4 cups shredded chicken/turkey
- 6 garlic cloves minced or 1 teaspoon garlic powder
- 2 ½ teaspoons sea salt
- 1 teaspoon fresh sage or oregano minced
- 2 teaspoons fresh thyme leaves only
- 3 cups sodium free chicken stock ensure ingredients are AIP compliant
- 2 teaspoons arrowroot starch
- 1 cup full-fat canned coconut milk additive free, optional for richness
- Chives or parsley thinly sliced for garnish
Instructions
- Biscuits: Preheat the oven to 425℉. Microwave the sweet potato until very tender. Open with a knife and allow to steam until cool enough to handle.
- While the sweet potato cools, mix coconut flour, arrowroot starch, gelatin, garlic powder, salt, and baking soda. Add the vinegar, oil and inside of the sweet potato and smash with a fork to bring it all together.
- Turn the dough out onto a clean counter (or use parchment paper for easy clean-up). Fold over a few times to get it into a 1-2 inch thick layer. Roll into a flat little block and cut 6 to 8 biscuits with a glass or biscuit cutter…or just shape by hand. Let’s not be too precious here.
- Filling: Make a mirepoix in a large oven-safe Dutch oven or pan: olive oil, onion, celery, and carrot. Sauté over medium heat until the onion is translucent, about 5 minutes. Add the chicken, stirring occasionally to brown. Gradually, add the garlic, salt, sage, and thyme, stirring and resting between each new addition (this is called layering). Lastly, add the sodium free stock along with the arrowroot starch. Stir right away and simmer to thicken, about 10 minutes. Using tongs, carefully transfer the cooked chicken to a plate and shred into small pieces then return it to the pot. Add the coconut milk, if desired.
- Bake: Arrange the biscuits on top of the filling. Brush with coconut milk for extra color. Bake for 20 minutes, until hot, bubbly, and biscuits are cooked through. Let rest for 10 minutes before serving and season with salt, lemon, or chives to taste.
Nutrition
More Cozy Comfort Food Recipes
- Healing AIP Chicken Soup (refreshing comfort food)
- Baked Pork and Beef Meatballs {AIP, No Egg, No Breadcrumbs} (classic cozy)
- Cauliflower Puree {AIP, Gluten-Free, Dairy Free} (restaurant-level side dish)
- AIP Meatloaf with Sweet and Sour Glaze (a family and leftover favorite)
Kristen says
Approx how much mashed sweet potato do the biscuits need? It says a large potato, but since sizes vary so much I’m curious if you have an approx amount?
sara says
Hi Kristen,
Great question. You should get 1 cup of chopped/cubed or 1/2 to 3/4 cup of mashed sweet potato from 1 large sweet potato. If you have too much or too little, you can add additional arrowroot in 1 tablespoon increments and that should do the trick. Hope you love it!
Denise says
It was fantastic! My husband who is not a fan of sweet potato had three helpings! It's going into my rotation.
sara says
Thanks Denise! Funny, my husband also loved this one and is not a big sweet potato eater.
Cindy says
This looks delicious. The idea of a homemade biscuit is VERY appealing. I was wondering what type of gelatin you use. Is it a regular gelatin or is it hydrolyzed collagen?
sara says
I use Vital Proteins beef gelatin. I doubt collagen would work as a substitute but if you try it and it works, please share.