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chicken pot pie with aip sweet potato biscuits

CHICKEN POT PIE WITH SWEET POTATO BISCUITS

5 from 1 vote
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 570kcal
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Pot pie is the ultimate comfort food right up there with chicken and dumplings. This dish sort of marries the two right inside your Dutch oven with a thick and hearty chicken and vegetable filling and pillowy biscuits that get cooked right on top. Plus, everything is gluten-free and allergy friendly, making this an instant Thanksgiving classic.

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.
    biscuit mixture in bowl, biscuits rolled out, biscuits cut into rounds
  • 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.
    mirepoix in Dutch oven, chicken added, chicken shredded, sauce thickened in pot
  • 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.
    biscuit dough over chicken vegetable gravy filling

Nutrition

Serving: 1bowl | Calories: 570kcal | Carbohydrates: 39g | Protein: 30g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 1666mg | Potassium: 769mg | Fiber: 9g | Sugar: 6g | Vitamin A: 10511IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 3mg