AIP Chicken Pot Pie ("Chicken and Biscuits")

AIP Chicken Pot Pie is a delicious comfort food casserole with chicken, veggies, gravy and easy AIP Biscuits.

Course DInner

Cuisine American, British

Keyword aip, chicken, paleo, pot pie

Prep Time 35

Cook Time 1 10

Total Time 1 45

Servings servings

Calories 412kcal

Author Megan

Cost $9

2 lbs chicken thighs skinlesss, boneless, chopped into 6 pieces each
2 large onions diced, or 1 bag frozen pearl onions
4 large carrots cut diagonally
Optional: 1 10 ounce bag frozen peas Only add for re-intro. Great to sub with 4 celery sticks: slice and saute with the onions.
2 tablespoons fat of choice lard, bacon fat, coconut oil, avocado oil
1 teaspoon sea salt
2 teaspoons thyme dried
fresh sage leaves garnish, optional, but very pretty
fresh thyme garnish, optional, but very good flavor

First, prepare *AIP Gravy* per recipe [below] (or make it ahead of time, and keep it in the refrigerator until you're ready to assemble this recipe).
Grease a large casserole dish, 9" by 13" or larger.
Add raw chicken thigh pieces, somewhat equally spaced apart. Set aside.
Preheat oven to 375° Fahrenheit.
Heat large skillet over high heat until pan is hot. Add fat. Add onions, optional celery and sea salt. Sauté 8-10 minutes.
Add carrots and dried thyme. Sauté an additional 5 minutes.
Ladle onions and carrots over raw chicken. Add optional (re-intro only) frozen peas.
Add gravy, pouring it evenly over ingredients.
Place casserole dish in preheated oven for 40 minutes, while you make the biscuit dough. [See Biscuit recipe below.]
When biscuit dough is complete, choose to either use a cookie scoop or to cut biscuits into squares. Do not over-mix; follow biscuit guidelines for scooping or cutting.
Remove hot casserole dish from oven. Increase oven temperature to 400°.
Place portioned biscuit batter over the surface of casserole contents. There will be spaces between each biscuit.
Bake in 400° oven 25-30 (additional) minutes, until edges are bubbly, center is very hot and a bit bubbly, and biscuits are tinged with brown and golden.
Remove from heat, and garnish with fresh sage and fresh thyme. (Fresh sage begins to brown when heated, so garnish directly before serving.)