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AIP "Chicken and Biscuits" Chicken Pot Pie {egg-free, Paleo, autoimmune protocol} #aipcasserole #aipdinner #aipbiscuits #aipchicken #aipchickenpotpie #paleobiscuits #paleoeggfree #paleocasserole #paleochickenpotpie

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 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Calories 412kcal
Author Megan
Cost $9


  • oven


  • 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.)


Calories: 412kcal | Carbohydrates: 10g | Protein: 26g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 148mg | Sodium: 539mg | Potassium: 537mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8168IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 1mg