Paleo Chicken Pot Pie with Sweet Potato Biscuits

Chicken Pot Pie with Sweet Potato Biscuits (Paleo!)


Paleo chicken pot pie? A miracle, perhaps.

The last time I made this I was prepping vegetables and simultaneously (well, almost) texting my brother, my mom, and my sister.

Chicken Pot Pie with Sweet Potato Biscuits prep1

We’ve discovered the awesomeness of a “texting chat room” for lack of a better word. It’s like an ongoing conversation over weeks and months. There’s a lot of grand-kid photos that fly around, videos of my nephew doing back-flips off the couch. (He’s 4!) Discussions about crooked teeth and fangs, where to get Diet Coke on Temple Square, child seats that attach to motorcycles (my mom flipped out at that one), my brother’s undying hatred toward lima beans, and a lot of teasing.

Teasing=love, though. I think.

On that particular night we were talking about what we were making for dinner. My mom said chicken pot pie. Then I told her I was making pot pie, too, with sweet potato biscuit topping. Then my brother said he was making sweet potato tacos. We’re a food-oriented family. And it seems we were on the same wavelength, despite living in three different states.

Chicken Pot Pie with Sweet Potato Biscuits prep2

Let’s talk about this pan of deliciousness for a second. Yes, that dough is really that orange. I didn’t tweak the colors at all.

The idea for this recipe came from Andrea Chesman’s book Recipes from the Root Cellar, which I reviewed a while back.

You know about my obsession with Andrea’s books, right? I about wet myself when she commented on my Stacked Roasted Vegetable Enchilada post last week. I adapted that recipe from another one of her books.

Chicken Pot Pie with Sweet Potato Biscuits (Paleo!) 3

Well, I took a few more liberties with this one, switching out the vegetables (not a fan of rutabagas and couldn’t find celery root), and making the biscuit topping grain-free and dairy-free.

The first time I made it I used oat flour and made it gluten-free. I liked the texture better in the oat version, but they both tasted great. I added that variation in the recipe in case you’re only avoiding wheat.

My kids loved it, too! My four-year-old said it was the best thing she’s ever eaten.

She also said that about five other things I made that week.


Print Print

Chicken Pot Pie with Sweet Potato Biscuits

A traditional chicken pot pie with a twist -- topped with a tender, sweet potato biscuit instead of a crust! You'd never know it was paleo. Don't like the vegetables? Use the ones you like instead.

Yield: Serves 6

Prep Time: About 45 minutes

Cook Time: About 30 minutes

Total Time: About an hour and 15 minutes


For the filling:
4 Tablespoons coconut oil
1 large or 2 small leeks, white and light green parts only, sliced
4 Tablespoons arrowroot powder (see note)
2 large carrots, peeled and diced
1/2 of a head of cauliflower, cut into 1/2-inch pieces (around 2 cups)
3 1/2 cups chicken broth (about 2 cans), divided
3-4 cups of cooked chicken, chopped or shredded (stripped from a roasted chicken is best!)
1 Tablespoon white wine vinegar
1 teaspoon dried thyme
salt and freshly ground black pepper

For the topping:
3 cups almond flour
2 Tablespoons baking powder
1 teaspoon salt
1/3 cup solid coconut oil
2 eggs
1 1/4 cups cooked, mashed sweet potatoes, chilled
1 Tablespoon honey


To make the filling:
Heat 4 Tablespoons of coconut oil in an oven-safe deep saute pan over medium heat. Add the leek and cook until softened, about 3 minutes. Sprinkle in the arrowroot powder, carrots, and cauliflower, and stir until the powder is absorbed by the oil. Whisk in the broth and stir until slightly thickened. Stir in the chicken, vinegar, and thyme. Add salt and pepper, to taste. Remove from the heat and cover to keep warm while you make the topping.

Preheat the oven to 400 degrees F.

To make the topping:
Combine the almond flour, baking powder, and salt in a food processor. Pulse to blend. Add the coconut oil in pieces, pulsing until the mixture is crumbly. Add the eggs, honey, and sweet potato and pulse until the mixture resembles a very soft dough. Let it sit for 5 minutes before moving to the next step.

Spoon the dough on top of the chicken filling in several mounds. It's not necessary to cover all of the filling, but the mounds should be spread evenly. Bake for about 30-35 minutes or until the biscuits begin to brown and are cooked through. If the tops begin to get dark quickly, place a sheet of aluminum foil over the top while it finishes baking.

Remove from the oven (Don't forget to use a hot pad! I've burned myself many times putting pans in the oven and forgetting...) and let it stand for a few minutes before serving.

Nat's Notes:
1. Arrowroot powder is used as a grain-free thickener. Feel free to use an equal amount of cornstarch if you like or double the amount of all-purpose flour.

Not-so-paleo, but gluten-free alternative: Use 1 1/3 cup gluten-free oat flour and 1 cup of almond flour in the biscuit dough. Follow directions written above. (For the oat flour, I simply put some gluten-free oats in my Blendtec and ground them up. You can also use a food processor or a spice/coffee grinder.)

adapted wildly from Recipes from the Root Cellar by Andrea Chesman.

  Pin It

33 Responses to “Paleo Chicken Pot Pie with Sweet Potato Biscuits”

  1. #
    Sonia! The Healthy Foodie — March 21, 2013 @ 7:20 am

    STELLAR! This looks so yum Natalie! Wish I could dig right in.
    Does it reheat well, do you know? I would love to make this on the week-end and have it ready to eat for breakfast all week! Sounds like the perfect post-workout breakfast to me!


    • Natalie Perry replied: — March 22nd, 2013 @ 2:23 pm

      Yes! It definitely reheats well. I ate it for lunch a couple of times afterward.

  2. #
    Liz @ The Lemon Bowl — March 21, 2013 @ 7:26 am

    What a creative idea!!!


  3. #
    Katrina @ In Katrina's Kitchen — March 21, 2013 @ 8:31 am

    This looks like a big bowl of comfort!


  4. #
    Stephie @ Eat Your Heart Out — March 21, 2013 @ 9:02 am

    My momma is gonna pee herself over this one. She loooooooves herself some sweet potatoes (and is always interested in learning more about this paleo business). You know what I love? One pot. I sure do love my pot pie recipe, but dirtying every single dish in your kitchen kind of makes it a pain.


  5. #
    Becky — March 21, 2013 @ 12:55 pm

    I am so excited to try this!


  6. #
    Jenny — March 21, 2013 @ 2:27 pm

    Oh my goodness, yum! I’ve got to try this one. I have an undying love of Andrea Chesman’s books as well. I would have gone all fangirl if she had commented on my recipe, too!


  7. #
    Joanne — March 21, 2013 @ 6:48 pm

    Mmm I think I’m going to make this with chickpeas or some other legume instead of chicken but these sweet potato biscuits NEED to happen in my life!

    I love that your family is so food oriented…I wish mine were more so but my brother only eats Chipotle. :P


  8. Pingback: Foodwhirl | Paleo: Chicken Pot Pie with Sweet Potato Biscuits

  9. #
    kelley {mountain mama cooks} — March 22, 2013 @ 2:15 pm

    Does the arrowroot thicken? I’ve seen it at Whole Foods yet never used it before. Curious to check it out!


    • Natalie Perry replied: — March 22nd, 2013 @ 2:20 pm

      Yes, it does!

  10. #
    Tieghan — March 22, 2013 @ 3:40 pm

    This looks so good! The sweet potato biscuits are so genius!


  11. #
    Julia {The Roasted Root} — March 22, 2013 @ 4:44 pm

    It is a miracle! I never would have thought grain free biscuits were possible! And a paleo pot pie? You make amazing things, my dear. Now open a restaurant…in my home! :) BTW, I’m posting your/Andrea Chesman’s roasted veggie enchiladas on Food Fanatic next month. They were incredible…I had to practically hide them just to get a slice!


  12. #
    Kate | Food Babbles — March 23, 2013 @ 11:06 am

    This sounds wonderful! Adding it to my meal plan for the coming week. Can’t wait to give it a try!


  13. Pingback: Cheap Cookware & Delicious Recipes » Sweet Potato Recipes

  14. #
    Stacy Yarrington — April 8, 2013 @ 2:36 pm

    Isn’t almond flour gluten free? I wondered why you added the oat alternative and which tastes better.


    • Natalie Perry replied: — April 8th, 2013 @ 3:07 pm

      Yes, it is. Sorry the wording was confusing! The first time I made it, I was just trying to make it gluten-free (using oats). The second time I was going for grain-free, so I used all almond flour. I liked the texture of the oat variation better, but I thought they both tasted good.

  15. #
    Alicia — August 22, 2013 @ 8:03 pm

    I made this tonight, and it was a success! My 3 kiddos, my husband and I all enjoyed it. Thanks for posting!


  16. #
    Sarah — October 1, 2013 @ 7:36 pm

    What do you recommend as a substitute for the coconut oil in this recipe?


  17. #
    Ari — January 13, 2014 @ 9:52 am

    Hi, this looks awesome! Definitely going to try to make this. I have some questions though. It is okay to use vegetable stock instead of chicken broth and also instead of chicken to use like a vegetrian sub. I mean I know it is not paleo but do you think it would taste good?


    • Natalie Perry replied: — January 13th, 2014 @ 10:00 am

      Hi Ari! The broth would be an OK substitution. As far as the chicken… you might be asking the wrong person. I don’t eat unfermented soy and don’t touch tofu with a 10-foot pole. For me, things that are trying to be meat don’t hold a candle to the real thing. If you’re wanting to go vegetarian, I would suggest white cannellini beans instead of a soy-based meat substitute.

  18. #
    Jeannie — January 21, 2014 @ 4:00 pm

    I am thinking about making the biscuits on their own …. say for breakfast with sausage gravy yummy.


  19. #
    Jovita — March 18, 2014 @ 2:03 pm

    Made this tonight with a few changes and we LOVED it. Left out the cauliflower and added peas and red pepper. Made the non-paleo topping, halved the salt, omitted the honey and used flax seeds as an egg substitute for our allergic son (12 months) … So wonderful to have an easy, sooo tasty and healthy meal that we can all enjoy together.


  20. Pingback: (Not) Paleo Chicken Pot Pie with Sweet Potato Biscuits | Sophia Chow

  21. #
    Marie — May 22, 2014 @ 6:43 pm

    Oh my goodness. This was AMAZING!! My husband couldn’t stop eating it and my 5 year old loved it too. I always have a disclaimer for everything I make, but for this dish, I couldn’t stop proclaiming how good it was. It tasted like the best comfort food I’ve ever had and I kept thinking- I must be breaking some nutrition rule of mine with something that tastes this good… but I wasn’t. THANK YOU for this recipe!! I did end up cooking it for over an hour and couldn’t get the “dough” to completely cook – probably because of the bone broth (I used half chicken and half beef) in the mix below – but we didn’t care. I also put 1.5 Tablespoons of Baking SODA in before I realized it was supposed to be baking powder, and left out the honey – but it still took all my will power to stop when i was full… and I definitely had a few more bites later before putting it away. I’m curious to experiment with some coconut flour in the topping instead of so much almond flour – but this one is going in the rotation!! Thanks again!!


    • Natalie Perry replied: — May 23rd, 2014 @ 11:12 am

      Marie! I’m so glad you enjoyed it!! I’ve considered making those biscuits alone and eating them for breakfast. Haha.

  22. #
    Samantha — October 19, 2014 @ 12:36 pm

    Any ideas what to use instead of cauliflower? It makes me so gassy.


  23. #
    Stephanie — November 16, 2014 @ 7:02 pm

    Since childhood, my husband HATES chicken pot pie and sweet potatoes….. but he loves this! The whole family does. It’s super easy to swap out filling veggies. I’ve used peas, corn, broccoli, carrots, onions, etc. We love it for leftovers – especially on our homeschool community day. Thanks for the recipe!


    • Natalie Perry replied: — December 1st, 2014 @ 1:08 pm

      Thanks Stephanie! Glad you liked it!

  24. #
    Jennifer Mirilovich — February 22, 2015 @ 4:58 pm

    This looks amazing, any thoughts on how to substitute coconut flour for the almond flour? I know I need to increase the wet ingredients but am not sure by how much. We’re a nut free home…thanks!


  25. #
    Tracy — August 24, 2015 @ 5:21 pm

    Man, we are AIP paleo and can’t have eggs. Darn. Will this work with a 2 chia eggs or flax eggs? bummer.


  26. #
    Bayley — September 20, 2016 @ 8:50 am

    This looks absolutely amazing. Has anyone tried adding white potatoes into the filling?


    • Natalie Perry replied: — October 18th, 2016 @ 2:23 pm

      White potatoes would be just fine. :)

Leave a Comment