Whole30 Classic Chicken Pot Pie Filling

Creamy, hearty, and Whole30-approved, this Classic Chicken Pot Pie Filling is the ultimate comfort food makeover! Packed with tender chunks of chicken, aromatic veggies like carrots, celery, and onion, and a rich, velvety sauce made from coconut milk and ghee, this savory dish is both decadent and dairy-free. A hint of fresh thyme and the addition of frozen peas bring balance and subtle flavor to every bite. Thickened with arrowroot starch, this filling is entirely grain-free and perfect for anyone following a Whole30 lifestyle or looking for a gluten-free dinner option. Serve as-is for a creamy stew or pair with a compliant crust or casserole for the full pot pie experience. Ready in just under an hour, this recipe is a quick and satisfying go-to for wholesome weeknight meals.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cups carrots, diced
• 1 cup celery, diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth (compliant with Whole30)
• 1 cup coconut milk, full-fat
• 2 tablespoons ghee
• 2 tablespoons arrowroot starch
• 1 teaspoon fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen peas

Directions

Step 1

Begin by cutting the chicken breasts into bite-sized pieces. Set aside.

Step 2

In a large skillet or Dutch oven over medium heat, warm 1 tablespoon of olive oil. Add the chicken pieces and cook until browned and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced carrots, celery, and onion. Cook for about 5 minutes until the vegetables begin to soften.

Step 4

Add the minced garlic to the skillet and cook for an additional minute until fragrant.

Step 5

Return the cooked chicken to the skillet with the vegetables. Add in the chicken broth and bring to a simmer.

Step 6

While waiting for the mixture to simmer, in a small bowl, whisk together the coconut milk, ghee, and arrowroot starch until smooth.

Step 7

Pour the coconut milk mixture into the skillet, stirring continuously to avoid lumps. The sauce will begin to thicken as it heats.

Step 8

Stir in the fresh thyme, salt, and black pepper, adjusting seasoning to taste.

Step 9

Add the frozen peas to the skillet and continue to cook for an additional 2-3 minutes until the peas are heated through.

Step 10

Remove the skillet from the heat. Your Whole30 Classic Chicken Pot Pie Filling is ready to be enjoyed or used in a compliant crust or casserole.

Nutrition Facts

Serving size	(2228.4g)

Amount per serving	% Daily Value*
Calories	2649.8

Total Fat 140.5g	0%
Saturated Fat 79.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 658.3mg	0%
Sodium 4390.5mg	0%
Total Carbohydrate 111.7g	0%
Dietary Fiber 26.8g	0%
Total Sugars 36.2g
Protein 234.2g	0%

Vitamin D 6.8IU	0%
Calcium 398.1mg	0%
Iron 19.4mg	0%
Potassium 4394.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 35.4%

Carbs: 16.9%