This chicken pot pie and sweet potatoes is a great twist that everyone will love. It’s super easy to swap out filling veggies. I’ve used peas, corn, broccoli, carrots, onions, etc. You will love it for leftovers!
For the filling
- 4 Tablespoons coconut oil
- 1 large or 2 small leeks, white and light green parts only, sliced
- 4 Tablespoons arrowroot powder
- 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 and let it stand for a few minutes before serving.
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.)