Creamy Chicken Potato Casserole (Gluten Free And Paleo)

Creamy chicken potato casserole is a twist on chicken pot-pie and scalloped potatoes. You’re going to love this easy to make casserole.

What is autumn like where you live? Here in New York this beautiful season always seems to go by too fast. Maybe I feel that way because it’s my favorite time of year.

The fall colors are breathtaking with the trees ablaze in bright orange, red, and yellow leaves. Nicole and I decided to take a drive up north to admire the fall foliage and spend the afternoon in Cold Spring.

It’s a charming village on the Hudson River with many antique stores, small boutiques, and a variety of restaurants: a perfect weekend getaway for many New Yorkers and even international travelers.

Nicole and I had lunch in a cozy, little French bistro, who very nicely accommodated our gluten free requests. The food was wonderful, although unfortunately we had to pass on the French bread.

Afterwards we strolled around town a little bit, and then we decided to stop in a cafe that offered free wi-fi. I am writing this post while sipping a delicious coffee.

Savoring the season’s best comfort food

Can you guess another thing I love about autumn besides the changing colors? The food! Autumn recipes always are so warm and hearty: the tastiest comfort foods.

Today, I have a lovely, fall casserole for you to enjoy. Creamy chicken casserole with sweet carrots and delicate mushrooms covered in a tender potato topping. One of my best-loved dinner recipes, the perfect welcome to fall.

This casserole is a twist on Gluten Free Chicken Pot Pie and scalloped potatoes. Basically, it’s a chicken pot-pie style filling (using potato flour for a luscious gravy) topped with golden, scalloped potatoes instead of a crust.

That makes it gluten-free and paleo friendly!

If you’re a potato lover, you’ll definitely want to check out some other tasty options like Dr. Ted Namen’s P.E. Potatoes Au Gratin or the popular Irish Nachos: Pub Style Potatoes—trust me, they’re a hit!

Looking for more family-friendly meals that everyone will love? This casserole is just the beginning—check out some of my other favorites that are sure to please the whole crew: Gluten Free Classic Italian Lasagna Casserole or delicious Gluten Free Tuna Noodle Casserole.

Ingredients

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I recommend prepping all your ingredients before you start because the cooking is pretty fast.

First, peel and slice your potatoes. For the quickest way, I use a slicing attachment on my food processor or you can use a mandoline. The slices should be about 1/8 of an inch thick.

Cut up the chicken into bite size pieces, dice the onions and carrots, mince the garlic, and slice the mushrooms. And set aside your chicken stock, coconut milk and potato flour.

How To Make Creamy Chicken Potato Casserole

*Free printable recipe card is available at the end of the post.

Now preheat your oven. While the oven preheats, start cooking your chicken in melted butter in a large skillet on the stove. This only takes about 3 minutes because the pieces are small. Transfer the chicken to a dish with a slotted spoon and cover the dish.

Dairy-free option: I cook the chicken and vegetables in Kerrygold butter from grass-fed cows. If you’re dairy-sensitive, you can use oil instead and skip topping the casserole with butter in the final step. 

At this time, add onions to the butter in the skillet where you cooked the chicken and sauté the onions. When they’re tender, add the garlic and cook for another minute.

Make your creamy sauce

Next, stir in your potato flour. Bob’s Red Mill has a certified gluten free potato flour. Cook the potato flour in the skillet for a few minutes until it forms a pale paste (this is referred to as the roux).

The roux will be the thickener for your sauce. The longer you cook the roux, the darker your sauce will be. That’s why my sauce is a little dark. If you’d like it lighter, don’t cook it more than a minute or two.

Next add your chicken stock and stir. It will start to thicken. Now toss your chicken back into the skillet along with the carrots and mushrooms. Season with salt and pepper. Let the chicken simmer for about 20 minutes.

Then for extra velvety creaminess, add the coconut milk.  I recommend Native Forest that is organic, certified gluten-free, and canned with non-BPA packaging. Native Forest doesn’t add any extra sugar or sweeteners, just pure coconut goodness.

If you’re okay with dairy, use heavy cream or milk as an option to make this dish even richer!

Go ahead and taste a piece of chicken now. Isn’t that delicious?

Finally transfer the chicken mixture to your baking dish and arrange the potatoes around the top, starting on the outside and working your way in, overlapping around and around as you go.

Dot with butter, cover and bake for 45 minutes, and then uncover and bake for 20-30 minutes more until the potatoes on top are slightly browned.

That’s it. Just a half hour of prep time and then popped into the oven and your casserole is ready to serve in a little more than an hour.

Serving suggestions

This casserole is pretty hearty on its own, but for a fresh twist, try pairing it with a Pomegranate Spinach Salad or Green Bean Salad, along with scrumptious Sautéed Broccoli With Garlic or restaurant style Bacon Brussels Sprouts for a delicious complement!

Pro tips and recipe notes

Can I use other types of chicken? Absolutely! While thin-sliced chicken works great, you can use ground chicken, rotisserie chicken or even leftover grilled chicken if you have it on hand.

Do I have to use russet potatoes? Not at all! While russets add a nice texture, you can substitute with Yukon Golds or even sweet potatoes for a different flavor.

How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat it in the oven or microwave—just add a splash of stock to keep it moist!

A satisfying meal for busy fall days, this creamy chicken potato casserole is rich in flavor, packed with nutrition, and incredibly easy to whip up. It’s the perfect dish to warm your home and your heart as the temperatures drop. Enjoy every comforting bite and embrace the cozy vibes of the season!

More recipes you’ll love

Gluten Free Chicken Francese – With its golden-brown crust bathed in a tangy lemon sauce, this 30-minute Chicken Francese is a winner for any occasion.

Gluten Free Spaghetti with Clam Sauce – This is my gluten free version of the Italian classic: spaghetti alle vongole. Spaghetti with briny clam sauce, white wine, and lots of garlic is light yet intensely flavorful.

Gluten Free Swedish Meatballs – These are soft tasty meatballs smothered in the most delicious creamy gravy.

Gluten Free Spaghetti And Meatballs – Envision mounds of spaghetti, fork twirling strands in a spoon, tasty meatballs, topped with red sauce and all gluten free.

One Pan Chicken Alfredo – Tender chicken breasts are tossed with baby spinach and delicate mushrooms and covered in a velvety sauce.

Gluten Free Turkey Tetrazzini – A delicious combination of spaghetti and turkey in butter cream sauce; a great way to use up turkey leftovers. It’s so good.

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Creamy Chicken Potato Casserole (Gluten Free And Paleo)

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Creamy chicken with sweet carrots and delicate mushrooms covered in a tender potato topping. Yum.

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6

Calories 480kcal

Author Barbara Bianchi

Ingredients

• 2-3 pounds thin sliced chicken
• ½ cup butter + 2 tablespoons of butter
• 1 large onion diced
• 4 cloves garlic minced
• 1/4 cup gluten free potato flour
• 1 cup gluten free chicken stock homemade or Kitchen Basics
• 2 carrots diced
• 8 ounces of mushrooms sliced
• ½ cup coconut milk
• 1 teaspoon salt
• pepper
• 3-4 russet potatoes

Instructions

• Preheat oven to 400℉
• Peel and thinly slice your potatoes on a mandoline or as I do in my food processor with the slicing attachment (about 1/8-inch-thick slices). Cover and set aside.
  3-4 russet potatoes
• Cut chicken into bite sized pieces
  2-3 pounds thin sliced chicken
• Melt 1/2 cup of butter in a large skillet. Add chicken, stir and cook about 3 minutes. Transfer to a plate with a slotted spoon, cover and set aside.
• Add onions to the butter in the skillet and sauté about 4 minutes. Add garlic and sauté for one more minute.
  1 large onion, 4 cloves garlic
• Stir in potato flour, cooking for a few minutes until it forms a pale paste (this is referred to as the roux). The roux will be the thickener for your sauce.
  1/4 cup gluten free potato flour
• Add chicken stock and stir.
  1 cup gluten free chicken stock
• Add chicken, carrots and mushrooms, salt and a few dashes of pepper.
  2 carrots, 8 ounces of mushrooms, 1 teaspoon salt, pepper
• Simmer for 20 minutes while gravy thickens.
• Then add coconut milk and stir to combine.
  ½ cup coconut milk
• Transfer creamy chicken mixture to a 9 x 13 baking dish.
• Arrange potato slices on top overlapping as you go.
• Dot with 2 tablespoons of butter.
• Cover and bake for 45 minutes. Uncover and bake 20-30 minutes more until top is browned. Let stand for 10 minutes before serving.

Notes

Can I use heavy cream or milk instead of coconut milk in this casserole? If you're okay with dairy, go ahead and use heavy cream or milk as an option to make this dish even richer!

What can I substitute for butter if I'm dairy-sensitive? I cook the chicken and vegetables in Kerrygold butter from grass-fed cows. If you're dairy-sensitive, you can use oil instead and skip topping the casserole with butter in the final step. 

Can I use other types of chicken? Absolutely! While thin-sliced chicken works great, you can use ground chicken, rotisserie chicken or even leftover grilled chicken if you have it on hand.

Do I have to use russet potatoes? Not at all! While russets add a nice texture, you can substitute with Yukon Golds or even sweet potatoes for a different flavor.

How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can reheat it in the oven or microwave—just add a splash of stock to keep it moist!

Nutrition

Calories: 480kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.