Creamy Chicken Potato Casserole (Gluten Free And Paleo)
Creamy chicken with sweet carrots and delicate mushrooms covered in a tender potato topping. Yum.
Servings 6
Calories 480kcal
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 pieces2-3 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
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