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Chicken Pot Pie “Cornbread” Casserole
Why are casseroles simply the best? I’m trying to come up with a ton of casseroles to share with you guys in the New Year. I was hoping to put together a little Ebook for you guys filled with even more casserole ideas and recipes under 30 minutes, but Jackson threw a bit of a wrench in all that when he went and tried to die on us last week. No cool, Jackson, not cool. But no matter what, you’re going to get some delicious, easy casserole recipes in the New Year. Just you wait!
If you missed any of the craziness last week when we were going from vet to vet trying to save our dog, you can listen to my latest podcast. It was quite the ordeal that I’d prefer not to go through again. And now that he’s home, it’s like it never happened. It’s crazy how much his health turned around in just one week. He went from foaming at the mouth and uncontrollably shaking to a skinny little pup back at home that wants to sprint on his walks again! The only difference now is that he’s about 10 or more pounds lighter and he has a shaved tummy. Which means he has to wear sweaters somedays. I don’t know about you but I feel guilty dressing my dog up in clothes. He stands there looking at me like I’m a humiliating mom, which I am. Then continues to roll around in the grass until the new outfit is covered in dirt and leaves. Smart move since I want to immediately wash it but am too lazy to so I simply don’t put him back in it. This dog knows what he’s doing.
Speaking of know what he’s doing…I do not. Obviously. I’m a sh*t storm on this blog every day. But something I obviously don’t know how to do is truly get my name fully changed. It’s changed in the state, on my drivers license, on my social security card, I just renewed my passport with my new name, but it’s all still a huge pain in the ass. I called TSA yesterday to update my info and I have to fax in all my updated info. FAX. Who f*cking faxes anymore? How do I even know it actually got into the right hands when I’m faxing something? And when it comes to updating my info on Southwest, I have to email all my personal info – marriage certificate, old passport, new passport, etc. etc. This all seems less than streamlined for something that happens every single day. And now after experiencing all of this, I wish I would have never changed my name. My husband doesn’t have to go through any of this bullsh*t. He doesn’t have to call 87410931 people to change one name on one document. Now I get why my mom didn’t change her name, this crap is a nightmare. If you’re thinking about changing yours, just stick with your original, kid. Life is way easier that way.
Aw crap, I should probably talk about this recipe huh? Well it’s pretty much a remake of my Thanksgiving Leftovers: Cornbread Turkey Pot Pies. I ripped off my own recipe. The only real changes I made were using chicken instead of turkey, and whipped cauliflower instead of mashed potatoes. But one thing that stayed the same…the peas. And I know I know, peas aren’t paleo. People are going to sh*t the bed over that, but sometimes I just want to eat some effing peas. And if I want to eat them, I’m going to put them in a recipe. It’s not the end of the world. If you think it is, omit the peas and move on with your life. Everything is going to be ok, I promise. What I also promise is this will be delicious for leftovers. I went on a rant yesterday on my IG stories about people needing to embrace leftovers more, especially while single. Once you are married, leftovers are a thing of the past. If you are single, no need to edit this recipe at all to fit your serving needs. Just eat this for leftovers every day and then you won’t have to cook for the rest of the week. That sounds pretty damn lovely to me!
Chicken Pot Pie “Cornbread” Casserole
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 6-8 1x
- 1lb boneless, skinless chicken breasts
- 1 16 ounce bag of frozen cauliflower florets
- 2 tablespoons of ghee
- 1 yellow onion, minced
- 2 stalks of celery, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 16 ounce bag of frozen peas
- 1 cup sliced button mushrooms, diced (plus extra for topping)
- 16 ounces chicken or beef bone broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- salt and pepper, to taste
For the cornbread crust
- 2 cups Nuts.com Paleo Baking Flour or Bob’s Red Mill Paleo Baking Flour
- 1 teaspoon baking soda
- pinch of salt
- 2 medium eggs
- 1/3 cup melted ghee
- 1/4 cup honey
- 3/4 cup unsweetened almond milk
- 1 jalapeño, minced
- fresh parsley, for garnish
- Preheat oven to 400 degrees F. Place chicken on a lined baking sheet. Spray with coconut oil spray and sprinkle with salt. Place in oven to bake for around 20 minutes, or until the chicken reaches an internal temperature of 165 degrees F. Once cooked through, cube chicken into bite size pieces.
- Add cauliflower florets to a large pot with some water in a steamer basket and place covered pot over medium heat. Cook for about 10-15 minutes, until the cauliflower is fork tender. Once tender, place in a high speed blender along with a hefty pinch of salt, then blend until completely smooth. Set aside.
- Place a dutch oven over medium heat. Add ghee along with onion, celery, and carrots and sauté for about 5 minutes, until onion becomes fragrant and translucent. Then add garlic, peas, mushrooms, and chicken. Cook for another 5 minutes, until mushrooms have reduced in size.
- Lastly, add pureed cauliflower, broth, rosemary, thyme, sage, and salt & pepper. Mix to combine and cook for 5-8 minutes until slightly reduced. Grease a large baking dish (I used an 9×11 baking dish) and pour chicken pot pie ingredients into the greased dish.
- In a large bowl, whisk together baking flour, salt and baking soda. In a medium bowl, whisk together eggs, ghee, honey, and almond milk. Pour wet ingredients into dry mixture and use a spatula to combined completely. Then add the minced jalapeños and fold into the mixture. Use a spatula to scoop the mixture and spread throughout the baking dish. Top with extra sliced mushrooms.
- Place in the oven to bake for 40 minutes or until the middle of the cornbread stuffing is cooked through and browned.
- Garnish with fresh parsley before serving!
If you like this dish, I think you’re going to like these, too!
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Oh, Hi! I’m Juli.
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