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!

PaleOMG Chicken Pot Pie "Cornbread" Casserole

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.

PaleOMG Chicken Pot Pie "Cornbread" Casserole

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.

PaleOMG Chicken Pot Pie "Cornbread" Casserole

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!

PaleOMG Chicken Pot Pie "Cornbread" Casserole

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Chicken Pot Pie “Cornbread” Casserole

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5 from 1 review

  • Author: juli
  • 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


  1. 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. 
  2. 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.
  3. 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. 
  4. 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.
  5. 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.
  6. Place in the oven to bake for 40 minutes or until the middle of the cornbread stuffing is cooked through and browned.
  7. Garnish with fresh parsley before serving!

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PaleOMG Chicken Pot Pie "Cornbread" Casserole

PaleOMG Chicken Pot Pie "Cornbread" Casserole


If you like this dish, I think you’re going to like these, too!

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Cornbread Turkey Pot Pies


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  1. Sylvia says:

    LOL – Happy New Year! I just chuckled my way down this entry a bit belatedly (because holidays!), but had to comment.
    1) I never changed my name when I married – oddly enough at my late husbands urging, at least initially. He was sometimes more of a feminist than me LOL. His reasoning was sound, however – I had made something with my name – why throw it away just because I got a new dependent 😉 That said, yes, the powers that be need to make the process more user friendly or they will be promoting the anarchy of women refusing to change their names 😉 LOL
    2) I follow a lot of Paleo recipes simply because they follow most of the rules I already had in place to begin with. FREX ; No dairy – in my case due to a nasty allergy to all things cow milk. I can manage goat and sheep cheese if I don’t overdo it but even goat milk will trigger me after a day or to 🙁 Gluten? Eh – doesn’t really bother me but I don’t need it either. Optional, on the low end of the requirements. There are some really great alternatives, and I like to try new things 🙂
    3) OTOH I refuse to follow ALL their rules so I am not a True Believer Paleo LOL. I love rice & beans, and peas yum! And peanut butter (often with a drizzle of local raw honey) is a staple for quick energy when I am in a bind for time. Listen to your body and don’t fret about rules! 😉
    4) Love your blog – don’t try to be anything but who you are – you are fabulous, and I get some of my best recipes and ideas from you because you are a free spirit and rebel – like me 😉 Please don’t change just because a few Debbie Downers complain!
    This recipe is now added to my collection and I look forward to making it!

  2. Lyndsy G says:

    Tastes great! I cooked the mixture for 10 minutes, but that wasn’t enough time for the broth to reduce. Next time I would add less liquid, so my cornbread mixture wouldn’t sink. I like the idea of adding broccoli and peas like someone mentioned above.

  3. noreen hollenhorst says:

    Amazing! The entire casserole is for me, do you think portions will freeze well?

    1. juli says:

      i honestly have no clue, i would think so as long as you heat it back up in the oven

  4. Melissaaa says:

    Made this recipe this week and we LOVED it! My picky fiance gave it a 10!! Also I was worried about the cornbread mixture being so liquidy but it baked just fine and we had a nice cornbread topping! Thank you Juli 🙂

    1. juli says:

      woot woot!! that’s so great!! glad you both loved it!

  5. Lesa Prichard says:

    Hi Juli… How do you think this recipe will freeze. I didn’t have the right size casserole dish. Ugh… it broke and I’ve yet to replace it. Amazing how much you need a 9×13 glass dish. So I decided to make two of these with the amazing ingredients. To freeze before I cook it or after is the question? If you write back to me soon… I will follow your direction. But if not… it’s likely going to be frozen and then cooked. My best guess. BTW.. I think we should be friends… hahahaha… JUST LOVE YOUR RECIPES… YOUR PODCASTS.. YOUR CLOTHING LINE … YOUR HUMOR. I’m from the North East originally and we use the same foul language that I’ve certainly (winking here) left behind because I’m a TEACHER!! But when you use it so eloquently it makes me literally LAUGH OUT LOUD. So thanks for that. We all need recipes and laughs.
    Thank you for everything you do!

    1. juli says:

      hey lesa! let me know how it turned out. i would personally bake it first then freeze it. then once it’s thawed, bake it again to cook it back through without it getting soggy. and thanks for all the love!!

  6. Kate says:

    So yum! Hubs said to me- wow, what a complicated dish! Little did he know it was easy on my part! I love the ease and comfort of this dish and will keep it on rotation.

    1. juli says:

      awesome!! glad you guys like this recipe Kate!

  7. Taylor says:

    How would you recommend freezing this as it on your freezer-friendly recipes? Would you freeze right after topping with the cornbread crust?

    1. juli says:

      i would probably bake it all the way through then freeze it. then you can simply defrost and reheat in the oven to crisp the topping back up

      1. Taylor says:

        Thank you!