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A comforting and hearty meal made into a casserole using mashed red potatoes as the “crust” to this childhood classic!
Coming at your from a big ‘ol day of personal time and I am so happy that I decided to keep it on the calendar! Houston is expecting a system this afternoon brining a beautiful cool front and crazy heavy rain and winds.
Fingers crossed for an hour or two break to allow the kiddos to trick-or-treat. We’ve been in an apartment the last few years and I have really looked forward to passing out candy with my Mom in a real neighborhood!
I have this vision of siting out front, sipping wine, while snacking on pâté from the $0.75 chicken livers I picked up last week. Side note: thank you sweet Sarah for teaching me how to use the accident marks on apple products!
Speaking of my $0.75 chicken livers.. Is that not the biggest steal ever!? I felt like I got away with murder when I found them. Organ meat packed with incredible nutrients for less than a dollar!? SAY WHAT. Insane.
Sticking to a budget has become the yin to my yang. If you follow me on instagram (that’s okay, you can start here), you recently saw my grocery bill for the week at a whopping $19. I shared that my budget is $35 but that I hardly see the other side of $20. The pour of questions and feedback was THE BEST. Folks in a family of 2-3 shared that they struggle to keep their week below $90-$160. Yet, a few families of 4+ beat me in their weekly cap of $40-$60. I had so much fun reading and learning from you that the Friday posts I have been sharing, are totally here to stay.
I began sharing budget tips and tricks a few weeks ago that compliment the season and I’ve been so pleased by the feedback and views. I created WJ in the name of food, but I think there is an entire direction worth exploring in regard to budget. Not that I have the answers but I have realized that living below our means is crucial to the life Caleb and I want to live. Not to worry, food is going no where but to our bellies.
Paleo Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole is my life.
I made it for Caleb a few weeks ago when I was home and since, he has made it each week. He swears by adding the peas but depending on your diet path, you do you! Feel free to swap broccoli or a green for them.
I hope this recipe leaves you warm this season!
Paleo Chicken Pot Pie Casserole
- Casserole dish
- Potato masher
- Large stock pot
- large skillet
- 1/2 tablespoon ghee or grass fed butter
- 1/2 cup yellow onion diced
- 2 large garlic cloves minced
- 1/2 cup celery sliced
- 1/2 cup carrots sliced
- 1 1/2 pounds chicken breast cut into bite size pieces, about 1 inch
- 1 teaspoon sea salt
- 14 teaspoon black pepper
- 2 teaspoon fresh parsley snipped and chopped
- 1/4 cup frozen green peas optional*
Potato Mash Ingredients
- 1 1/2 pounds red potatoes about 4 large
- 1/2 cup full fat coconut milk + 2 tablespoons
- 1/2 tablespoon ghee
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Bring a large pot of lightly salted water to a boil. Add potatoes and cook until fork tender, about 10 minutes. Remove, drain, and return to pot. Roughly mash potatoes stirring in ghee, 1/2 cup coconut milk, salt, and pepper.
- Preheat oven to 350°F.
- Heat remaining ghee in a large skillet. Add onion, celery, carrots, and garlic. Season with salt and pepper and cook for about 3 minutes. Add cubed chicken, seasoning with parsley, and continue cooking until chicken is fully cooked through. Stir in frozen peas, if applicable to your dish. The peas will continue cooking in the over.
- Transfer chicken mixture to a casserole dish. Top with potato mash, spreading with a spatula to evenly cover the chicken mixture. drizzle the remaining 2 tablespoons of coconut milk over the top of the casserole. With a fork, lightly break mash to allow milk to run down into the casserole. Transfer to oven and bake for 20 minutes. Change oven to “broil” and continue cooking for 5 minutes.