Chicken Potato Casserole with Paleo Flatbread – Easy Recipe

Last Updated on 2 months by Neha Deshmukh

Chicken Potato Casserole with Paleo Flatbread – Easy Recipe

Hey everyone! I’m so excited to share this Chicken Potato Casserole with you. It’s the kind of dish that just feels like a warm hug – comforting, flavorful, and perfect for a cozy night in. I first made this when I was craving something hearty and wholesome, and it quickly became a family favorite. Plus, the Paleo flatbread topping adds a lovely, satisfying crunch!

Why You’ll Love This Recipe

This casserole is seriously a winner. It’s packed with goodness – tender chicken, creamy potatoes, and a beautiful blend of herbs. It’s also surprisingly easy to make, even with the homemade flatbread. And, if you’re following a Paleo or gluten-free lifestyle, you’re in luck! This recipe fits right in. It’s a complete meal in one dish, making weeknight dinners a breeze.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 batch 3-ingredient Paleo Flatbread
• 3 cups cooked chicken
• 2 tablespoons butter or ghee
• 1 onion
• 5 garlic cloves
• 1 pound peeled potatoes (roughly chopped) – about 450g
• 1 pound peeled potatoes (diced) – about 450g
• 2 cups chicken broth – about 475ml
• 1 cup full-fat canned coconut milk – about 240ml
• 3 carrots
• 2 celery ribs
• 1 cup frozen peas
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon cayenne pepper (optional)
• 1 tablespoon fresh sage
• 2 teaspoons fresh thyme
• 2 teaspoons fresh rosemary

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Paleo Flatbread: This is the star of the show for texture! Don’t skip it – it adds such a lovely crispy topping. You can find tons of easy 3-ingredient recipes online.
• Ghee/Butter Choice: I love using ghee for a slightly nutty flavor, but butter works beautifully too. It’s really down to personal preference.
• Coconut Milk: Full-fat coconut milk is key here. It gives the puree a wonderful richness and creaminess. Don’t use the light version!
• Fresh Herbs – Sage, Thyme, Rosemary: Seriously, don’t skimp on the fresh herbs! They elevate the flavor profile so much. If you absolutely must use dried, reduce the amount to about 1 teaspoon each. I grow my own, which is so rewarding!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Melt the butter or ghee in a Dutch oven over medium heat. Add the chopped onion and minced garlic and sauté until they’re soft and fragrant – about 5 minutes. Your kitchen should already be smelling amazing!
2. Add the roughly chopped potatoes and chicken broth to the pot. Bring it to a boil, then reduce the heat, cover, and simmer for about 10 minutes, or until the potatoes are tender.
3. Carefully transfer the cooked potatoes to a blender (or use an immersion blender). Add the coconut milk and puree until it’s super smooth and creamy. Set this aside – it’s our secret weapon!
4. In the same pot, add the diced potatoes and carrots. Bring to a boil again, then cover and simmer for another 10 minutes, until they’re tender.
5. Stir in the celery, frozen peas, salt, pepper, cayenne pepper (if using), fresh sage, thyme, and rosemary. Then, add the cooked chicken and the pureed potato mixture. Cook on medium-low heat for about 5 minutes, stirring occasionally, to let all the flavors meld together.
6. Preheat your oven to 400°F (200°C). Pour the chicken and potato filling into a casserole dish.
7. Gently layer the prepared Paleo flatbread over the top of the filling.
8. Bake for 20-30 minutes, or until the flatbread is golden brown and crispy. Let it cool for a few minutes before serving.

Expert Tips

• Don’t overcook the potatoes in the initial simmering step. You want them tender enough to puree, but not falling apart.
• Taste and adjust the seasoning as you go! Everyone’s palate is different.
• For a richer flavor, use homemade chicken broth.

Variations

• Spicy Kick: My friend loves to add a pinch of red pepper flakes for an extra bit of heat.
• Veggie Boost: Feel free to throw in other veggies like mushrooms or spinach.
• Different Protein: Swap the chicken for shredded turkey or lamb.

Vegan Adaptation

To make this vegan, simply replace the chicken with chickpeas or lentils, use plant-based butter, and ensure your chicken broth is vegetable broth.

Gluten-Free Notes (Paleo Flatbread)

This recipe is naturally gluten-free as long as you use a gluten-free Paleo flatbread recipe. Many recipes use almond flour, which is a great option.

Spice Level Adjustment (Cayenne Pepper)

The cayenne pepper is optional! If you’re sensitive to spice, leave it out. If you like things hot, feel free to add a little more.

Festival Adaptations (Comfort Food for Diwali/Holidays)

This casserole is perfect comfort food for any celebration! It’s especially lovely during Diwali or the holidays when you want something warm and satisfying.

Serving Suggestions

Serve this casserole with a simple green salad or a side of roasted vegetables. It’s a complete meal on its own, but a little extra greenery never hurts!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

FAQs

Is this casserole suitable for meal prepping?

Absolutely! You can assemble the casserole ahead of time and store it in the fridge, unbaked, for up to 24 hours. Just add the flatbread topping right before baking.

Can I use sweet potatoes instead of regular potatoes?

Yes, you can! Sweet potatoes will give the casserole a slightly sweeter flavor.

What can I substitute for ghee if I don’t have any?

Butter, olive oil, or coconut oil are all good substitutes for ghee.

How can I make the Paleo flatbread ahead of time?

You can make the flatbread a day or two in advance and store it in an airtight container at room temperature.

Can this casserole be frozen after baking?

While it’s best enjoyed fresh, you can freeze leftovers. The texture of the flatbread might change slightly upon thawing, but it will still be delicious!