A cheesy crustless chicken pot pie that's gluten free, down-home comfort food. This is sure to be your family's new favorite chicken pot pie casserole. Potatoes inside and crispy cheese on top ensure you won't miss the crust!
Saute onions and potatoes in ghee or butter in a large skillet. Allow to cook for 8-10 minutes on medium heat with the lid on, stirring occasionally. Add garlic during last minute of cooking time.
Add cornstarch or arrowroot and chicken broth to a mason jar. Shake vigorously to combine.
Add broth/starch mixture and cream cheese to skillet potatoes. Cook and stir until cream cheese is melted and sauce is thickened, about 5 minutes.
Fold in frozen peas/carrots and cooked chicken. Season to taste with salt & pepper.
Transfer to 9x13 baking dish. Sprinkle with cheddar and bake at 400 degrees F for 15-20 minutes, until cheese is golden brown and bubbly. If cheese is taking too long to brown, broil for 3-5 minutes. Before serving, sprinkle with fresh chopped parsley if desired.