Keto Chicken Pot Pie Casserole Recipe

Introduction

This Keto Chicken Pot Pie Casserole offers a comforting and creamy meal without the carb overload. Featuring tender chicken, fresh vegetables, and a cheesy almond flour crust, it’s a perfect low-carb dinner that feels indulgent and satisfying.

Ingredients

• 2 tbsp butter
• 1 tbsp olive oil
• ½ onion, finely chopped
• 2 cloves garlic, minced
• 250 g cooked shredded chicken
• 1 cup mushrooms, sliced
• ½ cup broccoli florets, chopped
• ¼ cup diced celery
• ½ cup heavy cream
• 60 g cream cheese
• ½ cup chicken broth
• Salt, pepper, thyme (to taste)
• 1 ½ cups almond flour
• 1 cup shredded mozzarella
• 2 tbsp melted butter
• 1 large egg
• ½ tsp baking powder
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 190°C (375°F).
2. Step 2: In a skillet, melt the butter and olive oil over medium heat. Add the onion, garlic, mushrooms, broccoli, and celery, sautéing until the vegetables are softened.
3. Step 3: Stir in the shredded chicken, cream cheese, heavy cream, and chicken broth. Cook and stir until the mixture is creamy. Season with salt, pepper, and thyme to taste.
4. Step 4: Pour the creamy chicken and vegetable filling into a greased baking dish.
5. Step 5: In a bowl, mix together almond flour, shredded mozzarella, melted butter, egg, baking powder, and a pinch of salt until it forms a dough.
6. Step 6: Spread the crust dough evenly over the chicken filling in the baking dish.
7. Step 7: Bake in the preheated oven for 25 to 30 minutes, until the crust is golden and set.
8. Step 8: Allow the casserole to cool for 5 to 10 minutes before serving to let it set.

Tips & Variations

• For extra flavor, add fresh herbs like rosemary or sage to the filling.
• Swap broccoli for cauliflower or spinach based on your preference.
• If you prefer a crispier crust, brush the top with a little extra melted butter before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual servings gently in the microwave or oven until heated through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken for this recipe?

This recipe calls for cooked shredded chicken. If using raw chicken, cook it thoroughly before adding to the filling to ensure food safety and proper texture.

Is there a dairy-free version of this casserole?

To make it dairy-free, substitute butter and cream cheese with plant-based alternatives and use coconut cream instead of heavy cream. Nutritional yeast can replace cheese for a cheesy flavor.

Keto Chicken Pot Pie Casserole Recipe

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★★★★★

4.4 from 63 reviews

This Keto Chicken Pot Pie Casserole is a delicious low-carb comfort food that combines tender shredded chicken with sautéed vegetables in a creamy sauce, topped with a cheesy almond flour crust. Perfect for anyone following a keto diet, this dish offers a satisfying savory flavor while keeping carbs minimal.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Filling

• 2 tbsp butter
• 1 tbsp olive oil
• ½ onion, finely chopped
• 2 cloves garlic, minced
• 250 g cooked shredded chicken
• 1 cup mushrooms, sliced
• ½ cup broccoli florets, chopped
• ¼ cup diced celery
• ½ cup heavy cream
• 60 g cream cheese
• ½ cup chicken broth
• Salt, pepper, thyme to taste

Crust

• 1 ½ cups almond flour
• 1 cup shredded mozzarella
• 2 tbsp melted butter
• 1 large egg
• ½ tsp baking powder
• Pinch of salt

Instructions

1. Preheat Oven: Preheat your oven to 190°C (375°F) to prepare for baking the casserole.
2. Sauté Vegetables: In a skillet, melt the butter and olive oil over medium heat. Add the finely chopped onion, minced garlic, sliced mushrooms, chopped broccoli florets, and diced celery. Sauté until the vegetables soften and release their aroma, about 5-7 minutes.
3. Add Chicken and Cream: Stir in the cooked shredded chicken, cream cheese, heavy cream, and chicken broth into the skillet. Mix well until the cream cheese melts fully and the mixture becomes creamy. Season with salt, pepper, and thyme to taste.
4. Transfer Filling: Pour this creamy chicken and vegetable mixture into a greased baking dish, spreading it evenly.
5. Make Crust: In a large bowl, combine the almond flour, shredded mozzarella, melted butter, egg, baking powder, and a pinch of salt. Mix everything thoroughly until a dough forms.
6. Top with Crust: Spread the crust dough evenly over the chicken filling in the baking dish, covering it completely.
7. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. The crust should become golden brown and set firmly.
8. Cool and Serve: Remove the casserole from the oven and let it cool for 5 to 10 minutes before serving to allow the filling to set and flavors to meld.

Notes

• Use almond flour and mozzarella for a keto-friendly, gluten-free crust alternative.
• Sautéing the vegetables first ensures they are tender and flavorful before baking.
• Letting the casserole rest after baking helps the crust set and makes serving easier.
• You can substitute broccoli with other low-carb vegetables like cauliflower or zucchini.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, reheat thoroughly before serving.

Keywords: keto chicken pot pie, low carb casserole, almond flour crust, keto comfort food, chicken casserole