Keto Chicken Pot Pie Casserole Recipe

This recipe yields one 9×13-inch casserole, serving approximately 6 people.

Ingredients

For the Creamy Chicken Filling:

• 3 cups cooked chicken breast, shredded (about 1 lb / 450 g)
• 2 tablespoons butter
• 1 cup mushrooms, sliced
• 1 cup broccoli florets, lightly steamed
• 1 cup cauliflower florets, lightly steamed
• ½ cup celery, diced
• ½ cup green beans, chopped
• ½ cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth (low-sodium recommended)
• 4 oz cream cheese, softened
• 1 teaspoon thyme (dried or fresh)
• ½ teaspoon rosemary
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper

For the Cheesy Biscuit Topping:

• 1 ½ cups almond flour
• 2 large eggs
• 1 cup shredded mozzarella cheese
• 2 tablespoons butter, melted
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ¼ teaspoon salt

Step-by-Step Instructions

1. Preheat and Prep: Start by preheating your oven to 375°F (190°C). If you don’t have pre-cooked chicken, poach fresh chicken breasts in salted water until tender, then shred with two forks. Lightly steam your broccoli and cauliflower florets until they are tender but still have a slight crispness. Set aside.
2. Sauté the Aromatics: In a large skillet over medium heat, melt the butter. Add the chopped onion, celery, and mushrooms, and sauté until they soften and become fragrant. Add the minced garlic and chopped green beans, cooking for another 3-4 minutes.
3. Craft the Creamy Sauce: Add the softened cream cheese to the skillet, stirring until it melts smoothly into the vegetables. Gradually whisk in the heavy cream and chicken broth until you have a thick, luscious sauce. Season with thyme, rosemary, salt, and pepper.
4. Combine the Filling: Gently fold the shredded chicken, steamed broccoli, and cauliflower into the sauce. Stir until everything is generously coated. Pour this hearty mixture into a greased 9×13-inch casserole dish and spread it evenly.
5. Mix the Biscuit Topping: In a separate mixing bowl, combine the almond flour, baking powder, garlic powder, and salt. Add the melted butter, eggs, and shredded mozzarella. Stir until a thick, scoopable dough forms.
6. Assemble and Bake: Drop large spoonfuls of the biscuit dough over the chicken filling in the casserole dish. Use a spatula to gently spread it, leaving some rustic peaks and valleys which will turn beautifully golden in the oven. Bake uncovered for 25–30 minutes, or until the topping is golden brown and cooked through.
7. Rest and Serve: Let the casserole rest for about 5 minutes after removing it from the oven. This allows the filling to set. Garnish with fresh parsley for a dash of color and serve warm.

Nutrition and Lifestyle Information

Why This Casserole is Perfectly Keto

This recipe is expertly crafted to align with ketogenic macros. With a generous amount of protein from chicken and healthy fats from cream cheese and heavy cream, it keeps you satisfied and in ketosis. By swapping traditional flour for almond flour, the biscuit topping becomes delightfully low-carb yet perfectly textured. Each serving contains only 5 net carbs, making it an ideal choice for a comforting keto meal.

Nutrition Facts (Per Serving – 1/6th of Casserole)

• Calories: 420
• Protein: 29 g
• Fat: 32 g
• Carbohydrates: 9 g
• Fiber: 4 g
• Net Carbs: 5 g

Weight Watchers SmartPoints (Per Serving)

• Green Plan: 6 SmartPoints
• Blue Plan: 5 SmartPoints
• Purple Plan: 5 SmartPoints

Tips, Variations, and Serving Ideas

Expert Tips for Success

• Avoid Mushy Veggies: Be careful not to overcook your broccoli and cauliflower during the steaming step. They should be tender-crisp, as they will continue to cook in the oven.
• Thicken the Sauce: If your creamy sauce seems a bit thin, simply let it simmer on the stove for a few extra minutes to reduce and thicken before adding the chicken and veggies.
• Golden-Brown Finish: For an extra-savory and golden crust, sprinkle a little Parmesan cheese over the biscuit topping before baking.

Fun Variations to Try

• Keto Turkey Pot Pie: This recipe is perfect for using up holiday leftovers! Simply substitute the shredded chicken with shredded turkey.
• Cheddar Biscuit Crust: Swap the mozzarella for an equal amount of sharp cheddar cheese in the topping for a more classic, tangy biscuit flavor.
• Dairy-Free Version: Use full-fat coconut cream in place of heavy cream and your favorite dairy-free cream cheese and shredded cheese alternatives.
• Crustless Chicken Casserole: For an even lower-carb option, skip the biscuit topping entirely. The creamy chicken and vegetable filling is delicious on its own!

Serving Suggestions

This keto chicken pot pie casserole is a complete meal in itself, but it pairs wonderfully with a simple green salad dressed in a light vinaigrette or a side of roasted asparagus. If you’re following Weight Watchers, serve it with a generous portion of zero-point vegetables to create a filling, low-point dinner.

Storage and Meal Prep

This casserole is a fantastic choice for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it. Assemble the entire casserole in a freezer-safe dish but do not bake it. Wrap it tightly with plastic wrap and foil, and freeze for up to 2 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and bake as directed.