This hearty Keto Chicken Pot Pie Casserole is creamy, loaded with vegetables, and so easy to make! A simple almond flour biscuit makes the perfect topping.
When it comes to recipes for easy, delicious casseroles loaded with vegetables, you can never have too many.
Keto chicken pot pie checks all the boxes!
This hearty, layered dish is simply a creamy chicken and sauce mixture poured over crunchy vegetables. Then, it’s topped with an almond flour biscuit to provide the perfect crust.
No need to roll out the biscuits, you simply mix the dough in a bowl and spread it out on top!
How simple does that sound?
An easy low-carb casserole
Traditional chicken pot pie casserole is a classic comfort food. Most recipes call for biscuits made from scratch or crescent rolls on top.
This keto pot pie uses a quick low carb biscuit dough instead. The biscuit topping only requires six ingredients: almond flour, an egg, heavy whipping cream, baking powder, garlic powder, and salt.
It’s about as easy to make as popping open a can of crescent rolls! And much better for you without all the added carbs.
If you’re looking for a healthy chicken pot pie casserole to make for you or the family, you have to try this recipe.
How to make keto chicken pot pie casserole
This keto pot pie recipe comes together in three main steps. Simply cook and layer the ingredients, then bake!
Prepare the vegetables
- Place a pot with a little water on the stove over high heat. Add the broccoli and cauliflower, then bring the water to a boil.
- Blanch the vegetables for 5 minutes, then rinse and drain.
- Add the cauliflower, broccoli, green beans, and red bell pepper to a 9×13 casserole dish and toss to mix everything together.
Cooking the creamy chicken filling
- In a skillet, heat the olive oil over medium-high heat. Then add chicken along with salt and pepper to taste.
- Cook until the chicken is no longer pink in the center.
- Pour the chicken broth and heavy whipping cream into the skillet. Stir to combine.
- Add the garlic powder and Italian seasoning. Then cook the mixture down until the sauce has thickened.
- Remove the skillet from heat and mix in the Parmesan cheese.
- Pour the creamy chicken mixture over the vegetables in the casserole dish. Toss to combine.
Adding the biscuit dough and baking
- In a large bowl, mix the biscuit topping ingredients until well combined.
- Spread the biscuit topping over the pot pie filling in thin pieces. You want it to cover most of the filling. Use your hands to place the flattened pieces of dough evenly over the top.
- Place the pot pie casserole in the oven and bake for 20-25 minutes at 350°F until the biscuit topping is cooked.
Once the crust is browned on top and the pot pie is bubbling, your creamy chicken pot pie casserole is ready!
How to freeze pot pie casserole
Casseroles are great freezer meals to feed the whole family on busy weeknights.
For this easy chicken pot pie casserole, you can choose to freeze it before or after you bake it.
If you want to freeze it before baking, store the casserole in a dish that is safe to go straight from the freezer to the oven. When you’re ready, bake it for longer to ensure it cooks through. You want a browned biscuit crust and a bubbling pot pie.
If you cook keto chicken pot pie and want to freeze any leftovers, store them in an airtight container. To reheat, place in the refrigerator overnight to thaw. Then you can reheat in the oven on a low temperature or microwave as individual servings.
How to make pot pie in a casserole dish
A classic chicken pot pie is baked in a pie dish. The filling is completely covered by a flaky pastry, which is really the star of the presentation.
I prefer to make a pot pie casserole because it’s much easier. Instead of an elaborate, perfect crust over the filling, you just add biscuit dough on top.
The rest of the recipe is the same as a classic pot pie. The filling is still a creamy mixture of chicken and vegetables that you add to the casserole dish.
Then you spread out the biscuit dough on top and throw it in the oven.
It takes less time, and it tastes just as delicious!
Other casserole comfort foods to enjoy
Looking for a few more easy, hearty, and tasty keto casseroles to feed a crowd? Check out a few of these family favorites:
- Undone Stuffed Pepper Casserole combines all the flavorful ingredients of the classic comfort food!
- Bacon Cheeseburger Casserole is an easy ground beef dish to make on a busy weeknight.
- Leftover Corned Beef Casserole with cabbage is a great way to use up any St. Patrick’s Day leftovers!
- Keto Chicken Broccoli Casserole is made from scratch for a low carb, gluten free, absolutely delicious meal.
- Keto Tuna Casserole uses ingredients you probably have already and is totally kid-approved!
Keto Chicken Pot Pie Casserole
For the biscuit topping:
For the pot pie filling:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup frozen green beans partially thawed
- ½ medium red bell pepper chopped
- 1 cup heavy whipping cream
- ½ cup chicken broth
- 2 tablespoons olive oil
- 2 pounds boneless skinless chicken breasts cut into bite-sized pieces
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ cup Parmesan cheese grated
- salt and pepper to taste
- Preheat the oven to 350 degrees.
- Place the broccoli and cauliflower into a pot with a little water on the stove, and bring to a boil. Blanch for 5 minutes, and then rinse and drain.
- Add the cauliflower, broccoli, green beans and red bell pepper to a 9x13 casserole dish, and toss to combine.
- In a mixing bowl, add the ingredients for the biscuit topping, and blend until well combined.
- Place the olive oil in a high sided skillet over medium-high heat on the stove, and add the chicken to the heated skillet as well as salt and pepper to taste.
- Cook until the chicken is no longer pink in the center.
- Add the chicken broth and heavy whipping cream to the skillet. Stir to combine.
- Toss in the garlic powder as well as the Italian seasoning.
- Cook the mixture down until the sauce has thickened.
- Remove the skillet from the heat and mix in the Parmesan cheese.
- Pour the chicken and sauce mixture over the vegetables in the casserole dish, and toss to combine.
- Spread the biscuit topping out thinly over the top of the pot pie filling in the casserole dish.
- Bake for 20-25 minutes until the biscuit topping is cooked through and browned on top, and the pot pie is bubbling.
Array ( [serving_unit] => square [serving_size] => 1 [calories] => 455 [carbohydrates] => 11 [protein] => 33 [fat] => 32 [saturated_fat] => 11 [cholesterol] => 153 [sodium] => 279 [potassium] => 761 [fiber] => 4 [sugar] => 2 [vitamin_a] => 1115 [vitamin_c] => 46 [calcium] => 179 [iron] => 2 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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