KETO CHICKEN POT PIE CASSEROLE RECIPE

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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.

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Curved Dotted Line
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Ingredients

For the biscuit topping: - almond flour - pinch salt - large egg - heavy whipping cream - garlic powder - baking powder For the pot pie filling: - broccoli florets - cauliflower florets - frozen green beans partially thawed - medium red bell pepper chopped - heavy whipping cream - chicken broth - olive oil

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Instructions

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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.

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 Add the cauliflower, broccoli, green beans and red bell pepper to a 9×13 casserole dish, and toss to combine.

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 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.

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Pour the chicken and sauce mixture over the vegetables in the casserole dish, and toss to combine.

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