Keto Chicken Pot Pie Casserole

Anyway, this easy chicken pot pie casserole is one of my favourite cold weather dishes to make, while keeping keto. It’s got all the flavour of a traditional chicken pot pie, but in a lower carb format.

The creamy sauce enveloping the tender chunks of chicken and mixed vegetables nixes the traditional use of flour - or canned cream of chicken soup - and uses bone broth, heavy cream, and xanthan gum instead.

Then, the homemade crust for this delicious casserole is made with keto biscuits, rather than pie crust, crescent rolls, or puff pastry.

It may be gluten free and low carb, but it’s classic comfort food that the whole family will love - who DOESN’T love classic chicken pot pie?

It’s also a complete meal in one pan, so if you can muster up the drive to make a batch, it saves a lot of time and effort overall.

In terms of nutrition, this easy chicken casserole is a fantastic option for anyone on a keto diet, or just keeping a low carb lifestyle in general.

There are 22 grams of protein per serving, and 9 grams of carbs per serving. Once you subtract the 3 grams of fiber, this recipe works out to 6 grams net carbs per serving!

... and it’s a really filling, satisfying 6 grams of carbs, at that. Pretty much the ultimate comfort food, when dieting!

Anyway, let’s look at that recipe...

Ingredients

This recipe has a pretty long list of ingredients, but they’re all simple ingredients. You shouldn’t have an trouble finding what you need in any larger grocery store.

As always, I have some ingredient notes for you:

Cooked Chicken

I left this one pretty vague, because I tend to switch up the format of chicken I use in this low carb pot pie casserole recipe often.

First off, you can always chop up some boneless skinless chicken breasts and saute them up to use in this recipe. Alternately, Pulled Chicken is super easy to make at home.

... Or you could go the leftover chicken route, using either boneless chicken breasts or boneless, skinless thighs.

Just keep in mind: using leftover chicken can mean a shortened fridge life, depending on when the chicken was originally cooked!

Personally, I’ve taken to using a rotisserie chicken. It’s super tender chicken for NO effort. Love it!

Vegetables

It’s not a chicken pot pie ANYTHING without veggies!

I use a mix of fresh vegetables - celery, carrots, onion, and Italian parsley - along with frozen (frozen peas).

This is the one place in the recipe where there’s some opportunity to cut the carbs even more, if you’re willing to move a bit further away from what is generally considered to be a chicken pot pie filling.

The celery, onion, and parsley are all low carb, but the carrots and frozen peas can be swapped out for something else, if you need it to be even lower carb.

Broccoli, green beans, etc can work well - just aim to keep the overall volume of veggies the same!

Chicken Broth

I use two forms of chicken broth in the creamy filling, as I like the depth of flavor that comes from doing so.

To start out with, I like to use Chicken Bone Broth. You can use canned or tetra packs of chicken stock or chicken broth, or even homemade chicken broth.

Then, for a little added flavour, I use a bit of Bone Broth Powder. If this isn’t something you tend to have on hand, you can use a bouillon cube, or just skip it entirely.

Dairy (and Dairy-ish!)

I use a few different forms of dairy (and dairy-adjacent!) ingredients in this recipe, both in the creamy gravy, and for the top crust.

The sauce takes both heavy cream (aka whipping cream or heavy whipping cream) and cream cheese. Full fat cream cheese gives you the best texture and flavour, and has lower carbs than the lower-fat versions.

Then, there’s Unsweetened Almond Milk in the biscuit topping. You can use regular milk if you like, it’s just a bit higher carb.

I don’t tend to keep any in the house, as we use almond milk for pretty much everything, anyway!

Next, we use a little bit of cheddar cheese in the biscuit topping. Parmesan cheese is a good alternate option, though.

Finally... while you CAN use butter in the biscuits, I tend to use lard or shortening. Much more affordable than butter, these days!

The Dry Mix

In order to keep this both gluten-free AND low carb, I had to nix the all purpose flour that’s generally used for the biscuits, and use a combination of keto friendly ingredients.

I use Super Fine Almond Flour for the bulk of it, with Unflavoured Whey Protein Powder and Coconut Flour for better texture and nutrition.

Unflavoured - and unsweetened - is KEY. Using a vanilla flavoured protein powder would be kind of gross, IMHO!

Everything Else

Rounding out this recipe, you will need:

Dried Summer Savoury (Or ½ teaspoon Dried Thyme)
Ground Black Pepper
Cooking Spray
Baking Powder
Parsley Flakes
Xanthan Gum
Olive Oil
Salt

I just don’t have anything to add, as far as these last few ingredients go. Pretty basic stuff!

How to Make Keto Chicken Pot Pie Casserole

The full recipe is in the printable recipe card at the end of this post. Here is the visual walk through:

Chicken Pot Pie Filling

Heat olive oil in a large skillet or dutch oven over medium heat. Add the celery, carrots, and onion, cook until onions are translucent and veggies are tender - about 10 minutes.

Add the cream cheese, stirring to melt and break it up.

Add the chicken stock and heavy cream, bring to a simmer.

Add to the vegetable mixture, stir well to combine - you want it evenly distributed, with no clumps.

Transfer chicken mixture to a 9 x 13 casserole dish, set aside.

Keto Biscuit Dough and Assembly

Preheat oven to 400 F.

In a large bowl, mix together almond flour, protein powder, coconut flour, parsley flakes, baking powder, garlic powder, and salt.

Measure lard/shortening into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s).

The idea is to work it in until it’s evenly distributed throughout, in very small pieces.

Don’t over stir or beat it.

If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of protein power.

Bake in the preheated oven for 20 minutes, or until the filling is bubbly and the top of the casserole is golden brown.

Serve hot - great with a side salad!

Leftovers

Once cooled to almost room temperature, leftovers can be stored in an airtight container in the fridge for up to 3 days.

More Keto Main Dish Recipes

Looking for more low carb main dishes to feed your whole family with? I've got some delicious recipes for you!

Bacon Cheeseburger Soup
Cabbage Roll in a Bowl
Cabbage Rolls
Chicken Cordon Bleu
Chicken Parmesan
Coconut Shrimp
Creamy Mustard Chicken
Everything Bagel Chicken
Fajita Chicken Skewers
Fried Chicken
Italian Wedding Soup
Jalapeno Popper Stuffed Chicken
Jamaican Curry Chicken
Keto Lasagna
Loaded Pierogi Soup
Pierogi Pizza
Portobello Mushroom Pizzas
Shepherd's Pie
Stromboli Meatloaf
Swedish Meatballs
Tuna Poke Bowl
Tuna Noodle Casserole
Vietnamese Zoodle Salad