Keto Chicken Pot Pie Casserole

by KetoFocus.com
5 Stars (2 Reviews) 4 Comments
Casserole

Using a rotisserie chicken or leftover holiday turkey, make a creamy keto chicken pot pie casserole filled with your favorite veggies and topped with an easy-to-make buttery drop biscuits instead of traditional pie crust.

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Nutrition Facts

6

Servings

563

Calories

48.1g

Fat

20.1g

Protein

6.9g

Net Carb

16.8g

Total Carbs

This keto chicken pot pie casserole recipe is a twist on the classic pot pie, perfect for using up leftover holiday turkey from Thanksgiving or a rotisserie chicken.

A wooden spoon holds a serving of chicken pot pie casserole.

The pot pie filling is a rich, creamy mixture of sautéed celery, fresh green beans, carrots, yellow onion and mushrooms; although, you can use any vegetables in your fridge that have seen better days or even toss in some of your holiday leftovers like stuffing or green bean casserole. Arrowroot powder, chicken broth and cream cheese create a thicken and savory sauce that coats our veggie and chicken chunks.

Instead of messing with pie dough, keep your rolling pin stored away and top the chicken pot pie mixture with keto drop biscuits instead of flaky pie crust. These buttery almond flour based drop biscuits are easier to prepare since all the ingredients are combined in one bowl and dropped on top of the chicken mixture before baking to form golden, puffy biscuit dollops.

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Keto Chicken Pot Pie Casserole Recipe Video

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Chicken Pot Pie Filling Ingredients

  • 2 tablespoons butter
  • 1 cup diced celery
  • 1/2 cup chopped fresh green beans
  • 1/4 cup diced carrots
  • 1/4 cup diced yellow onion
  • 8 oz sliced mushrooms
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon arrowroot powder
  • 1 cup chicken broth
  • 3 cups diced cooked chicken or turkey
  • 4 oz cream cheese, cubed
  • 2 tablespoons chopped parsley

Keto Drop Biscuits Ingredients

  • 1 1/3 cup almond flour
  • 1/4 cup oat fiber
  • 1 tablespoon allulose sweetener
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1 egg
  • 1/4 cup heavy whipping cream
  • 2 1/2 tablespoons sour cream

Keto Chicken Pot Pie Casserole Directions

  • STEP
    1

    Preheat oven

    Preheat the oven 350 °F.

    350 degrees
  • STEP
    2

    Sauté veggies

    Melt butter in a large skillet over medium heat. Add celery, green beans, carrots and mushrooms. Sprinkle with salt and pepper. Let cook until vegetables are almost softened.

    Ingredients

    • 2 tablespoons butter
    • 1 cup diced celery
    • 1/2 cup chopped fresh green beans
    • 1/4 cup diced carrots
    • 1/4 cup diced yellow onion
    • 8 oz sliced mushrooms

    A skillet with sliced mushrooms, green beans, celery and chopped carrots.
  • STEP
    3

    Make it saucy

    Stir in garlic and thyme. Let cook for 30-60 seconds or until garlic is fragrant. Stir in arrowroot powder. Slowly add chicken broth while whisking constantly. Bring to a boil over medium heat and let simmer for 5 minutes or until the mixture has reduced and thickened.

    Ingredients

    • 3 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon arrowroot powder
    • 1 cup chicken broth

    A skillet holding cooked vegetables in chicken broth.
    Quick Tip
    Try to get up any brown bits from the bottom of the skillet as you mix in the chicken broth.
  • STEP
    4

    Add chicken

    Stir in diced chicken. Remove skillet from heat.

    Ingredients

    • 3 cups diced cooked chicken or turkey

    Cooked diced chicken sitting in a skillet with cooked veggies and broth.
  • STEP
    5

    Make it creamy

    Stir in cubed cream cheese and chopped parsley. Set aside to make the drop biscuit dough.

    Ingredients

    • 4 oz cream cheese, cubed
    • 2 tablespoons chopped parsley

    A creamy chicken and vegetable mixture in a skillet.
  • STEP
    6

    Keto drop biscuits

    In a large bowl, stir together almond flour, oat fiber, allulose, baking powder and salt. Add softened butter, egg, heavy cream and sour cream. Mix together until batter is smooth using a fork.

    Ingredients

    • 1 1/3 cup almond flour
    • 1/4 cup oat fiber
    • 1 tablespoon allulose
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 6 tablespoons unsalted butter, softened
    • 1 egg
    • 1/4 cup heavy whipping cream
    • 2 1/2 tablespoons sour cream

    A bowl with biscuit dough inside.
  • STEP
    7

    Assemble casserole

    Transfer chicken pot pie mixture to a square or small rectangle baking dish. Top chicken mixture with biscuit dough using a cookie scoop or spoon.

    A casserole dish with creamy pot pie mixture on the bottom and biscuit dough dropped on top in six sections.
  • STEP
    8

    Bake

    Bake at 350 °F for 21-24 minutes or until biscuit dough turns golden brown on top.

    Baked casserole with golden biscuits on top.
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Close up of biscuits baked on top of a creamy chicken casserole mixture with carrot, green bean and mushrooms.

Alternatives to keto biscuits

Instead of this drop biscuit recipe, you can try using these keto alternatives:

  • Pie crust – Just roll out flaky pie crust and top the casserole with a layer of pie dough to bake.
  • Rolls – Similar to my pizza casserole recipe, top the pot pie with those buttery parmesan rolls.
  • Croutons – Make a batch of keto croutons by toasting chunks of bread tossed in melted butter in the oven until lightly toasted and golden brown.
  • Breadcrumbs – Make an easy batch of homemade breadcrumbs and sprinkle on top the chicken pot pie.
  • Crackers – Break up crackers into small pieces or pulverize. Then sprinkle on top the keto casserole before baking.
Golden drop biscuits baked on top a casserole of chicken, mushrooms, green beans and carrots.

Storage information

To store this low carb casserole, let it cool to room temperature first. Then cover with plastic wrap or foil, or transfer to an airtight container. Store in the refrigerator for up to 4 days. 

You can freeze the pot pie casserole. Wrap the cooled casserole with plastic wrap or place in a freezer-safe container. Freeze up to 3 months. To reheat, thaw in the refrigerator overnight then bake until heated through. The texture of the biscuit may change after freezing.

Keto Chicken Pot Pie Casserole: FAQS

Can I use other vegetables in this recipe?

Yes, you can use other low carb vegetables in your keto chicken pot pie casserole. From broccoli, zucchini, cauliflower and bell pepper, you can add different veggie into the pot pie mixture.

Can I spread the biscuit mixture on top the casserole instead of dropping the biscuit dough?

Yes, you don't have to drop the biscuit dough on top of the casserole. If you want every inch of pot pie covered with buttery breading, then spread the dough all over the top.

Can I substitute the oat fiber?

The oat fiber is added for texture and substance. You might be able to get away with omitting it but will should add more almond flour - perhaps 1/2 cup more almond flour.

Nutritional information & Macros

Nutrition Information

Keto Chicken Pot Pie Casserole

Servings: 6

Amount Per Serving
Calories 563
Fat 48.1g
Protein 20.1g
Total Carbs 16.8g
Net Carbs 6.9g

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4 Comments

  1. So yummy! I thought I was going to get leftovers out of this meal but my whole family loved it (4 kids ages 6 and under included) that we all ended up getting seconds and finished off the whole pan! This is one of my favorite keto focus recipes. So so good! Thanks for the great recipes!

    Reply

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