Keto Chicken Pot Pie Casserole: A Comforting Low-Carb Classic

There’s nothing quite like coming home after a long day and craving a warm, comforting meal that feels like a hug in a dish. That’s exactly what this Keto Chicken Pot Pie Casserole delivers – all the nostalgic flavors of traditional chicken pot pie but without the carb overload. The aroma of herbs, butter, and savory chicken that fills your kitchen as this casserole bakes will have everyone gathering around the table in anticipation.

The beauty of this Keto Chicken Pot Pie Casserole lies in its perfect balance of creamy, hearty filling topped with a golden, flaky crust that’s completely low-carb. Whether you’re following a ketogenic diet or simply looking for healthier comfort food options, this easy Keto Chicken Pot Pie Casserole recipe hits all the right notes – satisfying, flavorful, and surprisingly simple to prepare.

What makes this recipe truly special is how it transforms familiar ingredients into a dish that even carb-lovers won’t believe is keto-friendly. The rich, velvety sauce surrounds tender chicken and vegetables, while the almond and coconut flour crust creates that perfect pot pie experience without derailing your low-carb lifestyle.

Why You’ll Love This Keto Chicken Pot Pie Casserole

• ✅ This Keto Chicken Pot Pie Casserole is perfect for busy weeknights when you need comfort food without the carb crash
• ✅ Creamy Keto Chicken Pot Pie Casserole with vegetables provides complete nutrition in one satisfying dish
• ✅ Gluten-free Keto Chicken Pot Pie Casserole that everyone can enjoy, regardless of dietary restrictions
• ✅ Savory Keto Chicken Pot Pie Casserole with herbs that delivers classic pot pie flavor without breaking ketosis
• ✅ Cheesy Keto Chicken Pot Pie Casserole with almond flour creates the perfect flaky, satisfying crust
• ✅ Make-ahead Keto Chicken Pot Pie Casserole that’s ideal for meal prep and tastes even better the next day
• ✅ One-pot Keto Chicken Pot Pie Casserole recipe that minimizes cleanup while maximizing flavor

Ingredients

This recipe brings together simple, wholesome ingredients that create impressive flavor. The low-carb crust perfectly complements the rich, creamy filling, giving you all the satisfaction of traditional pot pie without the carbs.

For the Keto Crust:

• 1½ cups almond flour (the cornerstone of our keto-friendly crust)
• ½ cup coconut flour (adds texture and helps bind without gluten)
• ½ cup butter, cold and cubed
• 3 oz cream cheese, softened
• ½ cup grated cheese blend (part mozzarella and part cheddar work wonderfully)
• ½ teaspoon gluten-free baking powder
• ¼ teaspoon kosher salt
• 1 egg (helps bind everything together)

For the Filling:

• 4 cups cooked chicken, cut into bite-sized pieces (rotisserie chicken works great for a time-saver)
• 2 tablespoons + 1 teaspoon olive oil, divided
• 3 tablespoons butter, cut into smaller pieces
• 1 small onion, diced
• 8 ounces fresh mushrooms, sliced (optional: can be omitted for those who don’t enjoy mushrooms)
• ¾ cup carrots, peeled and thinly sliced
• 1 cup celery, diced
• 2 cups heavy cream
• 2 cups chicken broth (preferably low sodium)
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• 1 14.5 oz can of green beans, drained and roughly chopped (or use thawed frozen green beans)
• 2 teaspoons dried parsley
• 1 tablespoon fresh thyme or 1 teaspoon dried
• ¾ teaspoon kosher salt
• 1 teaspoon pepper

How to Make Keto Chicken Pot Pie Casserole – Step by Step

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

Step 2: In a food processor, combine almond flour, coconut flour, cold butter, cream cheese, grated cheese, baking powder, and salt. Pulse until the mixture resembles coarse crumbs.

Step 3: Add the egg and pulse just until the dough comes together. Be careful not to overmix – we want a crumbly, workable dough.

Step 4: Wrap the dough in plastic wrap and refrigerate while you prepare the filling. This helps the fats solidify, which will create that flaky texture we’re looking for.

Step 5: In a large skillet over medium heat, add 2 tablespoons olive oil. Once hot, add the onions and cook until translucent, about 3-4 minutes.

Step 6: Add the sliced mushrooms, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.

Step 7: Add the butter pieces and allow them to melt completely, stirring to coat the vegetables.

Step 8: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer.

Sprinkle the xanthan gum over the surface while whisking continuously to prevent clumping. This will thicken your sauce beautifully without adding carbs.

 Add the chopped green beans, parsley, thyme, salt, and pepper. Simmer for 5 minutes, allowing the sauce to thicken.

Gently fold in the cooked chicken pieces, ensuring they’re well-coated in the creamy sauce.

Transfer the filling mixture to your prepared baking dish, spreading it out evenly.

Remove the crust dough from the refrigerator and place it between two pieces of parchment paper. Roll it out to roughly the size of your baking dish.

Brush the top of the crust with the remaining 1 teaspoon of olive oil for a golden finish.

Bake for 25-30 minutes until the crust is golden brown and the filling is bubbling around the edges.

Remove from oven and let rest for 10-15 minutes before serving. This allows the filling to set up slightly, making it easier to portion.

Pro Tips for Making

• Use cold ingredients for the crust: Keep your butter and cream cheese cold until ready to use – this creates a flakier crust.
• Pre-cook your chicken: For the most flavor, try using rotisserie chicken or leftover roasted chicken.
• Vegetable prep: Cut vegetables to similar sizes for even cooking. For extra-tender vegetables, you can pre-steam carrots for 3-4 minutes.
• Thickening secrets: Allow your sauce to simmer for a few extra minutes after adding xanthan gum – it needs time to work its magic.
• Customize your herbs: Fresh herbs add wonderful flavor, but dried work well too. Try adding a pinch of sage or rosemary for variety.
• Make ahead option: You can prepare the filling and crust separately up to 2 days ahead, then assemble and bake when ready to serve.
• Prevent a soggy crust: If making ahead, keep the filling and crust separate until ready to bake.

Best Ways to Serve 

This hearty casserole shines as a standalone meal, but there are several delicious ways to round out your menu:

• Pair with a simple side salad dressed with olive oil and vinegar for a complete keto-friendly meal.
• Add a side of steamed or roasted low-carb vegetables like broccoli, asparagus, or cauliflower.
• For non-keto family members, offer a side of crusty bread or garlic toast.
• A glass of dry white wine makes a lovely accompaniment for a special dinner.

For an impressive presentation, serve individual portions in small ramekins with a sprinkle of fresh herbs on top – perfect for dinner parties!

Nutritional Information

Per serving (1/8 of casserole):

• Calories: 487 kcal
• Total Fat: 39g
• Saturated Fat: 18g
• Cholesterol: 165mg
• Sodium: 672mg
• Total Carbohydrates: 9g
• Dietary Fiber: 4g
• Net Carbs: 5g
• Protein: 25g

This low-carbrecipe fits perfectly into a ketogenic diet while providing satisfying nutrition and plenty of healthy fats to keep you full longer.

Storage & Leftovers

Your recipe will store beautifully, making it perfect for meal prep:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: This casserole freezes exceptionally well. Portion into individual servings, wrap tightly, and freeze for up to 3 months.
• Reheating: For best results, thaw overnight in the refrigerator if frozen. Reheat in a 350°F oven for 15-20 minutes until heated through. Microwave individual portions for 2-3 minutes, though the crust will be less crisp.

Frequently Asked Questions

Can I make this recipeahead of time?

Yes! You can prepare the filling and crust separately up to 2 days in advance. Store both in the refrigerator, then assemble and bake when ready to serve.

Can I use coconut cream instead of heavy cream in this recipe?

Absolutely! For a dairy-free version, coconut cream makes an excellent substitute. The flavor will be slightly different but wonderfully rich.

How many carbs are in this recipe?

This recipe contains only 5g net carbs per serving, making it perfect for people following a ketogenic diet.

Can I add different vegetables to my recipe?

Yes, but choose low-carb options. Good substitutes include zucchini, spinach, cauliflower, or bell peppers. Avoid high-carb vegetables like potatoes, corn, and peas.

What can I use instead of xanthan gum in this recipe?

If you don’t have xanthan gum, try using ¼ teaspoon of glucomannan powder or reduce the broth by ½ cup and allow the sauce to reduce naturally.

Conclusion

This recipe proves that comfort food can be both nourishing and keto-friendly. With its creamy, herb-infused filling and golden almond flour crust, it delivers all the satisfaction of traditional chicken pot pie without the carb overload. Perfect for family dinners, meal prep, or anytime you’re craving something hearty and comforting, this recipe is sure to become a regular in your low-carb recipe collection.

The versatility of this recipe makes it suitable for weeknight dinners or special occasions alike. Whether you’re a keto veteran or just looking to reduce carbs without sacrificing flavor, this recipe delivers on all fronts – taste, texture, and satisfaction.

Have you tried this recipe? Let us know in the comments how it turned out or share your own variations. We’d love to hear how you made this recipe your own!

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