This low-carb take on a classic pot pie features a creamy chicken and vegetable filling topped with a golden, cheese-based almond flour crust. The dish provides a high-protein meal without the use of traditional flour, starch, or pastry dough. The recipe keeps vegetables optional so you can stay strict keto or go for a more classic pot-pie feel.

About This Recipe

Instead of a traditional flour-based roux, the filling is thickened by reducing heavy cream, butter, and cream cheese until it reaches a stable, velvety consistency. This simmering process ensures the sauce remains thick enough to hold the chicken and vegetables together without becoming thin during baking. The use of pre-cooked chicken and low-moisture vegetables like mushrooms and broccoli further helps the filling maintain its structure.

The crust is made from a blend of almond flour and melted mozzarella, which creates a golden finish that mimics the bite of a traditional pastry. This topping provides a savory, slightly nutty contrast to the rich interior while remaining firm once set. Because the crust is based on fats and proteins rather than grains, it achieves a deep brown color and a texture that stays intact when sliced.

The casserole is built to stay stable even when reheated, as the cream-based sauce and almond flour topping do not lose their integrity. Using almond flour provides a dense, rustic feel to the crust that pairs well with the aromatic herbs in the filling. The result is a savory comfort meal that relies on standard kitchen techniques to deliver a familiar texture and flavor profile

Why You’ll Love This Recipe

True comfort food without the carbs
Creamy, cheesy, hearty and filling
Great for meal prep or weeknight dinners
One dish, minimal cleanup

What You’ll Need for This Chicken Pot Pie Casserole

Filling:
2 tbsp butter
1 tbsp olive oil
½ onion, finely chopped
2 cloves garlic, minced
About 2 cups cooked shredded chicken
1 cup mushrooms, sliced
½ cup chopped broccoli florets
¼ cup diced celery
½ cup heavy cream
2 oz cream cheese
½ cup chicken broth
Salt, pepper, and thyme to taste
Optional (for classic pot pie look):
¼ cup peas
¼ cup diced carrots
Topping (Crust):
1 ½ cups almond flour
1 cup shredded mozzarella
2 tbsp melted butter
1 large egg
½ tsp baking powder
Pinch of salt

Step-by-Step Preparation

Preheat oven to 375 °F.
In a skillet, melt butter and olive oil. Sauté onion, garlic, mushrooms, broccoli, and celery until soft.
Add shredded chicken, cream cheese, cream, and broth. If using peas or carrots, stir them into the filling now. Stir until smooth and creamy. Season with salt, pepper, and thyme. Pour mixture into a greased baking dish.
Make the crust: In a bowl, combine almond flour, mozzarella, melted butter, egg, baking powder, and salt. Stir until dough forms.
Spread the dough evenly over the filling (use a spatula or damp fingers).
Bake for 25–30 minutes, until top is golden and slightly crisp.
Let cool 5–10 minutes before serving.

FAQ

Can I use rotisserie chicken?
Yes — it’s actually ideal. Just remove the skin and shred the meat.
Can I freeze it?
Yes. Cool completely, then freeze in individual portions. Reheat in oven for best texture.
Can I skip the crust?
Sure, it’ll be more like a creamy chicken bake — still amazing.
Can I use coconut flour instead?
Not directly. It’s much drier, but you could use ¼ cup coconut flour and add an extra egg if needed.

Variations & Substitutions

Add cooked bacon bits to the filling for smoky depth.
Use chopped spinach or zucchini instead of broccoli.
Mix parmesan into the topping for extra crispness.
For dairy-free: swap cream cheese and cream with coconut cream.

Serving Suggestions

Serve hot straight from the oven with a side of roasted cauliflower or a crisp green salad. Sprinkle a little fresh thyme or parsley on top for color. Works beautifully as a meal-prep dish — reheats perfectly the next day.

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