Keto Chicken Pot Pie Casserole

Preheat oven to 375 °F.

In a skillet, melt butter and olive oil. Sauté onion, garlic, mushrooms, broccoli, and celery until soft.

For this step: 1 tbsp olive oil, ½ onion (finely chopped), 2 cloves garlic (minced), 1 cup mushrooms (sliced), ½ cup chopped broccoli florets, ¼ cup diced celery

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.

For this step: 2 cups cooked shredded chicken, 2 oz cream cheese, ½ cup chicken broth, ¼ cup peas, ¼ cup diced carrots, ½ tsp baking powder, 2 tbsp butter, 1 tbsp olive oil, ½ onion (finely chopped), 2 cloves garlic (minced), 1 cup mushrooms (sliced), ½ cup chopped broccoli florets, ¼ cup diced celery, ½ cup heavy cream

Make the crust: In a bowl, combine almond flour, mozzarella, melted butter, egg, baking powder, and salt. Stir until dough forms.

For this step: 1 ½ cups almond flour, 1 cup shredded mozzarella, 1 large egg, ½ tsp baking powder

Spread the dough evenly over the filling (use a spatula or damp fingers).

For this step: 2 tbsp butter, 1 tbsp olive oil, ½ onion (finely chopped), 2 cloves garlic (minced), 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)

Bake for 25–30 minutes, until top is golden and slightly crisp.

Let cool 5–10 minutes before serving.