Keto Chicken Pot Pie Casserole
All the comfort of classic chicken pot pie — none of the carbs. This Keto Chicken Pot Pie Casserole delivers creamy, cheesy, soul-warming perfection baked under a golden almond flour topping.
Ingredients
Filling
- 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)
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
Instructions
- 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.