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)
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. 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.