Keto Chicken Pot Pie Casserole

Total Time: 55 minutes
Active Prep: 25 minutes
Cook Time: 30 minutes
Skill Level: Beginner-Friendly
Servings: 6
Dietary Notes: Keto, Low-Carb, Gluten-Free, Grain-Free

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A Note from Our Kitchen

Craving the ultimate comfort food without the carb crash? This Keto Chicken Pot Pie Casserole delivers all the creamy, savory, hearty satisfaction of the classic dish, wrapped in a golden, cheesy crust. It’s a simple, one-dish wonder that transforms simple ingredients into a family-friendly masterpiece. Perfect for meal prep and guaranteed to become a weeknight favorite.

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Ingredients

For the Filling:

• 2 tbsp avocado oil or olive oil

• 1 lb boneless, skinless chicken breast, diced into ½-inch cubes

• 1 tsp sea salt, divided

• ½ tsp black pepper, divided

• 1 medium (about 1 cup) cauliflower, cut into small florets

• ½ cup diced yellow onion

• 2 cloves garlic, minced

• 1 cup chopped celery

• 1 ½ cups chicken broth

• 4 oz full-fat cream cheese, softened and cubed

• ½ cup heavy whipping cream

• 2 cups shredded sharp cheddar cheese, divided

• 1 ½ cups frozen green beans, thawed and chopped

• 1 tsp dried thyme

• ½ tsp paprika

For the Topping:

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated parmesan cheese

• ¼ cup almond flour

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Equipment You’ll Need

• Large oven-safe skillet or a 9×13 inch baking dish

• Medium saucepan

• Whisk

• Measuring cups and spoons

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Step-by-Step Instructions

Step 1: Sear the Chicken

1. Preheat your oven to 375°F (190°C).

2. In a large oven-safe skillet, heat the avocado oil over medium-high heat.

3. Season the diced chicken with ½ tsp of salt and ¼ tsp of black pepper. Add to the hot skillet and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

Step 2: Sauté the Vegetables

1. In the same skillet, reduce heat to medium. Add the cauliflower, onion, and celery. Sauté for 5-7 minutes until the onions are translucent and the cauliflower begins to soften.

2. Add the minced garlic and cook for an additional minute, until fragrant.

Step 3: Create the Creamy Sauce

1. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom—this is flavor!

2. Add the cubed cream cheese and heavy whipping cream. Whisk continuously until the cream cheese is fully melted and the sauce is smooth and uniform.

3. Bring the mixture to a gentle simmer, then reduce heat to low. Stir in 1 cup of the shredded cheddar cheese until melted.

4. Add the thyme, paprika, remaining salt, and pepper. Fold in the cooked chicken, chopped green beans, and the remaining 1 cup of cheddar cheese. Stir until everything is beautifully coated in the creamy sauce. Remove from heat.

Step 4: Assemble & Add the Topping

1. If you’ve used a skillet, you can bake directly in it. If not, transfer the mixture to a greased 9×13 inch casserole dish.

2. In a small bowl, mix together the topping ingredients: mozzarella, parmesan, and almond flour. Sprinkle this mixture evenly over the entire surface of the casserole.

Step 5: Bake to Golden Perfection

1. Place the skillet or dish in the preheated oven and bake for 25-30 minutes, until the filling is bubbly around the edges and the topping is deeply golden and crisp.

2. For an extra-golden top, broil for the final 1-2 minutes, watching closely to prevent burning.

Step 6: Rest & Serve

1. Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the filling to set slightly for perfect scooping.

2. Garnish with fresh parsley if desired, and serve hot.

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Chef’s Tips & Variations

• Meal Prep Star: This casserole stores and reheats beautifully. Cool completely, portion into airtight containers, and refrigerate for up to 4 days. Reheat in the microwave or a 350°F oven until warm.

• Shortcut: Use 3 cups of rotisserie chicken! Skip Step 1 and add the shredded chicken when you add the green beans.

• Veggie Swap: Feel free to use broccoli, mushrooms, or bell peppers in place of or in addition to the listed vegetables.

• Dairy-Free Option: Substitute the cheeses with your favorite dairy-free alternatives and use coconut cream in place of heavy cream.

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Nutrition Information (Per Serving, approx. 1/6th of recipe)

• Calories: 548 kcal

• Total Carbohydrates: 9g

• Dietary Fiber: 3g

• Net Carbs: 6g

• Protein: 40g

• Total Fat: 39g

• Saturated Fat: 19g

• Cholesterol: 155mg

• Sodium: 1050mg

Nutritional values are estimates calculated using a database and may vary based on specific brands and measurements used.