Keto Chicken Pot Pie Casserole

Keto Chicken Pot Pie Casserole

Savor the warmth and comfort of a classic comfort food with a keto twist – the Keto Chicken Pot Pie Casserole. This gluten-free delight combines tender shredded chicken, a medley of colorful vegetables, and a rich, herb-infused cream sauce, all crowned with a golden almond flour topping. Immerse yourself in the savory goodness of thyme and rosemary, delivering a satisfying low-carb experience without sacrificing flavor. With a mere 9g of net carbs per serving, this wholesome casserole provides a hearty and fulfilling meal for those seeking a deliciously guilt-free alternative to the traditional pot pie. Elevate your keto dining experience with this delightful and nutritious dish that brings all the warmth of a homemade classic to your low-carb table.


For the Filling:

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (such as peas, carrots, and green beans)
  • 1/2 cup diced celery
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons almond flour
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

For the Topping:

  • 1 cup almond flour
  • 1/4 cup melted butter
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg


  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, sauté diced onion, celery, and garlic in butter until softened.
  3. Add almond flour to the skillet and stir to create a roux.
  4. Gradually add chicken broth and heavy cream, stirring constantly to avoid lumps.
  5. Season the mixture with dried thyme, dried rosemary, salt, and pepper.
  6. Stir in shredded chicken and mixed vegetables, ensuring all ingredients are well combined.
  7. Transfer the filling to a baking dish, spreading it evenly.

For the Topping:

  1. In a bowl, combine almond flour, melted butter, baking powder, and salt.
  2. Stir in the egg until a dough forms.
  3. Drop spoonfuls of the topping over the chicken mixture, spreading it out evenly.
  4. Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and the filling is bubbly.

Nutritional Information (Approximate values per serving, assuming 6 servings):

  • Calories: 400
  • Total Fat: 32g
  • Saturated Fat: 13g
  • Cholesterol: 130mg
  • Sodium: 400mg
  • Total Carbohydrates: 9g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Protein: 18g