Keto Chicken Pot Pie Casserole

Ingredients:

For the Filling:

• 2 cups cooked chicken, shredded
• 1 cup cauliflower florets, steamed
• 1 cup broccoli florets, steamed
• 1/2 cup carrots, diced (use sparingly for lower carb content)
• 1/2 cup celery, diced
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken broth (preferably homemade)
• 1 cup unsweetened almond milk or coconut milk
• 2 tablespoons butter or ghee
• 2 tablespoons almond flour
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

For the Topping:

• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1/4 cup melted butter or ghee
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 large egg

Instructions:

1. 1. Preheat the Oven:
      • Preheat your oven to 375°F (190°C).
   2. Prepare the Filling:
      • In a large skillet, sauté the onion and garlic in butter until softened.
      • Add the almond flour and stir well to combine.
      • Slowly whisk in the chicken broth and almond milk to avoid lumps.
      • Cook until the mixture thickens.
      • Add the shredded chicken, cauliflower, broccoli, carrots (if using), celery, thyme, rosemary, salt, and pepper. Mix well.

1. 1. Assemble the Casserole:
      • Transfer the chicken and vegetable mixture into a greased casserole dish, spreading it evenly.
   2. Prepare the Topping:
      • In a bowl, combine almond flour, Parmesan cheese, melted butter, baking powder, garlic powder, salt, and pepper.
      • Stir in the egg until a dough-like consistency forms.
   3. Top the Casserole:
      • Drop spoonfuls of the topping over the chicken and vegetable mixture, spreading it out as evenly as possible.
   4. Bake:
      • Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and the filling is bubbling.

1. Serve:
   • Allow the casserole to cool for a few minutes before serving.