Keto Chicken Pot Pie Casserole

Keto Chicken Pot Pie Casserole


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


    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. 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.