Ah, autumn—the season of cozy sweaters, crunchy leaves, and warm, hearty meals that make you feel all snuggly inside. One dish that takes me back to my childhood is the classic chicken pot pie. I used to love the way the savory aroma would waft through the house, mingling with the scent of baked crust, and how my family would gather around the table, spoons at the ready. Now, as someone who enjoys a low-carb lifestyle, I’ve reimagined this comfort food favorite into a keto-friendly Chicken Pot Pie Casserole. Trust me, this recipe is a game-changer!

Imagine tender chunks of chicken enveloped in a creamy sauce, bursting with flavor, all topped with a buttery, golden-brown biscuit-like crust. It’s like a warm hug on a chilly day! I must say, making this casserole is not only an enjoyable kitchen project; it’s also a fantastic way to impress friends and family without spending hours slaving away. Plus, one bite is enough to convince even the most skeptical of eaters that healthy can be incredibly delicious!

Why You’ll Love This Recipe

• Easy Weeknight Dinner: Whip this up in just over an hour!
• Budget-Friendly: Uses everyday ingredients you probably already have.
• Comforting Flavors: Perfect for cold evenings—just like a traditional pot pie!
• Keto-Friendly: Low in carbs but high in satisfaction!

Ingredients

Here’s what you’ll need to make this delicious Keto Chicken Pot Pie Casserole:

• 4 cups cooked chicken, shredded or cubed (leftover rotisserie chicken works great!)
• 2 cups cauliflower florets
• 1 cup heavy cream
• 2 cups chicken broth (low-sodium for better flavor control)
• 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans blend nicely)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder (fresh garlic is stronger, but the powder works fine too!)
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 large eggs
• 1 ½ cups almond flour (for a gluten-free twist)
• ½ teaspoon baking powder
• ½ cup shredded cheddar cheese (optional, but oh-so-yummy!)

Step-by-Step Instructions

Follow these simple steps, and you’ll have a mouthwatering casserole in no time!

1. Preheat the oven: Begin by preheating your oven to 400°F (200°C). It’s helpful to get that heat going while you prepare the other ingredients.
2. Cook the cauliflower: In a pot of boiling water, add the cauliflower florets and cook until tender (about 5 minutes). Drain and set aside.
3. Make the creamy sauce: In a large mixing bowl, combine the heavy cream, chicken broth, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Whisk well to combine.
4. Add the chicken and veggies: Stir in the shredded chicken, drained cauliflower, and frozen mixed vegetables. Make sure everything is well-coated in that luscious sauce. The smell will start to be irresistible!
5. Prepare the crust: In a separate bowl, whisk together the almond flour, baking powder, and salt. Add the eggs and mix until the dough forms. If it feels too wet, adjust with a bit more almond flour.
6. Assemble your casserole: Pour the chicken and vegetable mixture into a greased 9×13 baking dish. Spread it out evenly, then dollop the crust mixture over the top. Use a spatula to smooth it out gently (or keep it rustic for a more homey look!).
7. Bake: Place your casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly. You’re in for a treat as your kitchen fills with that heavenly aroma!
8. Serve and enjoy: Once it’s done, let it cool for a few minutes before digging in. This casserole is best enjoyed fresh but can be a delightful leftover too. Dig into that cozy goodness!

Pro Tips & Variations

Let’s spice things up! Here’s how you can personalize your casserole:

• Spice it up: Add some red pepper flakes for a little kick or smoked paprika for depth.
• Get cheesy: Mix in some cream cheese or your favorite cheese for an extra creamy texture.
• Herbal twists: Fresh herbs can make a difference! Try adding parsley or dill for a fresh flavor.
• Vegetarian option: Swap out the chicken for diced tofu or chickpeas, and use vegetable broth!

Serving Suggestions

This Keto Chicken Pot Pie Casserole is a star on its own, but if you’d like to elevate your meal, consider serving it with a fresh side salad drizzled with lemon vinaigrette. Or, perhaps some warm, keto-friendly biscuits for sopping up that creamy filling (because who doesn’t love biscuits?!). For the perfect evening, pair it with a nice cup of herbal tea or a refreshing glass of sparkling water. Everything feels so cozy and comforting!

Storage Tips

Let’s talk about leftovers, shall we? If there are any (which is rare, trust me!), allow the casserole to cool completely. Here’s how to properly store it:

• Refrigerator: Cover the dish tightly with plastic wrap or transfer it to an airtight container. It will stay fresh for up to 5 days.
• Freezer: If you want to freeze it, portion the casserole into muffin tins or small containers and freeze. When ready to eat, defrost in the refrigerator overnight and reheat in the oven.
• Reheating: To reheat, pop it back in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. You won’t lose any of that comforting flavor!

FAQs

Can I use other meats for this recipe?

Absolutely! Ground turkey or even leftover ham would work wonderfully in this casserole. Just adjust the cooking times accordingly if you’re using raw meat.

Can I make this vegetarian?

Yes! Just omit the chicken and use your favorite plant-based protein. Also, make sure to use vegetable broth, and you’re good to go!

How can I make it dairy-free?

You can easily swap the heavy cream for coconut cream or a dairy-free alternative, and use nutritional yeast instead of cheese for added flavor.

What if I don’t have almond flour?

No worries! You can substitute it with coconut flour (adjust the amount since it’s denser) or even a gluten-free all-purpose flour mix.

Can this be made ahead of time?

Sure! You can prepare everything, then just cover it and pop it in the fridge for up to 24 hours. Bake it fresh when you’re ready to eat!

How does this differ from a regular chicken pot pie?

This version skips the traditional crust and uses a biscuit-like topping made with almond flour, but you get all the same warm and comforting flavors—from the creamy chicken filling to the heavenly seasoning blend!

Conclusion

There you have it, my friends—a warm and delightful Keto Chicken Pot Pie Casserole recipe that brings comfort to your table without the guilt! I hope you enjoy making this as much as I do. Whether it’s a chilly night or simply a craving for something hearty, this casserole fits the bill perfectly. Let me know in the comments how yours turns out! Happy cooking!

Savor This Delicious Keto Chicken Pot Pie Casserole Recipe Now!

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• Author: antaki
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Try this Keto Chicken Pot Pie Casserole recipe for a tasty, low-carb meal. Perfect for weeknights and packed with flavor! Don’t miss out!

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Ingredients

Scale 1x2x3x

4 cups cooked chicken, shredded or cubed

2 cups cauliflower florets

1 cup heavy cream

2 cups chicken broth, low-sodium

1 cup frozen mixed vegetables

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 large eggs

1 ½ cups almond flour

½ teaspoon baking powder

½ cup shredded cheddar cheese (optional)

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Instructions

Preheat the oven to 400°F (200°C).

In a pot of boiling water, add the cauliflower florets and cook until tender (about 5 minutes). Drain and set aside.

In a large mixing bowl, combine the heavy cream, chicken broth, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Whisk well to combine.

Stir in the shredded chicken, drained cauliflower, and frozen mixed vegetables. Ensure everything is well-coated in the sauce.

In a separate bowl, whisk together the almond flour, baking powder, and salt. Add the eggs and mix until the dough forms.

Pour the chicken and vegetable mixture into a greased 9×13 baking dish. Spread it out evenly, then dollop the crust mixture over the top.

Place your casserole in the preheated oven and bake for 25-30 minutes, until the top is golden brown and bubbly.

Once it's done, let it cool for a few minutes before serving.

Notes

A warm and delightful Keto Chicken Pot Pie Casserole recipe that brings comfort to your table without the guilt!

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Cuisine: American

Nutrition

• Serving Size: 6 servings
• Calories: 450 calories
• Sugar: 2 grams
• Fat: 30 grams
• Carbohydrates: 10 grams
• Fiber: 4 grams
• Protein: 40 grams

Keywords: keto chicken pot pie casserole, low carb recipes, keto recipes, easy dinner recipes, comfort food