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!
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)
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
