Low-Carb Chicken Pot Pie Casserole
Comfort food just got a keto-friendly makeover! This creamy, hearty casserole has all the flavor of classic chicken pot pie — without the carbs.
Ingredients
- 2 cups shredded cooked chicken
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1 cup chopped mushrooms
- 1/2 cup chopped celery
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1/2 tsp thyme
- Salt and pepper to taste
- 1/4 cup shredded cheese (optional)
- 1/2 cup almond flour (optional crust topping)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet. Sauté onions, mushrooms, and celery until softened.
- Stir in cream, broth, garlic powder, thyme, salt, and pepper. Let simmer 3–5 minutes.
- Add shredded chicken and mix well.
- Pour into a casserole dish. Top with cheese or almond flour mixture if desired.
- Bake uncovered for 20–25 minutes or until bubbling and golden.
Why You’ll Love It
This dish delivers comfort, flavor, and satisfaction — without kicking you out of ketosis. Great for family dinners and meal prep!
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