About This Recipe

This Keto Chicken Pot Pie Casserole is the kind of dinner that feels like a hug in food form — rich, creamy, and bubbling with comfort. Imagine tender shreds of chicken coated in a silky sauce made from cream, butter, and cheese, then topped with a golden, buttery almond flour crust that smells like roasted nuts and warm bread as it bakes. Every spoonful delivers that “Sunday dinner” satisfaction, but without a single gram of guilt.

The traditional chicken pot pie is a carb bomb hiding under a layer of pastry. This version skips the flour entirely while keeping everything that matters: flavor, texture, and nostalgia. The crust is made with almond flour, mozzarella, and butter — it bakes up golden and slightly crisp on top, yet soft enough underneath to soak in the creamy filling. The result is somewhere between a biscuit and a puff pastry, all held together by melted cheese and eggs.

Inside, the filling is pure fall comfort. The chicken, mushrooms, and broccoli soak in a savory cream sauce flavored with garlic, onion, and thyme — the holy trinity of cozy cooking. Heavy cream and cream cheese create a velvety texture that coats every bite, while a bit of chicken broth keeps it light enough to avoid feeling too heavy. You can add a handful of spinach or diced zucchini if you like, but even as-is, the flavors hit that perfect balance of richness and freshness.

What makes this recipe truly shine is how versatile it is. It’s the kind of dinner that works for meal prep, date night, or when you just want leftovers worth looking forward to. You can make it with rotisserie chicken, leftover turkey, or even swap the meat for pulled pork if you’re feeling wild. It freezes beautifully and reheats without losing its texture, which makes it a perfect dish for busy fall weeks.

From a keto perspective, it’s a home run: high fat, solid protein, and low net carbs (around 6–7 per serving). No weird textures, no “diet food” feel — just hearty, creamy satisfaction baked in a single dish. Pair it with a glass of sparkling water or a crisp salad, and you’ve got a dinner that looks indulgent, tastes amazing, and still fits neatly into your macros.

If autumn had a signature flavor, this casserole would be it: buttery, savory, cozy, and just a little decadent. It’s a reminder that eating keto doesn’t mean giving up comfort food — it means remaking it smarter, tastier, and more satisfying than ever.

Jump to Recipe

Why You’ll Love This Recipe

True comfort food without the carbs
Creamy, cheesy, hearty and filling
Great for meal prep or weeknight dinners
One dish, minimal cleanup

Servings: 4

Ingredients

Filling:
- 2 tbsp butter
- 1 tbsp olive oil
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 250 g (about 2 cups) cooked shredded chicken
- 1 cup mushrooms, sliced
- ½ cup chopped broccoli florets
- ¼ cup diced celery
- ½ cup heavy cream
- 60 g (2 oz) cream cheese
- ½ cup chicken broth
- Salt, pepper, and thyme to taste
Topping (Crust):
- 1 ½ cups almond flour
- 1 cup shredded mozzarella
- 2 tbsp melted butter
- 1 large egg
- ½ tsp baking powder
- Pinch of salt

Instructions

Preheat oven to 190 °C / 375 °F.
In a skillet, melt butter and olive oil. Sauté onion, garlic, mushrooms, broccoli, and celery until soft.
Add shredded chicken, cream cheese, cream, and broth. Stir until smooth and creamy. Season with salt, pepper, and thyme. Pour mixture into a greased baking dish.
Make the crust: In a bowl, combine almond flour, mozzarella, melted butter, egg, baking powder, and salt. Stir until dough forms.
Spread the dough evenly over the filling (use a spatula or damp fingers).
Bake for 25–30 minutes, until top is golden and slightly crisp.
Let cool 5–10 minutes before serving.

Nutrition

(per serving)

Calories: ~460
Fat: 37 g
Protein: 28 g
Net Carbs: 6–7 g

FAQ

Can I use rotisserie chicken?
Yes — it’s actually ideal. Just remove the skin and shred the meat.

Can I freeze it?
Yes. Cool completely, then freeze in individual portions. Reheat in oven for best texture.

Can I skip the crust?
Sure, it’ll be more like a creamy chicken bake — still amazing.

Can I use coconut flour instead?
Not directly. It’s much drier, but you could use ¼ cup coconut flour and add an extra egg if needed.

Variations & Substitutions

Add cooked bacon bits to the filling for smoky depth.
Use chopped spinach or zucchini instead of broccoli.
Mix parmesan into the topping for extra crispness.
For dairy-free: swap cream cheese and cream with coconut cream.

Serving Suggestions

Serve hot straight from the oven with a side of roasted cauliflower or a crisp green salad. Sprinkle a little fresh thyme or parsley on top for color. Works beautifully as a meal-prep dish — reheats perfectly the next day.

Recipe Card

Keto Chicken Pot Pie Casserole

Name: Keto Chicken Pot Pie Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 tbsp butter; 1 tbsp olive oil; ½ onion, finely chopped; 2 cloves garlic, minced; 250 g cooked shredded chicken; 1 cup mushrooms, sliced; ½ cup broccoli florets, chopped; ¼ cup diced celery; ½ cup heavy cream; 60 g cream cheese; ½ cup chicken broth; Salt, pepper, thyme; 1 ½ cups almond flour; 1 cup shredded mozzarella; 2 tbsp melted butter; 1 large egg; ½ tsp baking powder; Pinch of salt

All the comfort of classic chicken pot pie in ketogenic form — creamy chicken, savory veggies, and a golden almond flour crust. The perfect cozy fall dinner without the carbs.

Yield: 4 servings | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Keto Chicken Pot Pie Casserole autumn dinner

Ingredients

2 tbsp butter
1 tbsp olive oil
½ onion, finely chopped
2 cloves garlic, minced
250 g cooked shredded chicken
1 cup mushrooms, sliced
½ cup broccoli florets, chopped
¼ cup diced celery
½ cup heavy cream
60 g cream cheese
½ cup chicken broth
Salt, pepper, thyme (to taste)

Topping (Crust):

1 ½ cups almond flour
1 cup shredded mozzarella
2 tbsp melted butter
1 large egg
½ tsp baking powder
Pinch of salt

Instructions

Preheat oven to 190 °C / 375 °F.
In a skillet, melt butter + olive oil; sauté onion, garlic, mushrooms, broccoli & celery until softened.
Add shredded chicken, cream cheese, heavy cream and chicken broth. Stir until creamy. Season with salt, pepper, thyme.
Pour filling into a greased baking dish.
In a bowl, combine almond flour, mozzarella, melted butter, egg, baking powder, and salt into dough.
Spread the crust dough evenly over the filling.
Bake for 25–30 minutes until top is golden and set.
Let it cool for 5–10 minutes before serving.

Nutrition

Calories: 460
Fat: 37 g
Protein: 28 g
Net Carbs: 6 g

Dinner | International | keto, chicken pot pie, low carb dinner, autumn recipe, cozy keto

Final Thoughts

There’s something magical about a meal that tastes like pure comfort and still fits your macros. This Keto Chicken Pot Pie Casserole brings cozy fall vibes, minimal effort, and maximum satisfaction. Perfect for chilly evenings, Netflix nights, or impressing guests who won’t believe it’s keto. 🧀🍗🍂