Keto Chicken Pot Pie Casserole

I swap vegetables in this casserole constantly. My go-to options are broccoli, zucchini, cauliflower, and bell peppers. I have also used radishes (they soften up and taste almost like potatoes in the sauce) and spinach stirred in at the very end. For peas, I add a small handful frozen because they are higher in carbs than the other vegetables. About 1/4 cup adds around 3g net carbs to the whole casserole, which I can live with. I have also mixed in leftover broccoli from my chicken broccoli casserole and it blended right in. Use whatever you have in the fridge that needs to be used up.

Yes. I use almond flour and oat fiber for the biscuits, arrowroot powder to thicken the sauce, and everything else is naturally gluten-free. I have served this to friends who eat gluten-free and they had no idea it was also keto. If you need it nut-free as well, check my coconut flour note below for a biscuit swap.

I tested this after seeing it in a few other recipes, and it works. I fold about 1/2 cup of shredded cheddar into the biscuit dough before dropping it onto the filling. The cheese melts into the biscuits and gives them crispy, golden edges. My husband prefers this version. I still make the original more often because I like how the plain biscuits let the filling flavor come through.

I have tested three substitutes. Xanthan gum works best: use 1/4 teaspoon (not the same amount as arrowroot), and whisk it into the cold broth first so it does not clump. Glucomannan works the same way at the same ratio. If you have tapioca flour, use it 1:1 with arrowroot, but it adds about 1g net carb per serving. I would skip cornstarch since it adds more carbs than any of these options. A reader also suggested bumping the arrowroot to 1.5 teaspoons for a thicker sauce, and I agree. I tend to use a little more than what I wrote anyway.

I have done this when I wanted dinner ready without hovering over the stove. I toss the vegetables, chicken, broth, and seasonings into the slow cooker on low for 3-4 hours. Then I stir in the cream cheese and arrowroot slurry (mixed with a splash of cold broth) during the last 15 minutes. I transfer the filling to a baking dish, drop the biscuits on top, and bake as usual. The vegetables get softer this way, which my kids actually prefer. I use a similar hands-off approach for my white chicken chili.

I have tested a dairy-free version using full-fat coconut milk (I like Thai Kitchen brand for a neutral flavor) instead of heavy cream, and coconut cream in place of cream cheese. The sauce is not quite as thick, so I add a little extra arrowroot powder. For the biscuits, I use dairy-free butter and skip the sour cream, adding an extra tablespoon of coconut cream instead. It is a different flavor profile, but I was surprised how close it came.

This is my favorite way to meal prep this recipe. I assemble everything (filling and biscuit dough on top), wrap tightly in plastic wrap, and freeze. When I am ready to cook, I bake from frozen at 375 degrees F for 40-45 minutes. The biscuits come out fluffier this way compared to freezing an already-baked casserole. If I freeze it after baking instead, the biscuit texture changes a bit, so I prefer the unbaked method. For reheating individual leftovers from the fridge, I microwave for 90 seconds and that does the trick.

I have made this with shredded pork, leftover ham, and even canned chicken in a pinch. The canned chicken version is not my favorite (the texture is softer), but it works on nights when I have nothing else. My preferred shortcut is a Costco rotisserie chicken, shredded while it is still warm. One chicken gives me enough for this casserole plus extra for lunches.