Keto Chicken Pot Pie Casserole
Published November 21, 2023 • Updated February 19, 2026
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Using leftover turkey or a rotisserie chicken, this keto chicken pot pie casserole is loaded with veggies in a thick, creamy sauce and topped with buttery almond flour drop biscuits.
I originally made this keto chicken pot pie casserole the week after Thanksgiving because I had a fridge full of leftover turkey and no plan. What started as a “use it up” dinner turned into one of the recipes my family requests most. It works just as well with a store-bought rotisserie chicken torn into chunks, which is honestly what I reach for most weeks.
This is a twist on my classic keto pot pie, but in casserole form so I can skip the fuss of rolling out dough. The filling is where this low carb chicken pot pie really shines. I saute celery, fresh green beans, carrots, onion, and mushrooms until they just start to soften, then build a thick, savory sauce with arrowroot powder, chicken broth, and cream cheese. The cream cheese melts into everything and creates this coating on the chicken and veggies that reminds me of the pot pies I grew up eating.
I use whatever low carb vegetables I have on hand. Broccoli, zucchini, cauliflower, bell peppers. If I have leftover green bean casserole or stuffing from the holidays, those go in too. The sauce is forgiving enough to handle whatever you throw at it.
Instead of a flaky pie crust on top, I drop spoonfuls of almond flour biscuit dough over the filling before baking. The biscuits puff up golden and buttery, and all the ingredients go into one bowl, so there is no separate rolling or cutting. If you have tried my keto biscuits, same idea here, just dropped right on top of the casserole.
I have made this keto comfort food dozens of times now, and the thing that keeps me coming back is how filling it is at under 7g net carbs per serving. My kids treat it like regular pot pie night. They have no idea it is low carb, and I am not about to tell them. If you love cozy, keto comfort food recipes that actually satisfy, this one belongs in your rotation. It reminds me a lot of my chicken cordon bleu casserole in terms of how creamy and warm the whole thing comes out.
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Chicken Pot Pie Filling Ingredients
2 tablespoons butter -
1 cup diced celery
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1/2 cup chopped fresh green beans
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1/4 cup diced carrots
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1/4 cup diced yellow onion
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8 oz sliced mushrooms
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3 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon arrowroot powder
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1 cup chicken broth
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3 cups diced cooked chicken or turkey
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4 oz cream cheese, cubed
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2 tablespoons chopped parsley
Keto Drop Biscuits Ingredients
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1 1/3 cup almond flour
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1/4 cup oat fiber
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1 tablespoon allulose sweetener
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1 teaspoon baking powder
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1/2 teaspoon salt
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6 tablespoons unsalted butter, softened
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1 egg
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1/4 cup heavy whipping cream
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2 1/2 tablespoons sour cream
Step by Step Instructions
Step by Step Instructions
Sauté veggies
Melt butter in a large skillet over medium heat. Add celery, green beans, carrots and mushrooms. Sprinkle with salt and pepper. Let cook until vegetables are almost softened.
- 2 tablespoons butter
- 1 cup diced celery
- 1/2 cup chopped fresh green beans
- 1/4 cup diced carrots
- 1/4 cup diced yellow onion
- 8 oz sliced mushrooms
Make it saucy
Stir in garlic and thyme. Let cook for 30-60 seconds or until garlic is fragrant. Stir in arrowroot powder. Slowly add chicken broth while whisking constantly. Bring to a boil over medium heat and let simmer for 5 minutes or until the mixture has reduced and thickened.
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon arrowroot powder
- 1 cup chicken broth
Add chicken
Stir in diced chicken. Remove skillet from heat.
- 3 cups diced cooked chicken or turkey
Make it creamy
Stir in cubed cream cheese and chopped parsley. Set aside to make the drop biscuit dough.
- 4 oz cream cheese, cubed
- 2 tablespoons chopped parsley
Drop biscuits
In a large bowl, stir together almond flour, oat fiber, allulose, baking powder and salt. Add softened butter, egg, heavy cream and sour cream. Mix together until batter is smooth using a fork.
- 1 1/3 cup almond flour
- 1/4 cup oat fiber
- 1 tablespoon allulose
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 egg
- 1/4 cup heavy whipping cream
- 2 1/2 tablespoons sour cream
Assemble casserole
Transfer chicken pot pie mixture to a square or small rectangle baking dish. Top chicken mixture with biscuit dough using a cookie scoop or spoon.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use other vegetables in this keto pot pie casserole?
I swap vegetables in this casserole constantly. My go-to low carb 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. Use whatever you have in the fridge that needs to be used up.
Can I spread the biscuit mixture over the top instead of dropping it?
I have done it both ways. Spreading the dough gives you full coverage, which my husband prefers. I like the drop biscuit look because the filling bubbles up between the biscuits and gets these crispy edges. If you spread it, just make sure you leave a couple of small gaps so steam can escape while baking.
Can I substitute the oat fiber in the biscuits?
I have made this without oat fiber and it still works. Add an extra 1/2 cup of almond flour to compensate. The texture is slightly less bready without the oat fiber, but my family did not notice the difference. You can also try coconut flour, but use only 2 tablespoons since coconut flour absorbs so much more liquid.
Can I make this dairy-free?
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.
Can I freeze this casserole before baking?
This is actually 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 a casserole that is already baked.
How do I reheat frozen chicken pot pie casserole?
If I froze it already baked, I thaw it in the fridge overnight and then reheat at 350 degrees F for about 20 minutes. For individual servings, I microwave them for 90 seconds and that does the trick. I do not recommend microwaving the whole casserole since the biscuits get rubbery that way.
Can I use coconut flour instead of almond flour in the biscuits?
I tested this once and it works, but coconut flour is much more absorbent. Use about 1/3 cup of coconut flour in place of the full amount of almond flour, and add an extra egg plus a tablespoon more heavy cream. The texture is denser than the almond flour version, so I personally prefer the almond flour biscuits, but it is a solid option if you have a nut allergy.
What can I use instead of leftover turkey or rotisserie chicken?
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.
Made this on a Sunday when it was too cold to want anything complicated, and it hit. The drop biscuits are the part I keep thinking about (fluffy in the center, a little crispy at the edges) and the filling has this silky richness from the cream cheese that surprised me. One thing I'd adjust: the arrowroot didn't thicken mine quite as much as I wanted, so I'd bump it to 1.5 teaspoons next time if you prefer a thicker sauce. Everything else is there.
I've tried three or four keto pot pie casseroles over the last couple years and the biscuit situation is always the weak point, either too dense or they just kind of disappear into the filling. These almond flour drop biscuits actually stay distinct, golden on top, soft underneath, and they don't fall apart when you scoop into them. The cream cheese in the sauce is what I think separates this one from the others. Made it on a cold Sunday and the whole kitchen smelled like actual pot pie for an hour.
If I swap the arrowroot for xanthan (which I already have) should I use the same amount or does xanthan thicken more? Don't want it getting gummy.
Use 1/4 teaspoon xanthan, not the full amount. It thickens way more than arrowroot. I'd whisk it into the cold broth first so it doesn't clump.
The family loved it. Thanks, this one is a keeper.
So glad it worked out. The drop biscuits are my favorite part too, the filling bubbles up between them and gets these crispy edges.
What's nutrition amount for 1 serving?
It makes 6 servings and each serving is:
Calories 563
Fat 48.1g
Protein 20.1g
Total Carbs 16.8g
Net Carbs 6.9g
So yummy! I thought I was going to get leftovers out of this meal but my whole family loved it (4 kids ages 6 and under included) that we all ended up getting seconds and finished off the whole pan! This is one of my favorite keto focus recipes. So so good! Thanks for the great recipes!
Four kids under 6 and a clean pan. The biscuit topping is what does it every time. Assemble a second one and freeze it before baking so you actually have leftovers.