Keto Chicken Pot Pie Casserole
Using a rotisserie chicken or leftover holiday turkey, make a creamy keto chicken pot pie casserole filled with your favorite veggies and topped with an easy-to-make buttery drop biscuits instead of traditional pie crust.
This keto chicken pot pie casserole recipe is a twist on the classic pot pie, perfect for using up leftover holiday turkey from Thanksgiving or a rotisserie chicken.
The pot pie filling is a rich, creamy mixture of sautéed celery, fresh green beans, carrots, yellow onion and mushrooms; although, you can use any vegetables in your fridge that have seen better days or even toss in some of your holiday leftovers like stuffing or green bean casserole. Arrowroot powder, chicken broth and cream cheese create a thicken and savory sauce that coats our veggie and chicken chunks.
Instead of messing with pie dough, keep your rolling pin stored away and top the chicken pot pie mixture with keto drop biscuits instead of flaky pie crust. These buttery almond flour based drop biscuits are easier to prepare since all the ingredients are combined in one bowl and dropped on top of the chicken mixture before baking to form golden, puffy biscuit dollops.
Keto Chicken Pot Pie Casserole Recipe Video
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Chicken Pot Pie Filling Ingredients
Keto Drop Biscuits Ingredients
Keto Chicken Pot Pie Casserole Directions
Preheat the oven 350 °F.
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
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
Keto 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
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.
Bake at 350 °F for 21-24 minutes or until biscuit dough turns golden brown on top.