Keto Chicken Pot Pie Casserole

Step by Step Instructions

1. 1

   Preheat the oven to 350 °F.

2. 2

   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.

   For this step

   • 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
3. 3

   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.

   For this step

   • 3 cloves garlic, minced
   • 1 teaspoon dried thyme
   • 1 teaspoon arrowroot powder
   • 1 cup chicken broth
4. 4

   Stir in diced chicken. Remove skillet from heat.

   For this step

   • 3 cups diced cooked chicken or turkey
5. 5

   Stir in cubed cream cheese and chopped parsley. Set aside to make the drop biscuit dough.

   For this step

   • 4 oz cream cheese, cubed
   • 2 tablespoons chopped parsley
6. 6

   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.

   For this step

   • 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
7. 7

   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.

8. 8

   Bake at 350 °F for 21-24 minutes or until biscuit dough turns golden brown on top.