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Easy Keto Chicken Pot Pie Casserole (Crustless Comfort)

A serving of creamy keto chicken pot pie casserole topped with melted cheddar cheese and fresh parsley.
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Make this comforting, low carb chicken pot pie casserole. It delivers all the creamy flavor of the classic dish without the high-carb crust, making it a perfect keto comfort food dinner.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1/2 cup celery, finely diced
  • 1/2 cup onion, finely diced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup frozen broccoli florets (or cauliflower florets for lower carb)
  • 1/2 cup frozen mixed low-carb vegetables (e.g., green beans, mushrooms)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (for topping)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×9 inch baking dish.
  2. In a large skillet over medium heat, melt the butter. Add the diced celery and onion. Cook until softened, about 5 minutes.
  3. Pour in the chicken broth and bring to a simmer. Cook for 3 minutes, allowing the liquid to reduce slightly.
  4. Reduce the heat to low. Stir in the heavy cream and softened cream cheese until the cream cheese melts and the sauce is smooth.
  5. Add the shredded chicken, thyme, rosemary, salt, and pepper to the skillet. Stir well to combine everything.
  6. Fold in the frozen broccoli and other low-carb vegetables. Cook for 3 to 5 minutes until the vegetables are heated through.
  7. Pour the entire mixture into your prepared baking dish. Spread the filling evenly.
  8. Sprinkle the shredded cheddar cheese over the top of the casserole.
  9. Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  10. Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh parsley.

Notes

  • For a thicker sauce, you can mix 1 teaspoon of xanthan gum with 1 tablespoon of cold water and stir it into the simmering sauce before adding the cream cheese.
  • This is a great make ahead keto casserole; assemble it completely, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time if cooking straight from the refrigerator.
  • If you want a biscuit topping instead of just cheese, prepare a simple keto biscuit dough and drop spoonfuls over the filling before baking.

Nutrition

Find it online: https://kingscook.com/keto-chicken-pot-pie-casserole/