Uploaded February 2025 | Updated September 2026, 2 hours ago
Check out my website: daveskitchenmarket.com
For business inquiries: mademecookit@gmail.com
Looking for the best keto comfort food? This Keto Chicken Pot Pie Casserole is rich, creamy, and topped with a buttery, flaky biscuit crust—without all the carbs! Perfect for cozy nights when you want true comfort food without the guilt.
🔥 Macros (Per Serving - 6 Servings):
Calories: 816 kcal
Protein: 34.5g
Net Carbs: 7.8g
Fat: 69.8g
🛒 Ingredients
For the Filling:
2 tbsp butter
1 lb boneless, skinless chicken thighs (cubed)
1 cup celery, diced
1 cup carrots, diced (or bell peppers for fewer carbs)
1 cup mushrooms, sliced (optional)
¾ cup spicy chicken broth (toned down with extra cream!)
1 ½ cups heavy cream (for a rich, creamy texture)
4 oz cream cheese (softened)
½ cup cottage cheese (blended smooth)
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme (or ¼ tsp ground thyme)
1 ½ tsp lemon juice (helps balance the spice!)
Salt & pepper to taste
1 cup shredded mozzarella cheese (for extra creaminess!)
For the Biscuit Topping:
1 ½ cups almond flour
½ cup coconut flour (absorbs liquid for a sturdy crust!)
2 tsp baking powder
½ tsp xanthan gum (optional, but adds structure!)
½ tsp garlic powder
½ tsp salt
2 large eggs
4 oz cream cheese (melted)
1 cup shredded mozzarella cheese (melted with cream cheese)
2 tbsp butter (melted)
🍳 Instructions
✅ 1️⃣ Cook the Veggies & Chicken:
In a large skillet, melt butter over medium heat.
Sauté celery, carrots, and mushrooms until softened (~5 minutes).
Push veggies to the side and add the cubed raw chicken. Cook until fully done (~5-7 minutes).
✅ 2️⃣ Build the Creamy Filling:
4. Pour in ¾ cup spicy chicken broth and 1 ½ cups heavy cream (extra cream tones down spice).
5. Stir in cream cheese, blended cottage cheese, and shredded mozzarella until fully melted and creamy.
6. Add garlic powder, onion powder, thyme, salt, pepper, and lemon juice. Simmer for 5-7 minutes until thickened.
7. Transfer the filling to a greased 9x9” baking dish and let it cool for 5-10 minutes (this prevents the dough from sinking!).
✅ 3️⃣ Pre-Bake the Biscuit Dough for a Perfect Crust:
8. Melt cream cheese & mozzarella together until smooth (~40-60 sec in microwave).
9. In a separate bowl, mix almond flour, coconut flour, baking powder, xanthan gum, garlic powder, and salt.
10. Add eggs, melted butter, and the cheese mixture. Stir until a thick dough forms.
11. Roll out the dough between parchment paper to about ¼ inch thick.
12. Pre-bake at 375°F (190°C) for 8-10 minutes until lightly golden.
✅ 4️⃣ Assemble & Bake:
13. Lay the pre-baked biscuit topping over the thickened pot pie filling.
14. Bake for 15-20 minutes at 375°F (190°C) until golden brown.
15. Optional: Brush with melted butter and sprinkle fresh parsley or thyme for a perfect finish.
👀 Why You’ll Love This Recipe:
✅ Thick, creamy filling with tons of flavor
✅ Golden, flaky biscuit crust that actually holds up!
✅ Only 7.8g net carbs per serving
✅ Pure comfort food, keto-friendly!
💬 Did you try this recipe? Let me know how it turned out in the comments! If you love low-carb comfort food, make sure to like & subscribe for more easy keto recipes.
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
Check out my website: daveskitchenmarket.com
For business inquiries: mademecookit@gmail.com
Looking for the best keto comfort food? This Keto Chicken Pot Pie Casserole is rich, creamy, and topped with a buttery, flaky biscuit crust—without all the carbs! Perfect for cozy nights when you want true comfort food without the guilt.
🔥 Macros (Per Serving - 6 Servings):
Calories: 816 kcal
Protein: 34.5g
Net Carbs: 7.8g
Fat: 69.8g
🛒 Ingredients
For the Filling:
2 tbsp butter
1 lb boneless, skinless chicken thighs (cubed)
1 cup celery, diced
1 cup carrots, diced (or bell peppers for fewer carbs)
1 cup mushrooms, sliced (optional)
¾ cup spicy chicken broth (toned down with extra cream!)
1 ½ cups heavy cream (for a rich, creamy texture)
4 oz cream cheese (softened)
½ cup cottage cheese (blended smooth)
1 tsp garlic powder
1 tsp onion powder
½ tsp dried thyme (or ¼ tsp ground thyme)
1 ½ tsp lemon juice (helps balance the spice!)
Salt & pepper to taste
1 cup shredded mozzarella cheese (for extra creaminess!)
For the Biscuit Topping:
1 ½ cups almond flour
½ cup coconut flour (absorbs liquid for a sturdy crust!)
2 tsp baking powder
½ tsp xanthan gum (optional, but adds structure!)
½ tsp garlic powder
½ tsp salt
2 large eggs
4 oz cream cheese (melted)
1 cup shredded mozzarella cheese (melted with cream cheese)
2 tbsp butter (melted)
🍳 Instructions
✅ 1️⃣ Cook the Veggies & Chicken:
In a large skillet, melt butter over medium heat.
Sauté celery, carrots, and mushrooms until softened (~5 minutes).
Push veggies to the side and add the cubed raw chicken. Cook until fully done (~5-7 minutes).
✅ 2️⃣ Build the Creamy Filling:
4. Pour in ¾ cup spicy chicken broth and 1 ½ cups heavy cream (extra cream tones down spice).
5. Stir in cream cheese, blended cottage cheese, and shredded mozzarella until fully melted and creamy.
6. Add garlic powder, onion powder, thyme, salt, pepper, and lemon juice. Simmer for 5-7 minutes until thickened.
7. Transfer the filling to a greased 9x9” baking dish and let it cool for 5-10 minutes (this prevents the dough from sinking!).
✅ 3️⃣ Pre-Bake the Biscuit Dough for a Perfect Crust:
8. Melt cream cheese & mozzarella together until smooth (~40-60 sec in microwave).
9. In a separate bowl, mix almond flour, coconut flour, baking powder, xanthan gum, garlic powder, and salt.
10. Add eggs, melted butter, and the cheese mixture. Stir until a thick dough forms.
11. Roll out the dough between parchment paper to about ¼ inch thick.
12. Pre-bake at 375°F (190°C) for 8-10 minutes until lightly golden.
✅ 4️⃣ Assemble & Bake:
13. Lay the pre-baked biscuit topping over the thickened pot pie filling.
14. Bake for 15-20 minutes at 375°F (190°C) until golden brown.
15. Optional: Brush with melted butter and sprinkle fresh parsley or thyme for a perfect finish.
👀 Why You’ll Love This Recipe:
✅ Thick, creamy filling with tons of flavor
✅ Golden, flaky biscuit crust that actually holds up!
✅ Only 7.8g net carbs per serving
✅ Pure comfort food, keto-friendly!
💬 Did you try this recipe? Let me know how it turned out in the comments! If you love low-carb comfort food, make sure to like & subscribe for more easy keto recipes.
Disclaimer:
Macros are estimated using ChatGPT and are not guaranteed to be accurate. Values can vary based on ingredients, brands, and measurements. Please calculate your own macros if precision is important.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
