Keto Chicken Pot Pie Casserole with Cheddar Biscuit Topping

Why You’ll Love This Recipe

• True comfort food flavor with a keto-friendly twist.
• Fluffy, cheesy almond-flour biscuits that bake up golden and tender.
• Rich, creamy herb sauce packed with savory chicken, celery, and mushrooms, plus a light pop of peas.
• Weeknight friendly: skillet-to-oven method and simple pantry staples.

Grocery List

• Produce: Celery, cremini mushrooms, onion, garlic, fresh parsley, fresh thyme, fresh rosemary, lemon (optional), frozen peas
• Dairy: Unsalted butter, heavy cream, cream cheese, sour cream, eggs, sharp cheddar
• Pantry: Boneless skinless chicken thighs, olive oil, almond flour, baking powder, garlic powder, Dijon mustard, low-sodium chicken broth, kosher salt, black pepper, xanthan gum

Full Ingredients

Creamy Herb Chicken Filling

• 1.5 lb boneless, skinless chicken thighs, cut into 1/2-inch pieces (or 3 cups cooked shredded chicken)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/4 cup finely minced yellow onion
• 3 celery ribs, chopped (about 1.5 cups)
• 8 oz cremini or baby bella mushrooms, sliced
• 2 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 2/3 cup heavy cream
• 2 oz cream cheese, cut into small cubes
• 1/2 tsp Dijon mustard
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tsp minced fresh rosemary (or 1/2 tsp dried)
• 1/2 tsp xanthan gum, sprinkled evenly
• 1/4 cup frozen peas (do not thaw; use a light hand)
• 1/4 cup chopped fresh parsley
• 1/2–3/4 tsp kosher salt, to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp fresh lemon juice (optional, to brighten)

Almond-Flour Cheddar Biscuit Topping

• 2 cups blanched almond flour
• 1 tbsp baking powder (aluminum-free)
• 1/2 tsp garlic powder
• 1/2 tsp fine sea salt
• 2 large eggs, room temperature
• 1/3 cup sour cream
• 1/4 cup heavy cream (plus 1–2 tsp more if needed)
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 cup shredded sharp cheddar cheese

To Finish

• Chopped fresh parsley, for garnish

Step-by-Step Instructions

Step 1: Preheat and prepare the dish

Heat the oven to 400°F (205°C). Lightly grease a 9×13-inch baking dish. Prep and measure all ingredients so they’re ready to go.

Step 2: Brown the chicken

Heat olive oil in a large, deep skillet over medium-high. Pat the chicken dry and season with a pinch of salt and pepper. Add chicken in an even layer and cook, stirring occasionally, until just cooked through and lightly browned, 5–7 minutes. Transfer to a bowl and keep any juices.

Step 3: Sauté the vegetables

Reduce heat to medium. Add butter to the skillet. Stir in onion, celery, and mushrooms with 1/4 tsp salt. Cook, stirring, until the mushrooms release their moisture and the veg is lightly browned, 6–8 minutes. Add garlic and cook 30 seconds until fragrant.

Step 4: Build the creamy sauce and thicken

Pour in chicken broth, heavy cream, and add cream cheese, Dijon, thyme, and rosemary. Stir until the cream cheese melts and the sauce looks smooth, 2–3 minutes. Sprinkle the xanthan gum evenly over the surface while stirring constantly to avoid clumps. Simmer 2–3 minutes until the sauce turns glossy and lightly thickens (it will continue thickening in the oven). Fold in peas, parsley, and the cooked chicken with juices. Season with salt, pepper, and a squeeze of lemon to taste. Transfer the filling to the prepared baking dish.

Step 5: Mix the cheddar biscuit topping

In a bowl, whisk almond flour, baking powder, garlic powder, and salt. In another bowl, whisk eggs, sour cream, heavy cream, and melted butter. Stir wet into dry until combined, then fold in cheddar. The dough should be thick but scoopable. If it seems too stiff, add 1–2 teaspoons more cream. Let rest 5 minutes to hydrate.

Step 6: Top and bake

Using a spoon or small scoop, dollop the biscuit dough evenly over the hot filling, leaving small gaps for steam. Bake 18–22 minutes, until the biscuits are puffed and golden and the filling bubbles around the edges. If deeper color is desired, broil 60–90 seconds, watching closely.

Step 7: Rest, garnish, and serve

Let the casserole rest 10 minutes so the sauce sets slightly. Sprinkle with parsley and serve warm.

Pro Tips

• Sprinkle xanthan gum gradually while stirring to prevent clumping; a little goes a long way.
• Rest the biscuit batter 5 minutes so almond flour hydrates for a fluffier, less crumbly top.
• Brown the mushrooms well—this drives off moisture and concentrates savory flavor.
• Using rotisserie chicken? Skip the browning and fold it in with the peas and herbs.
• Let the baked casserole rest before serving; it improves sliceability and texture.

Variations

• No-pea, ultra-low-carb: swap peas for chopped green beans or small broccoli florets.
• Turkey pot pie: replace chicken with leftover roast turkey; delicious post-holiday option.
• Dairy-light: use full-fat coconut cream instead of heavy cream and cream cheese, ghee for butter, and omit cheddar; add 1 tbsp nutritional yeast for savory depth.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. Reheat at 350°F (175°C) for 15–20 minutes, or microwave individual portions gently. Make-ahead: cook the filling up to 2 days in advance; chill, then rewarm until hot, top with fresh biscuit dough, and bake. To freeze: freeze the filling alone for up to 2 months (best texture), or assemble the unbaked casserole, wrap tightly, and freeze up to 2 months. Bake from frozen at 375°F (190°C), covered for 35–40 minutes, then uncover and bake 15–20 minutes until golden and bubbling.

Nutrition (per serving)

Approximate per serving (1/8 of recipe): 590 calories; 51 g fat; 28 g protein; 7 g total carbs; about 6 g net carbs (calculated with 1/4 cup peas). Values will vary by brands and exact measurements.