Looking for something to satisfy your craving for comfort food? Keto Chicken Pot Pie has chicken and veggies in a creamy gravy, topped with gluten-free fluffy biscuits. It’s easy, hearty and super comforting!
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This classic comfort food is turned into a Keto casserole that’s easy to make and has incredible flavor! Since it’s a crustless chicken pot pie, there’s no crust to worry about rolling out. Instead, it’s topped with light and fluffy biscuits. I promise you won’t even miss the crust!
Tender chunks of chicken and veggies are swimming in a creamy chicken stock gravy that makes the perfect filling for this Low Carb casserole! This is a great weeknight dinner, that you can even make part of it ahead of time. It’s surprisingly filling, just as traditional chicken pot pie is, super hearty and very satisfying!
When I created this recipe, the first thing that came to mind was that I wanted to make it easy. This Keto chicken casserole is super easy, but there are some great ideas you can use to make it even easier on yourself. I’ve noted these in the tips section towards the bottom of the page. Be sure to check them out!
Ingredients Needed to Make Keto Chicken Pot Pie Casserole
- Cooked chicken breast (roasted, rotisserie or baked)
- Chicken stock
- Mascarpone cheese (or cream cheese)
- Green beans (frozen)
- Drop Biscuits
- Olive oil
- Xanthan Gum
- Salt and pepper
*Exact measurements are listed in the recipe card below.
How to Make Low Carb Chicken Pot Pie Casserole
Heat a large skillet to medium and add in the butter and olive oil. Once the butter has melted, add in the onion, celery, carrots, salt and pepper. Sauté for 10 minutes or until fork tender.
Then add in the chicken stock and mascarpone.
Once the mascarpone has melted, stir in the green beans and chicken, then continue cooking for 5 more minutes while you preheat the oven and mix up the batch of Drop Biscuits. I recommend using Monterey Jack cheese in the drop biscuit dough, instead of cheddar, if possible.
Stir in the 1/4 teaspoon of Xanthan Gum and continue stirring till the sauce has thickened. Preheat oven to 400F.
Pour the chicken mixture into a 9″ x 13″ baking casserole dish, that’s been sprayed with nonstick spray.
Take the drop biscuit batter and dollop 8 equal servings over the top of the casserole. I like to use an ice cream scoop so they are more consistent and turn out fluffier.
Bake for 25-30 minutes or until the biscuits are golden.
Store leftovers in the fridge in an airtight container for a few days or freeze.
Tips for Making the Best Keto Chicken Pot Pie Casserole
- If you can’t find mascarpone cheese, you can substitute with cream cheese.
- The carrots in this recipe have a minimal impact on the net carbs, but you can certainly omit them if you’d like.
- I used frozen cut green beans, but if you prefer to use fresh, be sure to add them and sauté them along with the carrots, celery and onion.
- I recommend using Monterey Jack cheese in the drop biscuit dough, if you can. Otherwise, you can use Cheddar or Colby instead. If you’ve never tried these Drop Biscuits before, they are fantastic and one of my most popular recipes! Use them as egg and cheese breakfast sandwiches or with Sausage Gravy!
Quick and Easy Keto Casserole Time Saving Tips
Instead of making your own chicken stock, you can use a pre-made stock. Sometimes I do this in certain dishes to save time or if I’m out of stock. When I do, I try to get a free-range organic stock that is NOT low sodium.
For the chicken in this recipe, you can use chicken breast that has been baked, roasted, poached or even grilled. It’s easy enough to make your own Roasted Chicken in the Instant Pot (or pressure cooker), if you have one.
But to save time, you can use rotisserie chicken instead if you’d like. I would try to use one that’s free range and organic, if you can.
If you want a great make part of the casserole ahead of time, you can prepare the chicken mixture and store it in the fridge till you are ready to bake it. Then just put together the biscuit dough while you’re preheating your oven, and this will save you some time.
Another great time saver is, if you can find a frozen mix of veggies that you like (just make sure they’re Keto friendly), you can use them instead of the fresh. If you do this, you can add them in the skillet with the butter and olive oil, sauté just until they are thawed, add in the chicken, stock and mascarpone, then continue with the remaining steps in the recipe.
If your skillet is oven safe to at least 400F, you can actually just add the biscuit dough right over the top of the chicken mixture and bake it in the oven. That will save you another pan to clean and make things a little easier on you! I would say you will need at least a 12-14″ skillet to allow for the biscuits to spread enough.
Are Carrots Keto Friendly?
Yes, they actually are! Carrots are incredibly healthy and as most people know, are high in beta-carotene, Vitamin K1, Fiber and Biotin. But because they are a starchy vegetable with a fairly high sugar content, you’ll want to eat them in moderation for sure. Adding a small amount of shredded carrots to your Cole Slaw, Chicken Soup or Egg Roll in a Bowl is honestly just fine, just don’t overdo it.
How Many Carbs in Carrots?
There are 4.3 net carbs in one medium carrot. So for the entire recipes, it’s a little over 8 net carbs and with 8 servings, we’re talking 1 net carb per serving. As I mentioned earlier, you can certainly omit them if you’d like and the casserole will still be amazing!
More Low Carb and Keto Chicken Casserole recipes…
If you’d like even more Keto casserole ideas, check out these 40 Best Keto Casserole Recipes!
Keto Chicken Pot Pie Casserole – Low Carb/Gluten-Free
- 4 cups cooked chicken breast (roasted, rotisserie or baked) cubed
- 2 cups chicken stock
- 2/3 cup mascarpone cheese (see notes)
- 2 medium carrots diced
- 1 cup celery diced
- 1/2 onion minced
- 2/3 cup cut green beans frozen
- 1 batch of Drop Biscuits use Monterey Jack instead of cheddar
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 teaspoon Xanthan Gum
- salt and pepper to taste
- Heat a large skillet to medium and add in the butter and olive oil. Once the butter has melted, add in the onion, celery, carrots, salt and pepper. Sauté for 10 minutes or until fork tender.
- Then add in the chicken stock and mascarpone. Once the mascarpone has melted, stir in the green beans and chicken, then continue cooking for 5 more minutes while you preheat the oven and mix up the batch of drop biscuits. I recommend using Monterey Jack cheese in the drop biscuit dough, instead of cheddar, if possible. Stir in the 1/4 teaspoon of Xanthan Gum and continue stirring till the sauce has thickened. Preheat oven to 400F.
- Store leftovers in the fridge in an airtight container for a few days or freeze.