Keto Chicken Pot Pie Casserole (Gluten-Free)

Name: Keto Chicken Pot Pie Casserole (Gluten-Free)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8 serving
Ingredients: 4 cups cooked chicken breast (roasted, rotisserie or baked); 2 cups chicken stock; ⅔ cup mascarpone cheese (see notes); 2 medium carrots; 1 cup celery; ½ onion; ⅔ cup cut green beans; 1 batch of Drop Biscuits; 2 tablespoons butter; 1 tablespoon olive oil; ¼ teaspoon xanthan gum; salt and pepper to taste

User Reviews

5.0

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings
8
Calories
497 kcal
Course
Main Course
Cuisine
American

Keto Chicken Pot Pie Casserole (Gluten-Free)

Iris Warren

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Looking for something to satisfy your craving for comfort food? Keto Chicken Pot Pie has chicken and veggies in a creamy gravy and topped with gluten-free fluffy biscuits.

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Ingredients

Servings

4 cups cooked chicken breast (roasted, rotisserie or baked) cubed
2 cups chicken stock
⅔ cup mascarpone cheese (see notes)
2 medium carrots diced
1 cup celery diced
½ onion minced
⅔ cup cut green beans frozen
1 batch of Drop Biscuits use Monterey Jack instead of cheddar
2 tablespoons butter
1 tablespoon olive oil
¼ teaspoon xanthan gum
salt and pepper to taste

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Instructions

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 ¼ 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. 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.

Notes

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.