Keto Chicken Pot Pie Casserole (Gluten-Free)
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
8
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Calories
497 kcal
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Course
Main Course
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Cuisine
American
Keto Chicken Pot Pie Casserole (Gluten-Free)
Description
Keto Chicken Pot Pie Casserole (Gluten-Free) starts with cubed, cooked chicken mixed into a sautéed vegetable base including celery, onion, carrots, and green beans. These vegetables are cooked in butter and olive oil until tender, then combined with chicken stock and mascarpone cheese for creaminess. Xanthan gum is added to thicken the filling. The mixture is poured into a prepared casserole dish and topped with drop biscuit dough containing Monterey Jack cheese, which bakes to a golden crust.
The casserole delivers a creamy texture with tender chicken pieces and a contrast of soft, cheesy biscuit topping. It’s baked at a high temperature to develop color on the biscuits while heating the filling thoroughly. The filling has a balanced savory flavor and subtle texture from the vegetables, with richness from mascarpone.
This casserole serves as a hearty main dish suited for a low-carb or gluten-free diet. It pairs well with a side salad or steamed greens for a complete meal.
The recipe notes suggest cream cheese as a substitute for mascarpone. Frozen green beans can be used, but fresh green beans should be sautéed with the other vegetables for best texture. Leftovers store well refrigerated or frozen in airtight containers.
Ingredients
- 4 cups chicken breast cubed, cooked; roasted, rotisserie, or baked
- 2 cups chicken stock
- ⅔ cup mascarpone cheese see notes
- 2 carrot diced, medium
- 1 cup celery diced
- ½ onion minced
- ⅔ cup green beans frozen, cut
- 1 drop biscuits use Monterey Jack instead of cheddar, batch
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ teaspoon xanthan gum
- salt to taste
- black pepper to taste
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
- Cream cheese can replace mascarpone if unavailable, maintaining a creamy texture.
- Frozen cut green beans work fine, but fresh green beans should be sautéed with the carrots, celery, and onion for proper cooking.
- Carrots add minimal net carbs but can be omitted if preferred.
- Store leftovers in airtight containers refrigerated or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 9g | 3% |
| Protein | 33g | 66% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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