If you’re looking for a comforting dish that keeps you on track with your keto diet, this Chicken Pot Pie Casserole is just what you need. It’s packed with tender chicken, fresh vegetables, and a creamy sauce, all without the carbs from traditional pie crusts.
Imagine a warm, hearty casserole that brings together the classic flavors of chicken pot pie, but in a way that’s friendly for your waistline. This dish is perfect for those cozy nights when you want something filling and satisfying, yet nutritious.
This recipe is not only easy to make, but it also offers the flexibility to use your favorite low-carb vegetables. You can whip it up quickly, making it an ideal choice for busy weeknights or meal prep for the week ahead.
Keto-Friendly Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole is a delightful dish that combines succulent chicken with a vibrant array of vegetables, all enveloped in a rich, creamy sauce. The absence of traditional pie crust makes it a suitable option for those adhering to a low-carb diet.
With tender chicken and a medley of colorful veggies, this casserole delivers comfort in each bite. The creamy texture pairs beautifully with the crunch of the vegetables, creating a satisfying meal that aligns with ketogenic principles.
Ingredients That Shine
The ingredients chosen for this casserole are not only low in carbohydrates but also packed with nutrients and flavor. Shredded chicken serves as the protein-packed base, while a variety of vegetables like cauliflower, green beans, and carrots introduce both color and texture.
Heavy cream and chicken broth contribute to the dish’s rich flavor, ensuring that each serving is as comforting as it is wholesome. A sprinkle of cheddar cheese on top adds a delightful gooeyness that brings the entire dish together.
Preparation Steps
The preparation of the Chicken Pot Pie Casserole is straightforward and quick, making it an ideal choice for busy weeknights. Begin by sautéing onions, carrots, and green beans in olive oil until they soften, allowing their natural flavors to intensify.
Next, the cooked chicken and steamed cauliflower are combined with the sautéed vegetables along with heavy cream and seasonings to create a creamy filling. This mixture is then poured into a baking dish, topped with shredded cheese, and baked until golden and bubbly.
Baking and Serving
Baking the casserole at 350°F (175°C) for about 25-30 minutes allows the flavors to meld while creating a golden crust on top. The aroma wafting through your kitchen will surely entice anyone nearby, beckoning them to the table.
Once baked, letting the casserole cool for a few minutes enhances the serving experience, giving the filling a moment to set. This dish is ideal for sharing, making it a perfect centerpiece for family meals.
Nutrition Information
For those mindful of their dietary intake, this Chicken Pot Pie Casserole offers a satisfying balance of macronutrients. Each serving contains approximately 420 calories, with 34g of protein and only 8g of carbohydrates.
With 28g of fat, these numbers align well with a ketogenic diet, making this dish not just comforting but also nutritionally sound for those on a low-carb journey.
Perfect for Meal Prep
This casserole is not only delicious but also convenient for meal prepping. It can be made ahead of time and stored in the refrigerator for easy reheating throughout the week.
Whether you’re preparing for a busy schedule or simply want to enjoy this dish over several days, it retains its flavor and texture well, ensuring each serving remains satisfying and enjoyable.
Keto-Friendly Chicken Pot Pie Casserole
This Chicken Pot Pie Casserole features succulent chicken, a medley of colorful veggies, and a rich, creamy sauce that combines perfectly to create a delicious, comforting meal. Each bite is savory and satisfying, making it a great option for anyone following a ketogenic lifestyle.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup cauliflower florets, steamed
- 1 cup green beans, chopped
- 1 cup carrots, diced
- 1/2 cup onion, diced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onions, carrots, and green beans, sautéing for about 5-7 minutes until softened.
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken, steamed cauliflower florets, sautéed vegetables, heavy cream, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Mix well until everything is coated.
- Assemble the Casserole: Pour the chicken and vegetable mixture into a greased baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden.
- Serve: Remove from the oven and let it cool for a few minutes before serving. Enjoy your hearty keto chicken pot pie casserole!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 servings
- Calories: 420kcal
- Fat: 28g
- Protein: 34g
- Carbohydrates: 8g