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Chicken Pot Pie Casserole (Keto + Whole30)

KMFPW30
September 15, 2021 | Author: Ashley McCrary

This creamy and delectable Chicken Pot Pie Casserole is the perfect family dinner that will warm your soul. This is southern healthy comfort food at its best! Whole30, Keto, Paleo, Dairy-Free and Gluten Free.

Chicken Pot Pie Casserole

Casseroles literally make everything better…especially when they’re healthy. My Chicken Pot Pie Casserole is comfort food at its best, but won’t ruin your diet. It has the same homey and yummy taste like the traditional version but without all the calories and carbs.

Prepping Ahead Of Time

Yes, absolutely. I suggest making everything but the topping. Complete steps 1-4 in the instructions. Wrap the dish with foil or plastic wrap and place it in the refrigerator. Right before heating, make the topping and add to the top. Pop it in the oven and cook. This would be a great dish to make at a family gathering or even on Thanksgiving. Simply make the night before to save time on the big day!

Chicken Pot Pie Casserole Pinterest Pin

Can You Freeze This Casserole?

Yes, you certainly can. Be sure to freeze this Chicken Pot Pie Casserole before baking. This includes the topping. Cover the pan tightly with foil and write down the directions on top of the container. Remove the casserole from the freezer and let it thaw in the refrigerator during the day before baking.

Chicken Pot Pie Casserole in a large cast iron skillet with a spoon and dish towel

Crumble Crust Topping

I’m obsessed with this low carb buttery crust topping. It’s made with almond flour, melted ghee, garlic powder, onion powder, and salt/pepper. It’s not only super simple to make, but it packs a punch of flavor. It is the perfect sub for carb filled biscuits.

 Chicken Pot Pie Casserole in a small bowl with a fork

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Chicken Pot Pie Casserole (Keto + Whole30)

This creamy and delectable Chicken Pot Pie Casserole is the perfect family dinner that will warm your soul. This is southern healthy comfort food at its best! Whole30, Keto, Paleo, Dairy-Free and Gluten Free.

  • Total Time: 35 minutes
  • Yield: 68 servings 1x

Ingredients

Scale

Chicken Pot Pie

  • 2 lbs. chopped cooked chicken
  • 1 tablespoon ghee
  • 1/2 cup chopped carrots
  • 1 15 oz. can green beans, drained
  • 1/2 cup chopped onion (yellow or white)
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup canned coconut milk, unsweetened
  • 1/2 teaspoon salt (more to taste)
  • 1/4 teaspoon black cracked pepper
  • 3/4 teaspoon xanthan gum

Crust Crumble Topping

  • 2 cups almond flour
  • 1/2 cup melted ghee
  • 2 teaspoon baking powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black cracked pepper

Instructions

  1. Cook the chicken as desired and dice in cubes. Boil, bake or grill. Rotisserie chicken is even a great choice. 
  2. Preheat the oven to 350° F. Heat a large cast iron or skillet over medium/high heat. Add in the ghee along with the minced garlic and onions. Cook until fragrant for 1-2 minutes.  
  3. Add in the chopped carrots and green beans and mix together. Allow to cook for 4-5 minutes or until tender. Transfer the cooked chopped chicken, salt/pepper, chicken broth and coconut milk to the skillet. Mix with a wooden spoon.
  4. Sprinkle in the xanthan gum and stir to combine. Allow to simmer for 3 minutes. As it heats, it will become a thicker consistency.
  5. In a separate bowl combine the almond flour, melted ghee, baking powder, salt, pepper, garlic powder and onion powder.  Mix until crumbly. Sprinkle this mixture over the top of the chicken mixture in the cast iron skillet.
  6. Transfer the cast iron skillet to the oven and bake for 30 minutes or until hot and bubbly.

Notes

  • If you do not have a cast iron skillet, you can transfer the mixture to a 9×13 baking dish. 
  • To get the crust a little more browned, simply turn on the broil to low for a minute or two. Be sure to keep an eye on it so it doesn’t burn.
  • Arrowroot or Tapioca Flour will work as subs for xanthan gum. 1 tablespoon dissolved in 1.5 tbsp. water. 
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Oven/Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Keywords: Chicken Pot Pie Casserole, Keto Casserole, Paleo, Whole30, Casserole

10 thoughts on "Chicken Pot Pie Casserole (Keto + Whole30)"

  1. Kathleen K Humphries says:

    CAN YOU GIVE NUTRITION INFO ON THIS RECIPE FOR THOSE OF US ON THE LEAN PROGRAM? Thanks so much

    1. Ashley McCrary says:

      HI Kathleen,

      We are working to include nutritional information to my blog. It is a work in progress. Thank you for understanding and your patience. Check back soon.

  2. Carolanne says:

    Delicious! It turned out exactly as pictured too! Used regular butter and milk and arrowroot and was delicious. My entire family devoured it. Very filling! Will be making this again for sure as it was an easy weeknight meal!

    1. Ashley McCrary says:

      This made my day! Thank you so much and so happy you all enjoyed it

  3. Amy says:

    This was sooo good! We like more gravy in our pot pie so next time I’ll add more broth and coconut milk. I also added an egg to the topping. I don’t have a cast iron skillet so I used an 11×7 deep dish casserole pyrex and it was perfect. This recipe will definitely be in my rotation from now on.

    1. Ashley McCrary says:

      So happy to hear Amy. Thank you

  4. Leslie says:

    I made this the other night and it’s amazing! But I expected it to be creamier (like with more liquid) than it was. Did I do something wrong or is that how it’s supposed to be? (Don’t get me wrong, it was moist and delicious, even the reheated leftovers). Thanks!

    1. Ashley McCrary says:

      If you want it creamier you can sub heavy cream or add more coconut milk. It still is pretty creamy as written. Thanks so much

  5. Kelly says:

    Xanthan gum isn’t allowed in Whole30, is there an alternative?

    1. Ashley McCrary says:

      Actually, it is allowed on Whole30. “The Whole30 eliminates carrageenan and sulfites on the program. Other common additives, like xanthan gum or ascorbic acid, are allowed.” Here is the PDF showing that it is allowed on the program. https://whole30.com/downloads/additives.pdf


 

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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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These swaps are for baked goods such as cakes, cupcakes, sweet breads, and muffins. 

🍎APPLESAUCE SWAP: When substituting applesauce for oil in baked goods, the ratio is 1:1. 

Example: If the recipe calls for 1/4 cup of oil, use 1/4 cup of applesauce or 1/2 cup oil use 1/2 cup applesauce. It’s a equal swap. 

🍎For every 1/2 cup of oil replaced with applesauce, you will save over 900 calories and 110 grams of fat. It will also make your cakes and baked goods super moist. 

✨GREEK YOGURT SWAP: For everyone 1 cup of oil sub 3/4 cup Greek or plain yogurt. 

Example: If you are using 1/2 cup oil, use 1/4 cup Greek yogurt. For 1/2 cup of oil there is over 900 calories. For 1/4 cup of Greek yogurt there is only 38 calories. 

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Pierogy and Sausage Cabbage Skillet
1 package Mrs. T’s Classic Cheddar Pierogies
1 package beef kielbasa or beef sausage of choice
1 medium head of cabbage, shredded
1 onion - sliced
salt and pepper
2 tablespoon olive oil or butter, divided
3 garlic cloves, minced
 
Step 1: Add 1 tablespoon butter to a skillet and add in the garlic and allow to cook for 20
seconds. Next, add in the sausage and sauté until it’s browned on both sides. Remove
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