Chicken Pot Pie Casserole (Keto + Whole30)

5 from 2 votes
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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)

By: Ashley McCrary
5 from 2 votes
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.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 -8 servings


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


  • Cook the chicken as desired and dice in cubes. Boil, bake or grill. Rotisserie chicken is even a great choice. 
  • 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.  
  • 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.
  • Sprinkle in the xanthan gum and stir to combine. Allow to simmer for 3 minutes. As it heats, it will become a thicker consistency.
  • 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.
  • Transfer the cast iron skillet to the oven and bake for 30 minutes or until hot and bubbly.


  • If you do not have a cast iron skillet, you can transfer the mixture to a 9x13 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. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

About Me

Mother, wife, cookbook author, recipe creator an open book

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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Recipe Rating


    1. 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.

  1. 5 stars
    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!

  2. 5 stars
    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.

  3. 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. 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