Cookwith

Name: Low-Carb Chicken “Pot Pie” Casserole
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 1 tbsp olive oil; 1/2 medium yellow onion, diced; 2 celery stalks, diced; 2 medium carrots, diced; 2 cloves garlic, minced; 1 cup cauliflower florets, chopped small; 1 cup broccoli florets, chopped small; 1/2 cup heavy cream; 1/2 cup unsweetened almond milk; 1/2 cup chicken broth (low sodium); 1 tsp dried thyme; 1/2 tsp dried sage; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped (plus more for garnish); 1/4 cup grated parmesan cheese; 1/2 cup shredded mozzarella cheese; 2 tbsp cream cheese; 1 large egg; 1/2 cup almond flour; 1/4 tsp baking powder

Low-Carb Chicken “Pot Pie” Casserole

HoneyedSpatula2672

This Low-Carb Chicken “Pot Pie” Casserole captures all the creamy, savory flavor and comfort of classic pot pie, but skips the carb-heavy crust for a fluffy almond flour topping. The filling is loaded with tender chicken and a medley of veggies in a velvety, herbed sauce, while the simple biscuit-like topping gets golden and satisfying in the oven. It’s a cozy, one-dish meal perfect for family dinners or make-ahead lunches, giving you all the comfort you crave—without the carbs.

Ingredients

Instructions

Preheat oven to 400°F. Lightly grease a 2-quart baking dish.
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden and just cooked through, about 5-6 minutes. Remove to a plate.
Add onion, celery, and carrots to the skillet. Sauté 3 minutes. Stir in garlic and cook 1 minute more.
Add cauliflower and broccoli, cooking until just barely tender, 4 minutes.
Return chicken to skillet. Stir in thyme, sage, salt, and pepper.
Add cream, almond milk, and chicken broth. Bring to a simmer and cook until slightly thickened, about 5 minutes. Stir in parsley, parmesan, mozzarella, and cream cheese until melted and well combined. Remove from heat.
Pour mixture into prepared baking dish.
For the topping: In a bowl, whisk egg. Add almond flour and baking powder, whisking to combine. Dollop batter by spoonfuls over casserole (it will spread as it bakes).
Bake 16-18 minutes, until topping is golden and casserole is bubbling. Let cool 5 minutes before serving. Garnish with extra parsley.