Keto Chicken Pot Pie Casserole (Gluten-Free)

Keto Chicken Pot Pie Casserole (Gluten-Free)

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Course:Main Course


Servings: 8



  • ▢4 cups cooked chicken breast (roasted, rotisserie or baked), cubed
  • ▢2 cups chicken stock
  • ▢⅔ cup mascarpone cheese (see notes)
  • ▢2 medium carrots, diced
  • ▢1 cup celery, diced
  • ▢½ onion, minced
  • ▢⅔ cup cut green beans, frozen
  • ▢1 batch of Drop Biscuits, use Monterey Jack instead of cheddar
  • ▢2 tablespoons butter
  • ▢1 tablespoon olive oil
  • ▢¼ teaspoon Xanthan Gum
  • ▢salt and pepper to taste


  • 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.


If you can’t find mascarpone cheese, you can substitute with cream cheese.

The carrots in this recipe have a minimal impact on the net carbs, but you can certainly omit them if you’d like.

I used frozen cut green beans, but if you prefer to use fresh, be sure to add them and sauté them along with the carrots, celery and onion.

Nutrition Facts

Keto Chicken Pot Pie Casserole (Gluten-Free)

Amount Per Serving

Calories 497Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 15g94%

Carbohydrates 9g3%

Fiber 3g13%

Sugar 3g3%

Protein 33g66%

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