Keto Chicken and Biscuit Casserole
This Keto Chicken and Biscuit Casserole recipe is an oven-baked biscuit-topped chicken pot pie that is the perfect low carb and gluten-free weeknight dinner. Filled with tender bites of chicken and veggies, a rich creamy sauce, and topped with almond flour biscuits, this casserole is sure to become a family favorite!
Equipment
- Medium Cookie Scoop
Ingredients
For the filling
- 4 tbsp unsalted butter
- 1 cup onion (1/2 of a medium onion) diced
- 1 large stalk celery diced
- 1 large carrot diced
- 3 cloves garlic minced
- 1 tbsp poultry seasoning
- pink salt
- cracked black pepper
- 1 lb boneless skinless chicken thighs cubed
- 1 cup heavy whipping cream
- 1/2 cup chicken bone broth
- 1 tsp ground thyme
- 1 tsp rubbed sage
- 1/2 tsp xanthan gum
- 1/2 cup frozen peas
For the biscuit topping
- 1/2 cup heavy whipping cream
- 1 tbsp white vinegar
- 1 cup Wholesome Yum Superfine Almond Flour
- 1/4 cup Wholesome Yum Coconut Flour
- 1/2 tsp pink salt
- 1 tbsp gluten-free baking powder
- 2 large eggs
- 4 tbsp unsalted butter melted
Optional
- fresh flat-leaf parsley chopped for garnish
Instructions
For the biscuit topping
- Stir the vinegar into the heavy whipping cream and set aside for 10 to 15 minutes.
- In a large bowl whisk together the almond flour, coconut flour, salt, and baking powder.
- Add the eggs, heavy whipping cream, and butter to the dry ingredients and whisk to combine.
- Set aside.
For the filling
- Preheat the oven to 350 degrees F.
- Heat the butter in a large skillet over medium heat.
- Once the butter is melted, add the onion, celery, carrots, garlic, poultry seasoning, salt, and pepper.
- Cook until the vegetables begin to get tender, stirring occasionally, about 5 minutes.
- Add the chicken to the pan. Season with salt and pepper and sauté until it is cooked through, about 5 to 7 minutes.
- Add the heavy cream, chicken bone broth, thyme, sage, and xanthan gum to the pan. Bring to a boil over medium-high heat and then reduce heat to low and let simmer for 5 minutes.
- Taste and adjust seasoning if needed.
- Stir in the peas and simmer an additional 2 minutes.
- Remove from the heat.
- Using a cookie scoop sprayed with olive or coconut oil. Scoop the dough and drop the scoops across the top of the filling. Spread the dough out a bit with a spatula or your fingers.
- Cook for about 30 to 35 minutes or until the biscuits turn golden brown and springs back a bit when touched.
- Cool for 10 to 15 minutes before serving.
- Top with chopped parsley.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 613kcalCarbohydrates: 16gProtein: 25gFat: 52gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 241mgSodium: 496mgPotassium: 417mgFiber: 5gSugar: 5gVitamin A: 3620IUVitamin C: 9mgCalcium: 238mgIron: 2mg
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