Looking to make a chicken pot pie, but don’t want to put in the effort to make the crust? Me too. Don’t get me wrong, there is something delicious about making it with a crust, but sometimes easiness overrules tastiness, especially when it’s winter and you come home from work when it’s already dark.
This recipe takes about 15 minutes to make, plus an hour of cooking time. You can also use any keto friendly vegetables that you want! I added in some mushrooms, broccoli, and green onions but carrots would taste delicious too!
Yields 5 servings of Chicken ‘Pot Pie’ Casserole
The Preparation
- 12 ounces boneless, skinless chicken breast
- 1 medium cauliflower, grated or riced
- 1/2 cup cremini mushrooms
- 1/4 cup green onion, chopped
- 1/2 cup broccoli, florets
- 2/3 cup chicken broth
- 1/2 cup heavy whipping cream
- 3 tablespoons olive oil
- 1/2 teaspoon xanthan gum
- 1 teaspoon dried parsley
- salt and pepper, to Taste
The Execution
1. Place your chicken breasts in a casserole dish.
2. Top the chicken with cauliflower rice, mushrooms, green onions, and broccoli.
3. In a separate bowl mix together the chicken broth and cream.
4. In another small bowl, whisk together the olive oil and xanthan gum. Quickly pour it into the creamy broth mixture.
5. Whisk in the parsley, some salt, and pepper.
6. Let it sit for 5 minutes so it can thicken up. Pour the sauce onto your vegetables.
7. Stir it all together.
8. Cover with foil.
9. Bake at 350F for 1 hour.
This makes a total of 5 servings of Chicken 'Pot Pie' Casserole. Each serving comes out to be 302 calories, 19.9g fats, 3.8g net carbs, and 24.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 12 ounce boneless, skinless chicken breast | 561 | 12.3 | 0 | 0 | 0 | 105.5 |
| 1 medium cauliflower | 132 | 2.9 | 23.6 | 13.2 | 10.4 | 10.4 |
| 1/2 cup cremini mushrooms | 11 | 0 | 1.6 | 0.2 | 1.4 | 1 |
| 1/4 cup green onion | 8 | 0.1 | 1.8 | 0.7 | 1.2 | 0.5 |
| 1/2 cup broccoli | 18 | 0.2 | 3.6 | 1.7 | 1.9 | 1.2 |
| 2/3 cup chicken broth | 10 | 0.4 | 0.7 | 0 | 0.7 | 1.1 |
| 1/2 cup heavy whipping cream | 405 | 42.9 | 3.3 | 0 | 3.3 | 3.4 |
| 3 tablespoon olive oil | 358 | 40.5 | 0 | 0 | 0 | 0 |
| 1/2 teaspoon xanthan gum | 8 | 0 | 1.8 | 1.8 | 0 | 0 |
| 1 teaspoon dried parsley | 2 | 0 | 0.3 | 0.1 | 0.1 | 0.1 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1512 | 99.3 | 36.7 | 17.8 | 19 | 123 |
| Per Serving (/5) | 302 | 19.9 | 7.3 | 3.6 | 3.8 | 24.6 |
Chicken 'Pot Pie' Casserole
Ingredients
- 12 ounce boneless, skinless chicken breast
- 1 medium cauliflower grated or riced
- ½ cup cremini mushrooms
- ¼ cup green onion chopped
- ½ cup broccoli florets
- ⅔ cup chicken broth
- ½ cup heavy whipping cream
- 3 tablespoon olive oil
- ½ teaspoon xanthan gum
- 1 teaspoon dried parsley
- salt and pepper to Taste
Instructions
- Preheat oven to 350F. Place chicken breasts in a casserole dish.
- Top the chicken with cauliflower rice, mushrooms, green onions, and broccoli.
- In a separate bowl mix together the chicken broth and cream.
- In another small bowl, whisk together the olive oil and xanthan gum. Quickly pour it into the creamy broth mixture, stirring well to combine.
- Whisk in the parsley and some salt and pepper. Let it sit for 5 minutes so it can thicken up.
- Pour the sauce onto your vegetables.
- Stir it all together.
- Cover with foil.
- Bake for 1 hour. Plate and serve.
Nutrition
