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Keto Chicken Pot Pie Casserole Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
★★★★★
4/5
(5 reviews)
By Zylo Nutritionist Team
Keto Chicken Pot Pie Casserole
Zylo Recipes

Description

Imagine a warm, comforting casserole, reminiscent of a classic pot pie but reimagined for a modern palate. This chicken and green bean casserole is a delightful dish that brings together creamy textures and satisfying crunch in every bite. Tender pieces of chicken mingle with crisp-tender green beans, all enveloped in a luscious, velvety sauce.

This creamy mixture forms the heart of the casserole, offering a comforting and flavorful experience. What sets this casserole apart is its innovative topping. Instead of a traditional, often heavy, crust, this recipe features a light and crispy breadcrumb layer made from crushed pork rinds.

This unexpected twist adds a delightful textural contrast to the creamy filling, providing a satisfying crunch that complements the tender chicken and vegetables. The result is a harmonious blend of textures and flavors that dance on the palate. Each spoonful offers a comforting warmth, making it perfect for a cozy family dinner or a make-ahead meal for busy weeknights.

The absence of traditional high-carbohydrate ingredients like potatoes, carrots, or corn allows the natural flavors of the chicken and green beans to shine through. The creamy sauce binds the ingredients together, creating a cohesive and flavorful dish that is both satisfying and wholesome. This casserole is a celebration of simple ingredients transformed into something truly special, a dish that nourishes the body and soul.

It's a comforting, flavorful, and texturally exciting dish that will quickly become a family favorite. Its creamy interior and crunchy topping offers a symphony of texture. It is as satisfying as it is simple to prepare.

Preparation Time

Prep Time
5 min
Cook Time
48 min
Total Time
53 min

Nutrition Information

Per 1 serving serving
C
Calories
700 Kcal
C
Carbs
12 g
Fi
Fiber
4 g
Sugar
4 g
P
Protein
48 g
C
Fats
52 g
Saturated Fats 28 g
Unsaturated Fats 20 g
Cholestrol 200 mg
Sodium 700 mg
Potassium 500 mg
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Ingredients

    1.
    Chicken Broilers Or Fryers Thigh Meat Only Raw
    Chicken Broilers Or Fryers Thigh Meat Only Raw
    20 ounce
    2.
    Salt
    Salt
    ¼ teaspoon
    3.
    Black Pepper
    Black Pepper
    ¼ teaspoon
    4.
    Onion Powder
    Onion Powder
    ¼ teaspoon
    5.
    Italian Seasoning
    Italian Seasoning
    ½ teaspoon
    6.
    Olive Oil
    Olive Oil
    1-½ teaspoon
    7.
    Unsalted Butter
    Unsalted Butter
    2 tablespoon
    8.
    Garlic
    Garlic
    1 teaspoon
    9.
    Paleo Baking Flour by Bob's Red Mill
    Paleo Baking Flour by Bob's Red Mill
    1-½ tablespoon
    10.
    Chicken Broth
    Chicken Broth
    ¾ cup
    11.
    Cream Heavy Whipping
    Cream Heavy Whipping
    ¼ cup, fluid
    12.
    Saffron
    Saffron
    ¼ teaspoon
    13.
    Beans Snap Green Frozen All Styles Unprepared
    Beans Snap Green Frozen All Styles Unprepared
    6 ounce
    14.
    Fried Pork Rinds
    Fried Pork Rinds
    1-½ ounce

Instructions

    1.
    Prepare 5 ounces of chicken thighs per serving by patting the meat dry with a paper towel. On a clean surface, season the chicken thighs with salt, pepper, onion powder, and italian seasoning. Heat the olive oil in a sautee pan over high heat and place in the chicken. Cook the chicken thighs for 4-5 minutes per side or until the chicken and spices have turned golden brown. Transfer the cooked chicken to a cutting board to rest.
    2.
    Return the pan with any leftover spices and juice to your stove. Melt the butter in the sautee pan over low heat and stir in the garlic. Once the garlic has started to become fragrant in the butter, stir in the paleo flour. Continually stir the flour and butter mixture over low heat until you have a golden roux. If you don have paleo flour, you can also thicken your roux with fine almond flour.
    3.
    Stir the chicken broth and cream into the roux. Turn the stove heat up to bring the liquid to a strong simmer. Then, reduce the heat back down to low and let the liquid bubble for about 3-4 minute until it thickens. Stir in the saffron until the sauce changes to a pale yellow color.
    4.
    Slice the chicken thighs and fold them into the sauce over the stove. Fold in THAWED green beans. Let the sauce continue to bubble until any excess moisture from the chicken and green beans evaporates. You can raise the stove heat as necessary for the evaporation. Once the sauce has thickened up again, take the pan off the stove.
    5.
    Preheat an oven to 350 degrees. Pour the chicken pot pie casserole into a standard 11x7 glass baking dish. Spread out the casserole so the top is even, making sure the chicken slices are gently packed in so there are no empty spaces in the dish. Sprinkle crushed pork rinds over the top of the casserole (about 2 tablespoons per serving). Bake the casserole for 20 minutes in the oven, uncovered. Let the dish cool for 5 minutes before serving.