Keto Easy Chicken Pot Pie Casserole
A comforting twist on classic pot pie that skips the traditional bottom crust for easier preparation. Tender chicken breast mingles with colorful vegetables in a creamy, herb-infused sauce, all topped with golden puff pastry. Perfect for family dinners or meal prep, this one-dish wonder delivers all the cozy flavors of pot pie without the fuss of making homemade crust. The addition of nutmeg and cayenne adds subtle warmth that sets this version apart from standard recipes.
Ingredients
- 1 tablespoon olive oil
- 3 boneless skinless chicken breasts
- 3 tablespoons cornstarch
- 1 cup half and half
- 1 sweet onion, diced
- 1 large celery stalk, chopped
- 1 large carrot, peeled and sliced
- 8 ounces sliced mushrooms(optional)
- 4 garlic cloves, minced
- 1 ½ cups frozen peas, thawed
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground nutmeg
- ½ teaspoon cayenne pepper
- 2 tablespoons fresh thyme, chopped
- 1 ¾ cups chicken stock
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 1 sheet puff pastry, thawed
- 1 egg, lightly beaten
- 2 tablespoons grated parmesan cheese
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Heat olive oil in deep skillet over medium heat
- 3
Season chicken breasts with salt and pepper, add to skillet
- 4
Cook chicken until golden brown, flip and continue cooking until no longer pink, approximately 6-7 minutes each side
- 5
Transfer chicken to plate and rest
- 6
Whisk cornstarch and half and half together, set aside
- 7
Add onion, celery and carrot to skillet, cook over medium heat until vegetables soften, approximately 3-4 minutes
- 8
Push onion mixture to sides, add mushrooms if using, cook until browned then flip for 1-2 minutes
- 9
Stir in garlic, cook 1 minute until fragrant
- 10
Add peas and stir all vegetables together
- 11
Stir in Italian seasoning, garlic powder, onion powder, nutmeg, cayenne and thyme, cook 1 minute
- 12
Whisk in chicken stock, bring to boil, reduce heat to low and stir in chicken
- 13
Add half and half mixture, simmer until slightly thickened
- 14
Stir in salt and pepper, transfer to greased 9x13 baking dish
- 15
Cover with puff pastry, cut slits for steam vents
- 16
Brush pastry with beaten egg, sprinkle with parmesan cheese
- 17
Bake 15-20 minutes until pastry is puffed and golden brown
- 18
Cool 5-10 minutes before serving
- 19
Serve hot with fresh thyme if desired
Tips
Let chicken rest after cooking to retain juices when shredding or cutting for the casserole
Cut steam vents in the puff pastry to prevent soggy bottom and allow proper rising
Cool the casserole for 5-10 minutes before serving to let the filling set and avoid burns
Good to Know
refrigerate up to 3 days covered
assemble without baking, refrigerate overnight, add 10 minutes to baking time
serve immediately while hot for best pastry texture
Common Mistakes
cut steam vents to avoid soggy pastry
let chicken rest to avoid dry meat
cool before serving to prevent burns
Substitutions
FAQ
Can I use rotisserie chicken instead of cooking my own?
Yes, use about 3 cups of shredded rotisserie chicken. Add it with the vegetables in step 12 and heat through before adding the cream mixture.
What if I don't have puff pastry?
You can use refrigerated biscuit dough, pie crust, or even make biscuit topping from scratch. Baking times may vary slightly.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350F oven.