Keto Biscuit Chicken Pot Pie Casserole

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4.50 from 147 votes

Keto Biscuit Chicken Pot Pie Casserole

Calories 340kcal


  • 3 tablespoons butter oil
  • 1 small yellow onion (medium diced)
  • 1 rutabaga (medium-ish
  • 3 cloves garlic (medium diced)
  • kosher salt
  • cracked black pepper
  • 1 chicken meat (medium diced)
  • 1 cup heavy cream
  • 2 cups chicken stock (medium diced)
  • 9 ounces cream cheese (medium diced)
  • 1/2 cup mozzarella cheese (medium diced)
  • 1 cup broccoli (medium diced)


  • Make your batch of biscuit dough and set aside in the refrigerator until needed.
  • Pre-heat oven to 375 degrees.
  • Heat the butter in a large dutch oven over medium heat.
  • Once the butter is melted, add the onion, rutabaga, carrots, garlic and a little salt and pepper to the pan.
  • Sauté until the vegetables are soft.
  • Add the herbs to the pan and stir in.
  • Add the heavy cream and chicken stock to the pan.
  • Bring to a boil over medium-high heat and then reduce heat to low and let simmer for about 8 minutes.
  • Add cream cheese cubes and stir until melted.
  • Sprinkle the cheese in and until melted.
  • Stir in the chopped broccoli.
  • Turn off heat and fold in the chicken shreds.
  • (At this point I taste the mixture and season accordingly with salt and pepper again) Pour mixture into a 9×13 inch casserole pan and spread evenly.
  • Take biscuit dough and scoop 6 to 8 mounds across the top of the casserole and pat them down so they are flat (they dont spread very much).
  • Bake at 375 for 20-30 minutes, until biscuits are golden brown.
  • (This will depend on the thickness of your biscuits) Cool for a few minutes, it will be very hot right out of the oven!


Calories: 340kcal

Originally posted 2019-02-20 18:43:24.

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