If you're craving the comforting flavors of chicken pot pie but need to keep it low in carbs and glute-free, my keto chicken cobbler is exactly what your dinner rotation needs.
It brings together the creamy, savory filling you love in a pot pie and tops it with a tender, golden, keto-friendly cobbler crust.
Although I have a delicious keto pot pie recipe, this chicken cobbler is way easier to make since you do not have to create a keto crust that needs to be rolled.
This recipe uses coconut flour for the biscuit cobbler topping keeping it really low in carbs.
Be sure to visit our entire collection of delicious keto chicken recipes for more tasty meals and our round-up of keto casseroles, which will make your keto meal planning so much easier.
Why You'll Love This Keto Twist on Chicken Pot Pie
- Creamy and hearty: The chicken filling is made with tender shredded chicken and a rich sauce of heavy cream, butter, and cheese.
- Nut-free topping: Instead of almond flour, the cobbler crust is made with coconut flour for a fluffy, grain-free option.
- Vegetable-packed: It still features classic pot pie vegetables like carrots, celery, onion, and garlic, all in keto-friendly amounts.
- Perfect for leftovers or freezing: This casserole keeps well, making it a great prep-ahead meal.
Ingredients Needed For A Chicken Keto Cobbler
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Here's everything you need to make the most keto-friendly chicken cobbler casserole.
Note that the full printable recipe card is at the bottom of the page, as is the nutritional information.
For Chicken Filling
- Cooked shredded chicken - The star of the dish, adding protein and texture. You can use freshly cooked chicken or make things easier with leftover rotisserie.
- Butter - Adds richness and helps develop the base of the creamy sauce.
- Heavy cream - Essential for the velvety filling.
- Onion, garlic, celery, and carrots - Aromatics that give depth, color, and classic comfort-food flavor.
- Cheddar cheese - Melts into the sauce for added creaminess and a cheesy flavor.
- Onion powder, garlic powder, black pepper, and salt - These seasonings enhance every element of the casserole.
- Paprika, thyme, and celery seed - A warming trio of spices that give the filling that signature pot pie flavor.
For Keto Cobbler Topping
- Eggs - Provide structure and richness to the cobbler.
- Heavy cream and water - Add moisture and help blend the batter.
- Cream cheese - Softened and mixed in for creaminess and body.
- Melted butter - Adds fat and flavor while keeping the topping tender.
- Coconut flour - A nut-free, keto baking staple that gives structure and absorbs moisture.
- Baking powder and salt - Help the cobbler rise.
- More cheddar cheese - Sprinkled on top for a golden, cheesy finish.
How To Make A Gluten-Free Chicken Cobbler
Start by cooking and shredding your chicken breasts. If you're using fresh chicken, simmer them gently until fully cooked, then shred once cooled.
For convenience, you can also use rotisserie chicken.
Next, prepare the filling. In a saucepan, melt butter and whisk in the heavy cream with all the seasonings - onion powder, garlic powder, black pepper, salt, paprika, thyme, and celery seed.
Add the chopped onion, garlic, celery, and carrots, then bring everything to a gentle simmer. Allow the vegetables to soften, then stir in shredded cheddar cheese.
Once the sauce is thick and cheesy, fold in the shredded chicken and combine well.
For the cobbler topping, preheat your oven and butter a baking pan. In one bowl, mix your dry ingredients, the coconut flour, baking powder, and salt.
In another bowl, use a mixer to blend eggs, heavy cream, water, softened cream cheese, and cooled melted butter until smooth. Combine the wet and dry ingredients to form a thick batter.
To assemble the cobbler, spread the chicken filling evenly in your prepared baking dish. Spoon the cobbler topping over the filling, gently spreading it without pressing down too much.
Sprinkle extra cheddar cheese on top for a cheesy, golden crust.
Bake until the cobbler topping is puffed and a toothpick inserted comes out clean, about 45 to 50 minutes.
Let the casserole rest for at least 10 minutes before serving. This helps it set and makes it easier to slice into portions.
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Storing Leftovers
This chicken casserole keeps well. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze portions for up to three weeks.
Reheat in the oven or microwave until hot throughout.
Tag Us
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Keto Chicken Cobbler (Gluten-Free)
Craving chicken pot pie without the carbs? This Keto Chicken Cobbler delivers all the creamy, savory flavor of a pot pie in an easy recipe. It's perfect for cozy weeknights or meal prep. Family-friendly, freezer-friendly, and totally keto!
Ingredients
Chicken Filling
- 3 cups cooked shredded chicken breasts, or use leftover rotisserie chicken
- 1 teaspoon of onion powder
- ½ teaspoon of garlic powder
- ¼ teaspoon of black pepper
- 1 ½ teaspoon salt
- ¼ cup of small diced celery
- ¼ cup of finely chopped carrots
- ½ cup of chopped onion
- 2 minced garlic cloves
- 2 cups of heavy cream
- ½ cup shredded cheddar cheese
- 2 tablespoons of unsalted butter
- ¼ teaspoon of paprika
- ¼ teaspoon of dried thyme
- ½ teaspoon of celery seed
Keto Cobbler Topping
- 4 eggs, room temperature
- ½ cup of heavy cream
- ½ cup of water
- 4 ounces of full-fat cream cheese, softened
- ½ cup melted butter cooled
- 1 cup coconut flour
- 2 teaspoons of baking powder
- ¼ teaspoon of sea salt
- ½ cup of shredded cheddar cheese (topping)
Instructions
- Cook your chicken breasts in a large pot on your stovetop. To do so, place the chicken in the bottom of the pot and season them with salt and pepper (about one teaspoon of salt and ½ teaspoon of black pepper).
- Cover the chicken with enough water so that they are submerged. Bring the water to a low simmer and cook for 10-15 minutes until the chicken turns opaque and is fully cooked or reaches an internal temperature of 160 degrees F.
- Then drain the chicken and shred them. I shred my chicken in a stand-up mixer. It's the quickest way, but you can also shred by hand. Set it aside
- Refer to notes for chicken substitutions.
Chicken Filling
- Melt the butter in a medium-sized saucepan over medium-low heat.
- Add the heavy cream, onion powder, garlic powder, black pepper, salt, celery seed, dried thyme and paprika. Whisk until smooth. Add the chopped carrots, minced garlic, onions, and celery and bring the sauce to a simmer and cook for about 8 minutes until the vegetables are tender. Then add shredded cheddar cheese and simmer. Stir constantly until the cheese has melted and the sauce has thickened, about 3 minutes.
- Add the cooked shredded chicken to the sauce and combine well.
Cobbler Topping
- Preheat the oven to 400 degrees.
- Butter a 10.625 x 10.625 baking pan or 9 x 13.
- In a medium-sized bowl, combine the dry ingredients: coconut flour, salt, and baking powder. Set it aside.
- In a large mixing bowl using an electric mixer combine well the eggs, heavy cream, water, softened cream cheese, and cooled melted butter.
- To the wet mixture, add the dry ingredients. Set it aside.
- Proceed to assemble the casserole.
Assemble The Chicken Cobbler Casserole
- Add the prepared chicken filling to the buttered pan.
- Pour the cobbler mixture over the top of the chicken filling.
- Sprinkle the reserved shredded cheese over the top of the cobbler mixture layer and bake for 45-50 minutes or until you can insert a toothpick into the topping portion and it comes out clean.
- Allow the casserole to rest for 10 minutes before serving.
- Store the leftovers in an airtight container for up to 3 days or freeze them for up to 3 weeks.
Notes
Note: You can substitute the chicken breasts by using the chicken breasts from a rotisserie chicken or half a deboned rotisserie chicken. Or 4 chicken thighs, cooked and shredded.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 435Total Fat: 23.1gSaturated Fat: 15.2gCholesterol: 163mgSodium: 310mgCarbohydrates: 4.8gNet Carbohydrates: 3.1gFiber: 1.7gSugar: 2.6gProtein: 24.1g
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