Name: Keto Chicken and Biscuit Casserole Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup heavy whipping cream; 1 tbsp white vinegar; 1 cup Wholesome Yum Superfine Almond Flour; 1/4 cup Wholesome Yum Coconut Flour; 1/2 tsp pink salt; 1 tbsp gluten-free baking powder; 2 large eggs; 4 tbsp unsalted butter (melted); 4 tbsp unsalted butter; 1 cup onion (1/2 of a medium onion, diced); 1 large stalk celery (diced); 1 large carrot (diced); 3 cloves garlic (minced); 1 tbsp poultry seasoning; Pink salt (to taste); Cracked black pepper (to taste); 1 lb boneless skinless chicken thighs (cubed); 1 cup heavy whipping cream; 1/2 cup chicken bone broth; 1 tsp ground thyme; 1 tsp rubbed sage; 1/2 tsp xanthan gum; 1/2 cup frozen peas; Fresh flat-leaf parsley (chopped for garnish)

Jump to Recipe· 4.2 from 7 reviews

I absolutely love creating comforting meals that feel like a warm hug, and this Keto Chicken and Biscuit Casserole Recipe hits that spot perfectly. It blends tender, flavorful chicken and creamy veggies with light, fluffy keto-friendly biscuits baked right on top. Every bite is packed with cozy, savory goodness without any of the carb overload. I find this recipe fantastic whether I’m cooking for a busy weeknight dinner or a special gathering. It’s one of those dishes that always brings a smile to the table!

Why You’ll Love This Keto Chicken and Biscuit Casserole Recipe

I’m always on the lookout for recipes that balance rich flavor with easy prep, and this Keto Chicken and Biscuit Casserole Recipe does both beautifully. The chicken thighs stay incredibly juicy, enhanced by a creamy, herb-infused sauce made with just the right touch of garlic, thyme, and sage. The veggie mix adds a bright freshness that keeps the dish from feeling too heavy, while the biscuit topping is delightfully tender and golden. It’s a comforting medley of textures and flavors I never get tired of.

What really makes this casserole stand out for me is how effortlessly it comes together. From sautéing the veggies and chicken to whisking up the biscuit dough, it all moves quickly and smoothly without complicated steps or hard-to-find ingredients. Plus, the biscuit topping bakes right on the casserole, creating a perfectly sealed crust that locks in all those delicious juices. I love serving this to family or friends since it’s both hearty and impressive enough for company but simple enough for a weeknight meal.

Ingredients You’ll Need

The image shows a wooden cutting board placed in the middle of a white marbled surface, holding a pile of small pieces of raw meat seasoned with black pepper, a whole orange carrot, a green measuring cup filled with green peas, and three light green celery stalks at the bottom. Surrounding the board are several cooking items including two black and clear pepper and salt grinders at the top left, a stick of butter, a yellow onion, three garlic cloves, two brown eggs, and two clear glass containers with white and light brown liquids. Scattered around are gold measuring spoons and cups filled with various powders and spices like flour, salt, and dried herbs. A clear bowl with white powder is on the left side, and a clear glass of milk sits at the bottom right. The items are neatly arranged, creating a clean and bright cooking setup photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are straightforward and essential, each playing a key role in building layers of flavor, texture, and color. From the savory chicken and fresh veggies to the creamy sauce and keto-friendly biscuit topping, every component comes together for a mouthwatering dish.

Unsalted butter, 4 tbsp: The base for sautéing veggies and enriching the biscuit dough with a velvety finish.
Onion, 1 cup diced: Adds a subtle sweetness and depth as it softens during cooking.
Celery, 1 large stalk diced: Provides a gentle crunch and fresh aromatic note.
Carrot, 1 large diced: Brings natural sweetness and vibrant color.
Garlic, 3 cloves minced: Infuses the filling with savory warmth.
Poultry seasoning, 1 tbsp: A flavorful blend that enhances the chicken beautifully.
Pink salt and cracked black pepper: Essential for seasoning and balancing the flavors.
Boneless skinless chicken thighs, 1 lb cubed: Tender, juicy protein that’s perfect for the creamy filling.
Heavy whipping cream, 1 cup + 1/2 cup: Adds richness to both the sauce and biscuit dough.
Chicken bone broth, 1/2 cup: Deepens the savory notes in the filling.
Ground thyme 1 tsp & rubbed sage 1 tsp: Herbal accents that warm every bite.
Xanthan gum, 1/2 tsp: The secret to thickening the creamy sauce without flour.
Frozen peas, 1/2 cup: Little pops of sweetness and bright green contrast.
White vinegar, 1 tbsp: Reacts with the cream to help the biscuits rise and stay tender.
Wholesome Yum Superfine Almond Flour, 1 cup: The low-carb flour base for perfectly soft biscuits.
Wholesome Yum Coconut Flour, 1/4 cup: Adds structure and absorbs moisture for the biscuit crumb.
Gluten-free baking powder, 1 tbsp: Leavens the biscuit topping to golden perfection.
Eggs, 2 large: Bind the biscuit dough and add richness.
Unsalted butter, 4 tbsp melted: Folded into the biscuit batter for flavor and moistness.
Fresh flat-leaf parsley chopped: A bright garnish to finish the casserole beautifully.

Directions

Step 1: In a small bowl, stir the white vinegar into 1/2 cup of heavy whipping cream and set it aside for 10 to 15 minutes. This little magic trick helps the biscuits rise up tender and flaky.

Step 2: Meanwhile, whisk together the almond flour, coconut flour, salt, and gluten-free baking powder in a large mixing bowl to create the dry biscuit base.

Step 3: Add the eggs, the remaining 1/2 cup heavy whipping cream, and melted butter into the dry mix, whisking until everything is combined into a thick batter. Set this aside while you prepare the filling.

Step 4: Preheat your oven to 350 degrees Fahrenheit to get ready for baking this comforting casserole.

Step 5: In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Once shimmering, add the diced onion, celery, carrots, garlic, poultry seasoning, salt, and cracked black pepper.

Step 6: Cook the veggies until just tender, stirring occasionally, about 5 minutes — this softens them while bringing out their natural flavors.

Step 7: Add the cubed chicken thighs to the skillet, seasoning again lightly with salt and pepper. Sauté until fully cooked through and lightly browned, roughly 5 to 7 minutes.

Step 8: Pour in 1 cup heavy whipping cream and the chicken bone broth, then sprinkle in the ground thyme, rubbed sage, and xanthan gum. Bring this mixture to a boil over medium-high heat, then reduce to low and let it simmer for 5 minutes to thicken the sauce.

Step 9: Taste the filling and adjust salt and pepper as needed before stirring in the frozen peas and allowing it to simmer for an additional 2 minutes.

Step 10: Remove the skillet from heat. With a cookie scoop sprayed lightly with oil, scoop dollops of the biscuit batter evenly across the surface of the filling in the skillet. Gently spread the batter just a little bit with a spatula or your fingers to cover the filling.

Step 11: Transfer the skillet or dish to the oven and bake for 30 to 35 minutes, or until the biscuits are golden brown and spring back slightly when you press them.

Step 12: Allow the casserole to cool for 10 to 15 minutes. This resting time helps the filling settle and makes serving easier.

Step 13: Sprinkle chopped fresh flat-leaf parsley on top for a bright, fresh finish just before serving.

Servings and Timing

This recipe serves 6 generous portions, perfect for a family meal or enough leftovers for the next day. Prep time takes about 20 minutes, given the chopping and mixing involved. Cooking the filling and baking the casserole will take around 40 minutes combined, leading to a total cook time of 1 hour. Remember to allow 10 to 15 minutes of cooling/resting time before serving so the casserole sets just right.

How to Serve This Keto Chicken and Biscuit Casserole Recipe

A black cast iron pan holds a creamy yellow sauce with chunks of cooked brown meat and small diced orange and green vegetables scattered throughout. On top of the sauce, there are white swirls of cream and a small pile of powdered spices in the center, varying in shades of beige and light green. Next to the pan, a bowl with a rough textured yellowish mixture sits on a white marbled surface, alongside a gold measuring cup filled with bright green peas. A blue and white striped cloth is draped casually near the pan, and a wooden spoon lies nearby. Photo taken with an iphone --ar 4:5 --v 7

I love serving this Keto Chicken and Biscuit Casserole Recipe straight from the oven while it’s still warm and inviting. It pairs beautifully with a simple green salad dressed in lemon vinaigrette to balance the richness while adding a fresh crunch. Roasted Brussels sprouts or asparagus also make perfect side dishes that keep the meal light but satisfying.

For a touch of color and zest, I often garnish with extra fresh parsley or even a sprinkle of sharp cheddar cheese if I want a cheesier note. It looks inviting when plated in a rustic casserole dish with a dusting of cracked black pepper on top. For drinks, a chilled crisp white wine like Sauvignon Blanc complements the creamy elements wonderfully. Non-alcoholic guests will enjoy sparkling water with a twist of lime or a refreshing iced herbal tea.

This casserole is fantastic for family dinners, weekend gatherings, or even holiday meals where you want to serve comfort food that’s low in carbs but high on cozy flavor. I always recommend serving it hot or warm so the biscuits are at their fluffiest and the filling remains luscious and creamy. For portion sizes, a scoop roughly the size of a fist per person is perfect when paired with sides, but it’s so satisfying many reach for seconds!

Variations

Over time, I’ve personalized this Keto Chicken and Biscuit Casserole Recipe in different ways that make it feel fresh each time I make it. To switch things up, you can swap chicken thighs for chicken breast if you prefer a leaner protein, though thighs keep the filling more tender and juicy in my experience. If you want a vegetarian version, replacing the chicken with sautéed mushrooms combined with a dairy-free cream alternative will deliver a different but equally hearty casserole.

If you’re gluten-free or aiming for even lower carbs, the almond and coconut flour mix is perfect, but you can also adjust the ratio to suit how tender or crumbly you want the biscuits. Flavor-wise, adding a pinch of smoked paprika or a sprinkle of parmesan cheese into the filling adds a lovely smoky or nutty twist that excites my palate. For a different cooking method, I’ve tried making the filling ahead and topping with biscuit dough before baking in a cast-iron skillet which crisps the biscuit base beautifully.

In short, this recipe is wonderfully adaptable — whether you want to add more veggies, swap out herbs, or try a different thickener if you don’t have xanthan gum, you can make it your own and still enjoy that cozy, comforting feeling every time.

Storage and Reheating

Storing Leftovers

After enjoying this delicious Keto Chicken and Biscuit Casserole Recipe, I store leftovers in airtight containers to maintain freshness. It keeps well refrigerated for up to 3 to 4 days. I recommend dividing it into individual portions for easy grab-and-go meals during the week, and always cool the casserole completely before sealing to avoid sogginess.

Freezing

This casserole freezes wonderfully, which makes it such a great make-ahead meal. Before baking, you can cover the unbaked dish tightly with plastic wrap and then a layer of foil to prevent freezer burn. It lasts up to 3 months frozen. When you’re ready to enjoy it, simply bake from frozen, adding extra time to ensure the filling is heated through and the biscuit topping crisps perfectly.

Reheating

To reheat, I prefer using the oven or toaster oven at 350 degrees Fahrenheit to bring the casserole back to life, making sure the biscuit topping regains some of its original crisp texture. Avoid microwaving whenever possible as that can make the biscuit topping gummy and the filling unevenly warm. Cover loosely with foil for the first 10 minutes and then uncover to brown the biscuits again if needed.

FAQs

Can I use chicken breast instead of chicken thighs in this recipe?

Absolutely! You can substitute chicken breast if you prefer leaner meat; just be sure to watch the cooking time closely as breast can dry out faster. Cubing the chicken breast and sautéing carefully will keep the filling tender.

Is this casserole suitable for a strict keto diet?

Yes, this recipe is perfectly keto-friendly. It’s low in carbs thanks to the almond and coconut flours in the biscuits and uses healthy fats from butter and cream. Just watch portion sizes and pair with low-carb sides to stay within your daily macros.

Can I make the biscuit topping ahead of time?

You can prepare the biscuit dough ahead and keep it refrigerated for several hours, but I recommend adding it right before baking so it doesn’t lose its rise and texture. If stored in the fridge, give it a gentle stir before scooping on the filling.

What can I use if I don’t have xanthan gum?

If you don’t have xanthan gum, you can try using guar gum in the same amount or cornstarch if carbs aren’t a concern. These thickeners help create that creamy sauce texture, but xanthan gum is the most keto-friendly option.

How do I get the biscuits perfectly golden and fluffy?

Using the vinegar mixed with cream is key to light, fluffy biscuits. Also, don’t overmix the biscuit dough; mix just until combined. Baking at 350°F and listening for a springy, golden top ensures perfect results.

Conclusion

I hope you’re as excited to try this Keto Chicken and Biscuit Casserole Recipe as I am to share it with you. It’s a wonderful blend of comfort food and keto-friendly cooking that always brings warmth and happiness to my table. Whether you’re new to keto or just love hearty casseroles, this dish is sure to become one of your favorites too. Happy cooking and enjoy every delicious bite!