Chicken Pot Pie Cottage Cheese Casserole
A delicious and quick casserole combining tender chicken, wholesome vegetables, and creamy cottage cheese, topped with a crunchy almond flour crust.
Ingredients
Main Ingredients
- 2 cups Shredded Chicken Cooked and chopped, can use rotisserie chicken
- 1 cup Cottage Cheese Blended smooth for creaminess
- 1 cup Frozen Peas and Carrots Thawed and drained
- 1/2 cup Diced Celery Sautéed until soft
Seasonings
- 1 tsp Dried Thyme Adds aromatic flavor
- 1 tsp Onion Powder Enhances savory depth
- Pinch Salt To taste
Topping
- 1/2 cup Almond Flour Can substitute with breadcrumbs
- 1 tbsp Melted Butter For topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Sauté the diced celery in oil for 5 minutes until soft.
Mixing Ingredients
- Thaw and drain the peas and carrots.
- In a bowl, mix the chicken, peas, carrots, celery, cottage cheese, thyme, and onion powder until well combined.
Assembly and Baking
- Spread the chicken mixture evenly in a casserole dish.
- Combine almond flour, melted butter, and salt for the topping, mixing until crumbly.
- Sprinkle the topping over the chicken mixture evenly.
- Bake for 20–25 minutes or until the top is golden and crisp.
Notes
Ensure your celery is sautéed until soft to enhance its sweetness and flavor. For a creamy texture, make sure to blend the cottage cheese until smooth before mixing it with the chicken. Experiment with different herbs for variation in flavor. Let the casserole cool for a few minutes before serving to allow the flavors to meld.