– Make it low carb. The filling in this chicken pot pie casserole is already low carb (note I said low carb, not keto). If you want to omit the pie crust for a completely safe low carb option, check out my Chicken Pot Pie Soup. It's nearly identical in flavor and skips the bake time. – Add more veggies. Traditionally chicken pot pie is made with more vegetables like diced potatoes and green beans. If you don't mind the additional carbs and want to add a little more substance to your filling, feel free to add them. – Use biscuits. Want to make this even more filling? Instead of baking a pie crust on top, chop up some premade biscuit dough and sprinkle them on top of the filling. Bake the same as directed with the pie crust, just skip the egg wash. Once the biscuits are golden brown and no longer doughy, your casserole is ready to eat.