1. 1. Prepare the Chicken and Saute Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside. In the same skillet, add the chopped celery, carrots, and onion. Saute for 5-7 minutes until the vegetables begin to soften. Add the minced garlic, dried thyme, and dried rosemary, cooking for another minute until fragrant.

2. 2. Build the Creamy Filling: Return the cooked chicken to the skillet with the sauteed vegetables. Season generously with salt and black pepper. Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat and let it gently simmer for 5 minutes, allowing the flavors to meld.

3. 3. Thicken and Enrich the Sauce: Stir in the heavy cream and softened cream cheese until the cream cheese is fully melted and incorporated, creating a rich, smooth sauce. Add the frozen green peas and green beans, stirring until they are heated through. Taste and adjust seasonings as needed.

4. 4. Prepare the Topping Mixture: In a medium bowl, combine the shredded cheddar cheese, almond flour, and large egg. Mix well until a thick, crumbly dough-like consistency forms. This will be your low-carb “crust” topping.

5. 5. Assemble the Casserole: Pour the chicken and vegetable filling into a 9×13-inch baking dish. Evenly crumble the cheese and almond flour topping over the entire surface of the filling. Make sure it’s spread out to cover most of the liquid.

6. 6. Bake to Golden Perfection: Place the baking dish in a preheated oven at 375 F (190 C). Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly around the edges. The topping should feel firm to the touch.

7. 7. Rest Before Serving: Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to scoop and serve.