This Crustless Chicken Pot Pie Recipe is a tasty and easy family friendly dinner that’s dairy free and gluten free that tastes like the classic meat pie everyone loves.
I grew up eating a lot of chicken pot pie. I mean, it wasn’t made from scratch. My mom used a rotisserie chicken and a can of soup with frozen veggies and stuffed it into a frozen puff pastry shell, but MAN it was good.
Well this week I was craving a taste of nostalgia, so I wanted to reinvent the classic chicken pot pie but lighten it up, and pile it onto a nutrient rich veggie- spaghetti squash! Update – it was SO. GOOD.
Table of contents
Why This Recipe Works
This crustless chicken pot pie recipe is full of healthy goodness. I love this recipe for my family because
- It’s packed with vegetables and even its own “bowl” is a vegetable!
- It’s dairy free – we skip using any canned soup by making our own version.
- It’s very easy to customize – you can easily use whatever vegetables you have in your fridge!
Key Ingredients
Spaghetti Squash — This will add extra fibre and veggies to the classic chicken pot pie (and also give it a fun lil twist!).
Mirepoix — Aka carrots, onion, and celery. They keep the dish well balanced so don’t skip out.
Thyme Leaves — This will give the chicken pot pie the earthy and herby flavour.
Cremini Mushrooms — We love adding mushrooms for more earthy flavour and extra veggies!
Smoked Paprika — Smoked paprika will add some zesty flavour to the pot pie if you like a little bit of a kick. But if you are sensitive to spice, feel free to omit this ingredient.
Unsweetened Cashew Milk — Instead of cream, this recipe uses cashew milk. I prefer it over soy or almond milk because I find it yields a much creamy texture.
Gluten Free Flour — The flour will combine with the cashew milk to make a delicious dairy free roux (without the cream) so you can skip the canned stuff!
Chicken — You can make your own shredded chicken or you can buy a rotisserie chicken and shred it up for this low carb chicken pot pie. Whatever you find to be easier.
Frozen Peas -— Since no classic pot pie can go without green peas! I like to use frozen because it makes it super easy to add in.
How to Make This Recipe
Step 1: Preheat oven to 400F. Slice the squash in half lengthwise and scoop out the seeds. Drizzle the insides of the squash with olive oil and sprinkle with salt and pepper.
Step 2: Place the squash cut side down on the baking sheet and poke a few holes in the top. Roast for 30-45 minutes or until its fork tender. Remove and allow to slightly cool, then shred the insides with a fork. Set aside.
Step 3: Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, carrots, celery, garlic, mushrooms, thyme, paprika, and oregano and cook until the vegetables soften, about 7 minutes.
Add in the flour and stir until it coats the vegetables.
Add the cashew milk and cook over medium low heat until the sauce thickens.
Step 4: Add in the chicken, peas and then season with salt and pepper, to taste.
Step 5: Serve on top of the pulled spaghetti squash and garnish with thyme leaves and enjoy this low carb chicken pot pie.
Expert Tips
This crustless chicken pot pie recipe stays low carb because they don’t have a pastry shell. If you’re missing that crunch factor, you can serve with some low carb crackers if you desire.
Additional vegetables you can add are corn, broccoli florets, cauliflower florets, bell peppers and more! Just be such to cut them up so they’re bite sized pieces. Add what you have on hand!
If you want to chop up all your ingredients quickly and finely, I suggest using the chop function of a food processor. Super easy!
Recipe FAQs
Of course! You can simply use regular milk in place of the cashew milk, and regular flour in place of gluten free flour in the roux.
Yep! Just place cut side down on a plate, cover with plastic wrap and cook on high for about 7-10 minutes, checking every few minutes until it’s tender enough to pull.
I had a few people ask me if they could make the filling vegan! It wouldn’t exactly be chicken pot pie, but you could use jackfruit or any fake chicken meat. I would just throw it in at the last minute while you’re finishing the sauce to warm through.
You can definitely make this ahead of time and reheat it when you’re ready to enjoy it!
More Recipes You Might Like
Want more spaghetti squash or veggie noodle recipes like this low carb crustless chicken pot pie recipe? Here are some of my favs:
- Vegan Curry with Spaghetti Squash Noodles
- Spaghetti Squash Burrito Bowl
- Vegan Avocado Zucchini Noodles with Pesto
- Vegan Hummus Pasta with Zucchini Noodles
Now friends tell me- did you grow up eating chicken pot pie? How did your mom make it? Have you tried this gluten free, dairy free, lower carb version?
Crustless Chicken Pot Pie Recipe | Low Carb
Ingredients
- 1 Spaghetti squash halved lengthwise
- 1 tbsp extra virgin olive oil
- ½ onion finely diced
- 1 ½ cup carrots finely diced
- ½ cup sliced celery finely diced
- 2 cloves garlic minced
- 227 g package cremini mushrooms thinly sliced
- 1 tbsp thyme leaves
- ½ tsp sweet smoked paprika
- 1 ½ tsp dried oregano
- ¼ cup gluten free flour
- 2 ¼ cups unsweetened cashew milk
- 2 rotisserie chicken breasts shredded
- ½ cup frozen peas
- Thyme leaves for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F. Slice the squash in half lengthwise and scoop out the seeds. Drizzle the insides of the squash with olive oil and sprinkle with salt and pepper.
- Place the squash cut side down on the baking sheet and poke a few holes in the top. Roast for 30-45 minutes or until its fork tender. Remove and allow to slightly cool, then shred the insides with a fork. Set aside.
- Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the onion, carrots, celery, garlic, mushrooms, thyme, paprika, and oregano and cook until the vegetables soften, about 7 minutes. Add in the flour and stir until it coats the vegetables. Add the cashew milk and cook over medium low heat until the sauce thickens.
- Add in the chicken, peas and then season with salt and pepper, to taste.
- Serve on top of the pulled spaghetti squash and garnish with thyme leaves.
Video
Notes
- This low carb chicken pot pie stays low carb because they don’t have a pastry shell. If you’re missing that crunch factor, you can serve with some low carb crackers if you desire.
- Additional vegetables you can add are corn, broccoli florets, cauliflower florets, bell peppers and more! Just be such to cut them up so they’re bite sized pieces. Add what you have on hand!
- If you want to chop up all your ingredients quickly and finely, I suggest using the chop function of a food processor. Super easy!
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Audrey says
What size/weight should each chicken breast be? I bought a pound’s worth and learned pretty quickly they vary GREATLY in size.
Abbey Sharp says
Hi Audrey, the size of the chicken breast doesn’t matter too much. As long as they reasonably fill the spaghetti squash it should be fine, then you can save any leftovers for later!
Marcy says
Absolutely delicious meal that requires minimal effort. A much lighter version of a classic that doesn’t feel much lighter.
Abbey Sharp says
Thanks Marcy! 🙂
arshemis says
greattt
Abbey Sharp says
Thanks for the rating 🙂
Farrah says
Pot pie is one of my favorite comfort foods–this looks super tasty! :] My parents didn’t make it, but my friend and I made our first one somewhere in high school!
Abbey Sharp says
Awesome! Thanks for sharing Farrah 🙂
Julie says
This looks so good! What a cozy dish for the cooler months. Love these flavors.
Abbey Sharp says
Totally.
Deborah Brooks says
This is a nice change of pace! We like spaghetti squash around here
Abbey Sharp says
Awesome! You’ll love this!