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.
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.
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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!