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Squash stuffed with chicken pot pie.
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Crustless Chicken Pot Pie Recipe | Low Carb

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.
Course Main Course, Main Dish, Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Calories 206kcal

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

Calories: 206kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 181mg | Potassium: 703mg | Fiber: 8g | Sugar: 12g | Vitamin A: 8710IU | Vitamin C: 21mg | Calcium: 105mg | Iron: 2mg