This Chicken Pot Pie Spaghetti Squash Casserole might be the best thing I have ever made to date. Think Thanksgiving stuffing and chicken pie got together and made a little casserole child.
My husband, who probably has eaten more than his fair share of this, said that he would gladly replace turkey day stuffing with this. This is HUGE coming from a man who loves his stuffing and is very particular about what gets made on Thanksgiving. This casserole screams comfort food without giving you a food baby in the end because guess what……it’s Whole30!!!
Lets take a little detour real fast. The base of the chicken pot pie sauce is coconut milk. You may have noticed that I don’t use coconut anything in my recipes. I think I might have 3 recipes that use coconut, but I’m just not a fan of coconut in general (unless it is in one of those Theo coconut bars!) However, unless you are allergic to coconut, its an absolute must in this dish to make it chicken pot pie-ie. I promise you (cough cough MOM) that you can not taste it! You can also use unsweetened almond milk, but I have not tried it that way, so don’t come hatin’ on this meal if you use almond milk and it tastes like caca!!
- 1 lb chicken breasts or tenders, cubed
- 1 tbl ghee
- 1 cup celery, diced
- 1 cup carrots, diced
- 1/2 large yellow onion, diced
- 1 large spaghetti squash
- 3 yukon gold potatoes, diced
- 1/2 cup canned coconut milk
- 2 cups chicken broth
- 1 bay leaf
- 1/2 tsp turmeric
- 1/2 tsp dried thyme
- Salt and Pepper to taste
- 1 1/2 tbl coconut flour
- Fresh parsley for garnish
- Steam your potatoes for 10 minutes, let cool, and dice up.
- Cook up your spaghetti squash, and place 1/2 of the spaghetti squash into the bottom of a casserole dish. Set the other one aside.
- In a large skillet, heat up your ghee.
- Add in your onion and cook 3-5 minutes or until it starts to get a bit translucent.
- Next add in your diced celery,carrots, and potatoes. Mix to combine and cook another 5 minutes, stirring occasionally so it doesn't burn.
- Cube up your chicken and add it to the skillet. Cook until chicken is almost done.
- When chicken is almost done, add in the broth, coconut milk, turmeric, thyme, bay leaf, coconut flour, and salt and pepper. Mix well until its all incorporated.
- Let come to a boil and reduce heat to simmer and let it cook for another 5 minutes.
- Grab your casserole dish with 1/2 the squash spread on the bottom. Ladle half of the pot pie mixture over the spaghetti squash.
- Repeat by layering the other half of the spaghetti squash over the chicken pot pie and top with the rest of the pot pie mixture.
- Pour any leftover sauce over the whole casserole then stick under the broiler for 5-7 minutes or until everything gets nice and golden.
- Top with fresh parsley and a little more salt and pepper and enjoy!!
In the instructions I talk about layering the casserole (like a lasagna) You can do it that way or you can just pour the whole chicken pot pie mixture over the top then mix it all together!!
This is great as leftovers; that is *IF* you have leftovers. We haven’t had any yet and I make a lot!!! As I mentioned earlier, this could easily be a replacement for your Thanksgiving stuffing. Also, if you want to make it more like a traditional Chicken Pot Pie you could add peas to the dish. Because this is Whole30 I have omitted the peas.
Paleo: omit potatoes