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.

chicken pot pie casserole

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!!!

chicken pot pie casserole

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!!

chicken pot pie casserole



  • 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


  1. Steam your potatoes for 10 minutes, let cool, and dice up.
  2. 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.
  3. In a large skillet, heat up your ghee.
  4. Add in your onion and cook 3-5 minutes or until it starts to get a bit translucent.
  5. Next add in your diced celery,carrots, and potatoes. Mix to combine and cook another 5 minutes, stirring occasionally so it doesn't burn.
  6. Cube up your chicken and add it to the skillet. Cook until chicken is almost done.
  7. 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.
  8. Let come to a boil and reduce heat to simmer and let it cook for another 5 minutes.
  9. Grab your casserole dish with 1/2 the squash spread on the bottom. Ladle half of the pot pie mixture over the spaghetti squash.
  10. 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.
  11. Pour any leftover sauce over the whole casserole then stick under the broiler for 5-7 minutes or until everything gets nice and golden.
  12. Top with fresh parsley and a little more salt and pepper and enjoy!!
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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!!

chicken pot pie casserole


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.


Whole30: yes

Paleo: omit potatoes


  1. Elizabeth Hogan says:

    Husband and I are on day 27 of our first Whole 30. Gave this a try after seeing you rave about it on Instagram…really delicious! We’ll definitely make again–and for our extended family, too. Much more than the sum of its parts. (Also randomly tried a litttle Everything But the Bagel on the second go ’round–yum!)

    • Pretend it's a Donut says:

      Love the addition of the Everything but the Bagel seasoning. I’ll have to try it. So glad you guys liked it!!!

  2. Martha says:

    I am not sure if there might be a step missing or if my equivalents are way bigger but I could barely fit 1 c. of carrots, 1 c. of celery, the half onion, and 3 potatoes in the large skillet. Are you supposed to remove the veggies before sautéing the chicken? There was no room for anything else in skillet. One Tbl of ghee is also not enough to cook all of those veggies plus the chicken. Is there a step missing? There was too much in the skillet for the carrots and celery to get soft, so I added about a cup of water to skillet and basically steamed them for about 20 minutes. Which the potatoes were already in the skillet (which were steamed previously) so then potatoes became mushy. I eventually moved everything to my largest dutch oven. The whole mixture filled a 9×13 pan with about only an inch from the top. This was a tasty dish, just more steps needed. It was very filling also. Is the recipe supposed to be 1 potato? Thanks for the recipe!

    • Pretend it's a Donut says:

      Hi Martha,
      Sorry, you had so much trouble. I haven’t heard of anyone else having the problem with it being so full in the skillet. I don’t remove the veggies, but if you make again, I would cook the chicken 1st, then remove that. Cook the veggies, then add the chicken and everything else back in. You could also cook it up in a pot if that’s easier! Mine also goes to the brim of the casserole dish. I hope you try again. I am making the dish tomorrow on my Instagram stories, if you wanted to check it out!

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