This crustless chicken pot pie is everything I love about the classic comfort dish—tender chicken, hearty veggies, and a creamy herb-infused sauce—but without the heavy pastry. Instead of a buttery crust, I serve it in a roasted spaghetti squash bowl that’s naturally gluten-free, dairy-free, and packed with wholesome flavor. It’s cozy, satisfying, and just the kind of weeknight meal I turn to when I want something warm and nourishing without feeling weighed down.
Why I Love This Recipe
Growing up, chicken pot pie was one of those nostalgic meals I always looked forward to—though my mom’s version was more of a shortcut masterpiece: rotisserie chicken, canned soup, frozen veggies, and a store-bought pastry crust. Still, it hit the spot every single time.
Lately, I’ve been craving those same comforting flavors but in a lighter, fresher way. So I got a little creative. I swapped out the pastry for roasted spaghetti squash, skipped the canned soup, and made a creamy dairy-free sauce from scratch. And let me tell you—this version is just as satisfying and even more nourishing.
Why This Recipe Works
This dish has become a regular in my dinner rotation because it checks all the boxes:
- It’s packed with veggies – and the “bowl” is a veggie too!
- No dairy or gluten – but still creamy and cozy, thanks to homemade shortcuts.
- Super adaptable – throw in whatever’s in your fridge and make it your own.
Ingredients You’ll Need
Here’s a quick breakdown of what goes into this comforting low-carb pot pie:
Spaghetti Squash – Our crust replacement and edible bowl. It adds fiber, volume, and a bit of sweetness to the savory filling.
Mirepoix – Carrots, onions, and celery form the classic pot pie base that gives this dish its familiar flavor.
Thyme Leaves – Earthy and aromatic, thyme ties the whole thing together.
Cremini Mushrooms – For extra umami and a meaty texture without the meat.
Smoked Paprika – Adds a gentle smoky warmth. If you’re sensitive to spice, it’s totally fine to leave this out.
Unsweetened Cashew Milk – My go-to dairy-free milk for sauces. It’s creamier than almond or soy milk and works beautifully here.
Gluten-Free Flour – Thickens the sauce into a luscious, spoonable gravy.
Chicken – Leftover shredded chicken or a store-bought rotisserie works just fine. I often roast extra chicken earlier in the week to use here.
Frozen Peas – Because no pot pie is complete without those sweet little green pops.
How to Make It
Step 1: Roast the Spaghetti Squash
Preheat your oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Poke a few holes in the skin with a fork and roast for 30–45 minutes, or until the flesh is fork-tender. Let it cool slightly, then use a fork to shred the squash into strands. Set aside.
Step 2: Sauté the Vegetables
While the squash is roasting, heat some olive oil in a large skillet over medium heat. Add the onion, carrots, celery, garlic, mushrooms, thyme, paprika, and a pinch of oregano. Sauté for about 7 minutes, until the veggies are tender and fragrant.
Step 3: Make the Sauce
Sprinkle the gluten-free flour over the sautéed veggies and stir to coat everything. Pour in the cashew milk and cook over medium-low heat, stirring often, until the sauce thickens to a gravy-like consistency.
Step 4: Add Chicken and Peas
Stir in your shredded chicken and peas. Season with salt and pepper to taste, and give it a good mix until everything is well coated and warmed through.
Step 5: Assemble and Serve
Spoon the creamy filling over your roasted spaghetti squash strands. Garnish with a few extra thyme leaves and dig in!
Tips to Get It Just Right
- Missing the crunch of crust? Add a few low-carb crackers or toasted nuts on the side.
- Switch up the veggies – Broccoli, corn, cauliflower, or bell peppers would all be great. Just chop them small so they cook quickly.
- Short on time? Use pre-shredded rotisserie chicken and frozen mirepoix mix from the store.
- Need to chop everything fast? A quick pulse in the food processor does the trick.
FAQs
Can I use dairy or regular flour instead of gluten-free or dairy-free options?
Absolutely. Swap the cashew milk for regular milk or cream, and use all-purpose flour in place of gluten-free flour.
Can I cook the spaghetti squash in the microwave?
Yes! Place the halved squash cut side down on a microwave-safe plate, cover with plastic wrap, and microwave for 7–10 minutes, checking every few minutes until tender.
Can I make this vegan?
Technically it won’t be a chicken pot pie, but yes—you can sub the chicken for jackfruit or plant-based “chicken” alternatives. Just stir them in at the end to heat through.
Is it good for meal prep?
Definitely. You can make the filling ahead of time and keep it in the fridge for 3–4 days. Just reheat and serve over freshly roasted or microwaved spaghetti squash.
Low Carb Crustless Chicken Pot Pie
This Crustless Chicken Pot Pie makes for a comforting, family-friendly dinner that's both dairy- and gluten-free. It delivers all the classic flavors of a traditional meat pie, minus the crust.
Ingredients
- 1 spaghetti squash, halved lengthwise
- 1 tbsp extra virgin olive oil
- ½ onion, finely diced
- 1 ½ cups carrots, finely diced
- ½ cup celery, thinly sliced and diced
- 2 garlic cloves, minced
- 1 (227 g) package cremini mushrooms, thinly sliced
- 1 tbsp fresh 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
- Extra thyme leaves, for garnish
- Salt and pepper, to taste
Instructions
- Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with olive oil, season with salt and pepper, and place the squash cut-side down on a baking sheet. Use a fork to poke holes in the skin.
- Roast the squash for 30–45 minutes, or until it's fork-tender. Allow to cool slightly, then use a fork to scrape the flesh into strands. Set aside.
- In a large nonstick skillet over medium heat, warm the olive oil. Add the onion, carrots, celery, garlic, mushrooms, thyme, paprika, and oregano. Sauté until vegetables are soft, about 7 minutes.
- Stir in the flour until it evenly coats the veggies. Slowly add the cashew milk and cook over medium-low heat, stirring occasionally, until the sauce thickens.
- Mix in the shredded chicken and peas. Season with salt and pepper to taste.
- Spoon the mixture over the roasted spaghetti squash strands. Top with fresh thyme leaves.
Notes
- Since this version skips the crust, it remains low in carbs. If you’re craving a crunchy texture, pair with your favorite low-carb crackers.
- You can add more veggies like corn, bell peppers, broccoli, or cauliflower. Just be sure to dice them into small, bite-sized pieces.
- For quick chopping, use your food processor’s chop function—it’ll save time and effort!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 287Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 327mgCarbohydrates: 37gFiber: 8gSugar: 14gProtein: 17g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
How to Store Leftovers
If you’ve got leftovers (lucky you!), store the filling and squash separately in airtight containers. The filling will keep for up to 4 days in the fridge and can be reheated in a skillet or microwave. The squash strands hold up well too—just warm them up before serving again.
More Cozy Recipes to Try
If you’re into comforting one-bowl meals, here are a few more recipes you might love:
- Creamy Tuscan Chicken with Spinach and Sun-Dried Tomatoes
- Low-Carb Shepherd’s Pie with Cauliflower Mash
- Chicken and Veggie Stuffed Peppers
Try other recipes:
