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Veggie-Loaded Chicken Pot Pie

Updated: Apr 6, 2021

Chicken Pot Pie holds a special place in my heart. There's nothing more comforting than that creamy, mixture of chicken, peas, and carrots, topped with flaky pie crust. My husband would always request CPP for date night, but we always made sure we had nothing to do after dinner, since a pretty severe food coma always followed. This healthier version is loaded with more veggies, relying on the starch in spaghetti squash for creamy goodness. This recipe doubles easily and trust me, you'll want to double it!


  • 1 lb or 1/2 kilo chicken breast

  • 1 medium spaghetti squash

  • 3 tbsp olive oil

  • 1 onion, diced

  • 3 stalks celery, chopped

  • 1 can peas and carrots

  • 2 medium zucchini, chopped

  • 3 tbsp arrowroot starch of your choice (corn flour, or whole wheat flour can work too)

  • 1 tsp salt

  • 1 tsp garlic powder

  • 3/4 tsp freshly ground pepper, garlic

  • 2 tsp Trader Joe’s umami spice or organic chicken soup mix.


  • 1 1/2 cups almond flour

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1/2 tsp garlic powder

  • 1/2 tsp paprika

  • 1/2 tsp onion powder


  1. Preheat oven to 200 °C or 400°F.

  2. Cut spaghetti squash in half the long way. Bake it skin side up for 35 minutes. When done, use a fork or two to shred the squash into spaghetti noodles.

  3. Prepare chicken by boiling chicken breasts for 12-14 minutes. Set aside.

  4. Heat olive oil in a large pan. Add onions and celery and sauté for 5 minutes. Add peas and carrots and zucchini and cook for 5 more minutes. Add salt, pepper, garlic powder and other spices of your choice to taste.

  5. Add 1/2-3/4 cups of water, slowly, and stir the vegetables, letting the water simmer off 1 tbsp at a time.

  6. Add the flour and mix until completely incorporated. Then add 1/2 cup more water and the next tbsp of flour. Repeat.

  7. By now, the vegetables should have a creamy consistency. Add the chicken and spaghetti squash and mix until incorporated. Remove from flame. Put in a baking dish.

For the Crust:

  1. Combine almond flour and spices.

  2. Sprinkle this mixture on top of the chicken/veggie mixture.

  3. Bake at 200°C or 400°F for 20-25 minutes, or until top is golden brown, and serve warm.

  4. Enjoy!

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