Chicken pot pie casserole!
Recipe courtesy of @pretend_its_a_donut
1 lb chicken breast, cubed
1 tbsp ghee
1 c. celery, chopped
1 c. carrots, chopped
1 small yellow onion, diced
1 large spaghetti squash
3 yukon gold potatoes, diced (I used two russet)
1/2 c. coconut milk
2 c. chicken broth
1 bay leaf
1/2 tsp turmeric
1/2 tsp dried thyme
S&P to taste
1 1/2 tbl coconut flour (I used 1/4 c)
Steam potatoes in microwave, let cool, dice.
Bake halved spaghetti squash on 375° for 45 minutes . Once baked, shred and place half in the bottom of 9x13 cooking dish. Reserve the other half.
In a large skillet, heat ghee, add onion, and cook for 5 minutes. Add celery, carrots, and potatoes, and cook 5-10 minutes, stirring occasionally.
Add chicken and cook until chicken is almost done.
Next, add the broth, coconut milk, turmeric, thyme, bay leaf, coconut flour, salt, and pepper. Mix well.
Bring to a boil and reduce heat to simmer. Let it cook for another 5 minutes.
Add half of the pot pie mixture over the spaghetti squash in your casserole dish.
Repeat by layering with the other half of the spaghetti squash, then top with the rest of the pot pie mixture.
Put in the oven under the broiler for 5-7 minutes until golden.