After making a super easy creamy cauliflower sauce I ended up having some leftovers and I knew it would be perfect in a casserole type dish without adding a ton of dairy. I had a huge craving for Chicken Pot Pie so of course I had to make a grain free and paleo version to satisfy my craving.
The great thing about this Chicken Pot Pie is that is it pretty customizable and you can use the veggies you prefer. Just make sure they are precooked (unless they are naturally tender) and it’s probably not a could idea to use veggies that have a high water content.
The leftovers were just as delicious. My plan was to freeze a serving or two before baking to see if it would work, but I ended up cooking them all at the same time. I do believe that if you freeze a prepared serving (uncooked), let it thaw, and then bake it will turn out great. I’ll be making this again so I can test out that theory. Let me know if you try it!
