Sometimes the best recipes come from the most unexpected places. I came across Voicemails for Isabelle on Netflix and one of my favorite scenes was the cozy chicken pot pie, and I immediately knew I had to recreate it. There was just something about that golden, comforting dish that felt like exactly what my body was craving.
As it turns out, it was also the perfect meal for my menstrual phase.
When my period starts, I naturally gravitate toward warm, nourishing foods that help me slow down and recharge. Instead of fighting those cravings, I've learned to embrace them by adding ingredients that support my hormones, protein to replenish and keep me satisfied, comforting carbohydrates for steady energy, and vegetables packed with fiber and nutrients.
So I searched for recipes online and added my own twist with different veggies but naturally keeping the fluffy cornbread topping, creating a meal that feels like comfort food while still fitting into my wellness routine. Because one of my favorite things about cycle syncing is realizing you don't have to choose between eating foods you love and eating foods that help you feel your best. Sometimes, they're the very same recipe.
🥕 Carrots
Rich in beta-carotene (vitamin A), which supports immune function and healthy cell growth.
Full of antioxidants that help combat inflammation.
🌿 Celery
Contains water and potassium to support hydration.
May help reduce bloating thanks to its high water content.
🌽 Corn
Provides complex carbohydrates for sustained energy when fatigue is common.
Contains B vitamins that help support energy metabolism.
🫛 Peas
A good source of plant protein and fiber to keep blood sugar stable.
Rich in vitamin C, which helps your body absorb iron more efficiently.
🧅 Onion
Packed with antioxidants like quercetin that help reduce inflammation.
Prebiotic fiber supports a healthy gut, which plays an important role in hormone health.
🫛 Green Beans
High in fiber to support digestion.
Provides vitamin C and folate to aid tissue repair and immune health.
🌽 Cornbread
Comforting carbohydrates help replenish glycogen stores and may support serotonin production, which can improve mood during your period.
If made with whole-grain cornmeal, it also contributes additional fiber.
🌶️ Jalapeño
Contains vitamin C and capsaicin, which may support circulation and have mild anti-inflammatory benefits.
Adds flavor without relying on excess sodium.
🍗 Rotisserie Chicken
Excellent source of high-quality protein for muscle repair and satiety.
Provides iron, zinc, and B vitamins that help replenish nutrients and support energy during menstruation.
🍲 Chicken Stock
Hydrating and rich in electrolytes.
A warm broth can be soothing when you don't have much of an appetite.
🥛 Heavy Cream
Adds satisfying healthy fats that slow digestion and help keep blood sugar stable.
Fat also helps your body absorb fat-soluble vitamins like A and K found in the vegetables.
🌿 Sage
Contains antioxidants that help reduce oxidative stress.
Traditionally used to support digestion and overall wellness.
🌿 Thyme
Rich in vitamin C and antioxidants.
Adds anti-inflammatory compounds while enhancing flavor naturally.
This chicken pot pie is a balanced combination of:
💪 Protein to replenish nutrients and support recovery
🌾 Comforting carbohydrates to restore energy and support mood
🥕 Fiber-rich vegetables to nourish your gut and reduce bloating
🥣 Healthy fats to keep you satisfied and support hormone production
🌿 Herbs and antioxidants to help calm inflammation
It's exactly the kind of warm, nourishing meal your body craves during the menstrual phase; comforting enough to satisfy those cozy cravings while providing nutrients that help you feel your best. It fits perfectly with your message that cycle syncing isn't about restriction, it's about choosing foods that support your body while still enjoying the meals you love.
Ingredients for the chicken pot pie:
1.5 cup of cut carrots
1 cup of cut celery
1/2 small onion diced
1 tbsp thyme
1/2 tsp sage
1/3 cup almond flour
2 cups low sodium chicken broth
1 cup heavy cream
2 shredded chicken breasts
1/4 cup frozen peas
1/4 cup frozen corn
1/4 cup frozen green beans
Garlic salt & adobo to taste
Ingredients for the cornbread top:
2 boxes Jiffy cornbread
2 eggs
2/3 cup almond milk
2/3 cup sour cream or greek yogurt
4 tbsp melted butter
1 cup shredded cheddar cheese
Sliced jalenepeno
Star by making the base. Saute all the raw veggies with avocado oil on medium heat and add the seasonings of your choice. Heat your oven to 400 degrees.
Add in the flour, stir. When it starts to simmer add the chicken broth and heavy cream. Stir. If you like your base thinner add more broth or cream, I like the thicker kind.
Add in the shredded chicken and frozen veggies and stir. Put on lower heat.
Make the cornbread but mixing all the ingredients together, except the cheese. You can add some chopped jalapenos to the mix but save some circle slides to go on top.
Fold in the cheese, don’t over mix.
If you sauteed in an oven safe pan you can skip ahead but if not pour the pot pie mixture into oven safe containers, I used two smaller pans.
Use an ice cream scoop to scoop the cornbread mixture ontop of the pot pie mixture, spread evenly.
Put the slices jalapenos on top, I did 3 per container.
Cook in the oven for 25-30 minutes then broil for about 1-2min so the cornbread gets cripy.
