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Chicken Breast Pot Pie with Cauliflower Crust
Chicken Breast Pot Pie with Cauliflower Crust
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Gluten-free cauliflower crust pot pie with chicken, bacon, and veggies.
Ingredients:
  • 21 ounces cauliflower, cut into florets with 1-inch stalks
  • 0.5 cup shredded Cheddar cheese
  • 1 egg, lightly beaten
  • 0.5 teaspoon salt, divided
  • 0.5 teaspoon freshly ground black pepper, divided
  • 1.5 ounces bacon
  • 0.33333334326744 cup diced onion
  • 0.33333334326744 cup diced carrots
  • 0.33333334326744 cup chopped celery
  • 7.5 ounces chicken breast, cubed
  • 0.33333334326744 cup frozen peas
  • 2 ounces cremini mushrooms, sliced
  • 0.5 cup chicken broth
  • 1.5 tablespoons water
Instructions:
  • Preheat the oven to a gentle 120 degrees F (50 degrees C) and prepare a baking sheet by lining it with parchment paper.
  • Pulse cauliflower in food processor until it resembles rice. Transfer to microwave-safe bowl and microwave for 5 minutes. Allow to cool completely, about 10 minutes.
  • Wrap cauliflower rice in a cheesecloth and firmly squeeze out excess water for a crispy result. Then, spread cauliflower onto baking sheet.
  • After preheating the oven, bake for 8 minutes, then stir and bake for an additional 7 minutes until golden brown.
  • Take out the roasted cauliflower from the oven and gently toss it to combine and let it cool to remove excess moisture.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Transfer the cooled cauliflower rice to a large bowl. Mix in 1/2 cup Cheddar cheese, beaten egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper until well combined. Press the mixture into the bottom and up the sides of an 8-inch round, nonstick pan to create a crust.
  • Bake in the oven until golden brown, approximately 25 minutes.
  • Heat a cast iron skillet over medium-high heat. Cook bacon until crisp and fat has rendered. Add onion, carrots, and celery; cook until softened. Add chicken; cook until cooked through. Stir in peas and mushrooms; cook until mushrooms have softened and peas are heated through.
  • Combine the chicken broth and cream in the skillet. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper, stirring well. Simmer over low heat until the sauce reduces by one-fourth, approximately 5 minutes. In a small bowl, create a paste by mixing cornstarch and water. Gradually add the paste to the chicken mixture in the skillet, stirring constantly until the sauce thickens.
  • Take the crust out of the oven, then adjust the oven rack to be 6 inches from the heat source and preheat the broiler.
  • Spread the chicken mixture onto the baked cauliflower crust and sprinkle the remaining 1/2 cup of Cheddar cheese on top.
  • Cook pot pie under the preheated broiler until golden and bubbly, for 5 to 10 minutes. Let it cool for about 5 minutes before serving.

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