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How to Make Chicken Breast Pot Pie with Cauliflower Crust - A Step-by-Step Guide

Chicken pot pie is a classic comfort food that is loved by many. It is a warm and hearty dish that is perfect for the cooler months. This recipe puts a healthy twist on the traditional dish by using a cauliflower crust instead of the usual pastry crust. Not only does this make the pot pie gluten-free, but it also adds an extra layer of flavor and nutrition to the dish.

This Chicken Breast Pot Pie with Cauliflower Crust is a delicious way to enjoy all of the flavors of a traditional po...

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Ingredients

  • 21 ounces cauliflower, cut into florets with 1-inch stalks
  • ½ cup shredded Cheddar cheese
  • 1 egg, lightly beaten
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 ½ ounces bacon
  • ⅓ cup diced onion
  • ⅓ cup diced carrots
  • ⅓ cup chopped celery
  • 7 ½ ounces chicken breast, cubed
  • ⅓ cup frozen peas
  • 2 ounces cremini mushrooms, sliced
  • ½ cup chicken broth
  • ½ cup heavy whipping cream
  • 2 tablespoons cornstarch
  • 1 ½ tablespoons water
  • ½ cup shredded Cheddar cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Additional Time: 15 mins
  • Total Time: 1 hr 45 mins
  • Servings: 2
  • Yield: 2 servings

  • Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
  • Put cauliflower into the bowl of a food processor and pulse until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Set aside and cool cauliflower completely, about 10 minutes.
  • Place cauliflower rice in a cheesecloth and squeeze out as much water as possible to ensure that it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet.
  • Bake in the preheated oven for 8 minutes. Stir and continue baking about 7 minutes more.
  • Remove cauliflower from the oven and stir to mix and dry as it cools.
  • Increase the oven to 400 degrees F (200 degrees C).
  • Put cooled cauliflower rice into a bowl. Add 1/2 cup Cheddar cheese, egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper and mix until completely combined. Press mixture into the bottom and around the edges of an 8-inch round, nonstick, baking pan to form a crust.
  • Bake in the preheated oven until browned, about 25 minutes.
  • Meanwhile, heat a cast iron skillet over medium-high heat and cook bacon until crisp and the fat has rendered. Add onion, carrot, and celery and cook until softened, about 5 minutes. Add chicken and cook until cooked through, about 5 minutes. Add peas and mushrooms; cook until mushrooms have softened and peas are heated through, about 5 minutes.
  • Pour chicken broth and cream into the skillet with the chicken mixture. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and stir well. Reduce heat and simmer at a low boil until sauce has reduced by one-fourth, about 5 minutes.
  • Mix cornstarch and water together in a bowl to create a paste. Add slowly to the chicken mixture in the skillet, stirring constantly, until sauce thickens. Pour chicken mixture into prebaked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place chicken pot pie under the broiler until browned and bubbling, 5 to 10 minutes. Allow to cool about 5 minutes before serving.

    • Nutrition

    830 cal.

    • Total Fat: 56g
    • Saturated Fat: 30g
    • Cholesterol: 303mg
    • Sodium: 1761mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 9g
    • Total Sugars: 11g
    • Protein: 46g
    • Vitamin C: 141mg
    • Calcium: 565mg
    • Iron: 4mg
    • Potassium: 1465mg

    Categories

    Chicken recipes
    Pot pie recipes
    Cauliflower recipes
    Crust recipes
    Main recipes