Creamy Gluten-Free Chicken Pot Pie with Cauliflower Cheese Crust
Creamy Gluten-Free Chicken Pot Pie, featuring a savory cauliflower and cheese crust that’s both satisfying and low-carb. This American classic is perfect for gluten-free diets and is free from dairy and eggs, making it a great option for those with allergies. The rich filling combines tender chicken, crispy bacon, and fresh vegetables, creating a hearty meal that’s perfect for any occasion.
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Recipe Collection: Dinner
Serving Size: 2
Cooking Time: 105 minutes
Overview
This gluten-free chicken pot pie features a delicious cauliflower and cheese crust, filled with a creamy mixture of tender chicken breast, bacon, mushrooms, and vegetables. It's a satisfying low-carb dinner option that doesn't compromise on flavor.
Diet Type
Gluten-Free
Allergies
Dairy, Eggs
Cuisine
American
Ingredients
- 21 Ounces (oz) cauliflower, divided
- 1 Cup shredded Cheddar cheese, divided
- 1 Large egg, whisked
- 0.5 Teaspoons (tsp) salt, divided
- 1 Pinch salt, to taste
- 0.5 Teaspoons (tsp) freshly ground black pepper, divided
- 1 Pinch pepper, to taste
- 1.5 Ounces (oz) bacon, minced
- 0.33 Cup onion, minced
- 0.33 Cup carrots, diced
- 0.33 Cup celery, minced
- 7.5 Ounces (oz) chicken breast, cubed
- 0.33 Cup peas, packaged
- 2 Ounces (oz) cremini mushrooms, sliced
- 0.5 Cup chicken broth
- 0.5 Cup heavy whipping cream
- 2 Tablespoons (tbsp) cornstarch
- 1.5 Tablespoons (tbsp) water
Steps
- Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
- Place cauliflower into a food processor and pulse until it resembles rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Set aside to cool completely, about 10 minutes.
- Transfer cauliflower rice to a cheesecloth and squeeze out as much water as possible. Spread cauliflower onto the prepared baking sheet.
- Bake in the preheated oven for 8 minutes. Stir and continue baking for about 7 minutes more.
- Remove cauliflower from the oven; stir to mix and dry as it cools.
- Increase the oven temperature to 400 degrees F (200 degrees C).
- Place cooled cauliflower rice into a large bowl. Add 1/2 cup Cheddar cheese, whisked egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Mix until combined. Press mixture into the bottom and around the edges of an 8-inch round, nonstick 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. Cook bacon until crisp. Add onion, carrots, and celery; 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 in chicken broth and cream. Season with remaining salt and pepper; stir well. Reduce heat and simmer until sauce is reduced by one-fourth, about 5 minutes. Mix cornstarch and water to create a paste. Add slowly to chicken mixture, stirring constantly, until sauce thickens.
- Remove crust from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Pour chicken mixture into baked cauliflower crust. Top with remaining Cheddar cheese.
- Cook pot pie under the preheated broiler until browned and bubbling, 5 to 10 minutes. Allow to cool before serving, about 5 minutes.
Enjoy this comforting and flavorful gluten-free chicken pot pie with your loved ones!