Chicken Pot Pie with Cheesy Cauliflower Crust (Gluten-Free)

Name: Chicken Pot Pie with Cheesy Cauliflower Crust (Gluten-Free)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 oz Bacon; 0.5 tsp Black Pepper; 21 oz Cauliflower Florets; 0.33 cup Celery; 7.5 oz Chicken Breast; 0.5 cup Chicken Broth; 2 tbsp Cornstarch; 0.33 cup Diced Carrots; 0.33 cup Diced Onion; 1 whole Eggs; 0.33 cup Green Peas; 0.5 cup Heavy Cream; 0.5 tsp Salt; 0.5 cup Shredded Cheddar Cheese; 2 oz Sliced Mushrooms; 1.5 tbsp Water

Dinner 🍽️Lunch 🥪 American High-Protein 💪Gluten-Free Comfort-Food Anabolic Diet

Chicken Pot Pie with Cheesy Cauliflower Crust (Gluten-Free) pairs tender chicken and mixed vegetables in a creamy, savory sauce tucked beneath a golden, cheddar-laced cauliflower crust. The bacon adds smoky depth while the broiled cheese finish brings a satisfying crunch. It’s a cozy, low-carb option perfect for weeknight dinners or a comforting weekend meal.

Prep30 mins
Cook1 hr
Serves2
DifficultyMedium

1

Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
2

Place the cauliflower in a food processor and pulse until it looks like rice. Transfer to a microwave-safe bowl and microwave for 5 minutes. Let it cool completely, about 10 minutes.
3

Move the cauliflower rice to a cheesecloth and squeeze out as much water as possible so it will crisp while cooking. Spread the cauliflower on the prepared baking sheet.
4

Bake in the preheated oven for 8 minutes. Stir, then continue baking for about 7 more minutes.
5

Take the cauliflower out of the oven; stir to mix and let it dry as it cools.
6

Increase the oven temperature to 400 degrees F (200 degrees C).
7

Place the cooled cauliflower rice in a large bowl. Add 1/2 cup Cheddar cheese, the beaten egg, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper, and mix until fully combined. Press the mixture into the bottom and up the sides of an 8-inch round nonstick pan to form a crust.
8

Bake in the preheated oven until browned, about 25 minutes.
9

Meanwhile, heat a cast iron skillet over medium-high heat. Cook the bacon until crisp and the fat renders. Add the onion, carrots, and celery; cook and stir until softened, about 5 minutes. Add the chicken and cook until done, about 5 minutes. Add the peas and mushrooms; cook until the mushrooms have softened and the peas are heated through, about 5 minutes.
10

Pour in the chicken broth and cream. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper; stir well. Reduce the heat and simmer at a low boil until the sauce reduces by one-fourth, about 5 minutes. Mix the cornstarch and water in a small bowl to make a paste. Add it slowly to the chicken mixture in the skillet, stirring constantly, until the sauce thickens.
11

Remove the crust from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
12

Pour the chicken mixture into the baked cauliflower crust. Top with the remaining 1/2 cup Cheddar cheese.
13

Cook the pot pie under the preheated broiler until browned and bubbling, 5 to 10 minutes. Let it cool before serving, about 5 minutes.