Chicken Pot Pie with Cheesy Cauliflower Crust (Gluten-Free)
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
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Chicken Pot Pie with Cheesy Cauliflower Crust (Gluten-Free), not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 58 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 23 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 92 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 30
- Heart Health
- 86
- Metabolic
- 55
- Digestive
- 26
- Inflammatory
- 59
- Performance
- 54
- General Wellness
- 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.
- Calories 797.06 kcal High 40%
- Protein 58.84 g Good Source 118%
- Carbohydrate 39.45 g 14%
- Total Fat 44.38 g High 57%
- Saturated Fat 23.28 g High 116%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 299.39 mg High 100%
- Sodium 964.14 mg High 42%
- Dietary Fiber 11.72 g Good Source 42%
- Total Sugars 11.15 g --
- Added Sugars 0.48 g Low Source 1%
- Calcium 518.04 mg Good Source 40%
- Iron 3.15 mg Moderate 18%
- Potassium 1305.08 mg Good Source 28%
- Vitamin A 47.04 mcg Low Source 5%
- Vitamin C 10.27 mg Moderate 11%
- Vitamin D 0.81 mcg Low Source 4%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Celery
- Corn 🌽
- Onions 🧅
About This Recipe
Chicken Pot Pie with Cheesy Cauliflower Crust (Gluten Free) is made with 16 ingredients and serves 2. It takes about 1 hr 30 mins and is rated medium. Key ingredients include Bacon, Black Pepper, Cauliflower Florets, and Celery. Each serving provides about 797.06 kcal, and is a good source of protein.
Recipe Questions
- What is Chicken Pot Pie with Cheesy Cauliflower Crust (Gluten-Free) made of?
- The main ingredients are Bacon, Black Pepper, Cauliflower Florets, Celery, Chicken Breast. The full list of 16 is above.
- How long does it take to make Chicken Pot Pie with Cheesy Cauliflower Crust (Gluten-Free)?
- About 1 hr 30 mins in total: 30 mins to prepare and 1 hr to cook.
- How many calories are in one serving?
- One serving provides about 797.06 kcal. The full nutrition breakdown is above.
- Is Chicken Pot Pie with Cheesy Cauliflower Crust (Gluten-Free) easy to make?
- This recipe is rated medium, with 16 ingredients and 13 steps.
- Is Chicken Pot Pie with Cheesy Cauliflower Crust (Gluten-Free) healthy?
- Chicken Pot Pie with Cheesy Cauliflower Crust (Gluten-Free) has an easyChef Pro health score of 54/100. Per serving, it provides 797.06 calories and 58.84 g of protein, or 118% of the Daily Value. It is a good source of dietary fiber, calcium and potassium. Worth noting per serving: sodium at 964.14 mg (42% of the Daily Value) and saturated fat at 23.28 g (116% of the Daily Value). It contains Eggs, Milk, Celery, Corn and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
easyChef Pro analyzes up to 41 nutrients using data sourced from USDA and other verified food databases. Its scoring method uses the nutrients relevant to nutrition quality, calorie density, processing level, and your selected health goal. Recipes and food products get a health score from 0 to 100, calculated using consistent rules instead of being estimated by AI. The same nutrition data, serving size and health goal will produce the same result.
The calculation evaluates nutrients, calorie density, processing level, and how well the food supports your selected health goal. Protein, fiber, vitamins, minerals and other beneficial nutrients can strengthen the score. High amounts of sodium, saturated fat, added sugar and other nutrients may lower it.
Your health goal also matters. easyChef Pro evaluates recipes and products across six health areas and adjusts their importance for your selected goal. This means the same food may be a better fit for one health goal than another.
For recipes, changing an ingredient, quantity or serving size changes the nutrition and may change the score. Remix the recipe in easyChef Pro to calculate fresh nutrition and scores for the version you actually make. Product scores are based on the nutrition and serving information associated with that specific product.
Score a recipe free, no app required