Hard

Gluten-Free Chicken Pot Pie

Name: Gluten-Free Chicken Pot Pie
Prep time: 46 min
Cook time: 154 min
Total time: 200 min
Yield: 4 servings
Ingredients: 21 ounces cauliflower , cut into florets with 1-inch stalks; 1 cup shredded Cheddar cheese , divided; 1 large egg , lightly beaten; 0.5 teaspoons salt , divided; 0.5 teaspoons freshly ground black pepper , divided; 1.5 ounces bacon , chopped; 0.33 cups diced onion; 0.33 cups diced carrots; 0.33 cups chopped celery; 7.5 ounces chicken breast , cubed; 0.33 cups frozen peas; 2 ounces cremini mushrooms , sliced; 0.5 cups chicken broth; 0.5 cups heavy whipping cream; 2 tablespoons cornstarch; 1.5 tablespoons water

Total Time

3h 20m

46m prep · 154m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌾 Gluten-Free 🥜 Nut-Free

This gluten-free chicken pot pie has a cauliflower and cheese crust that holds a creamy filling loaded with tender chicken breast, bacon, mushrooms, and vegetables for a satisfying low-carb dinner.

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Ingredients

21 ounces cauliflower , cut into florets with 1-inch stalks
1 cup shredded Cheddar cheese , divided
1 large egg , lightly beaten
0.5 teaspoons salt , divided
0.5 teaspoons freshly ground black pepper , divided
1.5 ounces bacon , chopped
0.33 cups diced onion
0.33 cups diced carrots
0.33 cups chopped celery
7.5 ounces chicken breast , cubed
0.33 cups frozen peas
2 ounces cremini mushrooms , sliced
0.5 cups chicken broth
0.5 cups heavy whipping cream
2 tablespoons cornstarch
1.5 tablespoons water

Instructions

1

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

Place 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 to cool completely, about 10 minutes.
3

Transfer cauliflower rice to a cheesecloth and squeeze out as much water as possible to ensure it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet.
4

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

Remove cauliflower from the oven; stir to mix and dry as it cools.
6

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

Place cooled cauliflower rice into a large bowl. Add 1/2 cup Cheddar cheese, beaten 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 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 bacon in the hot skillet until crisp and the fat has rendered. Add onion, carrots, and celery; cook and stir 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.
10

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

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

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

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