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. 1 Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
2. 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. 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. 4 Bake in the preheated oven for 8 minutes. Stir and continue baking for about 7 minutes more.
5. 5 Remove cauliflower from the oven; stir to mix and dry as it cools.
6. 6 Increase the oven temperature to 400 degrees F (200 degrees C).
7. 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. 8 Bake in the preheated oven until browned, about 25 minutes.
9. 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. 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. 11 Remove crust from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
12. 12 Pour chicken mixture into baked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese.
13. 13 Cook pot pie under the preheated broiler until browned and bubbling, 5 to 10 minutes. Allow to cool before serving, about 5 minutes.

Nutrition per serving