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Gluten-Free Chicken Pot Pie

Gluten-Free Chicken Pot Pie

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 2 Servings
  • $15

INGREDIENTS

  • Cauliflower Crust

    • 🥦 21 ounces cauliflower, cut into florets with 1-inch stalks
    • 🧀 1 cup shredded Cheddar cheese, divided
    • 🥚 1 large egg, lightly beaten
    • 🧂 ½ teaspoon salt, divided
    • ½ teaspoon freshly ground black pepper, divided

  • Filling

    • 🥓 1 ½ ounces bacon, chopped
    • 🧅 ⅓ cup diced onion
    • 🥕 ⅓ cup diced carrots
    • ⅓ cup chopped celery
    • 🍗 7 ½ ounces chicken breast, cubed
    • ⅓ cup frozen peas
    • 🍄 2 ounces cremini mushrooms, sliced
    • ½ cup chicken broth
    • ½ cup heavy whipping cream
    • 2 tablespoons cornstarch
    • 1 ½ tablespoons water

STEPS

1

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

2

Place cauliflower into a food processor and pulse until it resembles rice. Microwave for 5 minutes and let it cool for 10 minutes.

3

Squeeze out water using cheesecloth. Spread cauliflower onto the baking sheet.

4

Bake cauliflower at 120°F for 8 minutes, stir, and bake for another 7 minutes.

5

Increase oven temperature to 400°F (200°C).

6

Mix cauliflower rice with ½ cup Cheddar cheese, egg, ¼ teaspoon salt, and ¼ teaspoon black pepper. Press mixture into an 8-inch round pan to form a crust.

7

Bake crust in the preheated oven for 25 minutes.

8

Cook bacon in a skillet over medium-high heat. Add onion, carrots, and celery; cook for 5 minutes. Add chicken, cooking until done, about 5 minutes. Add peas and mushrooms and cook for an additional 5 minutes.

9

Pour in chicken broth and cream, seasoning with remaining ¼ teaspoon salt and pepper. Simmer until reduced by one-fourth, about 5 minutes. Mix cornstarch and water, then stir into the skillet to thicken the sauce.

10

Remove crust from the oven, then pour chicken mixture into it. Top with remaining cheese.

11

Broil until browned and bubbling, about 5-10 minutes. Let cool for 5 minutes before serving.

NUTRIENTS

Per 1 serving

🔥

830

Calories

  • 46
    Protein
  • 39
    Carbs
  • 56
    Fats

💡 For a crispier crust, ensure you remove as much water from the cauliflower as possible.You can substitute heavy cream with milk for a lighter option.Make sure to use a nonstick pan to avoid crust sticking.This recipe can be made ahead and reheated in the oven for convenience.