CHICKEN BREAST POT PIE WITH CAULIFLOWER CRUST
Cauliflower and cheese create a crust to hold chicken breast, bacon, and vegetables in this lower-carb pot pie.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h45m
Yield 2
Number Of Ingredients 17
Steps:
- Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
- Put 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 and cool cauliflower completely, about 10 minutes.
- Place cauliflower rice in a cheesecloth and squeeze out as much water as possible to ensure that it crisps during the cooking process. Spread cauliflower onto the prepared baking sheet.
- Bake in the preheated oven for 8 minutes. Stir and continue baking about 7 minutes more.
- Remove cauliflower from the oven and stir to mix and dry as it cools.
- Increase the oven to 400 degrees F (200 degrees C).
- Put cooled cauliflower rice into a bowl. Add 1/2 cup Cheddar cheese, 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, baking pan to form a crust.
- Bake in the preheated oven until browned, about 25 minutes.
- Meanwhile, heat a cast iron skillet over medium-high heat and cook bacon until crisp and the fat has rendered. Add onion, carrot, and celery and cook 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.
- Pour chicken broth and cream into the skillet with the chicken mixture. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and stir well. Reduce heat and simmer at a low boil until sauce has reduced by one-fourth, about 5 minutes.
- Mix cornstarch and water together in a bowl to create a paste. Add slowly to the chicken mixture in the skillet, stirring constantly, until sauce thickens. Pour chicken mixture into prebaked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place chicken pot pie under the broiler until browned and bubbling, 5 to 10 minutes. Allow to cool about 5 minutes before serving.
Nutrition Facts : Calories 830.4 calories, Carbohydrate 38.8 g, Cholesterol 303.4 mg, Fat 56.2 g, Fiber 9.4 g, Protein 46.4 g, SaturatedFat 29.9 g, Sodium 1761 mg, Sugar 10.9 g
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Ruairidh Urquhart
[email protected]This was pretty good, but I think I would have liked it better with a traditional pie crust. The cauliflower crust was a bit too dry for my taste.
Beka Tvauri
[email protected]This was a disaster! The cauliflower crust fell apart and the filling was bland and watery. I don't recommend this recipe.
Chan Miah
[email protected]This was a great recipe! The cauliflower crust was easy to make and the filling was delicious. I added some chopped broccoli to the filling for extra nutrients and it turned out great. I will definitely be making this again.
Neway Tilahun
[email protected]This was okay, but not great. The cauliflower crust was a bit too bland for my taste and the filling was a bit too salty. I think I'll stick to my regular chicken pot pie recipe next time.
Kym Simmons
[email protected]This was delicious! I'm not a huge fan of cauliflower, but this crust was amazing. It was light and flaky and didn't have that weird cauliflower taste. The filling was also very flavorful and the chicken was cooked perfectly. I will definitely be mak
Chrissy Holland
[email protected]This was a disappointment. The cauliflower crust was soggy and the filling was bland. I won't be making this again.
Jeremy Marquez
[email protected]I love this recipe! It's so easy to make and it's always a hit with my guests. I usually make it with a store-bought cauliflower crust to save time, but I've also made it with a homemade crust and it's just as good.
MD Faim
[email protected]This was a hit with my family! Even my picky kids loved it. The cauliflower crust was a great way to get them to eat their vegetables. I will definitely be making this again.
Laiba Yawar
[email protected]This was pretty good, but I think I would have liked it better with a traditional pie crust. The cauliflower crust was a bit too dry for my taste.
Stacy Mwangi
[email protected]This was a great recipe! The cauliflower crust was easy to make and the filling was delicious. I added some chopped spinach to the filling for extra nutrients and it turned out great. I will definitely be making this again.
Milandu Musiamu
[email protected]I tried this recipe and it was a disaster! The cauliflower crust fell apart and the filling was bland and watery. I don't recommend this recipe.
Gina Gray
[email protected]This was delicious! I'm not usually a fan of cauliflower crust, but this one was really good. It was light and flaky and didn't have that weird cauliflower taste. The filling was also very flavorful and the chicken was cooked perfectly. I will defini
PUBGAC Ac1
[email protected]This was okay, but not my favorite. The cauliflower crust was too bland for my taste and the filling was a bit too salty. I think I'll stick to my regular chicken pot pie recipe next time.
Suman Tmg
[email protected]This was a great recipe! It was easy to follow and the dish turned out delicious. The cauliflower crust was a bit tricky to work with, but it was worth the effort. I will definitely be making this again.
Moreprecious Ncube
[email protected]I liked this recipe, but I made a few changes. I used a store-bought cauliflower crust to save time. I also added some chopped carrots and peas to the filling for extra veggies. It turned out great!
Super Saiyan Goku
[email protected]This was fantastic! I've made it twice now and it's a hit with my family both times. The cauliflower crust is a great alternative to traditional pie crust and it's so easy to make. The filling is creamy and flavorful and the chicken is cooked perfect