Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Cauliflower and cheese create a crust to hold chicken breast, bacon, and vegetables in this lower-carb pot pie.

Recipe Summary

cook:
1 hr
additional:
15 mins
total:
1 hr 45 mins
prep:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

830 calories; protein 46.4g; carbohydrates 38.8g; fat 56.2g; cholesterol 303.4mg; sodium 1761mg. Full Nutrition
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