Gluten-Free Chicken Pot Pie

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.

Preparation Details

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 1 hr 45 mins

Servings: 2

Ingredients

• 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
• 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 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.