This pot pie features a cauliflower and cheese crust that holds chicken breast, bacon, and vegetables for a lower-carb dish.
Ingredients
- ounces cauliflower, cut into florets with 1-inch stalks: 21 piece
- cheddar cheese: 1 cup (divided, shredded)
- egg, lightly: 1 piece (beaten)
- salt: 0.5 tsp (divided)
- black pepper: 0.5 tsp (divided, freshly ground)
- ½ ounces bacon: 1 piece (chopped)
- onion: 0.33333 cup (diced)
- carrots: 0.33333 cup (diced)
- celery: 0.33333 cup (chopped)
- ½ ounces chicken breast: 7 piece (cubed)
- frozen peas: 0.33333 cup
- ounces cremini mushrooms: 2 piece (sliced)
- chicken broth: 0.5 cup
- heavy whipping cream: 0.5 cup
- cornstarch: 2 Tbsp
- ½ tablespoons water: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
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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.
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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.
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Bake in the preheated oven for 8 minutes. Stir and continue baking for about 7 minutes more.
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Remove cauliflower from the oven; stir to mix and dry as it cools.
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Increase the oven temperature to 400 degrees F (200 degrees C).
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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.
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Bake in the preheated oven until browned, about 25 minutes.
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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.
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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.
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Remove crust from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
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Pour chicken mixture into baked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese.
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Cook pot pie under the preheated broiler until browned and bubbling, 5 to 10 minutes. Allow to cool before serving, about 5 minutes.
