Chicken Pot Pie with Cauliflower Crust

Follow our step-by-step guide on how to make Chicken Pot Pie with Cauliflower Crust.

1. Step 1

   Begin by preheating your oven to a gentle 120°F (50°C) and prepare a baking sheet with a layer of parchment paper.

2. Step 2

   In a food processor, pulse the cauliflower until it takes on a rice-like texture.

3. Step 3

   Transfer this to a microwave-safe bowl and heat for 5 minutes, then let it cool for about 10 minutes.

4. Step 4

   Once cooled, wrap the cauliflower rice in cheesecloth and squeeze out as much moisture as you can.

5. Step 5

   Spread the drained cauliflower evenly on the prepared baking sheet.

6. Step 6

   Bake in the preheated oven for 8 minutes, then give it a stir and continue baking for an additional 7 minutes.

7. Step 7

   Once done, remove it from the oven and allow it to cool, stirring occasionally.

8. Step 8

   Raise the oven temperature to 400°F (200°C).

9. Step 9

   In a large mixing bowl, combine the cooled cauliflower rice with 1/2 cup of Cheddar cheese, a beaten egg, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

10. Step 10

    Mix thoroughly, then press this mixture into the bottom and up the sides of an 8-inch round nonstick pan to create a crust.

11. Step 11

    Bake the crust for about 25 minutes, or until it turns a lovely golden brown.

12. Step 12

    While the crust bakes, heat a cast iron skillet over medium-high heat.

13. Step 13

    Cook the chopped bacon until it’s crispy and the fat has rendered.

14. Step 14

    Add in the onion, carrots, and celery, cooking until softened, which should take about 5 minutes.

15. Step 15

    Next, toss in the cubed chicken and cook until it’s fully cooked through, about another 5 minutes.

16. Step 16

    Stir in the peas and mushrooms, cooking until the mushrooms soften and the peas are heated, roughly 5 minutes.

17. Step 17

    Pour in the chicken broth and heavy cream, seasoning with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

18. Step 18

    Stir well and let it simmer until the sauce reduces by a quarter, about 5 minutes.

19. Step 19

    In a small bowl, mix cornstarch with water to form a paste, then gradually add it to the chicken mixture, stirring constantly until the sauce thickens.

20. Step 20

    Once the crust is ready, set an oven rack about 6 inches from the heat source and preheat the broiler.

21. Step 21

    Pour the chicken mixture into the baked cauliflower crust and sprinkle the remaining 1/2 cup of Cheddar cheese on top.

22. Step 22

    Broil the pot pie until the cheese is beautifully browned and bubbling, which should take about 5 to 10 minutes.

23. Step 23

    Allow it to cool for about 5 minutes before serving, letting the delicious aromas fill your kitchen and tantalize your taste buds.

24. Step 24

    Enjoy your delightful creation!.