Chicken Breast Pot Pie With Cauliflower Crust Recipes

CAULIFLOWER CHICKEN POT PIE

Steps:

• Preheat the oven to 400 F and line a baking sheet with parchment paper. Trace 7 circles onto the parchment with a 3 1/2-inch round cutter.
• Add the cauliflower to a microwave-safe bowl and microwave according to package directions. Let cool.
• Squeeze out as much liquid as possible from the cauliflower, using a dish towel to wring out the moisture, then add to an empty bowl. Add remaining crust ingredients and mix to combine.
• Scoop 4 tablespoons of the mixture into each of the drawn circles on the baking sheet. Shape into a round disc, about 1/2 inch thick. Bake for 15-20 minutes, or until golden brown, flipping halfway through.
• Whisk together the chicken broth, corn starch, and thyme in a liquid measuring cup and pour the mixture into an 8-inch cast iron skillet. Bring to a boil, then lower heat and simmer over medium heat until thickened, about 5-10 minutes.
• Turn the heat down to medium-low and stir in the chicken, vegetables, and cream. Season with salt and pepper. Cook until heated through, 5 minutes.
• Garnish with chopped parsley. Top with fresh baked cauliflower crust.

CHICKEN BREAST POT PIE WITH CAULIFLOWER CRUST

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.

CHICKEN POT PIE

Steps:

• Take a casserole dish and line the bottom and sides with pie dough.
• Save dough for the top.
• Fill casserole dish with veggies, cooked chicken and then spread cream of chicken over those ingredients one can at a time.
• You want at least 3 cans for a 11x9 dish.
• Once all the ingredients are in take the other pie dough and drape it over the dish and cut the excess dough off around the edges.
• Seal the dough to the casserole dish by pressing a fork or your finger on top of the dough at the edges of the pan- do this all the way around the pan.
• Make 4 incisions at the top of the pie so it can breathe.
• Cook at 375 for 1 hour or until crust is a nice golden brown.
• Enjoy!

CHICKEN BREAST POT PIE WITH CAULIFLOWER CRUST

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.