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Gluten Free Chicken Pot Pie With Cauliflower Crust

Chicken, sweet peas, and carrots in a creamy sauce just like classic chicken pot pie, but with a healthy twist: delicious cheese-flavored cauliflower crust.
Course Main Course
Cuisine American
Keyword cauliflower crust, chicken pot pie, gluten free pot pie
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 2
Calories 619kcal
Author Barbara Bianchi

Ingredients

  • For cauliflower crusts:
  • 1 small head cauliflower cut into small florets
  • ½ cup water
  • ½ cup aged gruyere cheese shredded
  • 1 large egg beaten
  • ½ teaspoon salt
  • pepper to taste
  • For filling:
  • 1/2 pound chicken cut into bite size pieces
  • 1 cup gluten free chicken stock homemade or store bought
  • 4 tablespoons butter divided
  • 1/4 cup gluten free flour
  • 3/4 cup whole milk or coconut milk
  • 1 tablespoon Sherry optional
  • 1/8 teaspoon of fresh squeezed lemon juice
  • 1/4 teaspoon salt
  • dash of pepper
  • dash of nutmeg
  • 1/2 onion diced
  • 3 carrots diced
  • 1/2 cup frozen peas defrosted
  • 1 egg

Instructions

  • For the cauliflower crusts: Preheat oven to 450°F. Line a baking sheet with parchment paper and brush with olive oil.
  • Pulse a few florets of cauliflower at a time in your food processor until the cauliflower pieces are the size of couscous, about 3 cups.
  • Next bring ½ cup of water to a boil in a small saucepan. Add the cauliflower to the pan. Stir. Turn the heat off and cover the pan. Let the pan sit covered for 10 minutes.
  • Then remove the lid. Transfer to a cheesecloth and twist cheesecloth into a pouch. Squeeze out as much of the moisture as possible, almost 1 cup of liquid. It is important for the cauliflower rice to be dry.
  • Then place in a large mixing bowl and add egg, cheese, salt and pepper. Mix well.
  • Divide into 4 sections on the oiled parchment paper. Shape into circles to fit each ramekin by placing the ramekin upside down like a cookie cutter. Bake for 10-15 minutes and set aside.
  • For filling Season bite size pieces of chicken with salt. Then simmer in chicken stock in a saucepan for ten minutes.
  • Remove chicken with a slotted spoon to a dish and set aside. Skim the fat from the stock with a spoon and pour stock into a bowl and set aside.
  • Add two tablespoons of the butter to the same saucepan. Add flour and whisk continuously for about one minute to make a roux for your cream sauce.
  • Remove from the heat and add stock back in.and whisk until smooth.
  • Then whisk in the milk. Turn the stove back on and bring mixture to a simmer. Continue whisking as the sauce thickens for another minute.
  • Add chicken back in along with sherry, fresh lemon juice, salt, pepper and nutmeg. Set aside.
  • Heat the remaining 2 tablespoons of butter in a skillet. Add carrots and oinion and cook for about 5 minutes. Stir into chicken mixture. Add peas and stir again.
  • Assemble pot pies: Place one cauliflower crust on the bottom of each 14 ounce ramekin. Fill with chicken mixture and top with a cauliflower crust.
  • Beat an egg in a small bowl. Brush each cauliflower top with egg.
  • Score each top with a sharp knife for ventilation.
  • Now, turn the oven down to 350°F and bake for 20 minutes until bubbly.

Notes

  • Since the size of heads of cauliflower can vary, be sure to divide your crusts into thin circles.
  • Feel free to swap out the peas and/or carrots for your favorite vegetable(s).
  • If you have leftover chicken in your fridge, you can skip step 7 and just cut up your leftover chicken into bite size pieces. You will still need stock for the cream sauce.
  • If you would like to make one 9 inch pie: when you get to Step 6, divide the cauliflower batter into 2 sections. Press one section into a thin crust in the bottom of an oven safe pie dish and shape the other section into a thin 9 inch top crust on an oiled parchment paper lined baking sheet. Bake at 450℉ for 10-15 minutes and set aside. Then turn the oven down to 350℉ and continue to follow the recipe for the filling.
    When the filling is ready, fill the crust lined pie dish with chicken mixture and carefully top with the cauliflower top crust.

    Beat an egg in a small bowl. Brush the cauliflower top crust with egg.

    Score the top with a sharp knife for ventilation.

    Bake for 20 minutes at 350℉ until bubbly.

Nutrition

Calories: 619kcal