Best 4 Chicken Breast Pot Pie With Cauliflower Crust Recipes
The combination of juicy chicken, tender vegetables, and a creamy sauce all nestled in a flaky cauliflower crust creates a symphony of flavors that will make your taste buds sing. Not only is this dish a culinary delight, but it's also a healthier alternative to traditional chicken pot pie, as the cauliflower crust is a low-carb option that offers a nutritious twist. Whether you're a seasoned chef or just starting your culinary journey, this article will guide you through the process of creating the ultimate chicken breast pot pie with cauliflower crust, providing detailed instructions, helpful tips, and variations to suit your preferences.
Here are our top 4 tried and tested recipes!
CAULIFLOWER CHICKEN POT PIE
This low-carb riff on chicken pot pie is made without flour and is topped with parsley studded cauliflower "biscuits."
Provided by Arlyn Osborne
Categories Cauliflower
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 930.1, Fat 19.5, SaturatedFat 10.4, Cholesterol 144.8, Sodium 1059.6, Carbohydrate 158.7, Fiber 7.8, Sugar 0.8, Protein 27.6
CHICKEN BREAST POT PIE WITH CAULIFLOWER CRUST
Cauliflower and cheese create a crust to hold chicken breast, bacon, and vegetables in this lower-carb pot pie.
Provided by Buckwheat Queen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h45m
Yield 2
Number Of Ingredients 17
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.
Nutrition Facts : Calories 830.4 calories, Carbohydrate 38.8 g, Cholesterol 303.4 mg, Fat 56.2 g, Fiber 9.4 g, Protein 46.4 g, SaturatedFat 29.9 g, Sodium 1761 mg, Sugar 10.9 g
CHICKEN POT PIE
Chicken, broccoli, cauliflower, carrots, and cream of chicken soup enveloped by pie crust in a casserole dish or pie pan. Adjust serving size accordingly. You can substitute the chicken for turkey or go vegan and hold the meat and substitute the cream of chicken for cream of broccoli, celery, or mushroom.
Provided by Amy Duchesne
Categories Savory Pies
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 4
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!
Nutrition Facts : Calories 475.9, Fat 28.3, SaturatedFat 7.5, Cholesterol 108.8, Sodium 1893.9, Carbohydrate 17.6, Protein 35.7
CHICKEN BREAST POT PIE WITH CAULIFLOWER CRUST
Cauliflower and cheese create a crust to hold chicken breast, bacon, and vegetables in this lower-carb pot pie.
Provided by Buckwheat Queen
Categories Chicken Breasts
Time 1h45m
Yield 2
Number Of Ingredients 17
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.
Nutrition Facts : Calories 830.4 calories, Carbohydrate 38.8 g, Cholesterol 303.4 mg, Fat 56.2 g, Fiber 9.4 g, Protein 46.4 g, SaturatedFat 29.9 g, Sodium 1761 mg, Sugar 10.9 g
Tips:
- **Use a good quality chicken broth.** This will make a big difference in the flavor of the pot pie. You can use homemade chicken broth or a store-bought brand that you like. - **Don't overcook the chicken.** Chicken is best when it is cooked through but still tender. Overcooked chicken will be dry and tough. - **Use a variety of vegetables.** This will make the pot pie more flavorful and nutritious. You can use any vegetables that you like, but some good options include carrots, celery, peas, and corn. - **Make sure the sauce is thick enough.** The sauce should be thick enough to coat the chicken and vegetables. If it is too thin, it will make the pot pie soupy. - **Use a good quality puff pastry.** The puff pastry is what gives the pot pie its flaky crust. You can use a store-bought puff pastry or make your own. - **Don't overfill the pot pie.** The pot pie should be filled to the brim, but not so full that it is overflowing. If the pot pie is too full, it will be difficult to bake evenly. - **Bake the pot pie until the crust is golden brown.** The crust should be golden brown and flaky. If it is not, bake the pot pie for a few minutes longer. ### Conclusion ```htmlConclusion:
``` Chicken breast pot pie with cauliflower crust is a delicious and easy-to-make meal. It is perfect for a weeknight dinner or a special occasion. The cauliflower crust is a healthy and low-carb alternative to a traditional pie crust. The filling is made with chicken, vegetables, and a creamy sauce. The pot pie is baked until the crust is golden brown and flaky. This recipe is sure to be a hit with your family and friends.
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