Chicken Breast Pot Pie with Cauliflower Crust
This pot pie features a cauliflower and cheese crust that holds chicken breast, bacon, and vegetables for a lower-carb dish.
cauliflower, cut into florets with 1-inch stalks
21
ounces
shredded Cheddar cheese, divided
1
cup
egg, lightly beaten
1
large
salt, divided
½
teaspoon
freshly ground black pepper, divided
½
teaspoon
bacon, chopped
1 ½
ounces
diced onion
⅓
cup
diced carrots
⅓
cup
chopped celery
⅓
cup
chicken breast, cubed
7 ½
ounces
frozen peas
⅓
cup
cremini mushrooms, sliced
2
ounces
chicken broth
½
cup
heavy whipping cream
½
cup
cornstarch
2
tablespoons
water
1 ½
tablespoons
 Preheat the oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper.
  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.
  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.
  Bake in the preheated oven for 8 minutes. Stir and continue baking for about 7 minutes more.
  Remove cauliflower from the oven; stir to mix and dry as it cools.
  Increase the oven temperature to 400 degrees F (200 degrees C).
  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.
  Bake in the preheated oven until browned, about 25 minutes.
  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.
  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.
  Remove crust from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  Pour chicken mixture into baked cauliflower crust. Top with remaining 1/2 cup Cheddar cheese.
  Cook pot pie under the preheated broiler until browned and bubbling, 5 to 10 minutes. Allow to cool before serving, about 5 minutes.
