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
ALL-CRUST SHEET PAN CHICKEN POT PIE
If your favorite part of the chicken pot pie is the crust, we've got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Spray an 18-by-13-inch sheet pan with cooking spray.
- Melt the butter with the thyme in small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute. Pour in the chicken broth, whisking constantly until smooth. Stir in 2 teaspoons salt and a few grinds of black pepper and bring to a boil. Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
- Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine; set aside.
- Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.
- Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes.
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 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
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
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