cauliflower chicken pot pie

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Cheddar cheese

  1 oz or 28g

• Cauliflower

  Raw

  1 cup chopped, or 107g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  ½ full breast (both fillets) or 118g

• Butter

  Unsalted

  1 tbsp or 14g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Whole milk

  3.25% milkfat, with added vitamin D

  1 cup or 244g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 large or 72g

• Nutmeg

  Spices, ground

  1 tbsp or 7g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

Directions

1. For cauliflower crusts:1 small head cauliflower, cut into small florets½ cup water½ cup aged gruyere cheese shredded1 large egg, beaten½ teaspoon saltpepper, to tasteFor filling:½ pound chicken, cut into bite size pieces1 cup gluten free chicken stock, homemade or store bought4 tablespoons butter, divided¼ cup Bob's all purpose gluten free flour¾ cup whole milk or coconut milk1 tablespoon Sherry, optional⅛ teaspoon of fresh squeezed lemon juice¼ teaspoon saltdash of pepperdash of nutmeg½ onion, diced3 carrots, diced½ cup frozen peas, defrosted1 egg
2. 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.Bake for 20 minutes until bubbly.

Similar Foods

• One-Pot Chicken Pot Pie Fettuccine
• Mini Chicken Pot Pies
• Chicken Pot Pie Soup
• Chicken Pot Pie Rice Bake
• Gluten-Free Mashed Cauliflower Shepherd's Pie
• Sweet Potato Cauliflower Soup