CAULIFLOWER CHICKEN POT PIE RECIPE - FOOD.COM
This low-carb riff on chicken pot pie is made without flour and is topped with parsley studded cauliflower “biscuits.”
Total Time 1 hours 35 minutes
Prep Time 1 hours
Cook Time 35 minutes
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, FatContent 19.5, SaturatedFatContent 10.4, CholesterolContent 144.8, SodiumContent 1059.6, CarbohydrateContent 158.7, FiberContent 7.8, SugarContent 0.8, ProteinContent 27.6
CAULIFLOWER POT PIE RECIPE | ALLRECIPES
While some of you already hear the birds singing and see the flowers blooming, we're still cuddling up to fires in the fireplace and warm, cozy meals at night. Here is a great winter recipe for anyone who wants to relish a little bit more of that warmth before winter comes to an end.
Provided by Vista Verde Ranch
Categories Main Dishes Savory Pie Recipes Vegetarian Pie
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat olive oil in a large skillet over medium heat. Add cauliflower, leek, carrot, and mushrooms. Cook until soft, about 10 minutes. Add sherry vinegar to deglaze the skillet. Increase heat to medium and whisk in flour. Cook for 7 minutes without browning the flour. Slowly whisk in soy milk and cook until thickened, 5 to 8 minutes. Reduce heat and bring everything to a simmer. Season with bay leaf, tarragon, thyme, oregano, mustard, salt, and pepper. Simmer for 20 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine flour, baking powder, and salt in a bowl. Gently mix in olive oil and water until a dough forms. Fold in olives.
- Transfer cauliflower mixture to a 8x12-inch casserole dish. Drop biscuit dough on top.
- Bake in the preheated oven until biscuit topping is lightly browned, about 20 minutes.
Nutrition Facts : Calories 492.7 calories, CarbohydrateContent 57.4 g, FatContent 24.5 g, FiberContent 6.7 g, ProteinContent 13.5 g, SaturatedFatContent 3.3 g, SodiumContent 1228.9 mg, SugarContent 10.2 g
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