CHICKEN BREAST POT PIE WITH CAULIFLOWER CRUST RECIPE ...
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 Chicken Breast
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 2 servings
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, CarbohydrateContent 38.8 g, CholesterolContent 303.4 mg, FatContent 56.2 g, FiberContent 9.4 g, ProteinContent 46.4 g, SaturatedFatContent 29.9 g, SodiumContent 1761 mg, SugarContent 10.9 g
CAULIFLOWER AND MUSHROOM POT PIE WITH BLACK OLIVE CRUST ...
From Isa Moskowitz's "Veganomicon.": "Fresh cauliflower teams up with succulent mushrooms in a velvety leek and herb gravy. And what's not to love about a satisfying biscuit-style top crust flecked with savory black olives?"
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 375 degrees. Use a large, oven-to-table Dutch oven. If you don't have one, use a large, heavy-bottomed pot to prepare the filling and a large, deep casserole dish to bake the finished potpie.
- Sauce:.
- In a heavy-bottomed saucepan (not the Dutch oven) over medium heat, melt the margarine and sprinkle in the flour. Stir to form a thick paste. Cook the mixture until fragrant, bubbling, and lightly browned, 4 to 5 minutes.
- Temporarily turn off the heat. Slowly pour in the soy milk, using a wire whisk to stir until smooth. Whisk in the dried herbs, mustard powder, salt, and bay leaf. Turn on the heat to medium and cook, stirring constantly with whisk, for 8 to 10 minutes, until a thick sauce forms. Turn off the heat, remove the bay leaf, and adjust the salt and pepper to taste.
- Heat the oil in the Dutch oven over medium heat. Add the mushrooms, leeks and carrots, and saute for 6 to 8 minutes until most of the excess liquid from the mushrooms has evaporated. Add the cauliflower, stir briefly, cover partially, and steam for about 8 minutes, until the cauliflower has just begun to soften. Remove the lid, turn off the heat, and set aside.
- Prepare the crust while cauliflower is cooking:.
- Sift together the flour, baking powder, salt and thyme in a small bowl. With a pastry cutter or two knives held together cut the cold margarine until crumbs form, then drizzle in tablespoons of cold water and mix. Drizzle in additional tablespoons of cold water, one at a time, until a soft dough forms (but careful not to overwork it). Fold in the olives.
- Pat out the dough on a lightly floured surface or give it a few rolls with a rolling pin, to form a circle or appropriate shape slightly smaller than the Dutch oven. Using a sharp knife, cut the dough into diamonds (you'll be placing small squares of dough over the casserole, rather than one big disc of dough).
- Assemble:.
- Give the sauce a good whisking (no worries if a skin has formed over it), pour into the cauliflower mixture, and stir completely to blend the veggie juices and sauce. Arrange the diamonds of dough over the mixture and brush with soy milk. Bake for 35 to 40 minutes, until the cauliflower is tender and the biscuits are cooked.
- Allow to cool at least 10 minutes before serving, as the filling will be boiling hot straight out of the oven.
Nutrition Facts : Calories 529.1, FatContent 28.2, SaturatedFatContent 5.1, CholesterolContent 0, SodiumContent 1650.2, CarbohydrateContent 57.6, FiberContent 5.9, SugarContent 9.6, ProteinContent 13.4
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