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Gluten-Free Chicken Pot Pie

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This hearty dish is the perfect blend of creamy comfort and smart cooking. The cauliflower crust gives you that golden pie-top feel without the gluten, while the rich, savory filling tastes like a hug in every bite. I remember serving this on a chilly night, and it quickly became a family favorite—no one missed the dough!

Ingredients

Scale

Cauliflower Crust:
21 oz cauliflower florets with 1-inch stalks

¾ cup shredded Cheddar cheese

1 large egg, lightly beaten

¼ tsp salt

¼ tsp ground black pepper

Filling:
1½ oz bacon, chopped

⅓ cup diced onion

⅓ cup diced carrots

⅓ cup chopped celery

7½ oz chicken breast, cubed

⅓ cup frozen peas

2 oz cremini mushrooms, sliced

½ cup chicken broth

½ cup heavy whipping cream

2 tbsp cornstarch

1½ tbsp water

¼ tsp salt

¼ tsp ground black pepper

¼ cup shredded Cheddar cheese (for topping)

Instructions

Preheat oven to 400°F. Steam cauliflower until soft, then pulse in a processor. Drain moisture using a towel.

Mix cauliflower with egg, ¾ cup cheese, salt, and pepper. Press into a greased 9-inch pie dish. Bake for 20 minutes until golden.

In a skillet, cook bacon. Add onion, carrot, and celery. Sauté until softened.

Stir in chicken, mushrooms, peas, salt, and pepper. Cook until chicken is no longer pink.

Add broth and cream. In a small bowl, whisk cornstarch and water. Stir into skillet and simmer until thick.

Pour filling into baked crust, sprinkle with remaining cheese, and bake 10 more minutes.

Let cool slightly before serving.

Nutrition

Find it online: https://ketospoonful.com/gluten-free-chicken-pot-pie/