Gluten-Free Chicken Pot Pie Recipe

Cook Time: 60 minutes

Ingredients

• 21 ounces cauliflower, cut into florets with 1-inch stalks
• 1 cup shredded Cheddar cheese, divided
• 1 large egg, lightly beaten
• teaspoon salt, divided
• teaspoon freshly ground black pepper, divided
• 1 ounces bacon, chopped
• cup diced onion
• cup diced carrots
• cup chopped celery
• 7 ounces chicken breast, cubed
• cup frozen peas
• 2 ounces cremini mushrooms, sliced
• cup chicken broth
• cup heavy whipping cream
• 2 tablespoons cornstarch
• 1 tablespoons water

Directions

1. Preheat the oven to 120F (50C). Line a baking sheet with parchment paper.
2. Place the cauliflower florets into the bowl of a food processor and pulse until it resembles rice. Transfer the cauliflower rice to a microwave-safe bowl and microwave for 5 minutes. Let it cool completely for about 10 minutes.
3. Once the cauliflower has cooled, transfer it to a cheesecloth and squeeze out as much moisture as possible. This will help it crisp during the cooking process.
4. Spread the cauliflower onto the prepared baking sheet and bake for 8 minutes. Stir and continue baking for another 7 minutes. Remove the cauliflower from the oven, stir it, and allow it to dry as it cools.
5. Increase the oven temperature to 400F (200C). Place the cooled cauliflower rice into a large bowl. Add cup of shredded Cheddar cheese, the beaten egg, teaspoon of salt, and teaspoon of ground black pepper. Mix until fully combined.
6. Press the cauliflower mixture into the bottom and around the edges of an 8-inch round, nonstick pan to form a crust. Bake the crust in the preheated oven for about 25 minutes, or until browned.
7. While the crust is baking, heat a cast iron skillet over medium-high heat. Add the chopped bacon and cook until crisp, rendering out the fat.
8. Add the diced onion, carrots, and celery to the skillet. Cook and stir until the vegetables have softened, about 5 minutes.
9. Add the cubed chicken to the skillet and cook until fully cooked, about 5 minutes.
10. Next, add the frozen peas and sliced mushrooms. Cook until the mushrooms have softened and the peas are heated through, about 5 minutes.
11. Pour in the chicken broth and heavy cream, then season with the remaining teaspoon of salt and teaspoon of ground black pepper. Stir well. Reduce the heat and let the sauce simmer until it reduces by one-fourth, about 5 minutes.
12. In a small bowl, mix together the cornstarch and water to create a paste. Slowly add this mixture to the skillet, stirring constantly, until the sauce thickens to your desired consistency.
13. Remove the cauliflower crust from the oven. Set the oven rack about 6 inches from the heat source and preheat the broiler.
14. Pour the chicken and vegetable mixture into the baked cauliflower crust. Top with the remaining cup of Cheddar cheese.
15. Place the pot pie under the preheated broiler and cook for 5 to 10 minutes, or until the cheese is browned and the filling is bubbling.
16. Allow the pot pie to cool for about 5 minutes before serving.

Nutrition Facts (per serving)

• Calories: 830
• Total Fat: 56g (72% Daily Value)
• Saturated Fat: 30g (150% Daily Value)
• Cholesterol: 303mg (101% Daily Value)
• Sodium: 1761mg (77% Daily Value)
• Total Carbohydrate: 39g (14% Daily Value)
• Dietary Fiber: 9g (34% Daily Value)
• Total Sugars: 11g
• Protein: 46g (93% Daily Value)
• Vitamin C: 141mg (157% Daily Value)
• Calcium: 565mg (43% Daily Value)
• Iron: 4mg (20% Daily Value)
• Potassium: 1465mg (31% Daily Value)

This gluten-free chicken pot pie is a comforting dish with a cheesy cauliflower crust and a rich, creamy filling made from chicken, bacon, and vegetables. It's a great low-carb alternative to the traditional pot pie and a delicious option for those with gluten sensitivities.

History and Origin of Chicken Pot Pie

Chicken pot pie is a classic American dish, known for its savory filling encased in a flaky, golden crust. Its origins can be traced back to the early European settlers, who brought over the concept of pot pies from their native lands, where meat and vegetable pies were a common dish. In the U.S., chicken pot pie became a staple of comfort food, with its origins linked to British, French, and even early Colonial American cooking traditions.

The gluten-free variation of this dish, like many others, arose from a need to accommodate modern dietary preferences and health needs, specifically for people with gluten intolerance or Celiac disease. The substitution of cauliflower for traditional wheat flour-based crusts has made this comfort food accessible to those avoiding gluten.

Regional Variations of Chicken Pot Pie

While the dish is beloved across the United States, regional variations do exist. In the Northeast, you may find chicken pot pie served with a rich, buttery crust, whereas in the South, the filling often includes additions like peas, carrots, and sometimes even sweet potatoes. Some versions in the Midwest may be made with a biscuit topping instead of a pie crust, reflecting regional tastes and ingredient availability.

In Canada, a similar dish known as "Tourtire" exists, although it's more often made with ground pork or beef, with a mixture of spices, in a savory pie form. However, the basic concept of a hearty filling encased in pastry remains consistent across these variations.

How This Recipe Differs from Traditional Pot Pie

The most notable difference between this gluten-free chicken pot pie and traditional recipes is the crust. Traditional pot pies often use a flour-based, buttery crust, which provides a crisp and flaky texture. In this recipe, cauliflower is used to create a low-carb, gluten-free crust, making it a suitable option for those on keto or paleo diets. The cauliflower rice crust gives the dish a slightly different texture but still offers a satisfying crunch and flavor that pairs well with the creamy filling.

Additionally, this recipe uses heavy cream and chicken broth for a rich filling, combined with bacon for added flavor. While bacon is often a luxurious addition, its not always included in the more traditional chicken pot pie, which typically relies on simple vegetables like carrots, peas, and celery mixed with chicken in a creamy sauce.

Where Is Chicken Pot Pie Typically Served?

Chicken pot pie is a popular comfort food often served as a main course during family dinners, holiday meals, or even casual gatherings. It's common to find it on the menu in American diners, homestyle restaurants, and family-owned eateries across the U.S., particularly in the colder months when hearty, warming foods are most desired. The dish is also a favorite for meal prep, as it can be made ahead of time and reheated when needed.

In some regions, chicken pot pie is served in individual portions, often baked in small ramekins or pie tins for a more rustic, personal dining experience. It's also a dish that is frequently prepared in larger quantities for gatherings and potlucks, where its hearty, satisfying nature makes it a crowd-pleaser.

Interesting Facts About Chicken Pot Pie

• Chicken pot pie was originally considered a way to use up leftover chicken and vegetables, making it an efficient and economical meal.
• The first recorded recipe for pot pie appeared in the 18th century, although the concept of savory pies can be traced back to Ancient Greece, where meat-filled pastries were served.
• In some areas, chicken pot pie is considered a "comfort food," believed to offer psychological warmth and nostalgia for family dinners or special occasions.
• The cauliflower crust in this recipe is not only gluten-free but also keto-friendly, allowing those on low-carb diets to indulge in a comforting dish without the guilt.

Chicken pot pie has evolved over the centuries, from a simple, frugal meal to a beloved American classic. Today, this gluten-free variation ensures that everyone, regardless of dietary restrictions, can enjoy the warmth and comfort of this hearty dish.

FAQ about Gluten-Free Chicken Pot Pie Recipe

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