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Chicken Pot Pie with Cauliflower Crust

March 27, 2012

Chicken Pot Pie is one of my all time favorite meals. Very comforting to me!!!  I have had Chicken Pot Pie on my list to MUST makes for months now and finally got to it! And wouldn’t you know that they day I planned on making it, it was 80+ degrees outside. It was a hot meal for a hot day! We all still really enjoyed it! There were no leftovers because everyone had more!

Ingredients:
1 large onion, chopped
2 small carrots, chopped
2 small stalks of celery, chopped
3 chicken breast grilled, chopped or shredded
1 cup frozen peas (thawed and drained)
1 cup organic heavy cream, warmed up (you can use coconut milk)
2 TBSP homemade chicken stock (for a boost of flavor)
2 TBSP Coconut Oil

Directions

  1. Saute onions until translucent (preferably a Le Creuset, that can be transferred from stove to oven- available for purchase below)
  2. Add carrots, celery, cook a couple minutes
  3. Add chicken and cook a couple minutes, season
  4. Add peas
  5. Stir in heavy cream and bring to a boil
  6. Stir a few minutes til it thickens up to a soupy consistency
  7. Add chicken stock and 1 – 2 tsp thyme
While cooking and preparing the chicken vegetable mixture, work on the Cauliflower crust.
Crust -
Ingredients:
1 cauliflower head
2 TBSP coconut oil
1 TBSP Coconut Flour
1 TBSP Almond Flour/meal
1 egg
1 cup mozzarella cheese * optional
Break cauliflower  into chunky pieces and steam until just tender. Put in the food processor with 2 TBSP Coconut oil and process until smooth. Add pepper to taste. Mix in one egg and if you want to add one cup of mozzarella cheese.  Once it is all mixed in well add 1 TBSP Coconut Flour and 1 TBSP Almond Flour/Meal.
Pour Cauliflower mixture on top of the Chicken Mixture in the Le Creuset.
Bake at 350 degrees for 30 minutes or until the cauliflower topping light brown. I also sprinkled a little mozzarella cheese on top!
This was delicious! I will make this again with out the cheese!
ENJOY!!!
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8 Comments leave one →
  1. easynaturalfood permalink
    March 29, 2012 5:24 am

    Yum yum! I’ve been meaning to have a go at making chicken pot pie for ages as well! but I’ve been wondering what to do about the crust – my husband doesn’t like cauliflower, and I’m not really sure if I want to do potato. Yours looks really tasty!

  2. April 1, 2012 10:02 pm

    Nice post. I used to be checking continuously this blog and I’m impressed! Very helpful info particularly the last part :) I handle such information a lot. I used to be looking for this particular information for a long time. Thank you and best of luck.

  3. Julie in Houston permalink
    January 18, 2013 9:52 pm

    Do you think I could replace the heavy cream with full fat coconut milk? We’re not doing dairy. THanks!

    • January 18, 2013 9:55 pm

      Yes, for sure. I have just not had a chance to make it with the coconut milk!! It was on my long list of To Do’s.

  4. January 21, 2013 2:45 am

    How much caulifower? I didn’t see the amount in the recipe. Thanks! Looking forward to trying it! Pureed cauliflower tastes and looks a lot like mashed potatoes, but no carbs. :) Really excited to try this and see what the kiddos think…

  5. becky permalink
    January 21, 2013 12:45 pm

    how much cauliflower, no measurement/quantity listed

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