Cauliflower Chicken Pot Pie Recipes

CAULIFLOWER CHICKEN POT PIE

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.

CHICKEN POT PIE

Steps:

• Take a casserole dish and line the bottom and sides with pie dough.
• Save dough for the top.
• Fill casserole dish with veggies, cooked chicken and then spread cream of chicken over those ingredients one can at a time.
• You want at least 3 cans for a 11x9 dish.
• Once all the ingredients are in take the other pie dough and drape it over the dish and cut the excess dough off around the edges.
• Seal the dough to the casserole dish by pressing a fork or your finger on top of the dough at the edges of the pan- do this all the way around the pan.
• Make 4 incisions at the top of the pie so it can breathe.
• Cook at 375 for 1 hour or until crust is a nice golden brown.
• Enjoy!

CAULIFLOWER POT PIE

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.