How do I prevent the cauliflower crust from becoming soggy?

To keep the cauliflower crust crispy, make sure to squeeze out as much excess moisture as possible after steaming it. Also, pre-baking the crust before adding the filling helps!

Can I use different vegetables in the filling?

Absolutely! Feel free to swap out the vegetables with your favorites. Mushrooms, spinach, or bell peppers would be great additions or substitutes.

Can I make this dish ahead of time?

Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. Assemble and bake when you're ready to serve. Just dont forget to cover the fillin properly.

Can I freeze keto chicken pot pie with cauliflower crust?

You can freeze the baked pot pie. Let it cool completely, then wrap it tightly in plastic wrap and foil. It should keep for about 2-3 months. When reheating, bake it from frozen at 350°F (175°C) until heated through, about 45-60 minutes.

Can I freeze the cauliflower crust on its own?

You sure can, but honestly, the texture might suffer. The crust is best when fresh. If you must, par-bake it a bit longer to make it even sturdier before assembling the pie and freezing.

What makes this pot pie creamy?

Heavy cream and cream cheese give it that rich, yummy texture. But you can use coconut cream for a dairy-free alternative, though it will change the flavor a bit.

Picture this: a chilly evening, a warm kitchen, and the comforting aroma of chicken pot pie wafting through the air. But this isn't your average pot pie – it's a keto-friendly version with a golden, crispy cauliflower crust that's just as satisfying as the real deal. I remember when I first tried a cauliflower crust – I was skeptical, but one bite and I was hooked! It's the perfect way to enjoy classic comfort food without the guilt. It’s a game-changer if you ask me!

This Keto Chicken Pot Pie with Cauliflower Crust is more than just a recipe; it's an experience. From the satisfying crunch of the crust to the creamy, flavorful filling, every bite is a delight. The creamy chicken filling, packed with tender chicken and your favorite veggies, nestled inside a perfectly crisp cauliflower crust. It's so good, you won't even miss the traditional pastry! I mean it.

Keto Chicken Pot Pie with Cauliflower Crust

Name: Keto Chicken Pot Pie with Cauliflower Crust
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Keto-and-Low-Carb
Ingredients: 4 cups Cauliflower florets; 1 cup Almond flour; 1/2 cup Grated Parmesan cheese; 1 Egg; 1 tsp Garlic powder; 1 tsp Onion powder; 1/2 tsp Salt; 1/4 tsp Pepper; 2 tbsp Butter; 1/2 cup Diced onion; 1/2 cup Diced carrots; 1/2 cup Diced celery; 2 cups Cooked chicken; 1/2 tsp Dried thyme; 1/2 tsp Dried rosemary; 1 cup Chicken broth; 1/2 cup Heavy cream; 2 oz Cream cheese

Enjoy a comforting and healthy twist on a classic with this Keto Chicken Pot Pie featuring a delicious cauliflower crust. It's the perfect low-carb comfort food!

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

📖 Instructions

Preheat your oven to 400°F (200°C). This is crucial for getting that lovely golden-brown crust.
Steam the cauliflower florets until they're tender – about 8-10 minutes. You want them soft enough to mash easily. This is kinda important.
Transfer the steamed cauliflower to a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as humanly possible. This step is key to preventing a soggy crust. Seriously, don't skip it! Think of it like you're making snowballs – squeeze, squeeze, squeeze!
In a large bowl, combine the squeezed cauliflower with almond flour, grated Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly combined. It should resemble a slightly crumbly dough.
Press the cauliflower mixture into the bottom and up the sides of a greased 9-inch baking dish or pie plate. Make sure it's evenly distributed to avoid thin spots.
Bake the cauliflower crust for 20-25 minutes, or until it's lightly golden brown and firm. Keep an eye on it, as ovens vary! You want it to be sturdy enough to hold the filling.
While the crust is baking, melt butter in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. You want that sweet, aromatic base.
Stir in diced carrots and celery and cook for another 5 minutes, until slightly tender. A little bit of give is perfect.
Add the cooked chicken to the skillet. Season with salt, pepper, thyme, and rosemary. Stir to combine. I love using rotisserie chicken to make this easier. Saves so much time!
Pour in the chicken broth and heavy cream. Bring to a simmer and cook for 5-7 minutes, until the sauce has thickened slightly. A gentle simmer is the key here, not a raging boil.
Stir in the cream cheese until it's completely melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed. Don't be shy with the salt and pepper!
Remove the partially baked cauliflower crust from the oven. Pour the chicken and vegetable filling into the crust, spreading it evenly.
Return the pot pie to the oven and bake for another 20-25 minutes, or until the filling is bubbly and the crust is golden brown. The top should look all warm and inviting.
Let the pot pie cool for at least 10 minutes before serving. This allows the filling to set a bit, and it prevents you from burning your mouth. Trust me, it's worth the wait!
Garnish with fresh parsley, if desired. This adds a pop of color and freshness. Dig in and enjoy this comforting, keto-friendly meal!