Cauliflower Chicken
Pot Pie
All the creamy, herby comfort of a classic chicken pot pie — built on a golden cauliflower crust instead of pastry. Mini cauliflower shells baked in a muffin tin and filled with a thick, savory chicken and vegetable filling. A genuinely clever low-carb take on the ultimate comfort food.
- Cauliflower Crust
- 4.5 cups frozen riced cauliflower
- ¼ cup Parmesan cheese, grated
- 1 large egg
- — salt & black pepper, to taste
- Pot Pie Filling
- 2 cups rotisserie or leftover cooked chicken, shredded
- ¾ cup carrots, small diced
- ¾ cup celery, small diced
- 1 small white onion, small diced
- 1 tsp garlic, minced
- 1½ cups low-sodium chicken broth
- 2 oz low-fat cream cheese, softened
- 1 tsp onion powder
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tbsp fresh parsley, chopped
- — salt & black pepper, to taste
- — non-stick cooking spray
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1
Steam & dry the cauliflower
Preheat oven to 400°F. Steam the riced cauliflower per bag instructions and set aside to cool for 10 minutes. Once cool, transfer to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible — press firmly and repeatedly. This is the most important step: too much water and the crusts won't hold their shape. When you think you've squeezed enough, squeeze once more.
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2
Make & bake the cauliflower crusts
In a bowl, combine the dried cauliflower, egg, Parmesan, salt, and pepper. Mix well with your hands until fully combined. Lightly spray a muffin tin with cooking spray. Press the cauliflower mixture firmly into the bottom and up the sides of each cup to form small bowls — pack it in well so it holds together. Bake for 20–25 minutes until the centers are dry and the edges are lightly golden. Let cool in the pan for 5 minutes before carefully removing.
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3
Sauté the vegetables
While the cauliflower crusts bake, lightly spray a medium skillet with cooking spray and heat over medium-high. Add the onion, carrots, and garlic. Season with salt and pepper and sauté for 3–4 minutes until slightly softened. Add the celery and cook for 2 minutes more.
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4
Build the filling
Add the shredded chicken, chicken broth, onion powder, thyme, and parsley to the skillet. Stir to combine and cook for 5–8 minutes until the vegetables are tender. Add the softened cream cheese in small pieces and stir continuously until fully melted and the filling has thickened to a creamy, saucy consistency. Taste and adjust seasoning.
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5
Fill & serve
Spoon the pot pie filling generously into each cauliflower crust. Garnish with extra fresh parsley if desired and serve immediately while hot.
- Skip the muffin tin — make it a casserole: Press the entire cauliflower mixture into the bottom of a lightly sprayed 8x8 baking dish to form one large crust. Bake for 20–25 minutes until set and golden, then pour the filling directly over the top and serve in scoops. Same great flavor, much less effort.
- Squeeze the cauliflower really well: This is the single most important step for crusts that hold their shape. The drier the cauliflower, the sturdier the crust. Use a kitchen towel rather than paper towels for the most thorough squeeze.
- Rotisserie chicken is the move: The flavor is far superior to plain cooked chicken and it shreds in seconds. One rotisserie chicken gives you more than enough and leftover meat for the week.
- Cream cheese thickens everything: Stirring softened cream cheese into the broth at the end is what transforms the filling from thin and brothy to thick and creamy — the classic pot pie texture — without any flour or starch.
- Make ahead: The filling can be made up to 2 days ahead and refrigerated. Reheat gently on the stovetop with a splash of broth before filling the freshly baked crusts.