Gluten-Free Chicken Pot Pie

Preheat oven to 120 degrees F (50 degrees C). Line a baking sheet with parchment paper. (5 minutes)

Place cauliflower florets into the bowl of a food processor and pulse until finely chopped, resembling rice. Transfer to a microwave-safe bowl and microwave for 5 minutes to soften. Set aside to cool completely. (15 minutes)

Transfer the cooled cauliflower 'rice' to a clean cheesecloth or kitchen towel. Squeeze out as much excess moisture as possible. This is crucial for a crispy crust. Spread the squeezed cauliflower onto the prepared baking sheet. (5 minutes)

Bake in the preheated oven for 8 minutes. Stir the cauliflower and continue baking for another 7 minutes, or until slightly dry and starting to brown. (15 minutes)

Remove the cauliflower from the oven and let it cool slightly. This will help it firm up further. (5 minutes)

Increase the oven temperature to 400 degrees F (200 degrees C). (2 minutes)

In a large bowl, combine the cooled cauliflower rice with 1/4 cup of the shredded Cheddar cheese, the beaten egg, 1/4 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Mix thoroughly until well combined. Press the mixture firmly into the bottom and up the sides of an 8-inch round, nonstick pie pan or oven-safe skillet to form a crust. (10 minutes)

Bake the cauliflower crust in the preheated oven for 20-25 minutes, or until golden brown and set. (25 minutes)

While the crust is baking, prepare the filling. Heat a cast iron skillet or large pan over medium-high heat. Add the diced bacon and cook until crisp, rendering the fat. (8 minutes)

Add the diced onion, carrots, and celery to the skillet with the bacon. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. (5 minutes)

Add the cubed chicken breast to the skillet and cook until browned and cooked through. (8 minutes)

Add the sliced cremini mushrooms and frozen peas to the skillet. Cook until the mushrooms have softened and the peas are heated through. (5 minutes)

Pour in the chicken broth and heavy whipping cream. Season with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of ground black pepper. Stir well to combine. (2 minutes)

Bring the mixture to a simmer, then reduce heat and simmer gently until the sauce has slightly reduced and thickened, about 5 minutes. (5 minutes)

In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually add the slurry to the chicken mixture in the skillet, stirring constantly, until the sauce thickens to your desired consistency. (3 minutes)

Remove the baked cauliflower crust from the oven. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. (2 minutes)

Pour the chicken and vegetable mixture into the baked cauliflower crust. Sprinkle the remaining 1/4 cup of shredded Cheddar cheese evenly over the top. (2 minutes)

Place the pot pie under the preheated broiler and broil for 3-5 minutes, or until the cheese is melted, browned, and bubbly. Watch carefully to prevent burning. (5 minutes)

Remove the pot pie from the oven and let it cool for a few minutes before serving. This allows the filling to set slightly and prevents burning your mouth. (5 minutes)