Chicken Pot Pie with Cauliflower Crust

Source: enjoyinghealthyfoods.com
Course: Lunch
Preperation time: 15min
Cooking Time: 30min
Serves: 2

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 To Taste Pepper 0 0 0 0 0 0 0 0
1 cup Heavy Cream 1 1 2 2 22 22 207 207
3 Large(s) Chicken Breast 80 80 0 0 9 9 426 426
1 Tablespoon Coconut Flour 0 0 2 2 2 2 21 21
2 Teaspoon(s) Dried Thyme 0 0 1 1 0 0 3 3
1 Tablespoon Almond Flour/Meal 1 1 1 1 2 2 20 20
1 Head Cauliflower, Chopped 6 6 15 15 1 1 74 74
2 Tablespoon(s) Chicken Stock 0 0 1 1 0 0 5 5
2 Medium(s) Carrot(s), Chopped 1 1 6 6 0 0 25 25
2 Stalk(s) Celery, Chopped 0 0 1 1 0 0 6 6
1 Large Yellow Onion, Chopped 1 1 6 6 8 8 99 99
2 Tablespoon(s) Coconut Oil(s) 0 0 0 0 14 14 117 117
Total: Approximate Nutrition Info, Per Serving: 90 33 58 1003
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Instructions

  1. Grill the chicken breasts and chop them up or shred them
  2. Saute onions until translucent in a dutch oven
  3. Add carrots, celery, cook a couple minutes
  4. Add chicken and cook a couple minutes, season
  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 2 tsp thyme
  8. While cooking and preparing the chicken vegetable mixture, begin making the Cauliflower crust
  9. Break cauliflower into chunky pieces and steam until just tender
  10. Put in the food processor with 2 TBSP Coconut oil and process until smooth
  11. Mix in one egg 
  12. Add pepper to taste
  13. Once it is all mixed in well add 1 TBSP Coconut Flour and 1 TBSP Almond Flour/Meal
  14. Pour Cauliflower mixture on top of the Chicken Mixture in the dutch oven
  15. Bake uncovered at 350 degrees for 30 minutes or until the cauliflower topping becomes light brown 
  16. Enjoy
Visit enjoyinghealthyfoods.com for the full instructions.

Notes


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