Chicken Breast Pot Pie with Cauliflower Crust

Ingredients and Weight:

• Boneless, skinless chicken breasts: 2 pounds
• Unsalted butter: 1/2 cup
• Onion, chopped: 1 medium
• Carrots, chopped: 2 medium
• Celery, chopped: 2 medium
• All-purpose flour: 1/4 cup
• Chicken broth: 3 cups
• Milk: 1 cup
• Frozen peas: 1 cup
• Salt and black pepper to taste

Cauliflower Crust:

• Cauliflower florets: 2 cups
• Parmesan cheese, grated: 1/2 cup
• Mozzarella cheese, grated: 1/2 cup
• Egg: 1 large
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

60 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

Chicken Filling:

1. Season the chicken breasts with salt and pepper.
2. Heat the butter in a large skillet over medium-high heat.
3. Sear the chicken breasts on both sides until golden brown.
4. Remove the chicken from the skillet and set aside.
5. Add the onion, carrots, and celery to the skillet and cook until softened.
6. Stir in the flour and cook for 1 minute.
7. Gradually whisk in the chicken broth and milk.
8. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
9. Stir in the chicken breasts, peas, salt, and pepper.

Cauliflower Crust:

1. Preheat oven to 425°F (220°C).
2. Steam the cauliflower florets until soft.
3. Puree the cauliflower in a food processor until it resembles rice.
4. In a large bowl, combine the cauliflower, Parmesan cheese, mozzarella cheese, egg, salt, and pepper.
5. Press the mixture into the bottom of a 9x13 inch baking dish.

Assembly:

1. Pour the chicken filling onto the cauliflower crust.
2. Bake for 30-35 minutes, or until the crust is golden brown and the chicken filling is bubbling.

Nutritional Information (per serving):

• Calories: 450
• Fat: 18g
• Protein: 40g
• Carbohydrates: 45g

Dish Characteristics:

• Savory and comforting
• Creamy chicken and vegetable filling
• Crispy and flavorful cauliflower crust
• Perfect for a family dinner or special occasion

User Comments:

• "This pot pie is incredible! The cauliflower crust is a game-changer."
• "The chicken filling is moist and flavorful, and the crust is so crispy."
• "I love that it's a healthier alternative to traditional pot pie."

Special Precautions and Tips:

• To ensure that the chicken breasts are cooked through, use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
• If you don't have a food processor, you can use a potato masher or fork to puree the cauliflower.
• For a crispier crust, bake the pot pie for an additional 5-10 minutes.