Gluten-free chicken pot “pie” with cauliflower mash! A healthy, dairy-free, low-carb chicken pot pie recipe that’s easy and satisfying.
Did I just accidentally create my first keto recipe? 😯 Honestly, I’m not sure … but this chicken pot “pie” with cauliflower mash is definitely gluten-free, dairy-free, and low carb.
This recipe is inspired by the popularity of this Moroccan shepherd’s pie with sweet potato… and a random chicken pot pie craving. While it’s not your traditional chicken pot pie (which, of course, is amazing in its own right), this one is vegetable-packed and weeknight-ready.
Gluten-Free Chicken Pot “Pie Ingredients
This recipe is made with simple, easy-to-find ingredients. While it takes a little longer than most of my recipes, it’s worth it! And leftovers are really good too. Here’s what’s in it:
Carrots, celery, and onion. Classic chicken pot pie ingredients. To save time, you can buy a mirepoix blend (carrots, celery, and onions pre-cut!). The one at Trader Joe’s (14.5 oz) is the perfect amount for this recipe.
Ground chicken. To make this recipe quick and easy (and casserole-friendly), I chose to use ground chicken instead of cubed. You could also use ground turkey as a substitute. As always, opt for organic and or pasture-raised when possible!
Coconut milk. To keep it dairy-free, I used a bit of coconut milk for richness. Alternatively, you can use coconut oil, ghee, or butter with a little chicken broth.
Cauliflower mash. The cauliflower mash portion of the recipe was inspired by a recipe I found in this cookbook! The cashews made it rich and creamy while keeping it dairy-free.
Cooking and Reheating
A square 8″ x 8″ baking dish is perfect for this recipe. You could also use a 9-inch cast-iron pan (or similar ovenproof pan). Store leftovers in the fridge and reheat in a preheated oven until bubbling again.
If you tried this Thai-Inspired Socca Pizza or any other recipe on Loveleaf Co. let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Instagram, Facebook, and Pinterest for all the easy recipe ideas!
Gluten-Free Chicken Pot “Pie” with Cauliflower Mash
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4–6 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
Gluten-free chicken pot “pie” with cauliflower mash! A healthy, dairy-free, low-carb chicken pot pie recipe that’s easy and satisfying.
Ingredients
Chicken Pot “Pie” Filling
- extra virgin olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, diced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb ground chicken
- 1/2 cup coconut milk (see notes)
- 1 cup frozen peas
Cauliflower Mash
- 1 head cauliflower, cut into 1 1/2-inch florets
- 1/2 cup raw cashews
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
Instructions
Make the filling.
- Add a generous drizzle of extra virgin olive oil to a large skillet over medium heat. Add the carrots, celery, onion, dried thyme, salt, and pepper. Cook, stirring occasionally, until the vegetables have softened.
- Add the ground chicken and cook, stirring frequently, until the chicken is cooked through.
- Add the coconut milk and frozen peas and cook until most of the liquid has evaporated and the peas are fully defrosted.
- Transfer the filling to a baking dish (8″ x 8″ or similar) or 9-inch cast-iron skillet.
Preheat the oven to 375 degrees F and make the cauliflower mash.
- Preheat the oven to 375 degrees F.
- Steam the cauliflower florets using one of these three methods (steamer basket is best if you have one!) until fork tender but not falling apart.
- To a high-speed blender (see notes if your blender does not have a tamper stick), add the cashews, olive oil, dried thyme, garlic powder, salt, and steamed cauliflower. Starting on low speed, blend the mash, gradually increasing the speed and using the tamper stick to keep the mixture moving and scrape down the sides as you go. This process will take a few minutes, so be patient! Once smooth and creamy, gently spread the mixture evenly on top of the filling.
Bake the chicken pot “pie.”
- Bake for 30 minutes or until the filling is bubbling.
- If desired, place under the broiler for a few minutes until the cauliflower mash is just beginning to brown in spots.
Notes
Coconut milk alternative. Instead of 1/2 cup of coconut milk, you can use 1 tablespoon of coconut oil, ghee, or butter + 1/3 cup chicken stock.
High-speed blender alternative. If you don’t have a blender with a tamper stick, you can use a regular blender + a food processor. First, blend the cashews, olive oil, dried thyme, garlic powder, salt, steamed cauliflower, and 1/2 cup of water in the blender. Then, to a food processor, add the steamed cauliflower and blender mixture and process until completely smooth, scraping down the sides when necessary. Proceed with the recipe as written.
Cauliflower mash adapted from Whole Food Cooking Every Day.
Keywords: gluten-free chicken pot pie, low-carb chicken pot pie, healthy chicken pot pie, keto chicken pot pie
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