Gluten-free chicken pot “pie” with cauliflower mash! A healthy, dairy-free, low-carb chicken pot pie recipe that’s easy and satisfying.
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
- 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
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.
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