Ingredients For Easy Cauliflower Crust Chicken Pot Pie for Either Oven Or Slow Cooker Recipe Idea
1/2 cup water
1/4 cup grated parmesan cheese (4 condiments)
1 egg (1/3 lean)
1/4 tsp salt (1 condiment)
1/4 tsp ground pepper (1/2 condiment)
1 1/4 lb boneless, skinless chicken things cut into bite-size cubes~Yields about 18 oz cooked
1/2 cup (1.78 oz) diced celery (1 green)
1/2 cup (2 oz) diced kabocha squash (1 green)
1/2 cup (1.27 oz) quartered button mushrooms (1 green)
1/2 cup (1.94 oz) cut green beans (1 green)
1-2 sprigs fresh thyme (1/2 condiment)
1 cup chicken broth (1 condiment)
1 cup unsweetened almond milk (1 condiment)
Instructions For Easy Cauliflower Crust Chicken Pot Pie for Either Oven Or Slow Cooker Recipe Idea
1. Preheat oven to 400 degrees F
2. Combine Cauliflower and water in a microwave-safe bowl. Microwave for 5 minutes or until cauliflower is tender. Drain and allow the cauliflower to cool. Place in a cheesecloth to squeeze out as much liquid as possible.
3. Mix 3/4 of the riced cauliflower with the parmesan cheese and egg. Reserve the other 1/4 of riced cauliflower for later.
4. On a baking sheet lined with parchment paper, spread the cauliflower mixture into 4 equally-sized circles that will fit the inside circumference of your serving bowls. Bake cauliflower crusts until the center is dry and the crust is golden brown.
5. Add the remaining ingredients to an Instant Pot, including the reserved riced cauliflower, to make the potpie filling. Secure the lid, push meat/stem mode, and adjust the time for 10 minutes. When the Instant Pot beeps, naturally release pressure.
6. Ladle chicken potpie filling into bowls and top each with a cauliflower crust.
SLOW COOKER METHOD: Make the cauliflower crust as directed. Add all of the remaining ingredients for the potpie filling to a slow cooker. Cover with a lid, and cook on low for 2 hours.
Enjoy :-)
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