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Recipes - Chicken Pot Pie with Cauliflower crust

Recipe Name

Chicken Pot Pie with Cauliflower crust

Submitted by

Mitchem Kitchen Services

Recipe Description

For Ketogenic Diet

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	40	Cook Time (minutes)	30	Ready In (minutes)	70

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Ingredients
Amt.	Measure	Ingredient



1 1/2	cups, chopped	Onion, chopped
1/2	cups, chopped	Carrots
1	cup, diced	celery
1 3/4	pounds, raw	Chicken Breast Grilled and diced
1	cup	Peas, frozen
8	fliud ounces	heavy cream
1/4	cup	chicken stock, low salted
2	tablespoons	coconut butter
1	head, medium (5-6\" dia)	Cauliflower
2	tablespoons	coconut butter
1	tablespoon	coconut flour
1	tablespoon	Almond Flour
1	egg	Organic Brown Eggs
1	cup, shredded	organic mozzarella cheese

Steps

Sequence	Step

1	1. Saute onions until translucent
2	2. Add carrots, celery, cook a couple minutes
3	3. Add chicken and cook a couple minutes, season
4	4. Add peas
5	5. Stir in heavy cream and bring to a boil
6	6. Stir a few minutes until it thickens up to a soupy consistency
7	7. Add chicken stock and 1 – 2 tsp thyme
8	Break cauliflower into chunky pieces and steam until just tender. Put in the food processor with 2 TBSP Coconut oil and process until smooth.
9	Add pepper to taste. Mix in one egg and if you want to add one cup of mozzarella cheese. Once it is all mixed in well add 1 TBSP Coconut Flour and 1 TBSP Almond Flour.
10	Pour Cauliflower mixture on top of the Chicken Mixture Bake at 350 degrees for 30 minutes or until the cauliflower topping light brown

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