Chick: PotPie: Chicken Pot Pie Bowl

By Dski

Ingredients

• 1 1/4 pounds cauliflower
• 2 cloves garlic, smashed
• 5 tablespoons extra-virgin olive oil
• 2 large, skinless, boneless chicken breasts (about 1 pound)
• 1 small, finely chopped onion
• 1/2 teaspoon dried thyme
• 2 cups gluten-free chicken broth
• 1 cup frozen peas and carrots
• 1 cup small broccoli florets
• arrowroot
• 1 teaspoon Dijon mustard
• Salt and pepper

Preparation

Step 1

Steam cauliflower, and mix with garlic, EVOO & season.

Meanwhile, in a medium skillet, heat 2 tablespoons olive oil over medium-high heat. Add the gluten-free chicken and cook for 4 minutes each side.

Transfer to a plate and shred; season with salt.

In the same skillet, add the onion and thyme and cook, stirring over medium-high heat for 2 minutes.

Add 1 1/2 cups chicken broth and bring to a boil, scraping up any browned bits. Lower the heat to medium, add the peas and carrots and the broccoli; cook for 2 minutes.

In a bowl, stir the arrowroot into the remaining 1/2 cup gluten-free chicken broth, then stir in the mustard; season with salt and pepper. Keep warm.

In a bowl, mash the cauliflower with the remaining 3 tablespoons olive oil and the reserved cooking water.

Divide mashed cauliflower among 4 shallow bowls; make a well in the center and top with the chicken and vegetables.