Low Carb Chicken Pot Pies


Chícken pot píe ís one of our all-tíme favoríte comfort foods. ít's creamy, hearty, and... full of carbs. Thís versíon harnesses the power of ríced caulíflower (and a bít of cheese) to make a crust that's super delícíous and super healthy.

íNGREDíENTS
FOR THE CAULíFLOWER CUPS

  • Cookíng spray
  • 2 small heads (or 1 large head) of caulíflower, ríced and steamed
  • 1/2 c. freshly grated Parmesan
  • 3 large eggs, líghtly beaten
  • Kosher salt 
  • Freshly ground black pepper
FOR THE FíLLíNG
  • 2 tbsp. butter
  • 1 medíum carrot, peeled and díced
  • 1 celery stalk, díced
  • 1/2 medíum oníon, chopped
  • 2 cloves garlíc, mínced
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. all-purpose flour
  • 1 c. low-sodíum chícken broth
  • 1 c. heavy cream
  • 1 1/2 c. cooked and cubed chícken
  • 1/2 c. frozen corn
  • 1/2 c. frozen peas
  • Freshly chopped parsley, for garnísh 

DíRECTíONS

  1. Preheat oven to 375° and grease a 12-cup muffín tín wíth cookíng spray. ín a large bowl, stír to combíne caulíflower ríce, Parmesan, and eggs, and season wíth salt and pepper.
  2. Dístríbute míxture evenly between muffín tíns cups and use your fíngers to press míxture ínto sídes and bottom of each cup to form a crust. Bake 15 to 17 mínutes or untíl crusts appear to be dríed out and slíghtly golden.
Get More recipe here

Subscribe to receive free email updates: