Low-Carb Chicken Pot Pies

Low-Carb Chicken Pot Pies

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Among the ultimate comfort foods, chicken pot pie holds a special place as one of our all-time favorites. Its creamy and hearty nature is undeniably satisfying, but unfortunately, it tends to be laden with carbs. However, this particular rendition takes advantage of the goodness of riced cauliflower (with a touch of cheese) to craft a crust that is not only incredibly delicious but also remarkably healthy. It's a win/win situation!
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Prep Time 15 minutes
Total Time 15 minutes
Course Breakfast
Cuisine world cuisine
Servings 12
Calories 2609 kcal

Ingredients
  

  • Cooking spray
  • 2 small heads (or 1 large head) of cauliflower, riced and steamed
  • 1/2 c. freshly grated Parmesan
  • 3 large eggs, lightly beaten
  • Kosher salt 
  • Freshly ground black pepper

FOR THE FILLING

  • 2 tbsp. butter
  • 1 medium carrot, peeled and diced
  • 1 celery stalk, diced
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. all-purpose flour
  • 1 c. low-sodium chicken broth
  • 1 c. heavy cream
  • 1 1/2 c. cooked and cubed chicken
  • 1/2 c. frozen corn
  • 1/2 c. frozen peas
  • Freshly chopped parsley, for garnish 

Instructions
 

  • Preheat oven to 375° and grease a 12-cup muffin tin with cooking spray. In a large bowl, stir to combine cauliflower rice, Parmesan, and eggs, and season with salt and pepper.
  • Distribute mixture evenly between muffin tins cups and use your fingers to press mixture into sides and bottom of each cup to form a crust. Bake 15 to 17 minutes or until crusts appear to be dried out and slightly golden.
  • Meanwhile, in a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute more.
  • Stir in broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 3 minutes. Remove from heat and stir in chicken, corn, and peas.
  • Divide chicken mixture evenly between baked crusts and bake until warmed through, 8 to 10 minutes more. Garnish with parsley and serve hot.

Nutrition

Calories: 2609kcalCarbohydrates: 79gProtein: 115gFat: 200gSaturated Fat: 98gTrans Fat: 1gCholesterol: 1153mgSodium: 4270mgPotassium: 3558mgFiber: 22gSugar: 29gCalcium: 1428mgIron: 13mg
Keyword Low-Carb Chicken Pot Pies
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Low carb recipes

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