Low-Carb Chicken Pot Pies
Rating
Chicken pot pie is one of our all-time favorite comfort foods. It's creamy, hearty, and... full of carbs.
Ingredients
- FOR THE CAULIFLOWER CUPS
- Cooking spray
- 2 small heads (or 1 large head) of cauliflower, riced and steamed
- ½ 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
- ½ 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
- 1½ c. cooked and cubed chicken
- ½ c. frozen corn
- ½ 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.
You'll eat an entire tray of these Low-Carb Pot Pies with ZERO guilt.Full recipe: http://dlsh.it/WkZKrcF
Julkaissut Delish Maanantaina 28. tammikuuta 2019
