Name: Low-Carb Chicken Pot Pies
Prep time: 15 min
Total time: 45 min
Yield: 12
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; 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

Step 1Preheat 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.

Step 2Distribute 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.

Step 3Meanwhile, 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.

Step 4Stir 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.

Step 5Divide chicken mixture evenly between baked crusts and bake until warmed through, 8 to 10 minutes more. Garnish with parsley and serve hot.