
Yields:
12
Prep Time:
15 mins
Total Time:
45 mins
Chicken pot pie is one of our all-time favorite comfort foods. It's creamy, hearty, and... full of carbs. This version harnesses the power of riced cauliflower (and a bit of cheese) to make a crust that's super delicious and super healthy. Win/win!
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Ingredients
For the cauliflower cups
Cooking spray
- 2
small heads (or 1 large head) of cauliflower, riced and steamed
- 1/2 cup
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 cup
low-sodium chicken broth
- 1 cup
heavy cream
- 1 1/2 cups
cooked and cubed chicken
- 1/2 cup
frozen corn
- 1/2 cup
frozen peas
Freshly chopped parsley, for garnish
Directions
- 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.
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