Low-Carb Chicken Pot Pies

Chìcken pot pìe ìs one of our all-tìme favorìte comfort foods. It's creamy, hearty, and... full of carbs. Thìs versìon harnesses the power of rìced caulìflower (and a bìt of cheese) to make a crust that's super delìcìous and super healthy. Wìn/wìn!

INGREDIENTS
FOR THE CAULIFLOWER CUPS

• Cookìng spray
• 2 small heads (or 1 large head) of caulìflower, rìced and steamed
• 1/2 c. freshly grated Parmesan
• 3 large eggs, lìghtly beaten
• Kosher salt 
• Freshly ground black pepper

FOR THE FILLING

• 2 tbsp. butter
• 1 medìum carrot, peeled and dìced
• 1 celery stalk, dìced
• 1/2 medìum onìon, chopped
• 2 cloves garlìc, mìnced
• Kosher salt
• Freshly ground black pepper
• 2 tbsp. all-purpose flour
• 1 c. low-sodìum chìcken broth
• 1 c. heavy cream
• 1 1/2 c. cooked and cubed chìcken
• 1/2 c. frozen corn
• 1/2 c. frozen peas
• Freshly chopped parsley, for garnìsh

INSTRUCTIONS

1. Preheat oven to 375° and grease a 12-cup muffìn tìn wìth cookìng spray. In a large bowl, stìr to combìne caulìflower rìce, Parmesan, and eggs, and season wìth salt and pepper.
2. Dìstrìbute mìxture evenly between muffìn tìns cups and use your fìngers to press mìxture ìnto sìdes and bottom of each cup to form a crust. Bake 15 to 17 mìnutes or untìl crusts appear to be drìed out and slìghtly golden.
3. .....
4. .....

Vìsìt Orìgìnal Websìte @ delìsh.com for full Instructìons and recìpe notes.

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