Low Carb Cauliflower Pot Pies

I’m back with the low carb amazing-ness and they are NOT here to disappoint!

These Low Carb Cauliflower Pot Pies are high in flavor but low in calories. Not to mention, they’re gluten free! Like…does it really get any better, guys? *heart eyes*

I’ve been itching to share this recipe with y’all for over a week now but unfortunately, I encountered some behind the scenes tech probz.

I was in the middle of editing my pictures when *poof* everything had a blue-ish tint. Just like that, a vibrant picture of Low Carb Cauliflower Pot Pies had turned into a somewhat depressing, washed out, cold meal of tears.

INGREDIENTS
FOR THE CAULIFLOWER CUPS

• 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

DIRECTIONS

1. 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.
2. 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 sligh

1. 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.
2. 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.
3. 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.
4. 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.
5. Divide 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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