CW Florida Quarantine Cookbook

Chelsea Geeslin | Orlando Low-Carb Chicken Pot Pie

Prep Time: 15 Min. | Cook Time: 30 Min.| Makes 12 servings

Ingredients

For the Filling: 2 tbsp. butter 1 medium carrot, peeled and diced 1 celery stalk, diced ½ medium onion, chopped 2 cloves garlic, minced Salt & Pepper 2 tbsp. all purpose flour 1 cup low sodium chicken broth 1 cup heavy cream 1 ½ cup cooked and cubed chicken ½ cup frozen corn ½ cup frozen peas Freshly chopped parsley, for garnish

For the Cauliflower Cups: Cooking spray 2 small heads (or 1 large) of cauliflower riced and steamed ½ cup freshly grated parmesan 3 large eggs, lightly beaten Kosher salt Freshly ground black pepper

Preparation 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.