Keto Recipe: Chicken Pot Pie in Mini Cauliflower Bowls

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Chicken Pot Pie in Mini Cauliflower Bowls

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  1. Chicken Pot Pie

    Yields: 4 mini bowls – I track filling and bowls separately.

    Cauliflower Bowls

    1 bag frozen cauliflower rice / 1 tbsp plain cream cheese / 4 tbsp grated parmesan cheese / 1/2 beaten egg / Optional: Butter popcorn seasoning (great for giving it a biscuit vibe), garlic powder, onion powder

    Dough: Cook cauliflower per bag instructions. Let cool and transfer to a nut milk bag. Strain all of the water out until dough texture forms. In large mixing bowl, add the cauliflower, cheeses and seasonings. In small bowl, beat 1 egg. Transfer half of the beaten egg to the mixing bowl. Use hands to create a dough.

    Mini Bowls: Use baking spray to coat 4 muffin cups in a muffin tray. Mold the dough into the cups in a bowl shape. Bake at 400 for 20-25 min. Remove from oven, let cool for 5 min. Remove the bowls from the muffin cups, place upside down and bake the bottoms for an additional 5 min.

    Pot Pie Filling

    5 ounces cut rotisserie chicken / 2 tbsp butter / 25 grams carrots (chopped) / 35 grams yellow onion (chopped) / 1/4 cup celery (chopped) / 1/8 teaspoon xanthan gum / 3 tbsp heavy cream / 3/4 cups chicken broth / Salt, pepper / Thyme (fresh or dried) / Fresh Parsley (garnish)

    Cook veggies in butter on low until tender. Add in broth, chicken, heavy cream, thyme, salt and pepper. Let simmer until broth thickens. Add xanthan gum and stir until desired thickness! Garnish with parsley.

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