Cauliflower Chicken Pot Pie

It’s getting colder outside, which means comfort food! I personally love chicken pot pies. The starchy pie crust and creamy filling can add a lot of extra calories and fat. This leaves me feeling weighed down. I stumbled onto this great cauliflower chicken pot pie recipe on Pinterest. With a few minor changes this recipe is now bariatric-friendly. These little things are delicious AND cute! Check out the recipe below to make your own cauliflower chicken pot pies.

WeightWise Recipe

Print Recipe

Cauliflower Chicken Pot Pie

Course

Main Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

25 minutes

Servings

mini pies

Ingredients

• 4.5 cups frozen, riced cauliflower
• 1/4 cup grated, Parmesan cheese
• 1 each egg
• salt and pepper to taste
• 1 each white onion small diced
• 3/4 cups carrots small diced - I just had a bag of baby carrots in my fridge and used those!
• 3/4 cups celery small diced
• 10 ounce canned, chicken breast in water
• 1 1/2 cups chicken broth
• 1 tsp minced garlic
• 1 tsp onion powder
• salt and pepper

Course Main Dish Cuisine American Prep Time 10 minutes Cook Time 25 minutes Servings mini pies Ingredients 4.5 cups frozen, riced cauliflower 1/4 cup grated, Parmesan cheese 1 each egg salt and pepper to taste 1 each white onion small diced 3/4 cups carrots small diced - I just had a bag of baby carrots in my fridge and used those! 3/4 cups celery small diced 10 ounce canned, chicken breast in water 1 1/2 cups chicken broth 1 tsp minced garlic 1 tsp onion powder salt and pepper

Instructions

1. Preheat the oven to 400 degrees F. Steam the riced cauliflower per instructions on the bag and set aside to cool for about 10 minutes.
2. Once the cauliflower has cooled, strain as much water as possible out of it using cheesecloth or a fine mesh strainer. I did not get much liquid strained from my frozen riced cauliflower, but different brands could yield more water.
3. Add the cauliflower to a bowl and add the egg and parmesan cheese. Season with salt and pepper then mix with your hands or a whisk. Lightly spray a muffin pan with olive oil and gently pack the cauliflower mixture into the bottom and sides to form small, cauliflower bowls. Bake for 20-25 minutes or until the centers are dry and the edges are lightly browned. Remove from oven and let cool until you can handle them enough to remove from the pan.
4. While the cauliflower bases bake, wash and dry your fresh produce. Small dice the onion, carrots, and celery. Lightly spray a medium pan and heat over medium-high heat. Add the onion, carrots, and minced garlic, season with salt and pepper and sauté until they have softened slightly. Add the celery and chicken, and cook stirring occasionally for 3-5 minutes. Add the chicken broth and cook, stirring occasionally, for 5-8 minutes until all the vegetables have softened as desired.
5. Fill each cauliflower base with pot pie filling and serve!