There’s something undeniably comforting about a warm, flaky pot pie fresh out of the oven. But if you’re following a low-carb lifestyle, traditional pot pies filled with starchy flour and thick sauces might not be the best option. That’s where these Low Carb Cauliflower Pot Pies come in!
By using cauliflower as the base for the crust and a creamy, flavorful filling packed with protein and vegetables, you can enjoy the deliciousness of a classic pot pie without all the extra carbs. These individual pot pies are perfect for meal prep, cozy dinners, or even a healthier take on comfort food. Plus, they’re gluten-free and keto-friendly!
Low Carb Cauliflower Pot Pies
Enjoy these low-carb cauliflower pot pies as a guilt-free comfort food option! Perfect for any night of the week, these are sure to become a family favorite.
Ingredients
For the Cauliflower Crust:
- 1 medium head cauliflower riced (about 3 cups)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Filling:
- 1 tablespoon butter or olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1 clove garlic minced
- 1 cup cooked shredded chicken (or turkey)
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon xanthan gum optional, for thickening
Instructions
Step 1: Prepare the Cauliflower Crust
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the riced cauliflower in a microwave-safe bowl and microwave for 3–4 minutes, until soft. Let it cool, then use a clean kitchen towel or cheesecloth to squeeze out as much moisture as possible.
- In a bowl, combine the cauliflower, mozzarella cheese, Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix well.
- Divide the mixture into four portions and press each into the base and sides of small ramekins to form a crust.
- Bake for 10–12 minutes, or until slightly golden. Remove from the oven and set aside.
Step 2: Prepare the Filling
- In a skillet over medium heat, melt the butter and sauté the onion, celery, and carrots for about 5 minutes, until softened.
- Add the minced garlic and cook for another 30 seconds.
- Stir in the cooked chicken, heavy cream, chicken broth, thyme, salt, and black pepper. Let it simmer for 5 minutes.
- If you prefer a thicker filling, sprinkle in xanthan gum and stir well.
- Remove from heat and let it cool slightly.
Step 3: Assemble and Bake
- Spoon the filling into the pre-baked cauliflower crusts.
- Bake for another 15–20 minutes, until the edges are golden and the filling is bubbling.
- Let the pot pies cool for a few minutes before serving.
Notes
- For extra crunch, sprinkle a little more Parmesan cheese on top before baking.
- If you don’t have ramekins, you can use a muffin tin for mini pot pies.
- Want to make it vegetarian? Swap out the chicken for mushrooms or tofu!
