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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.
Print Recipe
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 48 minutes
Servings 4

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!