Description
A delicious and comforting low-carb version of classic chicken pot pie, perfect for keto dieters.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cauliflower, riced
- 1 cup broccoli florets
- 1 cup celery, diced
- 1 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add the garlic powder, onion powder, and thyme, cooking for 1 minute.
- Stir in the celery and broccoli and cook until tender.
- Add the riced cauliflower, shredded chicken, chicken broth, and heavy cream. Stir until well combined.
- Mix in the shredded cheddar cheese and season with salt and pepper.
- Transfer the mixture to a baking dish.
- Bake for 25-30 minutes or until bubbly and golden on top.
- Let cool for a few minutes before serving.
Notes
- This dish can be made ahead and refrigerated for up to 3 days.
- To enhance flavor, add herbs like rosemary or parsley.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg