tripletfeb
Livin' in the new world with an old soul šøš“āā ļø3T
Premium Feather Member
5 Years
Healthy recipe of the week: Low Carb Chicken Pot Pie
Crust:
-2 bags of frozen cauliflower rice, 10 oz each
-2 eggs
1/2 cup parm cheese
-salt and pepper
Preheat oven to 375Ā°
Prepare rice according to package directions. Drain well and set aside to cool. Mix beaten eggs with cheese and cali rice, add salt and pepper. Spray 6 cup muffin tin with cooking spray and using fingers, spread crust in each tin, going up sides. Bake for 15-17 minutes, until crust is hard and dry.
Filling:
-1 large or 2 small chicken breasts, cut into small cubes
-2 cans Campbell's Healthy Request cream of chicken soup
-1 can mixed veggies
-salt and pepper
-small amount of milk(optional)
Cook chicken all the way through in a large skillet. Add the cans of soup and mixed veggies. Salt and pepper to taste. If mixture is thick, use a little milk to thin. Cook until bubbly, just a few minutes. When crusts are done, scoop an equal amount of filling into each crust. Cook for another 8-10 mins, until heated through. Enjoy!
Crust:
-2 bags of frozen cauliflower rice, 10 oz each
-2 eggs
1/2 cup parm cheese
-salt and pepper
Preheat oven to 375Ā°
Prepare rice according to package directions. Drain well and set aside to cool. Mix beaten eggs with cheese and cali rice, add salt and pepper. Spray 6 cup muffin tin with cooking spray and using fingers, spread crust in each tin, going up sides. Bake for 15-17 minutes, until crust is hard and dry.
Filling:
-1 large or 2 small chicken breasts, cut into small cubes
-2 cans Campbell's Healthy Request cream of chicken soup
-1 can mixed veggies
-salt and pepper
-small amount of milk(optional)
Cook chicken all the way through in a large skillet. Add the cans of soup and mixed veggies. Salt and pepper to taste. If mixture is thick, use a little milk to thin. Cook until bubbly, just a few minutes. When crusts are done, scoop an equal amount of filling into each crust. Cook for another 8-10 mins, until heated through. Enjoy!