Recipe Name Chicken Pot Pie with Cauliflower crust Submitted by Mitchem Kitchen Services Recipe Description For Ketogenic Diet Quantity 0 Quantity Unit Prep Time (minutes) 40 Cook Time (minutes) 30 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 1 1/2 cups, chopped Onion, chopped 1/2 cups, chopped Carrots 1 cup, diced celery 1 3/4 pounds, raw Chicken Breast Grilled and diced 1 cup Peas, frozen 8 fliud ounces heavy cream 1/4 cup chicken stock, low salted 2 tablespoons coconut butter 1 head, medium (5-6\" dia) Cauliflower 2 tablespoons coconut butter 1 tablespoon coconut flour 1 tablespoon Almond Flour 1 egg Organic Brown Eggs 1 cup, shredded organic mozzarella cheese Steps Sequence Step 1 1. Saute onions until translucent 2 2. Add carrots, celery, cook a couple minutes 3 3. Add chicken and cook a couple minutes, season 4 4. Add peas 5 5. Stir in heavy cream and bring to a boil 6 6. Stir a few minutes until it thickens up to a soupy consistency 7 7. Add chicken stock and 1 – 2 tsp thyme 8 Break cauliflower into chunky pieces and steam until just tender. Put in the food processor with 2 TBSP Coconut oil and process until smooth. 9 Add pepper to taste. Mix in one egg and if you want to add one cup of mozzarella cheese. Once it is all mixed in well add 1 TBSP Coconut Flour and 1 TBSP Almond Flour. 10 Pour Cauliflower mixture on top of the Chicken Mixture Bake at 350 degrees for 30 minutes or until the cauliflower topping light brown