Peace Love and Low Carb · by Kyndra Holley★ 5.0
Chicken Pot Pie Egg Muffins - Low Carb, Gluten Free
NUTRITION · PER SERVING—
CAL 8%·PRO 24%
CARBS 4G9% OF CAL
1G FIBER0G ADDED0G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 11G61% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy chicken pot pie filling baked into egg muffins with vegetables and cheddar cheese. Low-carb and gluten-free, these savory bites deliver classic pot pie comfort.
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View the full recipe on Peace Love and Low Carb →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 3 tbsp butter
- 1/2 cup onion, diced (about 2.5 oz)
- 1/2 cup celery, sliced (2 medium ribs)
- 1/2 cup carrots, slices (about 2.5 oz)
- 3 cloves garlic, minced
- salt and pepper, to taste
- 10 oz chicken, cubed small
- 1/2 cup heavy cream
- 1/4 cup chicken stock
- 2 tbsp Dijon mustard
- 3/4 cup sharp white cheddar cheese, shredded, divided
- 1/2 cup frozen peas
- 12 large eggs
At a glance
PER SERVING
CAL 8%·PRO 24%
CARBS 4G9% OF CAL
1G FIBER0G ADDED0G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 11G61% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 228mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 173mg
- Calcium
- 70mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.