YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower-Crust Chicken Pot Pie
Enjoy a comforting twist on a classic pot pie, featuring a savory chicken and veggie filling crowned with a crisp, flavorful cauliflower crust. This dish melds tender chicken, a creamy sauce enriched with Greek yogurt, and a medley of peas and carrots, all held together by a light almond flour crust for an indulgent yet healthy meal.
INGREDIENTS
4 oz Chicken Breast
200 g Cauliflower
1/4 cup Nonfat Greek Yogurt
1/2 cup Mixed Peas and Carrots
1/4 cup Almond Flour
1/2 cup Chicken Broth
1 medium Onion
2 cloves Garlic
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Chop the cauliflower into florets and steam until tender. Then blend it until smooth to form the crust base. Mix in almond flour and a pinch of salt to form a slightly sticky dough.
Press the cauliflower mixture evenly into a pie dish forming the crust. Bake the crust for about 10 minutes until it starts to firm up.
Meanwhile, dice the chicken breast into small cubes. Finely chop the onion and mince the garlic.
Heat olive oil in a pan over medium heat and sauté onions and garlic until fragrant, then add the chicken cubes, seasoning with salt and pepper. Cook until the chicken is lightly browned.
Pour the chicken broth into the pan and stir in the nonfat Greek yogurt to create a light, creamy sauce.
Add the mixed peas and carrots to the skillet, stirring gently until everything is combined and heated through.
Transfer the chicken and vegetable mixture on top of the pre-baked cauliflower crust.
Return the dish to the oven and bake for an additional 15 minutes or until the filling is bubbly and the crust is fully firmed up.
Allow to cool slightly before serving.