Creamy Chicken Cauliflower Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken Cauliflower Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Cauliflower Pot Pie

A comforting, creamy pot pie that melds tender chicken with earthy cauliflower in a light sauce, perfect for a wholesome meal any time of day. This dish delivers a satisfying balance of protein and flavor, with a delicate blend of herbs and a velvety sauce that ties every bite together.

Try 7 days free, then $12.99 / mo.

NUTRITION

369kcal
Protein
45.6g
Fat
11.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 cup Cauliflower Florets (107g)

1/4 cup Plain Nonfat Greek Yogurt (61g)

1/2 tablespoon Olive Oil (7g)

1/4 cup chopped Onion (40g)

1 tablespoon Whole Wheat Flour (8g)

2 cloves Garlic (6g)

1/2 cup Low Sodium Chicken Broth (120g)

1 teaspoon Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.

  • 3

    Stir in the whole wheat flour and cook for about a minute to form a roux.

  • 4

    Slowly whisk in the low sodium chicken broth and allow the mixture to simmer until it thickens slightly.

  • 5

    Add the plain nonfat Greek yogurt to the sauce, stirring continuously to keep the sauce smooth.

  • 6

    Mix in the diced chicken breast and cauliflower florets along with fresh thyme, salt, and pepper. Cook briefly until the chicken is just cooked through and the cauliflower starts to tenderize.

  • 7

    Transfer the mixture into a small baking dish and cover with foil.

  • 8

    Bake in the preheated oven for 20-25 minutes to meld all the flavors and ensure the chicken and cauliflower are fully cooked.

  • 9

    Remove the foil and bake for an additional 5 minutes if a slightly crisp top is desired. Serve warm.

Creamy Chicken Cauliflower Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Chicken Cauliflower Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Cauliflower Pot Pie

A comforting, creamy pot pie that melds tender chicken with earthy cauliflower in a light sauce, perfect for a wholesome meal any time of day. This dish delivers a satisfying balance of protein and flavor, with a delicate blend of herbs and a velvety sauce that ties every bite together.

NUTRITION

369kcal
Protein
45.6g
Fat
11.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast (170g)

1 cup Cauliflower Florets (107g)

1/4 cup Plain Nonfat Greek Yogurt (61g)

1/2 tablespoon Olive Oil (7g)

1/4 cup chopped Onion (40g)

1 tablespoon Whole Wheat Flour (8g)

2 cloves Garlic (6g)

1/2 cup Low Sodium Chicken Broth (120g)

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant.

  • 3

    Stir in the whole wheat flour and cook for about a minute to form a roux.

  • 4

    Slowly whisk in the low sodium chicken broth and allow the mixture to simmer until it thickens slightly.

  • 5

    Add the plain nonfat Greek yogurt to the sauce, stirring continuously to keep the sauce smooth.

  • 6

    Mix in the diced chicken breast and cauliflower florets along with fresh thyme, salt, and pepper. Cook briefly until the chicken is just cooked through and the cauliflower starts to tenderize.

  • 7

    Transfer the mixture into a small baking dish and cover with foil.

  • 8

    Bake in the preheated oven for 20-25 minutes to meld all the flavors and ensure the chicken and cauliflower are fully cooked.

  • 9

    Remove the foil and bake for an additional 5 minutes if a slightly crisp top is desired. Serve warm.