Creamy Cauliflower-Crusted Chicken Pot Pie

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

Creamy Cauliflower-Crusted Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crusted Chicken Pot Pie

A comforting twist on a classic pot pie featuring tender chicken nestled in a creamy medley of garden vegetables, all encased in a light, crispy cauliflower crust. This dish delivers a satisfying blend of textures and flavors with a subtly nutty undertone from almond flour, making it a perfect balanced meal for dinner.

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NUTRITION

485kcal
Protein
55g
Fat
17.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Cauliflower florets

1 cup Mixed Vegetables (carrots, peas, celery)

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

2 tbsp Almond Flour

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    If not already cooked, season the chicken breast with salt and pepper, then sear in a skillet over medium heat until just cooked through. Slice into bite-sized pieces.

  • 3

    Steam the cauliflower florets until tender. Once cooled slightly, blend or mash them with almond flour, a pinch of salt and pepper to form a crust mixture.

  • 4

    In a separate pan, warm the olive oil over medium heat and lightly sauté the mixed vegetables until they begin to soften.

  • 5

    Combine the cooked chicken and sautéed vegetables in a baking dish. Stir in the nonfat Greek yogurt to create a creamy sauce, seasoning with salt and pepper.

  • 6

    Evenly spread the cauliflower crust mixture over the chicken and vegetable filling, pressing gently to adhere.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cauliflower crust is lightly golden.

  • 8

    Remove from the oven and let it cool slightly before serving. Enjoy your hearty and creamy chicken pot pie!

Creamy Cauliflower-Crusted Chicken Pot Pie

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

Creamy Cauliflower-Crusted Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crusted Chicken Pot Pie

A comforting twist on a classic pot pie featuring tender chicken nestled in a creamy medley of garden vegetables, all encased in a light, crispy cauliflower crust. This dish delivers a satisfying blend of textures and flavors with a subtly nutty undertone from almond flour, making it a perfect balanced meal for dinner.

NUTRITION

485kcal
Protein
55g
Fat
17.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Cauliflower florets

1 cup Mixed Vegetables (carrots, peas, celery)

1/4 cup Plain Nonfat Greek Yogurt

1 tsp Olive Oil

2 tbsp Almond Flour

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    If not already cooked, season the chicken breast with salt and pepper, then sear in a skillet over medium heat until just cooked through. Slice into bite-sized pieces.

  • 3

    Steam the cauliflower florets until tender. Once cooled slightly, blend or mash them with almond flour, a pinch of salt and pepper to form a crust mixture.

  • 4

    In a separate pan, warm the olive oil over medium heat and lightly sauté the mixed vegetables until they begin to soften.

  • 5

    Combine the cooked chicken and sautéed vegetables in a baking dish. Stir in the nonfat Greek yogurt to create a creamy sauce, seasoning with salt and pepper.

  • 6

    Evenly spread the cauliflower crust mixture over the chicken and vegetable filling, pressing gently to adhere.

  • 7

    Bake in the preheated oven for 15-20 minutes until the cauliflower crust is lightly golden.

  • 8

    Remove from the oven and let it cool slightly before serving. Enjoy your hearty and creamy chicken pot pie!