Creamy Cauliflower-Crust Chicken Pot Pie

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

Creamy Cauliflower-Crust Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crust Chicken Pot Pie

Savor a hearty and wholesome pot pie featuring tender chicken nestled in a rich, creamy vegetable filling, all encased in a delicate cauliflower-based crust. This dish strikes the perfect balance between comfort and nutrition with every bite.

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NUTRITION

452kcal
Protein
57.5g
Fat
10.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Cauliflower (for crust)

1 cup Cauliflower (filling florets)

0.5 cup Mixed Vegetables

0.25 cup Low-Fat Cheddar Cheese, shredded

0.25 cup Low-Fat Greek Yogurt

0.25 cup Low-Fat Milk

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Blitz the cauliflower for the crust in a food processor until it reaches a rice-like consistency. Transfer to a mixing bowl and season lightly with salt and pepper.

  • 3

    Press the processed cauliflower into a greased pie dish to form an even, thin crust.

  • 4

    Bake the crust for 10 minutes until it starts to firm up.

  • 5

    In a skillet, sauté diced chicken breast until fully cooked (about 5-7 minutes) and set aside.

  • 6

    Mix together the remaining cauliflower florets, mixed vegetables, low-fat Greek yogurt, low-fat milk, and shredded low-fat cheddar cheese in a bowl. Season with salt and pepper.

  • 7

    Combine the cooked chicken with the vegetable mixture, then spoon the creamy filling evenly over the pre-baked cauliflower crust.

  • 8

    Return the pie to the oven and bake for an additional 15-20 minutes until the filling is bubbly and the cheese has melted.

  • 9

    Allow the pot pie to cool for a few minutes before serving.

Creamy Cauliflower-Crust Chicken Pot Pie

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

Creamy Cauliflower-Crust Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower-Crust Chicken Pot Pie

Savor a hearty and wholesome pot pie featuring tender chicken nestled in a rich, creamy vegetable filling, all encased in a delicate cauliflower-based crust. This dish strikes the perfect balance between comfort and nutrition with every bite.

NUTRITION

452kcal
Protein
57.5g
Fat
10.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Cauliflower (for crust)

1 cup Cauliflower (filling florets)

0.5 cup Mixed Vegetables

0.25 cup Low-Fat Cheddar Cheese, shredded

0.25 cup Low-Fat Greek Yogurt

0.25 cup Low-Fat Milk

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Blitz the cauliflower for the crust in a food processor until it reaches a rice-like consistency. Transfer to a mixing bowl and season lightly with salt and pepper.

  • 3

    Press the processed cauliflower into a greased pie dish to form an even, thin crust.

  • 4

    Bake the crust for 10 minutes until it starts to firm up.

  • 5

    In a skillet, sauté diced chicken breast until fully cooked (about 5-7 minutes) and set aside.

  • 6

    Mix together the remaining cauliflower florets, mixed vegetables, low-fat Greek yogurt, low-fat milk, and shredded low-fat cheddar cheese in a bowl. Season with salt and pepper.

  • 7

    Combine the cooked chicken with the vegetable mixture, then spoon the creamy filling evenly over the pre-baked cauliflower crust.

  • 8

    Return the pie to the oven and bake for an additional 15-20 minutes until the filling is bubbly and the cheese has melted.

  • 9

    Allow the pot pie to cool for a few minutes before serving.