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

Enjoy a comforting take on a classic pot pie with a nutritious twist—a creamy chicken filling nestled under a crunchy cauliflower crust. Tender chicken, vibrant vegetables, and a velvety, low-fat creamy sauce come together for a satisfying and wholesome meal.

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NUTRITION

393kcal
Protein
45.7g
Fat
10.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup riced Cauliflower

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1/2 cup Low-Fat Milk (1%)

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1/4 cup Green Peas

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté diced chicken until lightly browned and mostly cooked through, then remove from the skillet.

  • 4

    In the same skillet, add diced carrot, celery, and onion. Sauté until softened, about 3-4 minutes.

  • 5

    Add riced cauliflower and green peas to the vegetables and cook for another 2 minutes.

  • 6

    Stir in the low-sodium chicken broth and low-fat milk, bringing the mixture to a gentle simmer. Allow the flavors to meld for 2 minutes.

  • 7

    Return the cooked chicken to the skillet and stir to combine evenly with the creamy vegetable mixture.

  • 8

    Transfer the mixture into a small baking dish. Evenly top with the remaining riced cauliflower to form a crust-like layer.

  • 9

    Place the dish into the oven and bake for 15-18 minutes until the top is slightly golden and the filling is bubbly.

  • 10

    Remove from the oven and let cool slightly before serving.

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

Enjoy a comforting take on a classic pot pie with a nutritious twist—a creamy chicken filling nestled under a crunchy cauliflower crust. Tender chicken, vibrant vegetables, and a velvety, low-fat creamy sauce come together for a satisfying and wholesome meal.

NUTRITION

393kcal
Protein
45.7g
Fat
10.2g
Carbs
27.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup riced Cauliflower

1 medium Carrot

1 stalk Celery

1/4 medium Onion

1/2 cup Low-Fat Milk (1%)

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1/4 cup Green Peas

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Dice the chicken breast into bite-sized pieces. Season lightly with salt and pepper if desired.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté diced chicken until lightly browned and mostly cooked through, then remove from the skillet.

  • 4

    In the same skillet, add diced carrot, celery, and onion. Sauté until softened, about 3-4 minutes.

  • 5

    Add riced cauliflower and green peas to the vegetables and cook for another 2 minutes.

  • 6

    Stir in the low-sodium chicken broth and low-fat milk, bringing the mixture to a gentle simmer. Allow the flavors to meld for 2 minutes.

  • 7

    Return the cooked chicken to the skillet and stir to combine evenly with the creamy vegetable mixture.

  • 8

    Transfer the mixture into a small baking dish. Evenly top with the remaining riced cauliflower to form a crust-like layer.

  • 9

    Place the dish into the oven and bake for 15-18 minutes until the top is slightly golden and the filling is bubbly.

  • 10

    Remove from the oven and let cool slightly before serving.