YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower-Crusted Chicken Pot Pie
Enjoy a modern twist on a classic comfort dish with a light, cauliflower-based crust and tender chunks of chicken nestled in a creamy vegetable medley. The dish offers a delightful balance of savory chicken, subtly sweet vegetables, and a silky, herbed sauce, all baked to a satisfying finish.
INGREDIENTS
5 oz Chicken Breast
1 cup chopped Cauliflower
1/2 cup diced Carrot
1/2 cup Green Peas
1/4 cup diced Onion
1 clove Garlic
1/2 cup Unsweetened Almond Milk
1 tsp Olive Oil
1 tsp Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Steam or microwave the chopped cauliflower until tender, then blend or mash lightly to form a thick puree. Season lightly with salt and pepper.
In a skillet, heat the olive oil over medium heat. Sauté the diced onion and garlic until softened and fragrant.
Add diced carrots and peas to the skillet and cook for a couple of minutes until just tender.
Dice the chicken breast into bite-sized pieces and add to the skillet. Cook until the chicken is browned and nearly cooked through. Season with salt, pepper, and fresh thyme.
Pour in the unsweetened almond milk and allow the mixture to warm through, creating a light, creamy sauce. Adjust seasoning as needed.
Transfer the chicken and vegetable mixture into a small baking dish. Spread the mashed cauliflower evenly over the top to serve as the crust.
Place the dish in the preheated oven and bake for 12-15 minutes, or until the cauliflower crust is slightly golden and set.
Remove from the oven, allow to cool for a few minutes, and serve warm.