YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower-Crusted Chicken Pot Pie
Enjoy a comforting twist on a classic pot pie with tender chicken, crisp vegetables, and a creamy, cauliflower-based crust that delivers rich flavor in every bite. This dish marries wholesome ingredients with a light yet satisfying texture, ideal for a nourishing meal at any time of day.
INGREDIENTS
150g Chicken Breast
0.5 cup diced Carrots
0.5 cup diced Celery
0.25 cup diced Onion
0.5 cup Low-Sodium Chicken Broth
1 tsp Cornstarch
150g riced Cauliflower
1 large Egg
2 cloves minced Garlic
1 tsp dried Thyme
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
In a skillet over medium heat, sauté the diced carrots, celery, onion, and minced garlic in a splash of water or broth until softened, about 5 minutes. Season with a pinch of salt, pepper, and dried thyme.
Add diced chicken breast to the skillet and cook until lightly browned and nearly cooked through, about 5-7 minutes.
Stir in the low-sodium chicken broth and sprinkle the cornstarch, stirring continuously to create a light, creamy sauce. Let it simmer until slightly thickened, about 2 minutes. Remove the filling from heat.
For the cauliflower crust, combine the riced cauliflower with one egg in a bowl. Season lightly with salt and pepper. Press the mixture evenly into a small oven-safe dish to form a crust.
Spoon the chicken and vegetable filling evenly over the cauliflower crust.
Place the dish in the preheated oven and bake for 15-20 minutes, or until the crust is set and the top is lightly golden.
Allow the pot pie to cool for a few minutes before serving. Enjoy your comforting, low-calorie, protein-packed meal!