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

Savor the comforting delight of a chicken pot pie reinvented with a nutrient-packed cauliflower crust. Tender chicken, fresh vegetables, and a creamy light sauce come together in a dish that delivers warmth and wholesome goodness. Perfect for any meal of the day!

Try 7 days free, then $12.99 / mo.

NUTRITION

411kcal
Protein
50.0g
Fat
10.6g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower, chopped

1/2 cup Carrot, diced

1/2 cup Green Peas

1/4 cup Celery, diced

1 Garlic clove

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/2 cup Low-Sodium Chicken Broth

1/2 tsp Thyme

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet over medium heat, warm the olive oil and sauté the diced carrots, celery, and minced garlic until softened, about 3-4 minutes.

  • 3

    Add the chicken breast, cut into bite-sized pieces, and lightly season with salt, black pepper, and thyme. Cook until the chicken is browned on the outside, about 5 minutes.

  • 4

    Sprinkle in the whole wheat flour and stir to coat the chicken and vegetables evenly.

  • 5

    Pour in the low-sodium chicken broth and low-fat milk, stirring continuously to form a light, creamy sauce.

  • 6

    Fold in the chopped cauliflower and green peas, allowing the mixture to simmer for another 3 minutes so the flavors meld.

  • 7

    Transfer the mixture into an oven-safe ramekin or small casserole dish. Smooth out the top.

  • 8

    Bake in the preheated oven for 12-15 minutes, or until the sauce has thickened slightly and the flavors are well combined.

  • 9

    Remove from the oven and let it cool for a few minutes 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

Savor the comforting delight of a chicken pot pie reinvented with a nutrient-packed cauliflower crust. Tender chicken, fresh vegetables, and a creamy light sauce come together in a dish that delivers warmth and wholesome goodness. Perfect for any meal of the day!

NUTRITION

411kcal
Protein
50.0g
Fat
10.6g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Cauliflower, chopped

1/2 cup Carrot, diced

1/2 cup Green Peas

1/4 cup Celery, diced

1 Garlic clove

1/4 cup Low-Fat Milk

1 tsp Olive Oil

1 tbsp Whole Wheat Flour

1/2 cup Low-Sodium Chicken Broth

1/2 tsp Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet over medium heat, warm the olive oil and sauté the diced carrots, celery, and minced garlic until softened, about 3-4 minutes.

  • 3

    Add the chicken breast, cut into bite-sized pieces, and lightly season with salt, black pepper, and thyme. Cook until the chicken is browned on the outside, about 5 minutes.

  • 4

    Sprinkle in the whole wheat flour and stir to coat the chicken and vegetables evenly.

  • 5

    Pour in the low-sodium chicken broth and low-fat milk, stirring continuously to form a light, creamy sauce.

  • 6

    Fold in the chopped cauliflower and green peas, allowing the mixture to simmer for another 3 minutes so the flavors meld.

  • 7

    Transfer the mixture into an oven-safe ramekin or small casserole dish. Smooth out the top.

  • 8

    Bake in the preheated oven for 12-15 minutes, or until the sauce has thickened slightly and the flavors are well combined.

  • 9

    Remove from the oven and let it cool for a few minutes before serving.