YOUR SOLIN GENERATED RECIPE
Creamy Cauliflower-Crusted Chicken Pot Pie
A comforting twist on a classic pot pie, this recipe features tender chicken, a medley of vibrant vegetables in a light, creamy sauce, all tucked under a unique cauliflower crust. Enjoy the creamy, savory filling paired with a crisp, flavorful crust that's perfect for a balanced meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1 cup Cauliflower, riced
1/2 cup Carrots, diced
1/4 cup Green Peas
1/4 cup Low-Fat Greek Yogurt
1/4 cup Low-Sodium Chicken Broth
2 tsp Olive Oil
Mixed Herbs and Spices, to taste
Salt and Pepper, to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt, pepper, and a sprinkle of mixed herbs. In a non-stick skillet, heat 1 tsp olive oil over medium heat and sear the chicken breast for 2-3 minutes per side until lightly browned. Remove and set aside.
In the same skillet, add the remaining olive oil and sauté the diced carrots and peas for about 3-4 minutes until slightly softened.
Add the riced cauliflower to the vegetables, stirring well to combine. Pour in the chicken broth and allow the mixture to simmer for 2 minutes.
Stir in the low-fat Greek yogurt and additional herbs/spices to create a creamy sauce. Taste and adjust the seasoning with salt and pepper.
Slice or shred the seared chicken breast and fold into the creamy vegetable mixture.
Transfer the filling into a small, oven-safe baking dish. Top the filling by evenly spreading the remaining riced cauliflower as a crust.
Bake in the preheated oven for 15-20 minutes. The crust should firm up and the filling will be bubbly.
Remove from the oven and let stand for a few minutes before serving. Enjoy your warm, hearty, and protein-packed chicken pot pie.