Creamy Cauliflower Chicken Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Pot Pie

Savor this comforting twist on a classic pot pie. Tender pieces of chicken mingle with cauliflower and a hint of carrot in a creamy, lightly seasoned sauce. This crustless version is baked to perfection, offering a wholesome, satisfying meal that feels like a warm hug in every bite.

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NUTRITION

331kcal
Protein
45.1g
Fat
8.6g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 cup Cauliflower Florets (~107g)

1/4 cup Low-Fat Greek Yogurt (60g)

1/4 cup Diced Carrot (~32g)

1/2 tablespoon Whole Wheat Flour (4g)

1 teaspoon Olive Oil

1/4 cup Chicken Broth (60ml)

1 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium skillet, heat the olive oil over medium heat. Add the diced carrot and sauté for 2-3 minutes until it begins to soften.

  • 3

    Add the cauliflower florets and diced chicken breast to the skillet, cooking for an additional 3-4 minutes until the chicken is lightly browned.

  • 4

    Sprinkle the whole wheat flour over the mixture and stir to evenly coat the ingredients. This will help thicken the sauce.

  • 5

    Pour in the chicken broth and add the dried thyme. Stir and let the mixture simmer for 3-5 minutes as it thickens slightly.

  • 6

    Reduce the heat to low and stir in the Greek yogurt until fully incorporated, creating a creamy, luscious sauce. Season with salt and pepper to taste.

  • 7

    Transfer the mixture into a small oven-safe dish. Place in the preheated oven and bake for about 10-12 minutes to meld the flavors.

  • 8

    Remove from the oven and allow to cool for a couple of minutes before serving.

Creamy Cauliflower Chicken Pot Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cauliflower Chicken Pot Pie

YOUR SOLIN GENERATED RECIPE

Creamy Cauliflower Chicken Pot Pie

Savor this comforting twist on a classic pot pie. Tender pieces of chicken mingle with cauliflower and a hint of carrot in a creamy, lightly seasoned sauce. This crustless version is baked to perfection, offering a wholesome, satisfying meal that feels like a warm hug in every bite.

NUTRITION

331kcal
Protein
45.1g
Fat
8.6g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast

1 cup Cauliflower Florets (~107g)

1/4 cup Low-Fat Greek Yogurt (60g)

1/4 cup Diced Carrot (~32g)

1/2 tablespoon Whole Wheat Flour (4g)

1 teaspoon Olive Oil

1/4 cup Chicken Broth (60ml)

1 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a medium skillet, heat the olive oil over medium heat. Add the diced carrot and sauté for 2-3 minutes until it begins to soften.

  • 3

    Add the cauliflower florets and diced chicken breast to the skillet, cooking for an additional 3-4 minutes until the chicken is lightly browned.

  • 4

    Sprinkle the whole wheat flour over the mixture and stir to evenly coat the ingredients. This will help thicken the sauce.

  • 5

    Pour in the chicken broth and add the dried thyme. Stir and let the mixture simmer for 3-5 minutes as it thickens slightly.

  • 6

    Reduce the heat to low and stir in the Greek yogurt until fully incorporated, creating a creamy, luscious sauce. Season with salt and pepper to taste.

  • 7

    Transfer the mixture into a small oven-safe dish. Place in the preheated oven and bake for about 10-12 minutes to meld the flavors.

  • 8

    Remove from the oven and allow to cool for a couple of minutes before serving.